Fed up of buying curd from the shop every time? Do you want same or even better tasting curd that too homemade? Well you have landed up at the right place. You might have purchased curd most of the time from shop but why do that when you can actually make curd on your own without any effort?

The benefits of making curd at home are many, here are some of them:-

  • You can make curd as per the quantity you require.
  • ¬†You can adjust the sourness of the curd
  • No chemicals or preservatives
  • You can make low-fat yogurt or full fat yogurt per your preference


Things you need-

  • Ingredients:-
  • Milk as per quantity
  • Curd- 1 spoon



  1. Take a container and add the required quantity of milk in it.
  2. Boil the milk and simmer it for 15 minutes on a low flame. This is required if you want to get a thick curd. While the milk is on the stove simmering, make sure you keep stirring it so that it does not get burnt.
  3. Once it is done, keep it aside to cool down. In case you are using refrigerated milk then use it after it attains the room temperature.
  4. To the milk add 1 spoon of curd and stir well with the spoon. Cover the container and leave it to set for about 6 to 10 hours or overnight.
  5. Refrigerate it for at least 7 hours before consuming.


Tips to make perfect curd:-

Type of milk: – Use low-fat milk, whole milk or full fat milk if you want tasty curd. Try different brands of milk every time you make curd as the quality of the curd depends on the quality of the milk used. If the milk is homogenized then it will require more starter as this milk is processed. The processed milk will have the particles broken down to keep them apart which in turn help to increase their shelf life. Meanwhile the non-homogenized milk needs less quantity of starter as they set immediately and faster than the homogenized milk.

Type of curd: – The quality of the curd made depends on the quality of the curd used as a starter. If the curd you use has Gelatin in it, then more quantity of curd needs to be added as a starter meanwhile if it has less Gelatin then less quantity of curd is required.


  • Do not use hot milk, as the curd will coagulate the milk.
  • Make sure the curd used as a starter is not sour as that will result in turning the whole curd sour.