Homemade curd

A bowl of curd rice with any pickle would suffice our hunger pangs be it during lunch or dinner. Hence, I have to always ensure that curds are well stocked and fresh at any time of the day at our home. I rarely buy from store unless I need it as a starter to make curds. Else, I make them at home.



Health Benefits

  • Curd, also known as ‘Yogurt’ is rich in protein, calcium, riboflavin, vitamins like B6 and B12.
  • Curds help to improve the digestive system. It contains friendly bacteria which are beneficial for digestive system and facilitate proper digestion. It also cures stomach infection.
  • Provides relief if suffering from dysentery.
  • As calcium content is high, it helps to get strong bones and teeth and also helps to strengthen the immune system.
  • It also increases the capacity to absorb the nutrients and minerals from other food stuffs.
  • It is said to be beneficial for those for suffering from osteoporosis.
  • Also, helps for those suffering from urinary tract or vaginal infections. A bowl a day keeps these infections at bay.
  • It makes skin softer and glowing and also protects from sun burn. Just apply a layer on your face and neck, let it dry and then wash off with water.
  • It is also said to provide nourishment to your scalp and prevent dandruff. Apply on your scalp, leave it for an hour or two and then wash your hair


Milk – 1/2 litre (Whole milk or Cow’s milk)
Curd – 1 tbsp from the previous batch of curd or store bought curd


Preparation time – 15 mins
Resting time – 8 hrs
Total time – 9-10 hrs depending on the climatic conditions at your living place

  1. Boil the milk in a vessel. Let it cool until it is lukewarm.
  2. Once the milk is lukewarm, transfer it to a container with a lid.
  3. Now add in 1 tbsp of curd to it. Mix it well.
  4. Keep it undisturbed overnight or for 7-8hrs for setting.
  5. Once set, refrigerate it until further use. If left outside, it might turn sour.

Additional notes:

  • If using milk that is already boiled and you want to use it for making curds, just heat it until lukewarm and use it.
  • Ensure that the milk is lukewarm (neither hot nor cold) before using. If the milk is too hot, your curd will be watery or will not set properly. If the milk is less hot or cold, the bacteria will not activate and it will not set.
  • Always use a separate container with lid.
  • Do not use the vessel that you use for boiling milk. I always use the one you see in the picture.
  • Buy from store if your homemade curds have turned sour.
  • Ensure you always save one or two tablespoons of curd to be used to make your next batch before you wipe clean your yummy homemade curds.