By Suprita Mitter
February 4, 2025
Making curd at home involves heating milk, cooling it slightly, and adding a spoonful of yoghurt as a starter culture. The mixture is then left to set at room temperature for a few hours, resulting in fresh, creamy homemade curd, perfect for daily meals. Here are some tips to master this art.
Boil the milk and let it cool down to lukewarm temperature (around 110°F or 43°C). If the milk is too hot, it will kill the bacteria needed for curdling.
Add a small amount of curd (about 1-2 teaspoons) as a starter culture to the lukewarm milk. Stir gently to mix.
Pour the milk into a clean container, ensuring it is slightly warm. You can pre-warm the container by rinsing it with hot water before pouring in the milk.
Cover the container with a lid or cloth to keep the warmth inside. To retain heat, you can wrap the container in a thick towel or place it in an insulated box.
Place the container in a warm spot, like near a heater, oven (turned off), or on top of a refrigerator. In winter, you may need to use a warm water bath or a slow cooker with a low heat setting.
After 6-8 hours, check the curd. If it’s set and has a smooth texture, it’s ready to be served. If not, let it rest a little longer.