Yogurt
Makan Tengah Hari • Malaysia
How to Make Curd (Traditional & Healthy Version)
Curd, known locally as 'dadih', is a cherished staple in Malaysian-Indian households, especially in regions with a vibrant Indian community like Brickfields and Penang. This wholesome dish is made by fermenting fresh milk with natural cultures, resulting in a creamy, slightly tangy yogurt that’s rich in probiotics and perfect for Malaysia’s tropical climate. Traditionally enjoyed during lunch as a cooling accompaniment to spicy curries or rice, curd plays a vital role in balancing flavors and aiding digestion. Incorporating local ingredients such as fresh pandan leaves for natural aroma and lemongrass for a subtle citrus hint adds a unique Malaysian twist to this classic Indian recipe. Curd is not just a dish but a reflection of Malaysia’s multicultural tapestry, celebrating the blend of Indian culinary heritage with local Malaysian produce. Its mild, refreshing taste makes it a favorite for all ages, especially on hot afternoons. Making curd at home ensures you get a healthy, preservative-free option that’s both nutritious and delicious, fitting perfectly into a health-conscious Malaysian diet.
Bahan-bahan(untuk 1 small bowl (about 150g))
- 2 cups Fresh full-cream milk (Susu segar)
- 2 tablespoons Plain yogurt (as starter culture)
- 1 leaf Pandan leaf (Daun pandan, knotted) - pilihan
- 1 stalk Lemongrass stalk (Serai, crushed lightly) - pilihan
- 1 teaspoon Brown sugar (Gula perang, optional for sweetness) - pilihan
- as substitute Low-fat milk (For lighter version) - pilihan
- a pinch Salt (Garam) - pilihan
- 1 Sterilized glass bowl (For setting curd)
Arahan
- 1
Pour fresh full-cream milk into a saucepan. Add pandan leaf and lemongrass stalk for natural aroma.
5 minutes
Stir occasionally to prevent milk from sticking to the bottom.
- 2
Gently heat the milk until just before boiling. Remove from heat once bubbles form at the edges (about 85°C).
5 minutes
Avoid boiling; this helps preserve milk proteins.
- 3
Remove pandan and lemongrass. Allow the milk to cool until it’s warm but not hot to the touch (about 40-45°C).
10 minutes
Test temperature with your finger; it should feel comfortably warm.
- 4
Add 2 tablespoons of plain yogurt to the warm milk and mix gently to combine. Add a pinch of salt and brown sugar if desired.
2 minutes
Use a clean spoon to prevent contamination.
Kenapa hidangan ini sihat
This curd recipe is a healthy choice because it is made from fresh, wholesome ingredients without artificial additives or excess sugar. Rich in probiotics, it aids digestion and supports a healthy gut flora, which is essential for overall wellness. The option to use low-fat milk further reduces calories and saturated fat, making it suitable for weight management and heart health.
Curd is a natural source of high-quality protein, calcium, and beneficial probiotics that support gut health. The use of fresh milk provides essential vitamins such as B12 and D, while the addition of pandan and lemongrass infuses antioxidants. Low in calories and easily digestible, this traditional Malaysian curd is also lower in fat when prepared with low-fat milk, making it a smart choice for a balanced diet. The natural cultures help boost immunity and improve metabolism.
Petua
- 💡Tip 1: Use only fresh, high-quality milk for best results.
- 💡Tip 2: Always sterilize your container to ensure proper fermentation.
- 💡Tip 3: Add pandan or lemongrass for a unique Malaysian aroma.
Penyimpanan & hidangan
Store curd in an airtight container in the refrigerator for up to 3 days. Always use a clean spoon to avoid contamination and spoilage.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 98.0 kcal |
