Create / Fermentation and traditional home preparations / Why does homemade curd sometimes remain runny?
Why does homemade curd sometimes remain runny?
Use a reliable starter and keep the container relatively undisturbed during setting. Check the milk and temperature conditions, and refrigerate once the desired set is reached.
Why it happens
Curd can remain runny when the milk composition, starter activity, incubation temperature or fermentation time is unsuitable. Movement during setting can also disrupt the forming gel.
How it works
Starter bacteria produce acid, lowering milk's pH and causing casein proteins to form a gel. Fat and protein content, temperature and gel disturbance influence the final firmness.
By the BhumiSutra kitchen team. Updated 25 October 2026. All products and figures on this prototype site are demonstration data.