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Homemade Curd | Plain Yogurt
  • 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
  1. 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).
  2. 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.
  3. Regarding culture it should not be so thick, the watery content from previous leftover curd works better to set.
  4. 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).
Recipe Notes

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.