Tips for Thick Curd: Useful tips to help set curd in winters (2024)

Setting curd during winters is indeed a task, as the intensity of winter season increases, the chances of curd not setting increases. On most days you find your curd either too watery or not set at all. If you too deal with such issues during the chilly season, here are some life-saving hacks for you. The below given tips will help you set the perfect thick curd, even during winters.

Usually the drop in temperatures makes the task of setting curd difficult. The winter temperature is cold enough to make the warm milk cold quickly, which interferes with the process. That’s why you might have seen your mothers wrapping a towel or cloth around the curd container to retain the warm temperature of milk for long. During summers, it takes just 5-7 hours but in winters it might even take as long as 12 hours.

The best way to set curd in winters is by using the casserole method. Casseroles are designed to retain heat and will keep the milk warm for long. Firstly boil the milk and let it cool down a bit. Now add 1-2 tbsp milk powder and mix well (if you are using full-fat milk, skip this step). Then mix 1 tbsp curd starter and whisk the milk properly. Now pour the milk in the casserole and keep it in an undisturbed place till it sets.

Another way of setting the curd is by pouring the milk in your curd-setting container and then keeping the container in the casserole. Add some warm water in the casserole and keep it aside. The casserole will retain the warmth of the water for sometime, which will further keep the milk warm and help it set faster.

Usually the temperature of milk determines how well your curd will set. Too cold or too hot temperature can make the curd setting process tougher. Firstly boil your milk properly and switch off the flame. Once the boiled milk cools down to 20 per cent, then the milk is ready to be set. Half kg milk will easily be set with around 1 tbsp of curd. Make sure you mix the culture curd well with the milk before letting it rest.

Firstly let the milk boil and let it cool down to 20%. Pour the milk in the container you usually use to set curd. Now add the 1 tbsp culture (already set curd) and whisk it well in the milk. Now wash a green chilli, pat it dry and drop it in the milk. Make sure the stem of the green chilli is still attached to it. Now cover the container with the lid and keep it undisturbed in a corner. You can also wrap a towel around the container, to maintain the temperature, especially during winters.

While in a warm climate, the curd will take around 4 to 7 hours, while it will take a bit longer in winters. In a cool climate it can easily take around 8 to 10 hours. Make sure the temperature of the milk before setting the curd is warm enough during winters, otherwise the curd won’t set properly.