Step-by-Step: How to Set Thick Curd at Home
To get the best results every time, follow this quick process:
Boil the Milk
Slowly bring full-fat milk to a boil. Let it boil for one or two minutes to get rid of some of the water.
Cool to Lukewarm
Let the milk cool down until it’s lukewarm, which is about 35–40°C. If you touch it, the milk should feel just right. Too hot milk will kill the good bacteria in the starter, and cold milk will stop it from setting.
Get the Clay Pot Ready
Put the warm milk into a clean, dry clay pot.
Add the starter (jaman)
Whisk in 1 to 2 teaspoons of fresh curd starter that is not sour. A small froth forms on top when you whisk, which helps bacteria grow faster.
Let It Set Undisturbed
Place the pot in a warm, quiet area of your kitchen for 5 to 7 hours with the lid lightly on top. Do Not Touch It. Don’t move or mess with the pot while it’s setting.
Right away chill
Once it’s set, put the pot in the fridge for an hour before serving. Putting the curd in the fridge makes it firmer and keeps it from going sour.