As the temperatures soar in 2026, many households struggle with a common kitchen problem: watery or sour curd. While traditional methods take 5–6 hours, lifestyle expert Poonam Devnani has shared a viral trick to set halwai-style thick, creamy curd in just 1 to 2 hours.If you have sudden guests or forgot to set the curd for lunch, this quick hack is a lifesaver.The Secret Ingredient: Why Your Curd Isn't Thick EnoughMost people use cold or lukewarm milk, but the secret lies in the temperature and the starter (Jaman). To get that rich, cake-like consistency, you need to ensure the milk is slightly warmer than usual summer settings but not boiling.Step-by-Step Guide to the 1-Hour Curd TrickFollow these simple steps to get perfect results every time:Boil and Cool: Boil full-fat milk and let it cool until it is 'finger-touch' warm.The Frothing Secret: Pour the milk from one vessel to another at a height 4–5 times. This creates froth, which adds to the creaminess.The Starter (Jaman): Take one teaspoon of fresh, thick curd. Do not just drop it in. Whisk it slightly and coat the walls of the clay pot or glass bowl with it before pouring the milk.The "Warm Casserole" Method: Place your curd bowl inside a pre-warmed casserole or a pot filled with slightly warm water. Cover it with a thick lid.The Green Chilli Hack: If the weather is extremely humid, drop a green chilli (with the stem) into the milk. The enzymes in the chili stem help the milk coagulate faster.Why Use a Clay Pot (Mitti ka Bartan)?In her viral tip, Poonam Devnani emphasizes using a clay pot during summers.Porous Nature: Clay pots absorb the excess water (whey) from the curd, making it naturally thick.Temperature Control: Clay acts as a natural insulator, keeping the curd cool once it is set and preventing it from turning sour quickly.Avoiding Common MistakesDon't Move the Pot: Once the milk is set in the casserole, do not shake or move the bowl for at least 60 minutes.Avoid Sour Starter: If your 'Jaman' is sour, the resulting curd will be sour too. Always use fresh starter for a sweet, creamy taste.The Fridge Rule: As soon as the curd sets, move it to the refrigerator for 30 minutes. This firms up the texture perfectly.
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