What’s a winter weekend brunch without sizzling hot stuffed parathe, mixed vegetable pickle, and a bowl of thick and creamy vegan dahi? Curd is a necessity in winter, right? But as soon as the mercury dips, making curd becomes challenging—it just won’t set properly! Well, it’s not really the dahi’s fault. The good bacteria that convert the milk into curd require a warm and cosy environment to work their magic. Temperature plays a major role in the process of setting curd.
My hometown is one of the coldest cities in the plains of India yet my father manages to set the perfect curd even in the almost-freezing, dreary January weather. He’s not vegan but he’s the one who taught me the techniques of making the perfect vegan dahi 🙂