How make Curd (Homemade thick & Creamy )
Making Curd at home is super simple and you don’t need any special equipment. I will show you how easy it is to make Indian Yogurt with my step by step
Curd is a traditional fermented food made with milk and a bacterial culture
A lot of Indian dishes like Raita, Kadhi, Dahi Vada and curries are also made using Indian yogurt. We also use it as a tenderizer in a lot of meat based recipes like kebabs and Biryani Using the same, So Curd is a staple in Indian cuisine.
Ingredients
-500Ltr milk Boiled
-1 tsp culture/Starter
Method
Bring milk to a boil on a low to medium flame, When the milk comes to a boil, then reduce the flame switch off the flame
Remove from the stove and allow to cool down to lukewarm temperature, simply dip your finger to test the temperature. Your finger should feel warm and not hot. Hot temperatures kill the cultures so we don’t want the milk to be hot.
Add the culture 1 tsp/of the curd starter spread inside the tiffin add in the warm milk
Whisk/ Mix very well until the curd has blended well with the milk.
Cover with a lid and keep directly under the sun or in a warm place until set for 6 to 10 hours depending on the weather.
The time that the milk takes to convert into curd depends on the temperature. In a warm, hot and humid climate, the time taken for the curd to set will be 4 to 7 hours. Whereas in a cool or cold climate, the time taken can be 8 to 12 hours
Refrigerate, After refrigeration curd becomes slightly more thick.
if you require sour curd, then keep it for a couple of hours more at room temperature. This will increase the sourness in the curd due to more bacterial fermentation.
11 мар 2024
