Curd is an integral part of Indian cuisine. You could consume plain curd or make delicious dishes like pulissery or kaalan with it.
However, you need thick and firm curd to cook these dishes. Many complain that homemade curd isn’t as good as store-bought ones. Follow these tips to make firm curd that is perfectly sour easily at home.
Boil milk in a big vessel on medium flame. Milk wouldn’t get spilled if the vessel is bigger. The boiling should be done on a medium flame for up to 10 – 15 minutes.
Allow the boiled milk to cool down. However, it should be lukewarm and not completely cold. Now, pull the milk a few times until it gets foamy. The process of pulling, where the milk is poured from one vessel to another a few times, helps the curd set firmer.
Add two tbsp curd to the milk and mix well. Keep it aside overnight. Delicious homemade curd would be ready by the next morning. In order to preserve the curd for a few days, store it in the fridge.
Reason for watery curd
The curd becomes watery when the milk isn’t boiled enough or if too much water is added to the milk. Heat is required for the curdling process to happen. In our weather conditions, the room temperature is enough. However, if the temperature is not right, the curd wouldn’t be properly set and it will turn watery.
Most people are skeptical to consume curd during nighttime. It is said that curd should be consumed during the day. Digestion becomes difficult during the night and it may lead to many health problems too. It is better to consume curd or yoghurt when the weather is hot as curd can cool down the body. Loaded with probiotics, curd is an excellent food item to be included in the regular diet. Besides, the lactic acid and the good bacteria in it regulate the functioning of the liver. Curd can also ease gastric problems and stomach aches.
