How to make Curd at Home?

Curd, also known as yogurt, is a staple in many households and a key ingredient in a variety of dishes. Making curd at home is simple, cost-effective, and allows you to enjoy fresh and natural yogurt free from preservatives and artificial additives.

Ingredients:

1. Milk: 1 liter (full-fat milk for a thicker curd, but you can use low-fat milk if preferred)
2. starter: 1-2 tablespoons (store-bought or from a previous batch)

Equipment:

• Heavy-bottomed pan
• Whisk or spoon
• Bowl
• Thermometer (optional)
• Cloth or lid for covering

Instructions:

1. Boil the Milk:
   • Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan. Boiling the milk helps kill any unwanted bacteria and ensures a better texture for your curd.
2. Cool the Milk:
   • Once the milk has boiled, remove it from heat and let it cool. The milk should be lukewarm, around 40-45°C (104-113°F). If you don’t have a thermometer, test the temperature by dipping your finger into the milk – it should feel warm but not hot.
3. Add the Starter:
   • Take 1-2 tablespoons of curd starter (yogurt) and add it to the lukewarm milk. If the starter is thick, mix it with a little milk to thin it out before adding. Stir well to ensure the starter is evenly distributed throughout the milk.
4. Fermentation:
   • Pour the milk into a clean bowl. Cover the bowl with a lid or cloth to keep it warm. Place the bowl in a warm, draft-free area. The ideal temperature for fermentation is between 20-22°C (68-72°F). If your kitchen is cold, you can place the bowl in a warm oven (turned off) or wrap it in a thick cloth.
5. Wait to Set:
   • Let the milk sit undisturbed for 6-8 hours or overnight. The exact time can vary depending on the temperature and the quality of the starter. Check the curd after the suggested time – it should be firm and have a slightly tangy smell.
6. Refrigerate:
   • Once the curd has set, refrigerate it for a few hours before serving. Chilling helps firm up the curd and enhances its texture and flavor.

Tips for Perfect Curd:

• Fresh Milk: Always use fresh milk to ensure the best quality curd.
• Starter Quality: The quality of the starter curd significantly affects the final product. Use fresh, active, and good-quality yogurt as a starter.
• Consistent Temperature: Maintain a consistent warm temperature for fermentation. If the environment is too cold, the curd may not set properly.
• Clean Equipment: Ensure all utensils and containers used are clean to prevent contamination.
• Pre-Warming the Container: Before pouring the milk, warm the container slightly by rinsing it with hot water. This can help maintain a stable temperature for fermentation.
• Insulation: For better insulation, especially in colder climates, wrap the bowl with a towel or place it in an insulated cooler.

Making curd at home is a straightforward process that requires minimal ingredients and equipment. With a bit of practice, you’ll be able to produce delicious, creamy curd consistently. Enjoy the health benefits and the satisfaction of homemade yogurt in your everyday meals.