Kitchen Tip: How To Set The Perfect Homemade Curd Every Time

One of the few things that Indian families would all agree upon is that homemade curd tastes better than store-bought yoghurt. The flavour of plain white curd is more distinct and tangier, and it isn't overpowered by extra flavours. In some households, homemade curd is a matter of pride, the family's treasured starter culture, because it has provided delicious curd for many years.

Read more: 8 Curd-Based Delights To Stay Cool And Refreshed During The Summers

Since homemade curd is such a flexible element in the kitchen, you should always have some on hand. It may be used for marinating meats, thickening curries, making raita, lassi, buttermilk or chaas, and much more. It is high in protein and beneficial to the digestive system due to fermentation.

A Guide To Preparing Curd At Home

Here's how you can easily make thick and delicious curd at home:

Ingredients

• 1 litre whole milk
• 1-2 teaspoons curd (starter)

Method:

• After adding the milk to a saucepan, heat it until it boils. To keep from sticking, stir from time to time.
• After boiling, let the milk cool to a warm temperature (about 110°F or 43°C). Your finger should be able to comfortably dip into it and stay there for a little while.
• Stir in one or two teaspoons curd to the heated milk. To guarantee that the starter is dispersed uniformly, thoroughly mix.
• After covering the pot, leave it overnight or for six to eight hours in a warm environment. To keep it warm, cover it with a towel or put it in the oven with the light on.
• Check to see if the milk has set into curd after 6 to 8 hours. It ought to be solid and a little tart.
• After the curd has been set, place it in the refrigerator for a few hours to solidify it even more and to halt the fermentation process.
• Savour your curd either on its own or with your preferred toppings.

Tips:

• Ensure the milk is not too hot when adding the starter, as it can kill the live cultures.
• Use fresh and active curd as a starter for best results.
• For thicker curd, use full-fat milk or add a tablespoon of milk powder to the milk before boiling.
• When periodically checking on the curd mixture after it has been placed into the saucepan and kept heated, avoid stirring the mixture. It is estimated that the fermentation process takes five to eight hours, so give it a break and check on it only after some time has elapsed.
• It is recommended to place the curd inside of a warm oven during chilly weather. Even if the oven is switched off, the mixture's bacteria will continue to multiply due to the residual heat. If there's no oven in sight, cover the pot's edges with a cosy jumper or duvet to protect it from the chilly outside.