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How to Make Thick, Creamy Curd from Toned Milk - Top Tips

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Use Warm Milk: Heat the toned milk to just below boiling point, then let it cool to lukewarm before adding the starter culture.

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Add a Quality Starter Culture: Use a small amount of fresh, thick curd or a store-bought starter with live cultures.

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Mix Well: Stir the starter culture thoroughly into the warm milk to ensure even distribution and consistent curd formation.

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Cover and Insulate: Cover the container with a lid or cloth and keep it in a warm, draft-free place to maintain the ideal temperature for fermentation.

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Let It Set: Allow the milk to set undisturbed for 6-8 hours or until it thickens to your desired consistency.

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Refrigerate: Once thickened, refrigerate the curd to stop the fermentation process and achieve a creamy texture.

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