Why does homemade curd turn sour in summer? Why does dahi become watery, loose, half-set or too tangy? In this video, I am sharing my complete method to set thick, creamy, mildly sweet homemade curd in summer. This is not just a basic curd recipe. This is a full summer dahi troubleshooting guide for common problems people face at home: dahi khatti kyu hoti hai, dahi jamti nahi, dahi pani kyu chhodti hai, moti dahi kaise jamaye, and how to stop curd from becoming sour in summer. In summer, curd turns sour faster because warmth speeds up fermentation. Curd sets when bacteria convert milk sugar into lactic acid. That acid helps thicken milk, but it also gives dahi its tangy taste. When the weather is hot, the process moves faster. So dahi can set quickly, but it can also turn sour quickly if left outside too long. In this video, I explain the correct milk temperature, how much starter to use, why full-fat milk gives thicker curd, when to refrigerate curd, why homemade curd releases water,...
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