By Vidushi Singh
July 22, 2023
Learn the secrets to making the best curd with fresh milk, gradual cooling, good starter culture, and undisturbed fermentation.
Start with fresh, preferably full-fat milk. The higher fat content helps in achieving a creamy and thick texture.
Heat the milk. This process kills any unwanted bacteria and denatures the proteins for a smoother curd.
Gradual cooling of milk is essential to promote the growth of beneficial bacteria required for fermentation.
Add a small amount of good quality curd This introduces the right bacteria for fermentation. Use 1-2 tablespoons of curd for every liter of milk.
Once you mix the starter culture into the warm milk, cover the container with a lid and keep it undisturbed in a warm place.
Set curd in 4-8 hours, adjusting based on temperature and starter strength. Avoid excessive fermentation for milder taste.