Yogurt/curd - Do you make it or store brought?

Krithika..This is the first time I am hearing that one can bring curd starter from India.. What not we bring from India..Isnt it..I am a bit amused.. bonk I think we must include this in the list of items to be brought India Thread..

Good to know about your procedure of making curd.If you wish you can take step by step pic and post..

Vaidehi..Did you make curd today?How did it turn out?

Nandhu..You too brought culture from "Thai mann" hats off..

Hi Krithi,

Sure...... u PM when u visit NJ, i would be more than happy to meet u .
And we will have a meetup on Starter what u ....say..?

Cheers
vaidehi

Hi Supriya,

No yaar... yday i had fair amt of gooey gooey curd left out, so wanted to finish it up fisrt... Will do it today evening and will let u know tmw for sure.....


Cheers
vaidehi

hi supriya,

curd is our life.i make my own curd. we don't like the curd that is bought from the store. i got the culture from my friend first then i got it from the temple and finally i got it from a restuarant. it tastes excellent. also the Dannon plain yougurt is the vegeterian curd that is available in the shops. if u r a veg then see the label before going for that.

anyone from chicago wants the culture??? i can give the culture do PM me if u want.

Supriya,

I am posting the pictures for curd preparation.

Note: The milk I've used is 2% Reduced fat milk (Kirkland from Costco)
If whole milk is used the curd will be more thick.

1. Microwave the milk (approx. 6 cups) in a microwaveable container for 12 1/2 minutes (twelve and half min)

2. The milk comes to a boil, with a creamy layer forming on top.

3. Allow it to cool for sometime. It needs to come down to a warm temperature.

4. Using a spoon, gently draw the thick creamy layer back to view the clear milk.(do not remove the creamy layer- let it remain in the container)

5. Now, add a tsp of curd and mix it well.

6. Allow it to set overnight (8 hours)

7. After 8 hours, you have thick, creamy curd.

Enjoy !!

See pics below...
Pic 1- Microwave Milk
Pic 2- Milk boiling in MW
Pic 3- Boiled Milk cooling off
Pic 4 - Adding a tsp of curd to warm milk
Pic 5- Mixing the curd with warm milk

Attaching the rest of the pictures here...


Pic 1 -Thick curd set after 8 hours
Pic 2 -Thick curd scooped
Pic 3 - Thick curd set & scooped (1)
Pic 4- Thick curd
Pic 5- Thick curd scooped (2)

Hi Supriya

I too used to boil the milk in the microwave for many years to make curd. Then I had yogurt at my friend's when she had boiled the milk on the stove and made the yougurt and it was thicker. I have been following the method for quite some time and love it.
I keep the milk to boil and set the kitchen timer for 5 or 6 minutes , depending on quantity. Then I turn off and let it cool for an hour . ( Again kitchen timer). Then I add 1 tbsp. of curd. It never fails, never gooey. I always have yogurt. Even my hubby has learnt and when I go to India, he makes it.

hi krithika,

nice to c those pics. but if you dont mind i would like to suggest you something. It is always safe and healthy to boil milk in stovetop rather than using microwave particulary for those people with kids. Moreover the curd made out of milk boiled in stovetop is more thick and creamy. Why to intake food agents harmed by the rays passed while microwave method.