Lifestyle Desk. Now summer has arrived and the demand for curd has increased, which is the pride of every Indian plate. People often complain that due to the use of toned milk at home, the curd becomes thin or watery. But for your information, let us tell you that now you do not need to buy full-cream milk. There is a ‘secret thing’ being discussed among kitchen experts and social media, through which creamy and thick curd can be easily prepared from thin milk.
What is that ‘secret’ thing?
According to kitchen experts, the secret of making thick curd from low fat milk or toned milk is hidden in milk powder. It absorbs excess water from the milk and gives the curd a velvety and creamy texture.
master recipe for making curd
First of all, boil the toned milk well and cook it on low flame for two to three minutes, so that the amount of water reduces further. After that, when the milk becomes lukewarm, then take two spoons of milk powder and make a paste by mixing some lukewarm milk in it. After this, mix this paste well in whole milk. Now take one spoon of sourdough i.e. fresh and thick curd, add some milk to this sourdough, beat it well and mix it in the lukewarm milk so that it spreads evenly in the entire vessel.
The use of an earthen pot is considered to be the most effective for thickening the curd because the earthen pot absorbs excess moisture. Finally, when the curd sets, leave it in a warm place for about seven hours without shaking the vessel again and again. After the curd has set well, keep it in the refrigerator for at least one to two hours. Because when kept in the fridge the curd clots well and it does not break while taking it out. By adopting this easy method, you can prepare great curd at home at very low cost.
Report: Sushil Kumar Sah
