How to set perfect curd/ yogurt at home
Disclaimer: This home-made curd is addictive. It is so creamy and thick that you will never want to go back to store-bought curd.
We have all struggled to make perfect curd at home. We use it so often in our cooking and yet fail to make this perfectly. Here are some tips and tricks to get the best curd.
- Using full fat milk will yield creamy and heavy curd.
- Three important things for getting nice curd- temperature of the milk, temperature of the room in which it is kept, mixing thoroughly
- Temperature of the milk-
- Boiling the milk will ensure that the milk does not spoil during fermentation.
- My mother-in-law taught me that the best way to check the right temperature is by dipping your finger in the milk after boiling. If you can tolerate the hear, it is the correct temperature. Meaning not too hot and not too cold.
- If it is too hot, milk will coagulate resulting in a grainy curd and if it is cold the curd might not set properly.
- Temperature of the room:
- Curd sets perfectly in a warm temperature.
- If you are setting curd during winters or in a cold place, cover it with a sweater and keep it in a warm place like the microwave or cupboard.
- Always set curd in an airtight container. Do not put for few hours.
- Mixing the milk with curd culture
- To get nice and creamy curd, mix the curd culture in milk and whisk it with a whisker or pheto it using two jars like my mother-in-law does (Just the way you do for lassi or chaach)
- The green chilli or silver hack works for me. You can try it too.
- ½ liter milk
- 2 tsp curd
- 1 green chilli stem
- Boil the milk. Let it warm slightly. Test the temperature by dipping your finger to it. If you can bear the heat, it is the right temperature (meaning warm- not too hot or cold)
- Add 2 tsp curd to it and mix everything properly. You can do this by using a whisker or phetoing it using two jars.
- Transfer in an air-tight container. Add the stem of 1 green chilli or a silver ring. Close the lid.
- Keep in a warm place for 5-6 hours. The time may vary according to the season and place you’re in.
- Refrigerate after the curd is set.