How to Set Thick Curd in a Clay Pot (Dahi, Thayir, Mosaru, Perugu)

Curd set in clay comes out thicker than curd set in steel or glass. The unglazed clay absorbs a little of the water in the milk as it sets, and it keeps the temperature steady. This is why homes across India still keep one clay pot only for curd, whether they call it dahi (दही), thayir (தயிர்), mosaru (ಮೊಸರು), perugu (పెరుగు), thairu (തൈര്) or doi (দই).

• Makes about 1 litre
• Hands-on time 15 minutes
• Setting time 6 to 10 hours
• Pot 2 L curd pot

What you need

• 1 litre full-fat milk
• 1 to 2 teaspoons fresh curd as the starter
• A black clay curd pot, washed and fully dry

Method

1. Boil the milk in a steel pan. Simmer it for 5 minutes on a low flame so it thickens slightly.
2. Let the milk cool until it is lukewarm. Dip a clean finger in it: it should feel warm, not hot.
3. Pour the lukewarm milk into the clay pot. Never pour boiling milk into a cold clay pot.
4. Stir the starter curd until smooth, add it to the milk and stir gently a few times.
5. Cover the pot and leave it undisturbed in a warm corner of the kitchen. It takes about 6 hours in summer and 8 to 10 hours in winter.
6. Once the curd is set, move the pot to the fridge. It firms up further as it chills.

Tips for thick curd

• Use less starter in summer and a little more in winter.
• In cold weather, wrap the pot in a thick cloth or keep it inside a closed cupboard.
• Do not move or shake the pot while the curd is setting.
• Keep this pot only for curd. Clay holds on to flavours, so a pot used for curry will pass that taste on.

Looking after the curd pot

• Wash it with plain water and a soft scrub. Do not use soap, because clay absorbs it.
• Dry the pot fully in open air before you set the next batch.
• Read the care and usage guide before first use.

Setting curd for a bigger family? The curd pot with lid comes in 2 litre and 4 litre sizes.