How to make curd at home, maybe the post itself seems silly or funny for many of us. But I have heard from a lot of my friends, neighbours, relatives that curd does not set well, tastes bitter, turns grainy, sticky, spoilt, too sour etc…. I have the answer to all these questions in this single post, so read the recipe till the end as I have shared lots of tips, techniques to get it perfect. This curd is also called by other names such as dahi or yoghurt and homemade ones are always budget friendly without any preservatives. Usually, storebought dahi have added sugar and milk powder too. I never miss to add curd in biryani, soft chapati, curd rice, aviyal etc and the list goes on. I have added a short YouTube video for this Homemade Curd Recipe for easy understanding, do watch it and please don’t forget to subscribe to my channel too…
How to make Curd at home | Homemade Curd Recipe
- 1/2 Litre Full Fat Milk
- 1/2 to 1 tsp Curd Culture / Starter
- First, measure the milk, curd and keep it ready. Pour 1/2 litre milk in a heavy bottomed pan.
- Completely simmer the flame and boil it for a minimum of 10 minutes. Stir it in the middle to avoid burning at the bottom. Once the milk raises, switch off the flame and keep aside. By the meantime pour the curd culture in the vessel, that you are going to the set curd.
- Once the milk is lukewarm, pour it into the vessel. (Refer: Tips I have shared, to know more details in curd making).
- Stir it with a spoon, so the milk and curd culture mix uniformly (never miss this step). Close it with a lid and keep it in a warm place.
Tips on How to make Curd at home
- Always use full fat and undiluted milk to get thick curd.
- Also, boil the milk in low flame and ensure it doesn't get burnt at the bottom, else it smells bad.
- The milk should be lukewarm (dip your finger and check it) not cold or hot. If the milk is hot, it coagulates/grainy. If the milk is cold the curd never set.
- If you use too sour curd culture/starter, the set curd also tastes sour.
- If the curd starter is at room temperature, the milk should be lukewarm.
- If you take the curd starter from the fridge, the milk should be slightly warmer (not hot).
- If the curd does not set, just increase the curd starter, mix well and set again.
- Don't use readymade or Greek yoghurt as a starter to set the curd, as it turns the curd sticky/stringy.
- If you don't have curd starter in the home, add 2 red chilli with the stalk to 1/8 cup of milk, allow it set. Then use it and it does not turn the curd spicy.
- Homogenised/processed milk requires little more curd starter.
- Non - homogenised milk needs less curd starter and the curd also sets sooner.
- Always mix the curd starter and milk, so it sets well and uniformly.
- Firstly, use a little more curd starter or double than the quantity mentioned above.
- Wrap the bowl, in a woollen blanket or keep it near the gas-stove or inside a cupboard.
- Otherwise, keep the bowl in a hot case/casserole or thermocol box.
- Finally, keep the bowl in a rice jar or wheat flour jar, so that the curd sets beautifully.