Perfect Homemade Curd – No Milk Powder, Thick & Traditional

Watch the video for the complete method and curd-setting tricks!

Homemade Thick Curd Without Milk Powder

This recipe gives you thick, creamy, and stable curd that doesn’t fall even when the bowl is turned upside down — all without any milk powder or additives.

Made the traditional way using just milk and a touch of starter curd, this method is perfect for everyday use and works in all seasons with a few smart adjustments.

📝 Ingredients

  • 1 liter full cream milk
  • 2 tsp starter curd (whipped smooth)
  • ½ tsp starter curd (to coat the vessel)

👩‍🍳 Method

  1. Bring the milk to a full boil. Reduce slightly by stirring 5–10 minutes.
  2. Cool it down until lukewarm. Not too cold or too hot.
  3. Whip your starter curd till smooth.
  4. Rub a thin layer of starter curd inside the curd-setting vessel.
  5. Mix the remaining curd into the lukewarm milk and stir.
  6. Pour into prepared vessel. Cover and set overnight in a warm spot.
  7. In winter, wrap the vessel with a thick cloth for insulation.

🏺 Curd Setting in Clay (Earthen) Vessels

✅ Advantages

  • Naturally porous: keeps the curd cool and thick.
  • Enhances flavor with a mild earthy aroma.
  • Perfect for hot climates.

📝 Tips

  • Soak before first use: Soak new pots for 4–6 hrs to seal pores & prevent cracking.
  • Warm the pot: Especially in winter. Slightly warm before adding milk (not hot).
  • Coat with curd: Always rub a little curd inside to aid even fermentation.
  • Use warm milk: Around 40–45°C — like baby bath water.
  • Cover & keep warm: Wrap in cloth or keep in insulated space.
  • Don’t disturb: Let it sit for 6–10 hrs depending on weather.
  • Refrigerate after setting: This halts souring and keeps it firm.

⚠️ Don’t Use Detergents: Wash with hot water only. Soaps block pores & affect taste.

🥄 Curd Setting in Steel Vessels

✅ Advantages

  • Common in most kitchens, easy to clean.
  • Non-porous and long lasting.

📝 Tips

  • Pre-warm the vessel: Rinse with hot water or gently warm to mimic warmth.
  • Coat inside with curd: Helps avoid sticking and speeds up setting.
  • Use warm milk: ~40–45°C is ideal.
  • Add a bit more starter: Since steel loses heat quickly.
  • Wrap the vessel: Use a thick towel or insulated bag.
  • Let it rest undisturbed: Set for 7–10 hrs. Avoid moving.
  • Refrigerate once set: To retain thickness and stop souring.

🌡️ Seasonal Tip

  • Winter: Use slightly warmer milk & vessel. Increase starter slightly.
  • Summer: Use less starter. Curd sets faster, so avoid direct heat or sunlight.

🛒 Tried & Loved Tools

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