How to set curd faster

There’s no substitute for homemade curd, but setting curd in winter or when the temperature is low can be difficult. 

But with this pro tip, you will be able to set curd faster. “Keep the curd bowl in a flour container and you will be able to set it faster,” MasterChef Pankaj Bhadouria said.

According to Chef Sharma, using whole-fat milk, or standard pasteurised milk helps retain less water and thickens the curd faster.

“Always use warm milk (but not too hot) to make curd. Lukewarm milk works best in summer, and a little warmer milk yields better results in winter,” she said.

She also shared that mixing curd culture well with milk and making it frothy causes curd to set faster.

“To quicken the fermentation process, shuffle cultured milk using two glasses. Also, remember that temperature plays a vital role in setting curd. Choose a warm place to let the curd sit aside for fermentation," she said. 

ALSO CHECK OUT:

Chef Ranveer Brar traces the history of kebabs