Curd recipe: Making curd at home is a part of almost every kitchen, but people often complain that the curd does not become as thick and creamy as the one in the market. Sometimes too much water comes out of the curd, and sometimes it remains loose. In such a situation, many people wonder how to make sweets like curd chakka at home. Social media influencer Sagar Kumar provided an easy solution to this problem. He says that the secret to making thick yoghurt lies not only in the preparation technique, but also in choosing the right milk. If the amount of fat in the milk is right and the temperature is set, such curd can be prepared at home which does not fall out even if the vessel is turned over.

Small things like a crock pot, milk powder, and keeping the curd in the refrigerator after it sets can change the overall outcome of the curd. Let us know the complete method of making thick and creamy curd.

Which milk to choose for making thick curds?
If you want your curds to be as thick as the market, the milk selection must be right first. Milk is available in the market with different fat content, which includes 3%, 6% and 9% fat options. According to Sagar Kumar, whole milk with 9 percent fat is best for making curd. The higher the fat content of the milk, the creamier and firmer the yoghurt becomes. Whereas yoghurt made with low-fat milk often becomes thin and can lose water quickly.

The correct way to boil and cool milk
To prepare good curds, it is not enough just to take the right milk. The method of boiling and cooling the milk is no less important. First: Boil the milk well. After that let it cool for some time. Keep in mind that the milk should not cool completely. Use the simple finger method to check the correct temperature. When you put your finger in the milk, it should feel slightly warm, but your finger should not be burned. Adding buttermilk to very hot milk can cause the buttermilk to turn acidic. Curd does not set properly in milk that is too cold.

Store the curd in an earthen pot
If you have a crock pot, use it to set the curd. The earthen pot absorbs excess moisture, making the curd thicker. Apart from this, the taste of frozen curd in an earthen pot is also very good. Its light, sweet aroma makes the curd even more delicious.

Penetrates milk powder easily
Not everyone has easy access to milk containing 9 percent fat. In such a case you can use powdered milk. Mixing one or two tablespoons of milk powder in hot milk increases the milk solids content. However, thick and creamy curds can be prepared even from regular milk. Keep in mind to mix the milk powder well, so that no lumps form in it.

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