Curd is a traditional fermented milk product. It is an important part of everyday diet in India. Curd is immunity boosting and has high amount of calcium. Even after so many trials, curd doesn’t come perfect. It becomes too sour or too watery for few moms. Here is a homemade curd recipe to make fresh, thick curd. Making curd at home is very easy and definitely does not require any rocket science. If you follow some simple tips, you can make smooth, thick, well set curd at home with ease.

Homemade Curd

Handy tips to remember while making curd at home.

• Use full cream milk if you wish to have thick curd.
• Do not add starter curd to very hot milk. It will coagulate the milk.
• If the milk has cooled down completely, curd will not set.
• The milk has to be warm while you add the starter curd to it. Check the temperature of the milk by touching the milk with little finger or touching the pan of the milk. You should feel warm and not hot
• Mix the starter curd very well with the milk.
• Keep the curd to set in a warm place covered and undisturbed.
• In cold countries or in winter season, cover the container of curd mixture with blanket and keep in warm place or keep it in a hot pot or in an oven with light on.
• Once the curd is set refrigerate it or else it will become sour.
• 2 teaspoon starter curd is enough for 1/2 liter of milk. Increase the quantity of starter curd for larger quantities of milk. Also use little more starter during winter season.
• Use earthen or clay pots to set curd for best results. But curd can be set in steel or glass container too.

Ingredients:

• 1/2-liter milk
• 2 teaspoon starter curd

Method:

1. Rinse a heavy bottom pan with water. Add raw milk to it. (rinsing the pan ensures that the milk does not stick to the bottom of the pan).

2. Heat the milk pan on low to medium flame. While the milk is being heated, stir once or twice to ensure it does burn from the bottom.

3. Allow the milk to boil. Now simmer the milk for 2-3 minutes and put off the flame.

4. Allow the milk pan to cool down. We are looking for warm milk. Dip the little finger in the milk to check for the temperature. If it feels warm, not hot, this is the right time to add the starter curd.

5. Add the starter to the milk and stir well, so that it dissolves completely in the milk.

6. Now pour the milk with curd culture into the clay pots.

7. Cover it and place it undisturbed in a warm place for 5-7 hours.

8. One more method is to froth the milk after adding curd culture by pouring it into another container, and back to the pan, 2-3 times. this method ensures the curd does not have separate cream layers in it and also the starter dissolves and mixes uniformly in the milk.

9. Once the curd is set, refrigerate it.

The given handy tips and method of  making fresh and well set curd at home works perfect and our website will help you to make tasty recipes using this curd. Come on, wait not and try it.

Homemade Curd

Making curd at home is very easy and definitely does not require any rocket science. If you follow some simple tips, you can make smooth, thick, well set curd at home with ease.

5 from 1 vote

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Cuisine: Indian

Prep Time: 7 hours

Cook Time: 10 minutes

Total Time: 7 hours 10 minutes

Author: Hemapriya

Ingredients

• 1/2- liter milk
• 2 teaspoon starter curd

Instructions

• Rinse a heavy bottom pan with water. Add raw milk to it. (rising the pan ensures that the milk does not stick to the bottom of the pan).
• Heat the milk pan on low to medium flame. While the milk is being heated, stir once or twice to ensure it does burn from the bottom.
• Allow the milk to boil. Now simmer the milk for 2-3 minutes and put off the flame.
• Allow the milk pan to cool down. We are looking for warm milk. Dip the little finger in the milk to check for the temperature. If it feels warm, not hot, this is the right time to add the starter curd.
• Add the starter to the milk and stir well, so that it dissolves completely in the milk.
• Now pour the milk with curd culture into the clay pots.
• Cover it and place it undisturbed in a warm place for 5-7 hours.
• One more method is to froth the milk after adding curd culture by pouring it into another container, and back to the pan, 2-3 times. this method ensures the curd does not have separate cream layers in it and also the starter dissolves and mixes uniformly in the milk.
• Once the curd is set, refrigerate it.