How To Make Curd In Instant Pot?
1) Fill the Instant Pot liner with about 1 inch of water and place a rack inside.
2) Put a glass container (e.g., Pyrex) on the rack and fill it with milk. Optionally, cover the container with a lid.
3) Close the Instant Pot lid, set the valve to sealing, and steam for 0 minutes.
4) After the pin drops, carefully remove the container from the Instant Pot and let it cool down to lukewarm (If it cools to room temperature, that’s fine).
5) While the milk cools, remove the yogurt starter from the fridge, whisk it to smooth, and let it come to room temperature.
6) Once the milk reaches lukewarm temperature (check by inserting your finger or using a thermometer – about 110°F or 43°C), add the whisked yogurt starter and stir well.
7) Cover the container with its lid and place it back in the Instant Pot.
8) Close the Instant Pot lid, press the ‘Yogurt’ button, and set the timer for 10-14 hours, depending on your desired level of sourness.
9) Once the timer is done, your curd or dahi is ready. You can enjoy it immediately, but for a firmer texture, chill it in the fridge for a couple of hours.
Expert Tips
Temperature of Milk:
- Ensure the milk cools down to lukewarm before adding the yogurt starter. This temperature is ideal for the fermentation process.
- If the milk is too hot, it can kill the active cultures in the starter, resulting in a curd that doesn’t set properly.
- If the milk cools down to room temperature, it’s still fine, especially since we’re fermenting it in the Instant Pot. The curd will still turn out good.