Setting curd before winding up the kitchen at night has been a part of my daily routine for decades. In winters, as temperatures fall the task becomes daunting. I try to follow my mom-in law’s golden rule for the perfect curd: mix a little curd thoroughly into sufficiently warm milk and wrap the milk bowl in layers of covering depending upon warmth that you require for yourself. However, the fact remains setting curd to the right taste and texture is tricky. I remain apprehensive about the outcome.
