Most of the householders would prefer home-made yogurt over store-bought yogurt. Making curd is not a difficult task. If you follow the procedure, homemade curd will be made at home. But the most common problem in this case is that curd does not want to be as thick as store bought. Rather, the portion of water remains in it. If it looks thick on top, the inside water comes out when cut from one side of the spoon.

Actually this problem is nothing serious. This happens due to small mistakes made in curd placement. If you can fix it, the curd will be thick!

1. How thick the curd will be depends a lot on the type of milk. Use full-cream milk with more fat for a thicker curd. Low-fat milk has relatively soft curds and is more likely to separate water.

2. If full-cream milk is not available, low-fat milk can also be used with powdered milk. Heat low-fat milk and mix it well with 1-2 tablespoons of milk powder. This will increase the milk solids and thicken the curd texture.

3. It is important to boil milk well before adding curd. Once it boils completely, turn off the heat and let it cool slowly. This makes the curd firmer after fermentation. If the milk is removed before boiling, the curd will be runny.

4. Milk temperature is a very important factor in curdling. A new curd is made by mixing some parts of the previous curd with milk, this curd is called 'starter'. Do not mix the starter when the milk is too hot, and do not let it cool completely. It is best to mix the starter while the milk is lukewarm.

5. After mixing the starter, cover the pot with a thick towel or cloth. Leave it in a warm place for about 6-8 hours. Depending on the weather, the time may be a little more or less. Don't forget to stir the pot during this time.

6. You can use earthen pot to put curd. The clay pot absorbs excess moisture, making the curd relatively thick. Moreover, the soft aroma of earthen pot mixed with curd makes it more delicious.