Homemade Dahi without starter - Making of Curd without the Jaman

For setting curd at our homes, we need starter curd. In case starter curd is not available and market brought starter curd is not useful for setting the curd then you can try out various methods for setting creamy, rich curd easily. 

हिन्दी में पढिये : Homemade Dahi without starter - Making of Curd without the Jaman

Ingredients for making yogurt without starter

  • Boiled milk - 1 liter
  • Green chilly - 2
  • Red chilly - 2
  • Lemon - 1

How to make Curd without the Jaman

For setting the curd, take boiled milk in a vessel and place it on flame to make it lukewarm (make sure you heat the milk a little that it can be touched with hands easily). When the milk turns little warm, turn off the flame.

We can use lemon, green chilly or red chilly powder for making the starter curd to be used for setting the curd at home.

First method for making the starter curd (jaman):

For preparing the starter curd with first method, drop 2 green chilies with stalk in one milk bowl( Make sure you drench the chilies well in the milk along with the stalk as only then the starter curd will set).

Second method for making the starter curd (jaman):

For setting the starter curd with second method, take red chilies with stalk and drench them well in the another milk bowl. Also, make sure the the stalks are nicely drenched in the milk.

Third method for making the starter curd (jaman):

For the third method, take one lemon, cut it into half and squeeze out the juice in a bowl. Now add almost 2 tsp lemon juice to the third milk bowl. 

Now cover and keep aside these milk for 10 to 12 hours at a warm place. 

After 12 hours, remove the lid and check the starter curds. All thee three types of jaman (yogurt culture) are ready. Now we can use them for making the curd. The taste of starter curd prepared with green chilly, red chilly or lemon is a little different then the curd prepared with these starter curd.

How to make Dahi ?

For setting the curd using these homemade starter curd, take boiled 1 liter milk in a vessel and place it on flame for make it lukewarm. When the milk gets lukewarm, turn off the flame and transfer the milk equally to two casseroles. 

After this, add 2 tsp starter curd prepared with chilli in one casserole and put the lid on. Keep it aside for 6 to 7 hours to set. Now in the second casserole, add 2 tsp of starter curd prepared with lemon and close with the lids. Let it set for 6 to 7 hours.

You can also use any regular vessel as well for setting the curd but casserole is best to maintain the heat required for setting the curd. Therefore, use casserole for setting the curd quickly and easily.

After 6 hours, remove the lids from the casserole and check the curd. Dense, creamy and rich curd is ready. 


  • Use full cream milk for setting the curd so that you get dense and thick curd. Apart from this used boiled milk for setting the curd. After the milk simmers once, let it boil for few more minutes so that the milk turns little thick and you will also get thick and rich curd.
  • It is very important to have chilies with stalk, as the enzymes present in the chilies help set the curd easily and also give them a little sour taste.
  • The taste of starter curd prepared with lemon and chilli is not as good in taste as compared to the curd. Therefore, this starter curd is only used on setting the curd.
  • To keep the curd fresh and to prevent it from getting sour, place the curd in refrigerator after it sets.

Make yogurt without starter - Making of Curd without the Jaman



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  1. 10 April, 2019 01:46:12 AM Jordan Haining

    Did you make sure the stalks were fully soaked too? Maybe try and pin your peppers under the milk. Honestly a purchzsed starter curd is the best way to go. You can even freeze your remaining curd and thaw it at a later date to use as a started for your next batch.

  2. 17 August, 2018 11:43:54 PM Russ

    I tried this recipe and the starter curd didn't set like in the video. Can someone please help me? 1) I used 3.5% fat milk 2) I boiled the milk as instructed and allowed it to cool to a point where it was lukewarm to the touch 3) I added three (3) red chilies with their stalk 4) I covered this mixture tightly and set aside from 0500hrs to 0800hrs the next day (15 hrs) When I checked the starter, it was not even close to setting it was just milk with a chili smell. What am I missing? Thanks