5. Use Warm Milk Always use warm milk (but not too hot) to make the curd. Lukewarm milk works best in summer, and a little warmer milk yields better result in winter. 6. Earthen Pot If you have an ...

According to Tran, "Cooking the curd in a wide and shallow pot will help it thicken faster and more evenly." She says to give the mixture a consistent stir to avoid burning and recommends using a ...

Boil the milk on a medium flame for 10 to 15 mins as it will make the curd thicker. Remove the milk from the stove and let it cool down to room temperature. Ensure the milk is lukewarm and not too ...

Opening my Nigel Slater Kitchen Diaries II to the April chapter, which down under is seasonally appropriate in October, I become hungry for lemon curd. Nigel extoles its virtues for two whole pages.