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.
Ingredients
- 2 cups Fresh full-cream milk (Susu segar)
- 2 tablespoons Plain yogurt (as starter culture)
- 1 leaf Pandan leaf (Daun pandan, knotted)
- 1 stalk Lemongrass stalk (Serai, crushed lightly)
- 1 teaspoon Brown sugar (Gula perang, optional for sweetness)
- as substitute Low-fat milk (For lighter version)
- a pinch Salt (Garam)
- 1 Sterilized glass bowl (For setting curd)
Step-by-step instructions
Step 1 · Pour fresh full-cream milk into a saucepan
Pour fresh full-cream milk into a saucepan. Add pandan leaf and lemongrass stalk for natural aroma.
Step 2 · Gently heat the milk until just before boiling
Gently heat the milk until just before boiling. Remove from heat once bubbles form at the edges (about 85°C).
Step 3 · Remove pandan and lemongrass
Remove pandan and lemongrass. Allow the milk to cool until it’s warm but not hot to the touch (about 40-45°C).
Step 4 · Add 2 tablespoons of plain yogurt to the warm milk and mix gently t...
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.
Step 5 · Pour the mixture into a sterilized glass bowl
Pour the mixture into a sterilized glass bowl. Cover with a clean cloth and keep in a warm, draft-free place for 6-8 hours or until set.
Step 6 · Once set
Once set, refrigerate curd for 1-2 hours before serving for best texture and flavor.
Why this recipe is healthy
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.
A note on tradition
Curd, or 'dadih', is a testament to Malaysia’s rich multicultural food heritage, deeply rooted in Indian community traditions. It is commonly served at lunch or as a cooling side dish during hot days, particularly in Malaysian-Indian households. The use of pandan and lemongrass showcases local adaptation, blending Indian methods with Malaysian flavors. Homemade curd is also popular during festive gatherings and family meals, symbolizing health and prosperity.