Homemade curd is so easy to prepare and I know few of friends still buying in Indian stores and whenever they visit me they like this plain yogurt and definitely they go home with my yogurt culture :-). This is the very basic and everyday essential in Indian cooking. I make curd 4-5 days once. But my mom makes it daily twice since appa (dad) won’t eat when she keep it in refrigerator. So every night she makes fresh curd and the next day morning when they set she makes buttermilk out of it.
Again morning after coffee she makes curd with the leftover milk from farm. How lucky there are 🙂 . Also she keeps the buttermilk and curd in room temperature even in that hot weather(in summer the temperature will be between 100 and 105 degrees). She places it over chilled water not to make it sour. Here comes the detailed instruction for a tasty homemade curd. Also 2% milk will easily burn so keep stirring in medium flame. When you are adding water first add it to the bottom of the pan later add milk, so it prevents burning.
Whole Milk Or 2 % reduced fat milk – 1 Liter (if I use whole milk then i add 1 cup of water to it)
Yogurt/Curd – 1-2 tsp (for the culture)
How to make Homemade Curd
- Boil the milk in medium heat when starts foaming, reduce the flame(simmer it) and stir on and off for few more minutes, say 5 minutes in low flame (If the milk gets thicker and thicker the curd will be better).
- Allow to cool, check by immersing your finger in the boiled milk, if you are able to tolerate the heat (lukewarm temperature) then add unflavored yogurt or curd (Adding too much gives sour taste) into the milk, stir well.
- Regarding culture it should not be so thick, the watery texture from previous leftover curd or diluted store bought culture works better to set.
- Cover with lid and store it in a warm, dark place (in the Oven/Microwave) for 5-6 hours ( get sour taste when you keep at room temperature for more than 8 hours).
Tips for perfect Homemade Curd
- I use both whole milk or 2% reduced fat milk regularly.
- If the weather is too chill then preheat the oven and keep the milk to set.
- Better to use stainless steel vessels or glass bowls.
- Try to add little more culture for winter (say 2 tsp) and in summer you may not need more than 1.5 tsp.
- And you may use 1 or 2 whole green chili’s to set curd very quick.
Print Version
- Whole Milk Or 2 % reduced fat milk - 1 Liter if I use whole milk then i add 3/4th cup of water to it
- Yogurt/Curd - 1-2 tsp for the culture
-
Boil the milk in medium heat when starts foaming, reduce the flame(simmer it) and stir on and off for few more minutes (If the milk gets thicker and thicker the curd will be better).
-
Allow to cool, check by immersing your finger in the boiled milk, if you are able to tolerate the heat (lukewarm temperature) then add unflavored yogurt or curd (Adding too much gives sour taste) into the milk, stir well.
-
Regarding culture it should not be so thick, the watery content from previous leftover curd works better to set.
-
Cover with lid and store it in a warm, dark place (in the Oven/Microwave) for 5-6hrs ( get sour taste when you keep at room temperature for more than 8 hours).
I use both whole milk or 2% reduced fat milk regularly.
If the weather is too chill then preheat the oven and keep the milk to set.
Better to use stainless steel vessels or glass bowls.
Try to add more little more culture for winter (say 2 tsp) and in summer you may not need more than 1.5 tsp.
And you may use 1 or 2 whole green chili's to set curd very quick.
Good one.
Thanks Mahina…