Indian Traditional Hand Painted Dahi Pot
Capacity 750 mL/25 oz. 6" x 6" x 4"
See the photos for the color and style you like.
Curd (Hindi/Marathi: दही dahī), is a traditional fermented milk product usually prepared from cow milk, and sometimes buffalo milk, or goat milk. It is popular throughout South Asian countries such as Bangladesh, India, Nepal, Pakistan, Sri Lanka, etc. The word curd is used in Indian English to refer to (naturally probiotic) Homemade Yogurt, while the term yogurt refers to the pasteurized commercial variety known as Heat Treated Fermented Milk.
The curd is made by bacterial fermentation of milk. In this process lactose in milk is converted into lactic acid by several probiotic microorganisms. The species involved in the fermentation depends on the temperature and humidity of the environment and may include Lactococcus lactis, Streptococcus diacetylactis, Streptococcus cremoris, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
Curd starter is made with dried red chilies (or their stems) in hot milk. Milk is boiled and then allowed to cool for a while. When lukewarm, dried chili peppers or their stems are added. The reason for this tradition is that dried chilies are rich in a type of lactobacilli, the bacteria that helps in the fermentation of milk to form the curd. The bowl is then kept undisturbed in a warm place for 5 to 10 hours.
After the starter is made or saved from the previous batch of curd, milk is boiled and cooled. In a separate bowl, the curd is mixed with its whey, and then mixed together with the milk. It is then left to sit undisturbed for 5 to 10 hours.
This practice can also be applied for making curd/yogurt from milk substitutes, such as soy milk.