Thick Curd: If your homemade curd Never turns out as thick as store-bogt 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 Security of Minor Mistakes in the process – Like Insufficient Boiling of Milk, Using the Wrong Starter (Jamun), Or Improper Fermentation Conditions. Follow these expert-publicved tips to fix these issues.

Step-by-step method for thick curd

  1. Boil the Milk Properly



  2. Cool Milk to the Right Temperature

    • 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.



  3. Use the right starter (jamun)


    • Add 1 tsp of fresh, slightly sour curd (jamun) to the milk. For milder curd, use less source.

    • Mix gently to distribute bacteria evening.

  4. Ferment in a warm place

    • Pour the mixture into a container, cover with aluminum foil, place it in a warm spot.

    • 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.

  5. Wait for 15-20 Minutes

    • The Warm Environment Speeds Up Fermentation. Check after 15 minutes – Your curd should be thick and creamy.

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.