Homemade curd is very easy to make and tastes awesome as well. Traditionally in villages it used to be made in clay pots and the taste of that used to be fresh with a nice aroma. Making curd at home is a simple procedure. In summer its made easily but in winter sometimes curd won’t come out good because of the cold temperature. You can find clay pots in Indian grocery stores. Curd is used as ingredient for many recipes.
- 5 cup Milk( 2% milk) or full fat milk
- 2 tsp Curd (yogurt) You need to get this from someone or any indian brand curd
- Boil the milk in a big steel or aluminium vessel. Once it comes to boil bring the temperature to low to medium and let it boil for 10 minutes. Once it has boiled well, turn off the heat. Pour the hot milk into the clay pot. Let the milk cool down until lukewarm.
- In a small bowl, add curd and 2 tsp water and mix it very well. Once the boiled milk is lukewarm, add the curd mixture into milk. Mix it very well using a spoon. Cover it with aluminium foil or with any lid. Keep it in a warm place or switch on the light of oven and keep it inside the oven for 5-6 hrs.
- After 5-6 hrs, check if curd is ready, by checking if it has become thick, then keep in a fridge for 2 hrs. Else wait for it get thick. Curd is ready to be served.
- Serve it as a plain curd, raita, dahi vada or lassi.
1. The sample curd which is added for the preparation should be kept at room temperature.
2. During winter, the milk should be little more warm than lukewarm and add 2 tbsp curd instead of 2 tsp.
3. Clean the new clay pot with water and pour water. Fill the clay pot and leave it for 1 hrs. Clay will absorb the water and will not absorb milk when poured for curd.
4. Use a clean scrub to clean the clay pot using water and rinse. Do not use soap to clean the pot. Pour some water and some baking soda in the pot, then boil it for 2-3 minutes. Boiled water helps clean it nicely and removes the odor.