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How to Make Lemon Curd at Home

Instructions

  • To prepare the best curd, you need good quality milk as a start.
  • Boil your milk to ensure it does not spoil as you ferment it using acid or rennet. Heat it at a temperature above 85 Degrees Celsius.
  • Let the milk be warm when you dip your finger in. If too hot, it will coagulate, leaving curd that is too grainy that will deny you the thickness most people seek from their curd. Cold milk is also not good for making curd because it won’t gain the curd at all. The ideal temperature is between 39 to 44 Degrees Celsius.
  • Then put lemon juice or rennet into your milk evenly as you stir or whisk.After you’ve created a thick curd using the milk, put it in a container that will retain its heat for a while or place it in a warm place like the kitchen for four to seven hours.
  • You can flavour your curd as you wish – use sugar or any other sweetener you wish.
  • After the curd is set and you are satisfied with the results, refrigerate it for eight to 12 hours.