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109 Comments

  1. I used Pasteurised Homogenised Cow Milk, boiled for 5 minutes, added 1tsp curd in 500ml lukewarm milk, kept in a casserole so that temperature is maintained uniformly.

    Curd set perfectly, but too much whey. Please advise the reason and remedial measures for improvement.

  2. Hey.
    I purchase my starter from an organic dairy and the starter is really nice. I keep the same amount of starter for the milk and the quantity of milk and follow all instructions and on most days the curd sets well but on some days it doesn’t set at all even after 7-8hrs.
    Can you help me out.?
    I don’t want to keep wasting milk because of this.
    Do you recommend adding chilli stalk to starter + milk every time to ensure that the curd will set?

    Thanks in advance

    1. Hi Nishi, curd sets well in warm temperatures. You can keep chili stalks. Even I do that on occasions and it makes the curd really thick. Keep in a warm place. In cooler climates the curd takes a long time to set. If you have an Instant Pot, you can use the yogurt option in it to set the curd. Trust me, it makes the best curd. In winters and monsoons, I use the Instant Pot to set curd. In summers I keep the curd to set at room temperature.