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Master the Secret to Making Perfect Homemade Curd Without Excess Water
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News18•09-10-2026, 18:51
Master the Secret to Making Perfect Homemade Curd Without Excess Water
- •Boil the milk thoroughly and let it cool down until it feels lukewarm to the touch before adding the starter culture
- •Use full-cream milk with high fat content to ensure the curd turns out thick, smooth, and creamy
- •Set the curd in an earthen pot if available, as it absorbs excess moisture and enhances the flavor
- •Cover the pot and wrap it in a thick towel, leaving it undisturbed for 6 to 8 hours to set properly
- •Refrigerate the set curd for 1 to 2 hours before consuming to prevent water separation and firm it up
Key Questions Answered
Full-cream milk with 9% fat is the best choice for making thick, smooth, and creamy curd like store-bought ones, while low-fat or toned milk tends to turn out watery and releases water.
You can use the simple finger test to check the temperature. When you dip your finger into the boiled and partially cooled milk, it should feel lukewarm rather than burning hot.
After the curd has set, keeping it in the refrigerator for one to two hours helps the cold temperature set the curd even better and prevents water from separating.
