Yes, you can. People in some rural areas follow a traditional method where they use dry red chilli stems instead of a curd starter. You must boil the milk and let it cool to a warm state. Drop 8 to 10 red chilli stems into every half to three-fourths cup of milk and keep it in a warm place. The curd might take about 5 hours or more to set using this method. You can then use this prepared curd as a starter for your next batch. The red chilli stems do not make the curd spicy.
Making curd in separate bowls
You can set the curd in small bowls instead of using one large vessel. This stops you from scooping curd from a big vessel every time and disturbing the rest of it. You can use about a quarter teaspoon of curd starter for every half cup of milk. Cover the bowls and leave them in a warm place to set.
Remember these points while making curd at home:
- You should always use full-fat milk.
- You must boil the milk well.
- You should simmer the milk for 10 to 15 minutes after boiling for thick curd.
- You must add the starter only after the milk becomes warm.
- You should mix the milk well after adding the curd.
- You must cover the vessel and keep it in a warm place.
- You should not move the vessel until the curd sets.
- You must keep the vessel in the fridge after the curd sets.
- The curd becomes even thicker after you keep it in the fridge.
You do not need huge preparations or special tools to make thick curd at home. You can easily make thick, creamy, and tasty curd if you use good quality full-fat milk, the right amount of starter, and the correct temperature. You should definitely try this at home.