Curd is frequently required at my home. posting the recipe of making thick & creamy curd.
Yogurt or curd is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.
Ingredients :
Milk - 1/2 litre ( I use heritage fat free milk but you can use full cream milk too)
Curd - 1 tbsp (use home made but if you don't have home made curd you can use Amul/Nestle dahi)
Method
1.Boil milk without adding water.
2.Let it cool a bit. If you are using pre- heated milk from fridge Heat milk until it becomes little hot. Such that you can dip your fingertip.
3 Add 1 tbsp curd in barni ( yellow container as seen in picture )and add warm milk in this container & mix well.
4. Close the lid and keep aside for 10-12 hours(preferably overnight) in a warm place like your kitchen cupboard / switched off oven.
5. Thick and yummy curd is ready!! Now you can store this in refrigerator.
Tip
1 Using TUPPERWARE containers for curd helps in getting a thick & creamier curd & the curd sets fast.
Yogurt or curd is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.
Ingredients :
Milk - 1/2 litre ( I use heritage fat free milk but you can use full cream milk too)
Curd - 1 tbsp (use home made but if you don't have home made curd you can use Amul/Nestle dahi)
Method
1.Boil milk without adding water.
2.Let it cool a bit. If you are using pre- heated milk from fridge Heat milk until it becomes little hot. Such that you can dip your fingertip.
3 Add 1 tbsp curd in barni ( yellow container as seen in picture )and add warm milk in this container & mix well.
4. Close the lid and keep aside for 10-12 hours(preferably overnight) in a warm place like your kitchen cupboard / switched off oven.
5. Thick and yummy curd is ready!! Now you can store this in refrigerator.
Tip
1 Using TUPPERWARE containers for curd helps in getting a thick & creamier curd & the curd sets fast.
i will give simple tip! heat milk to 35 to 37 degree no you donot need thermometer!( same as our body temperature) in 1oo ml vatti(bowl)and in this just add i table spoon on well mixed curd. donot shake or stir vatti let this set for 4 to 5 hrs.Then transfer it into fridge .you will get microbiologist made JUST perfect curd.
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