This is why you should try this homemade curd this summer season (Bonus: Tips!)

Rich in probiotics, it supports gut health, aids digestion, and may alleviate lactose intolerance symptoms. “Additionally, curd is nutrient-dense, providing protein, calcium, phosphorus, and B-vitamins essential for overall health,” said  Sushma PS, chief dietitian, Jindal Naturecure Institute.

According to Sushma, incorporating curd into your diet promotes weight management, strengthens bones, and boosts the immune system, potentially reducing the severity of infections. “Its versatility allows for various culinary uses, making it a valuable addition to any balanced diet,” said Sushma.

Here are some tips and tricks for making perfect curd at home

Use fresh milk

Start with fresh, preferably whole milk for the best results. Avoid using ultrapasteurised milk as it may not be set properly.

Amount of culture

You can use a small amount of stored plain fresh yogurt as a starter/culture for the curd, said Khanna.

Do experiment with variations (Source: Getty Images/Thinkstock)

Maintain perfect temperature

Curd sets best at warm temperatures, around 110°F (43°C). “You can achieve this by placing the milk in a warm spot or using a yogurt maker, an oven with a light on, or a thermos,” said Khanna.

Clean container

Preferably clay pot with a lid to prevent the growth of unwanted bacteria, said Khanna.

Give it time and be patient

The curd may take anywhere from 4 to 12 hours to set, depending on the temperature and the potency of the starter culture. Avoid disturbing it while it sets.

Check for consistency

After the incubation period, check the curd for a thick, creamy consistency. “If it’s too runny, it may need more time to set,” said Khanna.

Refrigerate after setting

Once the curd has been set to your desired consistency, refrigerate it immediately to stop the fermentation process, maintain freshness, and avoid it from getting sour.

Save some as a starter for another batch

Before enjoying your homemade curd, set aside a small portion to use as a starter for your next batch. This will ensure you always have a fresh source of active cultures.

Experiment with flavours

Don’t be afraid to experiment with different milk types (like goat or sheep milk) or add flavourings like honey, jaggery, or fruit after the curd has been set to create unique variations.