Plain Curd

1. 1

   Heat the milk.

   Pour the milk into a clean, heavy-bottomed pot. Bring it to a gentle boil over medium heat, stirring occasionally to prevent it from sticking to the bottom. Once it boils, turn off the heat.

   TIPBoiling the milk helps to kill any unwanted bacteria and denature the proteins, which results in a thicker curd.
2. 2

   Cool the milk to lukewarm.

   Let the milk cool down until it is lukewarm. You should be able to comfortably dip a clean finger into it for a few seconds. The ideal temperature is around 40-45°C (105-115°F).

   TIPIf the milk is too hot, it will kill the live cultures in the starter. If it's too cold, the curd won't set properly.
3. 3

   Prepare the starter culture.

   • In a small bowl, add the yogurt starter.
   • Whisk it well until it's smooth and free of lumps.
   • Add 2-3 tablespoons of the warm milk to the starter and mix everything together. This helps to temper the starter.
4. 4

   Combine and prepare for setting.

   Pour the starter mixture into the pot with the rest of the lukewarm milk. Stir gently just a few times to distribute the culture evenly.

5. 5

   Let the curd ferment.

   Cover the pot with a lid and place it in a warm, draft-free spot to set. This can be inside a turned-off oven, a microwave, or wrapped in a thick towel. Let it sit undisturbed for 6 to 8 hours.

   TIPAvoid moving or shaking the pot while the curd is setting, as this can result in a watery texture.
6. 6

   Chill the curd.

   Once the curd is set (it should be firm and not jiggle), transfer it to the refrigerator. Chill for at least 2 hours. This stops the fermentation process and helps the curd to firm up further.

7. 7

   Serve chilled.

   Serve the homemade plain curd chilled as a side with your favorite meals like khichdi, biryani, or parathas.

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