Share

Tweet

Share

Email

Making homemade curd (yogurt) is a simple process that requires minimal ingredients and equipment. Here’s a step-by-step guide:

Ingredients

• Milk: 1 liter (preferably full-fat or whole milk for creamier curd)
• Curd/Yogurt Starter: 1-2 tablespoons (plain yogurt with live cultures)

Equipment

• Heavy-bottomed pan: For boiling milk
• Small bowl: For mixing the starter
• Ladle: For stirring
• Clean cloth or towel: For covering the curd while it sets
• Warm place: For incubating the curd

Instructions

1. Boil the Milk:
   • Pour the milk into a heavy-bottomed pan.
   • Heat the milk over medium heat until it comes to a boil, stirring occasionally to prevent it from scorching.
   • Once the milk has boiled, let it cool down to a temperature of about 40-45°C (104-113°F). You can test this by dipping a clean finger into the milk; it should feel warm but not hot.
2. Prepare the Curd Starter:
   • In a small bowl, take 1-2 tablespoons of plain yogurt (the starter).
   • Add a few tablespoons of the warm milk to the yogurt and mix well to create a smooth mixture. This helps to evenly distribute the yogurt cultures.
3. Add the Starter to the Milk:
   • Once the milk has cooled to the right temperature, pour the yogurt mixture into the pan of warm milk.
   • Gently stir the milk with a ladle to ensure that the yogurt starter is evenly distributed.
4. Incubate the Curd:
   • Cover the pan with a clean cloth or towel to keep it insulated.
   • Place the pan in a warm, draft-free area. You can use an oven with the light on, a warm cupboard, or a special yogurt maker if you have one.
   • Let the milk sit undisturbed for 6-12 hours or until it sets. The time required for setting depends on the ambient temperature and the strength of the starter culture.
5. Check the Curd:
   • After the incubation period, check the curd. It should be set and have a slightly tangy flavor. If it’s still too runny, you can leave it for a few more hours.
6. Refrigerate:
   • Once the curd is set, move it to the refrigerator. This stops the fermentation process and helps the curd firm up further.
7. Serve:
   • Homemade curd can be enjoyed plain or with added fruits, honey, or used in various recipes.

Tips

• Starter Culture: Ensure the yogurt starter used has live cultures for the best results.
• Milk Quality: Use fresh, high-quality milk for better texture and taste.
• Warm Environment: A consistent warm environment is crucial for proper fermentation.