Right Way Of Making Thick Curd at Home It always seems more convenient to grab a pack of curd from the supermarket, but there is nothing like fresh, homemade curd. You can tell the difference in taste and it is very easy to make and master at home. Ingredients Full fat milk - 1/2 liter Starter curd - 1/2 tbsp Sugar - a tiny pinch (optional) Method 1. Boil milk in a vessel and let it come to almost room temperature. The milk should be warm to touch. 2. Pour the milk in a container or bowl. Add the starter curd and mix well. 3. Make sure the starter curd is mixed well and not sitting in one corner of the bowl For this whisk the mixture of starter curd & milk well. 4. Add a tiny pinch of sugar and mix again. 5. Cover the container and let it rest for 6-8 hours. I mostly leave it overnight 6. Once it's set, refrigerate the curd otherwise it will turn sour. 7. You can keep the curd in the refrigerator and use for a week. Setting curd in wint