Tips for making thick curd(Yogurt):
Yogurt is known as curd in India
The other names for it are:
I hear a lot of stories about store bought curd that they use setting agents. I do not know to what extent it’s true, but why go for store bought ones , when you can make fresh and delicious curd at home in few hours.
Curd is a staple in most Indian households. It is an excellent probiotic that keeps your gut health in check. To make good quality homemade yogurt we need to know few basics about curd formation process and few tricks that would help us in getting perfect result every time . In this blog I have jotted down all the possibilities of making a good curd.
Curd or Dahi has very cooling effect on your body. So it is very good to consume it during hot summer days. It is also good for easy digestion, so people who don’t like milk or are not able to digest milk, can take curd for improving their calcium level.
It always seems more convenient to grab a pack of curd from the super market, but there is nothing like fresh homemade curd.
· Do not add starter curd to hot milk. It will coagulate the milk. Add the curd in just lukewarm milk. Right temperature matters. Neither it should be too cold nor too hot.
Always use whole milk for making curd. Low fat milk or diluted milk will not set your curd well and makes it watery.
The temperature of starter curd should be at room temperature.
You can add just a pinch of sugar in milk for thick curd.
Once the curd is set, pop the container in the fridge to make it thicker. Keep it in refrigerator for 1-2 hours. Do not leave it in open for too long as it might turn sour.
Starter curd should be in a creamy consistency. There should be no lumps.
Q: How to avoid forming water in curd after breaking the curd.
Ans: A lot of time when you cut the yogurt and use a slice of it , if you keep rest of the yogurt as it is. Then water will starts oozing out and form in the yogurt. To avoid this always level the curd after breaking the curd. Do not leave it as it is or else it will form water.
Process of making curd:
Milk – 500 ml
Starter curd- 2 small spoons in summer( 4 tsp in winter)
Boil the milk in a pan. After boiling turn off the stove. Let the milk cool down till it becomes lukewarm. This cooling process must be done at room temperature. Don’t even think of popping the milk in the fridge for quicker cooling process.
Meanwhile remove the starter curd in a small bowl or Katori. We need the starter curd at room temperature. My yogurt is always chilled at room temperature. So I always remove the required amount in small bowl keep it on counter top. So it will come to room temperature while the milk is cooling down.
When the milk is lukewarm and starter yogurt is at room temperature, mix both of them. You can mix it with hand blender. Now cover it with a lid and keep it in the microwave for 5-6 hours, where nobody can disturb it.
After 5-6 hours when the curd is set, pop the container in the fridge to make the curd thicker. Keep it in the fridge for 1-2 hours or till it gets chilled.
Enjoy the sweet, thick, delicious curd anytime.
Dr. Suman Setia BAMS DNHE PGDHHM
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