Oddly, the term "curd" may be a bit of a misnomer. In India, "yogurt" and "curd" are used synonymously as the English translations for dahi, though the latter technically only refers to milk from which the whey has been removed, explains food historian Ken Albala, an expert on fermentation.
Making dahi, says Ray, involves a "very subtle balance between the nature of the starter, how warm the milk is, and then, where you keep it to set, even the microbes from your skin and in the air." Sometimes it'll end up too sour, or not sour enough, or with a surface that's slimy and wet, instead of the smooth, still, spotless top that is the mark of Good Dahi., Ray recalls that making dahi at home was a near-unanimous point of pride.
I came to love the stillness of the process, which demanded my complete attention, and helped my anxious mind slow down.
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