Plain Curd

1. 1
   boil · ~10 min

   Boil the milk.

   1.Pour 1 liter full-fat milk into a heavy-bottomed pan.

   2.Heat on medium-high until it comes to a rolling boil, stirring occasionally to prevent scorching (8-10 min).

   3.Boil for 1 minute once it rises, then turn off the heat.
2. 2
   rest · ~30 min

   Cool the milk to lukewarm.

   1.Let the boiled milk cool at room temperature, stirring every 10 minutes to prevent a cream layer from forming on top.

   2.Test with a clean finger — it should feel comfortably warm, not hot. The milk should be about 40-45°C (warm enough to hold your finger in for 10 seconds without discomfort).

   TIPIf the milk is too hot it will kill the culture; if too cold it won't set. Aim for lukewarm — like bathwater.
3. 3
   mix · ~1 min

   Add the starter culture and whisk.

   1.Take 1 tablespoon of plain curd (room temperature) in a small bowl and whisk it smooth with 2 tablespoons of the lukewarm milk until no lumps remain.

   2.Pour this mixture into the remaining lukewarm milk and stir gently with a clean spoon in one direction to distribute evenly.
4. 4
   rest · ~360 min

   Set the curd.

   1.Pour the inoculated milk into a clean ceramic or glass bowl.

   2.Cover with a tight-fitting lid or cling film.

   3.Place in a warm spot — inside an oven with only the pilot light on, on top of the refrigerator, or wrapped in a thick kitchen towel.

   4.Let it set undisturbed for 5-6 hours, or overnight, until firm and wobbly.

   TIPA consistent warm temperature around 35-42°C gives the best set. In winter, pre-warm the oven at the lowest setting for 2 minutes, switch it off, then place the bowl inside.
5. 5
   rest · ~120 min

   Chill and serve.

   1.Once the curd has set firmly and a little whey appears on the top, refrigerate for at least 2 hours.

   2.Serve chilled in individual katoris alongside paratha, rice, or any meal.

   TIPRefrigerating stops fermentation and prevents the curd from becoming too sour.

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