Anything homemade is just perfect. So is the homemade curd. Not only is it healthy because you know what you goes into it, but also its much cheaper when made at home. If you ever make it at home, you won't go back to the store bought ones. Because why would you, when you could make it at home so easily.
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Method
Making of starter
Making of curd
Tips
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Ingredients
- 3 cups of whole milk
- 1 tbsp of starter/ curd/ yogurt at room temperature
For making of starter
- 1/2 cup of milk
- 1 tsp of vinegar/lemon juice
Making of starter
- Take 1/2 cup of milk. Heat it untill just warm to touch. Add 1 tsp of vinegar or lemon juice. Mix it well.
- Keep it in a warm place undisturbed for about 12 hours.
- The starter is used usually for just making of curd and not consumed as is, as it would be sour.
- Rather than going for making the starter every time you make the curd, its recommended to just use the yogurt or curd as the starter, for better results.
Making of curd
- Pour the milk in a pan. Bring it to a boil. Lower the heat and let it simmer from about 2-3 minutes. Turn off the heat.
- Remove it from the fire and let it cool down, untill the milk is just warm to touch.
- In the container that you plan to set the curd in, spread the starter all over the inside of the container.
- Pour in the warm milk into the container and place the lid.
- Keep it in a warm place undisturbed for about 8-10 hours.
Tips
- Using whole milk is highly recommended to get a thick yogurt. In case, you use fat free milk , just don't skip the step of simmering of the milk after it has come to a boil. It would help to get a thick curd.
- During winters, place the curd in the oven, to set. Turn on the oven just to warm up. Turn off the oven and then place the container in it over night or about 8-10 hours to obtain thick curd.
- If you do not happen to have an oven, just keep it near a pot of hot water or near by the stove while you cook or just wrap it in a blanket to keep it warm.
- In summer, the curd setting would happen faster. So you may want to check back on it after 5-6 hours to prevent the curd from going sour.
