Homemade Clay Pot Curd

This is Sri Lankan curd, a thick, tangy set yogurt traditionally cultured in an unglazed clay pot, and it needs just two ingredients: fresh milk and a spoonful of existing curd or yogurt as a starter.

The clay pot is the secret to its signature texture. Porous and breathable, it slowly wicks moisture from the curd as it sets, leaving it firmer and creamier than yogurt made in glass or steel.

Temperature is the whole game. Scald the milk, then cool it to just warm before stirring in the starter; too hot and you kill the live cultures, too cool and they won’t get going. Then keep the pot cozy, wrapped in a blanket if it’s chilly, while the cultures work overnight.

After 10 to 12 hours it sets into a soft, wobbly curd. A chill in the fridge firms it further. Serve it the classic way, drizzled with treacle or honey.

Kitchen Tips

• Cool the scalded milk to just warm, around body temperature, before adding the starter so the live cultures survive.
• Use a fresh plain yogurt or saved curd with active cultures as your starter.
• Keep the pot warm and undisturbed overnight, wrapped in a blanket in cool weather.
• Chill the finished curd a couple of hours for a firmer, creamier set.

Variations

• No clay pot? Use a bowl or jar; the curd will simply be a touch softer.
• Serve drizzled with kithul treacle, honey, or jaggery syrup.
• Save a couple of spoonfuls to start your next batch.