Simple Homemade CurdCourtesy - Mohnaz, Dahi
Please Note If you are making curd at home for the first time buy a little curd and add it according to instructions given in preparation and method. However do not add curd to hot milk as it will coagulate the milk. Frothing the milk will make thick curd. Using a sour stater will make a sour curd. If the milk does not set well try again with fresh milk by increasing the culture, keeping it in a warmer place, and adding your culture to warmer milk. Making good curd at home comes by experimenting and experience. Try different ways with different starters, different brand of milk, and different places in the kitchen. Makes 1 Litre Curd
- 1 Litre whole full fat milk (If you are diet conscious you can use skimmed milk but the consistency won't be the same)
- 1 teaspoon curd (increase it to 3/4 or 1 tablesppon if making it in winter)
- 1 dried red chilly broken (if you like it spicy)
- Preparation of making curd
- Rinse the pot very well. This reduces the chances of milk solids getting stuck to the bottom.
- Pour milk in the pot and bring it to a boil on a medium to lowest flame setting.
- To get thick curd once it comes to a boil simmer the milk for 15 minutes on the lowest flame setting.
- Keep stirring in between or else milk will burn and smell bad.
- Simmering step is to get a very thick curd consistency. However you can skip this step if you are okay with moderately thick curd.
Mohnaz BalsaraMember of ZFC
Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.