“A dahi, which won’t fall, is the dahi you want”: Rujuta Diwekar’s Spoon Test Explained in 2025

 June 8, updated 8:00PM

Celebrity nutritionist Rujuta Diwekar introduces the “spoon test” to assess homemade curd: if a spoon doesn’t sink into it, the dahi is perfectly set, probiotic-rich, and gut-friendly.

“A dahi, which won’t fall, is the dahi you want”: Rujuta Diwekar’s Spoon Test Explained

Celebrity nutritionist Rujuta Diwekar recently shared a simple and insightful tip for evaluating the quality of homemade curd—what she calls the “spoon test.” The rule? If a spoon placed atop the curd remains standing without sinking or slipping, it means the curd is well-set, firm, and teeming with beneficial probiotics 

In a step‑by‑step demonstration on Instagram, Diwekar outlined her preferred method for setting curd at home:

1. Opt for whole milk, preferably buffalo milk, which tends to yield thicker curd.

2. Heat the milk, then set aside a small cup of it while still a little warmer than room temperature.

3. Add a starter culture—a small spoonful of previously set curd—into the reserved milk, and stir 32 times in one direction.

4. Pour this mixture back into the main batch, cover with a light cloth (not a metal lid), and let it ferment in a cool, dark place for 8–12 hours.

5. Refrigerate any curd you don’t consume immediately

A clinical nutritionist from Chennai explained that this “spoon test” is not just about texture—it also speaks to fermentation quality. Properly fermented curd traps gases and moisture in a stable gel matrix, thanks to lactic acid bacteria. A firm curd that holds the spoon well is more likely to contain live probiotic cultures essential for gut health. Conversely, watery or runny curd may signal poor fermentation or contamination 

Why the Spoon Test Matters

• Consistency check: A curd firm enough to hold a spoon has coagulated milk proteins properly.

• Probiotic presence: Firmness often indicates healthy microbial activity, crucial for digestive benefits.

• Quick and practical: No fancy lab tests—just a spoon and your homemade batch.

What Makes Good Curd So Beneficial?

• Improved digestion & reduced bloating: Probiotics like Lactobacillus and Bifidobacterium enhance nutrient absorption and gut balance.

• Gut-immune connection: Daily curd consumption maintains a diverse microbiome, supporting digestion and immunity.

• Anti-inflammatory effects: These cultures help lower gut inflammation and can assist in managing conditions like IBS 

• Bone and dental health: Calcium, phosphorus, and vitamin B12 in curd promote strong bones and teeth 

• Weight & metabolic support: Regular intake may help regulate cholesterol and blood pressure, while supporting healthy weight management.

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Expert Tips for the Perfect Set

• Milk temperature matters: Lukewarm (not hot) ensures lactic acid bacteria can flourish 

• Minimal starter: Just a little curd is enough—too much can overwhelm the milk.

• Gentle stirring: Around 32 clockwise turns—enough to mix cultures without disrupting the structure 

• Keep it still: Don’t shake the container once set—it helps preserve the curd’s structure 

• Skip metal lids: Opt for cloth coverings to improve air circulation during fermentation 

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Final Takeaway

Rujuta Diwekar’s simple “spoon test” is both practical and backed by fermentation science: curd that holds a spoon signals good setting, active probiotics, and digestive benefits.

If you’re setting dahi at home, give her method a shot—it’s easy, effective, and helps ensure each batch is nutritious and gut-friendly. Let that spoon stand tall—and so should your confidence in a healthy homemade curd!