​3 effortless ways to set restaurant-style curd​

It is impossible to imagine an Indian thali or day-to-day meal without a hearty bowl of fresh curd. Curd is an essential part of Indian meals; getting that perfect taste and texture of curd is no less than an art, as the process of setting the curd can impact the taste, creamyness and texture of the curd. Well, if you too love thick, creamy, restaurant-style curd, then we have got your back with some easy-peasy hacks that will help you set restaurant-style curd in the comfort of your home.

Yes, the key to setting perfect curd each time depends on the quality of milk and bacteria culture used to set it. Full-cream milk gives the curd a rich, creamy texture, which is important for that restaurant-like thick curd. To begin with this recipe, start by boiling the milk and letting it cool to a lukewarm temperature of around 40-45°C. Once the milk is at the right temperature, add a tablespoon of fresh, homemade curd as the starter. Stir gently to distribute the culture evenly. Cover the container with a lid and place it in a warm, undisturbed area for 4-6 hours or use a preheated oven and keep it aside for an hour to set.

A pressure cooker can serve as a great tool to maintain a warm temperature for curd to set. Begin by boiling full-cream milk and letting it cool to a lukewarm temperature (around 40-45°C). Pour the cooled milk into a container that fits inside the pressure cooker. Add 1-2 tablespoons of fresh curd as a starter and mix gently. Now, place the container inside the pressure cooker and close the lid without the whistle. The cooker will retain heat and create the ideal temperature for curd setting. Keep the pressure cooker in a warm place and let the curd set for 1-2 hours.

Another way of setting curd faster is by using the water bath method in the oven. Preheat the oven to the lowest setting for a few minutes, then turn it off. Fill a shallow pan with warm water , and place a container filled with after whisked milk and curd culture, cover with a foil and let it remain in the warm water pot and cover with

into the pan. The hot water will help retain a steady warm temperature for curd formation.