recipes

Indian

Curd

prep0.25 hrs·cook8 hrs·serves4

Ingredients

  • 1 L Whole Milk
  • 1-2 tbsp old Curd (khatta)Not sure if store bought curd can be used

Directions

  1. 1 Boil the milk in a saucepan

    Turn the heat off as soon as the milk rises to the edge of the pot

  2. 2 Let the milk cool down to lukewarm temperature

    You should be able to dip a finger in it and hold it for 10s

  3. 3 Add the old curd in the milk and mix well
  4. 4 Cover the pot and store it in a warm place overnight (6-8 hours) like the oven with the light on

    I like to cover the pot in a towel so it doesn't get cold over night

    If you leave it for too long, the curd might turn sour, still edible though

  5. 5Once it is set, move it to the fridge for a few hours before eating it

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Notes

  • Unlike store bought curd, homemade curd only lasts a week
  • Keep 2 tbsp aside from every batch for the next one