The Healthify Food Library

The Healthify Food Library

Homemade Curd



Homemade curd is a delicious and nutritious dairy product that is easy to make at home. It is made by combining warm milk and starter culture which is set aside for 8 to 10 hours . The starter culture is a combination of bacteria that helps to thicken the milk and give it a tangy flavor. Homemade curd can be used in a variety of dishes, from curd rice, smoothies, kadhi and raita. It is also a great source of protein, calcium and probiotics

Macronutrients Breakdown

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The Healthify Food Library


The Healthify Food Library



Get the best of both worlds - the taste you love and the health benefits you need - with Homemade Curd

Chat with our coaches to find out how.




whole milk

500 ml


2 teaspoons



Step 1:

Heat milk on the stovetop on a medium-low to medium heat and let it come to a boil

Step 2:

Remove the pot from the heat and let the milk cool.

Step 3:

Once the milk has become warm, add the curd to it and stir until it is fully incorporated.

Step 4:

Transfer this mixture to a glass container and cover it with a lid.

Step 5:

Place the container in a warm place and leave undisturbed for 8 to 10 hours

Step 6:

After 8-12 hours, your homemade curd is ready to enjoy!

Did you know?

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How many users have tracked it?

We've got some serious foodies in our community! 11349 users have chowed down on Homemade Curd a whopping 35229 times.

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Where was it consumed the most?

Hungry much? These cities certainly are! Chandigarh, Indore, Hyderabad, Kolkata, Delhi are the top 5 cities gobbling up Homemade Curd like there's no tomorrow.

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When was it eaten the most?

When it comes to Homemade Curd, our users are head over heels in april, but the interest cools down in january.

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Who preferred this food the most?

It's official: Homemade Curd is the food of choice for 24-27 female, with people of >40 BMI also on board.

Don't deprive yourself of Homemade Curd

Enjoy it guilt-free by talking to our nutrition coaches today.

Frequently Asked Questions