by Ingredient

Homemade Clay Pot Curd

StarStarStarStarEmpty star

Your rating

Homemade Clay Pot Curd

Healthy dessert!



5 servings


15 min


10 min


12 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium


Amount Measure Ingredient Features
1 litre milk
* Camera
2 tablespoons yogurt


Amount Measure Ingredient Features
1 litre milk
* Camera
3E+1 ml yogurt


Heat milk in saucepan over low heat until it begins to boil, temperature 110 c, use a thermometer (use the finger temperature test)

Remove from heart and allow to cool. Temperature 25 between 30c. If necessary use a thermometer.

Add 2 tablespoons yogurt, stir well.

Transfer the yogurt mixture to new clay pot, cover the pot in a thick blanket. (If weather is too cool).

Place for overnight or for 10- 12 hours. (Curd will be done)

When it is done refrigerate it for 1 to 2 hours for better results.

Serve and enjoy.

See my web sites www. stellarecipe. webs. com www. recipesrilanka. blogspot. com

* not incl. in nutrient facts Arrow up button


anonymous Sri Lanka

Sounds good, and I will try it.



Nutrition Facts

Serving Size 6g (0.2 oz)
Amount per Serving
Calories 360% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 3mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

Email this recipe