How is curd set at home
Answers
Answer:
Use a good quality milk. Full cream milk yields a luscious and thick curd.
Always boil the milk before making the curd. This ensures that the milk does not spoil during the fermentation process.
The milk should not be hot. If its very hot the milk may coagulate and you might end up getting a grainy curd.
If its little hot then the curd does not become thick and is a bit runny with some whey in the curd.
If the milk is cold, then the curd won’t be set at all.
The milk must be warm. Just dip your little finger in the milk and you should feel warm not hot.
It is very important to dissolve the curd culture uniformly in the milk. Whisk very well with a spoon or a whisker.
If you stay in a cold place or have cold temperatures, then cover the bowl or pan in which the curd mixture is with a warm towel or warm blanket and keep it in a warm place in your kitchen.
Also you could place the bowl in a big large jar of wheat flour and then cover the jar. this is how my mom-in-law would make curd in the Delhi winters.
In summers the curd will set faster than in the winters. So remember this point.
You could use any quantity of milk you want to make the thick curd.
For half a litre milk, 1 to 2 teaspoons of curd culture works fine. Increase proportionally for larger quantities of milk.
Once the curd is set, refrigerate the curd.
Answer:
take luke warm milk and add little bit curd in milk and cover it with a lid after 8 to 9. hours curd is formed by involving the bacteria called lacto bacillus and some microorganisms
Explanation:
this is the answer