Home made Curd is very easy to make and tastes so creamy and delicious. Back in India, in our home, Amma makes curd every day as fresh. In the night, after finishing all the chores of the day, she adds a little bit of leftover curd to the lukewarm milk and the next day, the curd sets so beautifully without much effort because of the warm temperature.
When in summer, she used to make the curd in the morning only, within 4 hours, it sets beautifully and ready for our midday meal. So if you're in a warm place, making curd at home is such an easy task.
But if you live in a cold place like me, I'm not gonna say that it's hard to make curd at home, but you need to take care of certain things to set the curd properly, otherwise it will turn slimy with some weird smell.
I don't have that much energy like amma to make curd everyday, so usually i make curd once a week. Once it sets, I will keep it in the refrigerator and use it as needed.
For the past three weeks, the temperature here has dropped drastically, hardly it goes above 0C, fall back daylight time change, earlier sunset around 4.30, all makes me lethargic.
After the colorful autumn foliage, the whole city now turned into white and grey because of one heavy snow storm. It seems like the colorful screen in front of you changes into black and white screen all of sudden. Really fascinating !!!
Ok, now back to today's recipe, here i have shared my tips to set the curd properly, this post will be useful for beginners or those who try to make curd for the first time at home and the experts, please excuse !!!
How to make curd at home in cold place
Preparation Time : 6 hrs | Cooking Time : 15 mins | Makes : 2 cups
Recipe Category: Curd | Recipe Cuisine: Indian
Recipe Category: Curd | Recipe Cuisine: Indian
Ingredients
Milk - 2 cups
Curd - 2 tsp
Milk - 2 cups
Curd - 2 tsp
Pour the milk into sauce pan, let it bring into boil.
Once the milk started to boil, switch off the flame and let it cool a bit. Take the curd in bowl and whisk it well without any lumps and keep it ready. 
Pour the curd into bowl which you're gonna set the curd, check the milk temperature by placing your finger in the milk. It should be bearable but still it's warm, that's correct temperature. Pour the milk into the curd culture. 
Mix it all well together and partly cover the bowl with lid and place it in the warm place. I kept it in oven with lights on. 
After 6-8 hrs, the curd would be set beautifully, immediately keep it in the refrigerator to avoid further souring of curd.Tasty home made curd is ready.
Related : How to make Indian Cottage Cheese / Malai Paneer
Notes:
- Make sure that the curd culture is at room temperature before using it.
- Don't cover the bowl with lid completely when the milk is warm to avoid the milk sweating.
- Make sure to mix the curd culture with the milk well.
- Keep the milk in warm temperature to set the curd.
- Use good quality of curd culture, if the curd culture is slimy, then the end product will also be the same.
- You can use the store bought curd as curd culture.
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