7 Tips To Make Thick Homemade Curd - Market Style

Producer: Swati Chaturvedi

Choose Full-Fat Milk: Opt for whole milk for richer and creamier curd.

Boil the Milk: Bring the milk to a boil and then let it cool until it's just warm to the touch.

Add Starter Culture: Use a small amount of thick, store-bought curd as a starter culture.

Warm Environment: Place the milk in a warm environment, like an oven with the light on, for fermentation.

Cover Properly: Cover the container with a lid or cloth to maintain a consistent temperature.

Patience is Key: Allow sufficient time for fermentation, usually 6-8 hours or overnight, for a thick and creamy texture.