By Sushmita Sengupta
Making curd at home is perhaps one of the easiest tasks, but getting the consistency right is where the challenge lies. Here are some tips to set thick, delish curd.
Use full fat milk, in skimmed milk most of fats are removed which are important in setting thick, heavy curd.
Use earthenware or clay pot to set the curd. A clay pot has pores that absorb the moisture from the curd, leading to thicker, creamier curd.
Add only lukewarm milk to the starter. If the milk is too warm, the bacteria in the starter will be destroyed from the high temperature.
Once you have added the milk to the starter, mix gently to create froth. This action would help the bacteria to bloom faster accelerating the curd setting process.
Store the curd in someplace warm. Let the curd set for 5-8 hours and only then put in the refrigerator.