How to make Curd at Home?

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. Here’s a comprehensive guide on how to make curd at home.


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


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


  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 Curd 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 for the Curd 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.

Troubleshooting Common Issues:

  • Curd Not Setting: If the curd does not set, it could be due to the milk being too hot or too cold when the starter was added. Ensure the milk is lukewarm. Also, check the quality of the starter.
  • Runny Curd: If the curd is too runny, it might be due to insufficient fermentation time or a low temperature. Leave it to ferment for a longer period in a warmer place.
  • Sour Curd: If the curd turns out too sour, it has over-fermented. Reduce the fermentation time in the future.

Variations and Enhancements:

  • Flavored Curd: Add natural flavors such as vanilla, honey, or fruit purees to the milk before fermenting for a flavored curd.
  • Greek Yogurt: To make Greek yogurt, strain the curd using a muslin cloth or cheesecloth to remove whey, resulting in a thicker consistency.
  • Probiotic Boost: Use a probiotic capsule as a starter to increase the health benefits of your homemade curd.

Serving Suggestions:

  • Plain Curd: Enjoy plain curd with a sprinkle of sugar or salt.
  • Raita: Mix curd with chopped vegetables and spices for a refreshing side dish.
  • Smoothies: Blend curd with fruits and honey for a healthy smoothie.
  • Marinades: Use curd as a base for marinades to tenderize and flavor meats.
  • Desserts: Incorporate curd into desserts like shrikhand, parfaits, or frozen yogurt.

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.

Leave a Reply

Your email address will not be published. Required fields are marked *