Maybe the one thing that I always do regularly is make curd(plain yogurt) at home. And it actually comes out well! Contrary to most people who are not comfortable making curd at home, I love doing it and it comes out decently well. So, how do I make curd at home? Let’s see…
- First, I boil the milk and allow it to cool it down but it has to be a bit warm to touch
- Once it has decently cooled, but not yet completely back to room temperature, I put a teaspoon of pre-existing curd to the milk
- I allow it to rest overnight and viola and I have well set curd for the morning!
There are some points that have to be noted here:
While, most of the times the curd sets fine, there are a few factors that influence its setting.
a. the thickness of the milk
b. the temperature of the environment(if it is warm outside, the curd will set a little bit faster…if it cold outside, it will set a little bit more slowly)
c. adding a green chilli to the boiled and slightly warm milk , will help to set the curd a bit more faster
All these factors will help you make the perfect curd at home which is actually very tasty, yummy and much more healthy too.
But sometimes, in spite of all factors considered the curd might not set very well. So, what do I do in such a case? I just redo all the steps given above and try again… 🙂
Now, this is just a method that I use without the fancy “curd makers” that are available online! 🙂
Have you tried making curd at home? What are your experiences?
This is the last post for the BlogchatterHalfMarathon by @blogchatter
Making plain yoghurt — yes, many in South India do it every night before going to bed. It’s the last task in the kitchen, just as filter coffee is the first ritual in the morning. Setting curd needs some regular practice and a few precautions to get it right. It’s nice to see a blog post about something as simple as a daily routine. Good that you brought it to light in such a casual, relatable way — helping many start their day happily, looking at the perfectly set curd and placing it in the fridge with satisfaction.
Yes…it is nice if it sets well, but not so, if it doesn’t set as quickly as it should…
Great how-to! I love that you’ve broken down making plain yogurt at home—it feels doable and satisfying.
Yes I’ve tried making it but because of the cold weather in Chicago, it rarely comes out good, so I rely on the store bought one!
Actually, you can try warming full fat milk to lukewarm temperature, putting a green chilli in it and see if it sets…
Our elders used to do it religiously when we were kids. I don’t think we ever bought packed yoghurt r even yoghurt from the local dairy very regularly back then.
Now that we’ve started using toned milk, we don’t do this anymore. We don’t even try because we know it wont be as good 😀
Actually, it comes out well….do try it sometime…
Curd is a great probiotic, it’s a permanent item in our lunch. We make curd almost everyday now. I liked how you have included the factors the setting, most people are discouraged due to these temperature factors.
Thanks for the post. I’ve been putting the curd to set in an earthen pot. Sometimes the curd is a little watery. Using the green chilli is a good tip. I had experimented with making curd from peanut milk and then used only green chilli stalks and chillies to set it. It set well, but peanut milk curd tastes quite different.
Wow…peanut milk curd is new to me…I will try it too…thanks for the idea 🙂
Thanks for the post. The green chilli tip is valuable. I used green chillies when I experimented with making curd from peanut milk, but will now add them to the regular milk for curd too.