ShowMeTheCurry

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  • Query related to curd

    Hello Hetal and Anuja.

    I am having big problem making curd.

    I am doing the same way as you guys showed in your show.

    I use whole milk.The curd is set but its not at all firm .Its very loose.

    Can you tell me whats the problem?

    Initially during summer I used to get it just right.

    Please help.

    Thanks in advance.

    -Bhavika

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    • By bhavika
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    • 2 years ago
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Recent Replies

  • Making Curd/Yogurt

    Hi Bhavika,


    Does the curd/yogurt stay loose even after you refrigerate it? I have noticed many times that when I take the yogurt out of the warm oven, it is still pretty loose. After I refrigerate it, it firms up.

    Also, you might try to keep it out in the warm oven for a little longer. Yogurt can remain at room temp for many hours while setting - it might be get a little sour if you keep it too long.

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    • By hetal
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    • 2 years ago
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  • One more thing...

    One more thing Bhavika,


    Make sure that the milk is pretty warm when you put in the starter yogurt, but not too warm as it kills the yogurt bacteria.


    If all else fails, I have heard of people adding milk powder to the milk to make it thicker.

    Good luck!

    Hetal

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    • By hetal
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    • 2 years ago
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  • To make perfect curds!

    Curd making

    I follow a few simple tips when I make curds-my curds turn out thick & excellent everyday!

    First the starter curds(about 1 tsp) should be very good, that is, thick & not at all sour.

    Next after boiling the milk do not switch off the stove immediately. After the milk boils, keep it on sim for atleast 10 mts. Then remove the milk & cover it with a net or plate with holes, till it cools. Then remove the thick deposit from the top before making curds. (you can use this malai in cooking).

    The milk should be lukewarm (not hot or very cold ). This is very important.

    In winter heat it to lukewarm before setting. For 1 litre of milk , take 1 tbsp of milk in a small cup, add a pinch of sugar & ½ tsp of starter curd. Mix thoroughly(this is important for a uniform texture ) & add the contents of the cup to the milk & mix well. Close & allow to set. Once you fall into a routine the whole procedure becomes very easy & simple.

    A pinch of sugar does help in setting.

    This method works equally well for low fat milk also.

    An additional tip is , always set the curds in terracotaware or ceramicware.
    Love,
    Chitvish.


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    • By chitvish
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    • 2 years ago
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  • Thanks

    Thanks guys for ur tips.

    I tried the way which u told to put the milk on sim after boiling.

    It just worked great then.

    Thanks

    Bhavika

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    • By bjain83
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    • 2 years ago
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  • Problem is setting the curd

    Hi Hetal and Anuja,,,

    I like your all videos and i try most of them at home...

    the only prob i had is while setting the curd at home....as i am carrying doctor said to avoid outside curd and buttermilk so i saw ur receipe and tried it out but my curd is not setting up....even after taking out from fridge.

    I boiled the milk in oven ...there was thin layer of malai ...no very thik then i waited till it becomes luke warm and putted the store purchased yougurt 1 spoon into it and preheated the oven for 100 deg celcious. And kept for hrs then i kept in fridge for 1 hr more but when i took it out its preety much watery .... :( Pls let me know whats wrong here.

    i also have few questions

    1) is it ok to mix curd purchased from outside as i wont be having a sample of homemade curd.

    2) Preheating temp for indian oven in celcius so pls tel the correct temp.

    3) When keeping in preheated oven is it ok to cover completely.

    Thanks in advance.

    Monica

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    • By Moni_1
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    • 11 months ago
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