How to make thick curd at home

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 winter

During extreme cold weather, it takes a lot longer to for the curd to set. At these time, add the starter curd to the warm milk and close the lid and wrap the container in a towel and leave it in a warm place, like the top of the refrigerator or switch on you oven/microwave for a few minutes, then switch it off and leave the container inside. The warmth that you have created will set the curd. Also use a little more starter curd than usual.