Curd itself is a fermented version of milk, but we often tend to let it ferment for a bit too long, ruining the taste and texture. Read on for details.

It all starts from blocks of curd which are called "cagliata" in Italian: these come from milk when it is drained of its whey. Fresh curd is chopped and kneaded in hot water and salt. This is the ...

Making curd at home is easy if processed properly. Here we come up with some useful tips to set curd perfectly at home. Use whole-fat milk, or standard pasteurized milk, especially in winter. Boil the ...