Thick Curd

There’s a unique comfort in a bowl of freshly set homemade curd — especially when it’s made the traditional way, in a mudpot. It’s cooling, nourishing, and incredibly versatile. Whether it's dolloped over hot rice or served with a side of pickles, thick curd is a staple in Indian households — not just as food, but as culture.

In this post, we’ll walk through how to make thick curd in a mudpot, and why this simple process holds such a rich place in Indian kitchens. It's natural, uses just two ingredients, and is a great starter for anyone interested in probiotic, home-prepped basics.

Why Curd Is So Valuable

Curd (or dahi) is India’s original superfood. It’s probiotic, packed with calcium and protein, and excellent for digestion. In fact, daily consumption of curd is known to promote gut health, cool down the body, and strengthen immunity — especially in tropical climates.

While store-bought curd is convenient, nothing beats the flavor and freshness of homemade dahi — especially when it’s been allowed to set in a mudpot.

💡 Pro Tip: Mudpots help curd breathe and naturally thicken while developing a subtle earthy aroma that metal or plastic containers just can't match.

A Tradition Steeped in Science

Making curd in India goes back centuries. Before refrigerators and packaged culture starters, every home would have its "starter curd" saved from the previous batch. It’s a practice handed down generations, and one that aligns beautifully with zero-waste, natural living.

Mudpots, in particular, aren’t just for aesthetics. Their porous nature allows slight evaporation, which helps regulate temperature and results in that dense, luscious texture that every curd lover craves.

What Goes Into the Perfect Homemade Curd

Just two ingredients, but they do all the heavy lifting:

• Full Cream Milk – The higher the fat content, the thicker the curd. Boiling also helps concentrate the milk.
• Thick Curd (Starter) – This acts as a culture agent, introducing good bacteria to kick off the fermentation process.

You’ll also need a clean mudpot, preferably one that's been soaked and rinsed well to remove any dust or clay residue.

Making Thick Curd in a Mudpot

Start by thoroughly washing your mudpot. Soaking it in water for an hour beforehand helps seal the pores and prevent milk from seeping through. Then, boil the full cream milk and let it cool until it’s warm — not hot, just above body temperature.

Now, stir in your starter curd and mix gently but thoroughly. Once combined, pour the milk mixture into your mudpot. Cover it with a lid or plate, and place it somewhere warm and undisturbed for 6–8 hours.

The result? A beautifully set, thick curd with a rich texture and mild tang that’s perfect on its own or as part of any meal.

How to Serve

Homemade curd is incredibly versatile:

• With rice and a pinch of salt for a light meal.
• Swirled into buttermilk or spiced curd rice.
• As a side with parathas or pulao.
• In raitas, smoothies, or even dessert!

💡 Pro Tip: For ultra-creamy texture, refrigerate the curd once it’s set. Chilling helps firm it up beautifully.

Packing and Storage Tips

If you're planning to carry it, scoop the set curd into a steel or glass container with a tight lid. It’ll stay fresh for a few hours. For longer storage, always refrigerate and consume within 2–3 days.

Avoid stirring it too much before packing — this helps retain the structure.

Making Curd for a Crowd

Hosting a gathering? Here’s how you can scale:

• Use large mudpots or several small ones.
• Boil the milk in a wide vessel and cool in batches.
• Use 1 tbsp of starter curd per litre of milk.
• Set it early in the day so it's ready to serve by mealtime.
• Chill it slightly before serving for best results.