Homemade Curd

• Ferment curd for 6-8 hours or overnight

Nutrition values are AI-estimated based on ingredients.

• 200ml milk
• 1/2 tsp curd
• 1 red chilli
• 1 green chilli

1. 1Take a small, empty mud pot.
2. 2Scoop about 1/2 teaspoon of starter curd and apply it evenly to the inner surface of the mud pot.
3. 3Warm 200ml milk to a temperature slightly above room temperature.
4. 4Transfer the warm milk into a stainless steel tumbler.
5. 5Vigorously aerate the milk by pouring it back and forth between two steel tumblers approximately three to four times to create a frothy layer.
6. 6Pour the well-aerated, frothy milk into the mud pot.
7. 7Add one whole red chilli and one whole green chilli to the milk in the mud pot, gently dipping them into the liquid.
8. 8Cover the mud pot with its terracotta lid.
9. 9Leave the mixture undisturbed in a warm place to set for 6-8 hours or overnight.
10. 10Once the curd is set, remove the chilies.
11. 11Refrigerate the curd.

These instructions are our analysis of the original video. Watch on YouTube →