Curd with Chia and Cinnamon
A creamy, protein-packed bowl of thick homemade curd speckled with nutrient-dense chia seeds and a warm dusting of cinnamon. It's the kind of simple, satisfying dish that works as a quick breakfast, a light dessert, or a cooling snack on a hot day.
For 4 servings
- prep
Set the curd.
Warm the milk to lukewarm in a heavy-bottomed pan. Remove from heat, stir in the starter curd, and pour into a ceramic bowl. Cover and let it sit undisturbed in a warm place for 6-8 hours until set and jiggly.
- rest
Chill the curd.
Once set, refrigerate the curd for 2-3 hours. This gives it a thick, creamy texture and stops further souring.
TIPChilling is non-negotiable—warm curd won't hold the chia seeds in suspension as nicely. - mix · ~1 min
Whip the curd until smooth.
1.Spoon the chilled curd into a mixing bowl.2.Whisk briskly with a fork or balloon whisk for about a minute until glossy and lump-free. - mix · ~1 min
Fold in chia seeds.
Add the chia seeds to the whipped curd and stir thoroughly so they are evenly distributed. This is also the moment to swirl in honey if you like a touch of sweetness.
- assemble
Portion into serving bowls and dust with cinnamon.
Divide the curd mixture into small katoris. Just before serving, hold a small sieve over each bowl and tap a light dusting of cinnamon powder on top.
TIPDust the cinnamon at the very last second—it stays fragrant and doesn't get lost in the curd.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat milk for a thicker, creamier curd that holds chia seeds well.
- 2Let the curd set in a warm, draft-free spot like an oven with the light on.
- 3Chill the curd fully before whisking to achieve a smooth, lump-free texture.
- 4Stir chia seeds thoroughly to prevent clumping; let the mixture sit 5 minutes before serving.
- 5Dust cinnamon just before eating so its aroma stays vibrant and doesn't sink in.
- 6Make the curd a day ahead—it develops a better texture and flavor overnight.
Adapt it for your goals.
Vegan
Replace milk and curd with unsweetened almond milk or coconut milk and a vegan yogurt starter (or a probiotic capsule). The chia seeds will still thicken it into a creamy pudding.
low sugarLow-sugar
Skip the honey entirely or swap it with a few drops of stevia. The cinnamon adds natural sweetness, making this a low-glycemic option for diabetic-friendly eating.
tropicalTropical
Fold in 2 tablespoons of finely chopped mango or pineapple after whisking the curd for a fruity twist that pairs beautifully with cinnamon.
protein boostProtein-boost
Stir in a scoop of unflavored whey or plant-based protein powder when whisking the curd, turning this into a post-workout recovery bowl.
Why this is on our healthy list.
Rich in Probiotics
Homemade curd is packed with live lactobacillus cultures that support gut health and digestion.
High in Omega-3s
Chia seeds provide a plant-based source of alpha-linolenic acid, which supports heart and brain health.
Good Source of Calcium
The milk and curd deliver bioavailable calcium for strong bones and teeth.
Blood Sugar Friendly
Cinnamon may help improve insulin sensitivity, while chia seeds' soluble fiber slows glucose absorption.
Frequently asked questions
The milk may have been too hot or too cold, or the starter curd wasn't fresh. Use milk at lukewarm (about 40°C) and an active, plain yogurt with live cultures.
