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how curd is made - #43513
I am really curious about how curd is made. I mean, I've been trying to cook more at home recently because of all the chaos around and figured making my own curd would be a cool start, right? Reading some recipes online has just left me scratching my head. Like, do I really need special milk? I tried once with just regular store-bought milk, but the whole thing didn’t seem to work out. My sister mentioned that the warmth is super important — do you let the milk cool or something like that? Last time, when I poured in the starter, I was kinda in a hurry and didn’t wait for the milk to get to room temp, maybe that was it? Also, she said something about how curd is made at room temperature, but how long is that exactly? Do I need to cover it or just leave it out in the open? And what’s the best type of yogurt to use as a starter? I used a brand that was really fancy but seemed to act like a diva, didn't set properly. 😩 Can someone share tips or the accurate steps about how curd is made that really works? I would love to impress my family with some homemade curd already! Thanks in advance for any advice!
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Making curd, or yogurt, at home is both simple and rewarding when you get the steps right. A key element in preparing curd lies in the quality and type of milk you use. Store-bought milk works just fine, but whole milk yields a creamier texture. When using store-bought milk, make sure it’s fresh and not close to it’s expiration date.
Let me explain the steps. First, heat the milk until it is just about to boil — around 180°F or 82°C. Once heated, you need to let it cool to a lukewarm temperature. If you pour the starter culture (like a spoonful of yogurt) into hot milk, it might kill the bacteria needed for fermentation. Wait until it reaches about 110°F or 43°C before adding the starter. A good way to test heat without a thermometer is by dipping a clean finger; it should feel comfortably warm, not hot.
Your sister was right; warmth is crucial. After adding the starter, gently stir to mix the cultures evenly. Cover the milk with a lid, cloth, or a plate to retain the warmth and prevent any unwanted particles from falling in. Keeping the mixture in a warm place aids fermentation. Depending on the ambient temperature, this process can take about 6 to 8 hours or overnight. If your room is cooler, you might consider wrapping the container in a warm towel to maintain consistent warmth.
As for the starter yogurt, go for plain, unflavored, and ideally full-fat yogurt without any additives. The “fancy” yogurt might have stabilizers or flavors that disrupt the process. A small amount, about a tablespoon or two per liter of milk, is sufficient. It’s less about the brand and more about the live cultures—make sure it says “live and active cultures” on the label.
If your curd still doesn’t set, it might be due to the temperature or an inactive starter. Adjust these factors until you get it right. Once you get a good batch, you can use this homemade yogurt as a starter for next time, reducing the need for store-bought yogurt. With patience and practice, you’ll surely impress your family with delicious homemade curd!
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