Thick Curd : If your homemade curd never turns out as thick as store-bought yogurt, don’t worry! With the right techniques, you can achieve a creamy, dense texture in just 15-20 minutes. Here’s a step-by-step guide to making perfect thick curd every time.
Why Homemade Curd Often Turns Watery
Many people struggle with runny curd because of minor mistakes in the process—like insufficient boiling of milk, using the wrong starter (jamun), or improper fermentation conditions. Follow these expert-approved tips to fix these issues.
Step-by-Step Method for Thick Curd
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Boil the Milk Properly
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Heat the milk on medium flame until it comes to a rolling boil. Stir occasionally to prevent burning.
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Boiling ensures excess water evaporates, making the curd thicker.
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Cool Milk to the Right Temperature
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Let the milk cool until it’s lukewarm (around 110°F or 45°C). Too hot, and the bacteria die; too cold, and fermentation slows.
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Use the Right Starter (Jamun)
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Add 1 tsp of fresh, slightly sour curd (jamun) to the milk. For milder curd, use less sour starter.
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Mix gently to distribute bacteria evenly.
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Ferment in a Warm Place
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Pour the mixture into a container, cover with aluminum foil, and place it in a warm spot.
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Quick Hack: Use a preheated pressure cooker (without whistle) for faster fermentation. Add half a glass of hot water, place the curd container inside, and close the lid.
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Wait for 15-20 Minutes
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The warm environment speeds up fermentation. Check after 15 minutes—your curd should be thick and creamy.
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Pro Tips for Perfect Curd
Use Full-Fat Milk – More fat means creamier curd.
Avoid Disturbances – Don’t move the container while fermenting.
Refrigerate After Setting – This stops fermentation and prevents excess sourness.
Sumitkumar
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