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Want Thick Creamy Curd at Home? Try This Secret Trick—Everyone Will Ask Your Recipe!
Samira Vishwas | August 14, 2025 10:24 AM CST

If your homemade curd often turns out runny, sour, or lacks that rich malai layer—this method will change the game. Follow this simple trick and get market-style thick dahi with a velvety top layer.

🧾 Ingredients:

  • Full cream milk – 1 litre
  • Starter curd – 1 to 2 tsp (fresh and thick)
  • Milk powder – A pinch (secret ingredient!)
  • Earthen or heavy-bottom steel bowl with lid
  • Clean cotton cloth

🧑‍🍳 Step-by-Step Method:

1. Thicken the Milk

Boil full cream milk on low flame. Once it starts boiling, continue simmering for 15 minutes. This reduces water content and boosts creaminess.

2. Cool to Lukewarm

Let the milk cool until it’s warm to the touch—not hot. If you can dip your finger without discomfort, it’s ready.

3. Add the Secret Ingredient

Mix in a pinch of milk powder. This enhances the texture and helps form a thick malai layer.

4. Add Starter Curd

Add 1–2 tsp of fresh curd. Stir gently. Make sure the starter is not cold—room temperature works best for proper fermentation.

5. Choose the Right Bowl

Use an earthen pot or thick steel bowl. Wrap it in a cotton cloth and place it in a warm spot—like inside a switched-off oven, microwave, or pressure cooker—for 6–8 hours.

6. Refrigerate to Set Malai

Once the curd is set, refrigerate it for 1 hour. This helps the top layer of malai firm up beautifully.

💡 Bonus Tips:

  • Avoid stirring or moving the bowl while curd is setting.
  • For winter, increase milk powder slightly or keep the bowl near a warm source.
  • Want extra richness? Add 1 tbsp cream to the milk before boiling.

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