Curd should definitely be included in the diet during summers. Most people buy curd from the market and eat it, but once you eat curd made at home, you will forget to eat market curd. Homemade curd tastes very good. It is much more creamy and smooth than the market curd. However, many people do not know the correct way of setting curd. Due to which curd either does not set properly or it becomes thin or sour. Today we are telling you the trick to set a very thick curd. You can set tasty and creamy curd in just a few hours.
How to make curd at home?
The most traditional way to make curd at home is to first thicken the milk.
You take half a liter or one liter of milk and after boiling it, boil it for another 10 minutes on medium flame.
Turn off the gas and leave the milk to cool. When the milk is lukewarm, prepare curd from it.
Now pour the milk into a flat and large vessel. Before pouring the milk into the vessel, apply the curd with sourdough on the edge.
Only then add milk and after adding milk, add 1 spoon of curd in between and mix it.
Now place the milk vessel on a flat and warm place where it does not move at all.
Keep in mind that after adding the starter culture, do not stir the milk repeatedly. This will prevent the curd from forming thick lumps.
Cover the curd setting vessel with a thick and warm cloth and leave it for 5-6 hours.
When the curd sets, keep it in the fridge for 2 hours to thicken its cream.
In this way, you can prepare curd at home which is tastier, creamier and cheaper than the market curd.
The taste of this curd is much better than the curd made from powdered milk available in the market.
Eat this curd by adding sugar or salt to it or use it in making lassi.
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