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Medha singh kapoor· 8 years ago
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What is the best way to make curd at home?

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Replying to the question above
Updated on05/30/26

Ingredients:

  • Milk – 1 litre

  • Curd starter (jamun) – 1 to 2 teaspoons

Easy Method:

  1. Boil the milk properly and let it cool until it becomes slightly warm.

  2. Add 1 or 2 teaspoons of curd starter into the milk.

  3. Mix it gently without stirring too much.

  4. Cover the container with a lid or cloth.

  5. Keep it in a warm place for 6 to 8 hours or overnight.

  6. Once the curd sets properly, refrigerate it for better texture and taste.

Helpful Tips:

  • Full-cream milk usually gives thicker curd.

  • During winters, keeping the container warm helps the curd set faster.

  • Avoid moving or shaking the container while the curd is setting.

Must Read: Why you should eat curd daily?

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Ishaanvi Reddy
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Ishaanvi Reddy is a trained chef and food writer with over 4 years of professional experience in culinary arts and food content. She holds a Diploma in Culinary Arts from the Institute of Hotel Management (IHM), Hyderabad — a qualification that gives her food writing a level of technical accuracy that distinguishes it from content written without kitchen experience. Her content covers recipes, cooking techniques, ingredient guides, food culture, nutrition basics, and restaurant trends across India. Her work has appeared on platforms including Slurrp, Herzindagi Food, and Eat This Not That India, where she writes for home cooks and food enthusiasts who want content that is tested, practical, and rooted in real culinary knowledge — not just adapted from other sources. With hands-on kitchen experience spanning South Indian, North Indian, and Continental cuisines, Ishaanvi brings a cross-regional perspective to her food writing. She has published 150+ food articles and recipes, covering everything from everyday meal planning to deep dives into the science of cooking and the cultural history of Indian food. Across all her work, every recipe is kitchen-tested, every technique is chef-verified, and every recommendation comes from direct culinary experience — not guesswork.

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Replying to the question above
Updated on05/27/26

Thereis handfulof waysto makecurd at home. One of theeasiest ways is making it using starter curd.

Takealitre of milk and boil it.Let it cool down tolukewarm start. At the same time, take 3-4 spoon of stale curd in a different bowl andstir it with a spoonto smoothen it semi-liquid state.Now add this curd to thelukewarmmilk.Leavethe bowl in a dark andwarm place for overnight.Don’t disturb it forthe next6-7 hours.The next day you will have a fullbowl ofcurd.Now,keep asidea small amount from this curd to makeyour curd for the next day.

If you want this process to be quick, you can do it inas less as 4 hours.After completing the above mentionedsteps,preheatyour microwave oven at 180 degree andthen keep the bowl of your prepared milk + curd inside for 4 hours. You will haveyourthick, creamy curd ready in no time.

Of course, there are fewother methodsto make curd at home. Like one involvingdried red chili.

However, these methods aren’t as effective. Their end result is thin water-like curd.Sogo with the above mentioned technique and you will get the best result.

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Rinki Singh
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Replying to the question above
Answered on01/30/19
Arrangement to make curd

Wash a pot well. This diminishes the odds of drain solids stalling out to the base. Pour drain and expedite it to heat up a medium to low fire.

To get thick curd, Simmer the drain for 15 mins on a low fire. Continue blending in the middle of else the drain will get scorched and smell unpleasant.

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digital ireza
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