Tips and Tricks For Making Thick Curd

Who doesn't love curd...every one takes curd in one or the other form..but i have seen lots of people buying 'Curds..when asked Why all say that home made Curd is not As thick and creamy as Store bought...........

But Don't Worry here are few tips and tricks to make such curds in your home itself......

• Make sure to use, not much sour or very old smelling curd for making new curd
• Use Full Fat milk
• Boil The milk With out adding any water to it
  
• For better results simmer the milk and reduce it a little ,please dont wait till it gets simmer to half
• Dont use lots of old curd for making new curd
• 1tbsp of curd should be enough for 1/2 liter milk
• Dont use the milk too cold or too hot..it should be in a temperature where u can touch the milk with your bare fingers
• After mixing the old curd with the milk, whisk very well so that air bubbles are formed, thenclose it with a lid and keep aside untouching further
• if u dont have old curd- just add few drops of vinegar or lemon juice to your hot boiled milk..let it cool down .. it becomes like curd ..then mix with the Luke warm boiled milk and wait till all the milk becomes curd
• Use a Mud or Clay pot to make curd as the excess water oozing from the curd will be easily absorbed and we get the best thick curd..it also slws down the process of curd getting sour .
• Dont keep on mixing the curd and milk mixture once u have kept it for fermentation it will break the thickness and you will get loose curds..once its ready only u can keep a spoon and scoop the curd
• Place a Green Chilli in the curd so that it does not becomes sour faster
• If you are in cold country and want curd .. keep it in the oven and switch on its light
• Or Use double boiler method for the fastest way getting curd (if u wanted me to do full video or explanation about this method please comment below)