Dairy alternatives · Pan-Indian
Coconut curd (dahi)
Thick set curd from coconut milk using a spoon of last week's curd - or a probiotic capsule to start the culture.
Method
- 1
Warm the coconut milk to just body temperature (should feel neutral on your finger).
- 2
Whisk in cornflour if using. Whisk in the starter curd or probiotic contents.
- 3
Pour into a clean glass or earthenware bowl. Cover and leave in a warm spot (inside oven with light on, or on top of the fridge) for 8-12 hours.
- 4
Once set, refrigerate for 4 hours before eating. Save 1 tbsp as starter for your next batch.
Note
In Indian summers (28C+), it sets in 6-8 hours. In winter, keep it in the oven with the light on.
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