Curd Bird

Curd Bird Recipe

“Curd Bird” is paneer (aka, curd) made with various spices and baked with a spiced butter crust. It is a great vegetarian substitute for turkey during Thanksgiving.

Curd Bird
1 gallon of whole milk
1/2 tsp salt
1 Tbsp oregano
2 tsp dill weed
1 tsp rosemary
1/2 tsp sage
1/2 tsp thyme
1/2 cup of lemon juice

1/4 cup butter
1 tsp hing
1 tsp paprika
1/2 tsp salt


Mix milk, salt, oregano, dill weed, rosemary, sage and thyme in a large pot. Slowly bring milk to a boil. Slowly add 1/2 cup of lemon juice while stirring the milk. When milk separates into curds and whey, strain the mixture through a colander lined with cheese cloth. Using a bowl, press more whey out of the curd while it sits in the colander.

After 10 minutes, place the curd on an oiled baking sheet. Bake at 350 degrees for about 30 minutes. Regularly apply a mixture of melted butted with the hing, paprika and salt.

Curd being pressed in a colander

Curd being pressed in a colander

Curd Bird

Curd Bird

2 thoughts on “Curd Bird Recipe

    1. Fred Eaker Post author

      I got this recipe from Madan Gopal. He is married to Gaurangi Priya, whose father is Apurva dasa. He might be the source!


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