Curd is one of the most important food items that is used in the Indian household. Whether it is to add to a curry, marinade meats, or to make raita or buttermilk, the curd is an important ingredient. It has been a common practice to set curd at home long before packaged foods came into existence. Now that it is readily available on a shelf of a shopping market, our lives have become quite convenient. However, many prefer to set curd at home, because why not? It is inexpensive and simple to make. All you need is a warm environment.
Summer is almost here and curd as we know is one such food ingredient that helps keep the body cool and is also packed with great health benefits. But often while setting, the curd gets spoilt or it does not set properly at all. Often, texture and taste get weird. So, here is an easy guide for you to help you set a perfect and thick curd at home in just 5 hours.
- Take one litre of full cream milk and heat it till it boils.
- As soon as it begins to boil, take it off the flame and keep it aside to let it cool.
- It is important to note that the milk should be lukewarm while setting it. It should be neither too hot nor too cold.
- It is always good to take fresh sour curd.
- Next, make sure to pour the milk into a clean vessel and then add a little bit of fresh curd to it.
Here are a few mistakes you should avoid while setting curd-
- Make sure to never mix curd in hot milk to set it.
- While setting the curd, make sure you put a lid on the vessel.
- The container in which you are setting the curd should be kept in a safe place where you won’t need to move it.
- Keep the vessel in a warm place to ensure the curd sets properly.
- Do not set curd in the same vessel in which you boiled the milk.
- If you want thick curd, use full cream milk.
