Everyone loves eating curd, especially in winter when paired with warm parathas. Homemade curd is always more delicious than store-bought, but during winter, setting curd can be a challenging task for many people. Despite trying various tricks, people often struggle to get the perfect texture of the curd. Keeping this problem in mind, here are some simple tips to help you set the perfect curd easily during the winter season.
Use full-cream milk to get the perfect texture
The first step to setting curd during the winter season is to use full-cream milk and heat it properly. Start with boiling the milk thoroughly, then add milk powder and mix it well. Let the milk cool slightly until it is lukewarm. Once it reaches the mentioned temperature, add a spoonful of curd and cover the container well. Place it in a warm spot so that it gets the perfect texture you are looking for.
Ensure the right quantity of ingredients and temperature
Maintaining the correct temperature and using the right amount of curd during the making is very important to get the perfect texture. During the winter season, the milk shouldn’t be too cold. If it has cooled down, reheat it slightly to make it lukewarm. For half a litre of milk, use one spoonful of curd starter. Using the right proportion helps the curd set properly and ensures a creamy texture.
Use green chillies
Green chillies can also be a good ingredient in setting curd during the winter season. At first, boil the milk and let it cool down slightly. Mix a spoonful of curd starter into the milk. Wash a green chilli, dry it and then put it in the milk. Then place the container in a warm place at room temperature. Green chilli helps stimulate the growth of good bacteria, speeding up the curd-setting process.
Importance of setting curd in a warm place
Warmth is essential for setting curd. You can wrap a towel or keep the container inside a casserole to set the curd nicely. This helps increase the growth of good bacteria, resulting in perfectly set curd.
