Curd
Portions: 4-5
Prep Time: 15 minutes
A simple homemade curd made with milk and a starter, set until creamy and naturally tangy.
Ingredients:
1 litre (4 cups) milk — low-fat (2%) or skim milk to keep saturated fat low
1 tbsp existing plain curd (starter/inoculum), at room temperature
Instructions:
Pour the milk into a heavy-bottomed pot and heat over medium heat until it reaches a rolling boil. Stir occasionally to prevent the bottom from burning.
Turn off the heat and allow the milk to cool until lukewarm, around 40°C (105°F). To test, dip a clean pinky finger into the milk. It should feel comfortably warm, not hot. If the milk is too hot, it can kill the beneficial bacteria; if it is too cold, the bacteria may not activate.
Add 1 tablespoon of starter curd to the glass or ceramic bowl and whisk until completely smooth.
Pour the lukewarm milk into the bowl with the starter. Gently but thoroughly stir for 10–15 seconds to distribute the starter evenly.
Cover the bowl with a lid and place it in a warm, undisturbed spot.
Warm weather: Let it set for 4–6 hours.
Cold weather: Let it set for 8–12 hours. You can wrap the bowl in a warm kitchen towel or place it inside a turned-off oven with the oven light on.
Once the curd is set and holds its shape when the bowl is gently tilted, transfer it to the refrigerator for at least 2 hours before using. Chilling stops the fermentation process and helps firm the texture.
Once the curd is ready, pour it into a cheesecloth or fine-mesh strainer and let it drain for 30 minutes to remove some of the liquid whey.The liquid whey contains some of the milk’s natural sugars (lactose) and minerals. Straining it produces a thicker, creamier curd.
Notes:
Boiling the milk alters the whey proteins, which helps the curd set firmly.
Homemade curd avoids the artificial thickeners, stabilizers, and added preservatives that may be found in some store-bought yogurts.
Recipe submitted by Dani Renouf, RD, MSc, CDE
