Homemade Curd Recipe 1
How to make Curd at home | Homemade Curd Recipe
Cook Time
10 mins
Fermentation
8 hrs
Total Time
10 mins
 

How to make curd at home / Homemade Curd Recipe, maybe seems silly or funny. But in this single post, I shared lots of tips, techniques to get it perfect.

Course: Homemade
Cuisine: Indian
Keyword: Homemade Curd Recipe, How to make Curd
Servings: 1 Cup
Author: Priya Santhamohan
Ingredients
  • 1/2 Litre Full Fat Milk
  • 1/2 to 1 tsp Curd Culture / Starter
Instructions
  1. First, measure the milk, curd and keep it ready. Pour 1/2 litre milk in a heavy bottomed pan.
  2. 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.
  3. Once the milk is lukewarm, pour it into the vessel. (Refer: Tips I have shared, to know more details in curd making).
  4. 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.
  5. After 6 to 8 hours (time varies on the climatic condition, you live) the curd would have set completely. Do refrigerate it, till use otherwise the curd tastes sour.

    Use this Homemade Curd Recipe for paneer tikka.

Recipe Video

Recipe Notes

Tips on How to make Curd at home

  1. Always use full fat and undiluted milk to get thick curd. 
  2. Also, boil the milk in low flame and ensure it doesn't get burnt at the bottom, else it smells bad.
  3. 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.
  4. If you use too sour curd culture/starter, the set curd also tastes sour.
  5. If the curd starter is at room temperature, the milk should be lukewarm.
  6. If you take the curd starter from the fridge, the milk should be slightly warmer (not hot).
  7. If the curd does not set, just increase the curd starter, mix well and set again.
  8. Don't use readymade or  Greek yoghurt as a starter to set the curd, as it turns the curd sticky/stringy.
  9. 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.
  10. Homogenised/processed milk requires little more curd starter.
  11. Non - homogenised milk needs less curd starter and the curd also sets sooner.
  12. Always mix the curd starter and milk, so it sets well and uniformly.

 

Tips to set curd in Cold Climate

  1. Firstly, use a little more curd starter or double than the quantity mentioned above.
  2. Wrap the bowl, in a woollen blanket or keep it near the gas-stove or inside a cupboard.
  3. Otherwise, keep the bowl in a hot case/casserole or thermocol box. 
  4. Finally, keep the bowl in a rice jar or wheat flour jar, so that the curd sets beautifully.