Thick Homemade Curd

• Ferment curd for 8-10 hours

Nutrition values are AI-estimated based on ingredients.

• 2-3 cups full-fat A2 milk
• 1 teaspoon thick homemade curd

1. 1Pour 2-3 cups of full-fat A2 milk from a red carton into a metal bowl.
2. 2Place the metal bowl on a stovetop burner and bring the milk to a full boil, indicated by it bubbling up and forming a frothy layer.
3. 3Allow the boiled milk to cool down in the same bowl until it reaches a warm temperature.
4. 4While the milk is cooling, prepare a clean, clear square glass container.
5. 5Scoop approximately 1 teaspoon of thick homemade curd with a spoon and spread it thinly along the bottom and sides of the glass container.
6. 6Once the milk is warm, carefully pour it from the metal bowl into the prepared glass container, including the creamy layer that formed on top during cooling.
7. 7Seal the container with its pink-rimmed lid.
8. 8Wrap the sealed container thoroughly in a soft, colorful fleece blanket, ensuring a warm environment for setting.
9. 9Place the bundled container in a warm, undisturbed spot, specifically inside a turned-off oven, and leave it overnight or for 8-10 hours for the curd to set.
10. 10After the curd has set, transfer it to the refrigerator for an additional 2 hours to firm up further.

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