Making curd at home is just so simple,but still people are not able to make and buy from the shop.I know buying is much easier than making…and if you plan to make curd it has to be 24hours before.people mostly prefer instant stuff than doing some hard work.Do try making curd at home it will give you so much pleasure.sometimes curd brought from shops turn out to sour…its better you start making in the house itself. There are times when we are left with excess milk so why not make curd out of them.
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- If you are using packet milk then i would suggest you to boil the milk for atleast 5 minutes on low flame.
- What happens with boiling milk for 5 minutes?
- Let me answer,this makes the curd or dahi thick like a cream.
- If you are using cow’s milk again boil it for 5 to 8 minutes, for the thickness. We do use cow’s milk.
- And if its buffalo milk then the boiling process will be 2 minutes only.
- First boil the milk and let it cool down completely ie.room temperature
- Now use 1/2 tablespoon curd or the wroth (dahi ka pani)of the curd.
- Mix it with milk
- This 1/2 tablespoon curd will be enough for half litre to 1 litre milk
- Now cover it with a lid
- Keep it a warm place
- Or the place in your house which is most hot
- Or you can even on the light of the oven and keep inside it.
- Remember the place has to be humid
- Otherwise curd will take time to be formed.
- If its winter use the oven process for the formation.
- By the way in very cold places people avoid eating curd😊
- Still the process will be the same
- If you don’t have oven,do one thing keep the curd in a box or dabba or inside the kitchen cabinet.
- I have used earthen pot to make curd here, as in Nagpur’s its really hot with temperatures like 45°to 47° and making curd in earthen makes it less sour.
- Happy cooking!!