How to make it
- 1Heat milk to 85°C then cool to 42°C
Heat milk in a pot until it just reaches boiling point (this kills any competing bacteria). Then cool it down until it feels comfortably warm — not hot — on your wrist. A kitchen thermometer is ideal; aim for 40–42°C.
- 2Add the starter curd
Add 2 tablespoons of curd to a clean vessel. Pour a small amount of the warm milk onto the curd and whisk until smooth. Then add the rest of the milk and stir gently to distribute the culture evenly.
- 3Cover and keep warm overnight
Cover the vessel with a lid or plate. Keep it in a warm spot: inside a switched-off oven with just the light on, inside a warm cupboard, or wrapped in a thick towel. The ideal is a steady 38–42°C for 6–8 hours.
- 4Check for setting — do not disturb early
After 6–8 hours, check by gently tilting the vessel. The curd should have set into a solid, slightly wobbly mass that pulls away from the sides cleanly. If still liquid, re-cover and leave 2 more hours.
- 5Refrigerate without stirring
Once set, refrigerate immediately without stirring or disturbing the set. The whey (if any) will collect on top — this is normal, just stir it in or drain it off before serving.
Commercial curd is typically pasteurised after fermentation to extend shelf life — this kills most of the live cultures that make curd beneficial. Homemade curd is eaten with its cultures fully alive. The live Lactobacillus bacteria support gut health, improve digestion, and support the immune system. The fresher the curd when eaten, the higher the live culture count.
Ways to use it
- Use buffalo milk for a thicker, creamier, more indulgent curd
- Add a dried red chilli or a small piece of tamarind as the starter for a more traditional village-style culture
- Use low-fat milk for a thinner, tangier curd — good for chaas and kadhi
- For very thick Greek-style dahi, drain set curd through muslin for 2–3 hours in the fridge