curd preparation

Originally Posted by vaishnavilakshmi

Hi Kavitha,

Donot worry.Try for Yogurmet yogurt started powder.We get in Newseasonsmarket(newseasonmarket.com) in our state.Try using that yogurt starter which is awesome.U get awesome curd with it.refer to my previous post.i gave details how to use it.


Now since the weather is cold,i keep boil milk,add 2tsp of curd,cover the lid with aluminium foil,cover with lid and keep it in microwave,and put heavy weight of 4lbs sugar pack or corningware bowl on the that dish lid and leave exactly for 4hours to set.U get thick curd like indian one.

hope this helps u,
vaishu

Hi Vaishu,
Thankyou verymuch for your reply. ...I already saw your previous post (..for that matter everyyy single post in curd preparation ) and tried to order those packets from the shop you mentioned in your earlier post. Unfortunately to my shock ...they dont ship to columbus,Ohio it seems.
So simply left that idea.Till day since then I have been trying with the curd-like-smelling milk as culture. I dont know when am I going to get good Curd but till date its simply smelling and tasting like curd but consistency is still like milk.Though I am using whole milk.tried oven trick,chilli trick,every other trick that I saw here.Once I succeed I will surely post the news.
Cheers..

Originally Posted by sunikrishnan4u

Hi,

I am from Kansas, where the winter is pretty harsh. But have never had problem making curd. I used to use Dannon low fat and sometimes Indian curd from India store. Both have never failed me, I get very good curd, like in India or like the dannon, not stringy at all. This is the method I follow.

1. Make milk to boil well, take it away from the heat ( no micro wave ) And I use 2% milk
2. Reduce the heat between 1-2, place the milk again wait for 10 - 15 minutes
3. Let the milk cool off completely.
4. Preheat the oven to 250 - 300
5. Wait for sometime, 3-5 minutes
6. In a small vessel 2 - 3 tbsp of the culture, add 1/2 tspn of sugar (yeah, but yuor curd wont be sweet), 2-3 tbspn of the above cold milk, mix it well
7. Coat the vessel in which you are going to set the curd with this mixture, add an additional tbsp of mixture in the bottom.
8. Pour the above cold milk to the vessel
9. Put it inside the oven. You can follow 5-8 steps while waiting for the oven to mellow down.
10. Most importantly in winter, let the curd sit in the oven for 48 - 54 hrs. If u wait for only 24hrs the curd will be set but, will have be more watery. If u wait more the thick the curd will be. And dont worry it wont turn sour at all ......

Courtesy : to Chitvish, a large part is adapted ffrom her recipe for curd.

Please follow this and let me know.

rgds
Suni

Hi Suni,
tried all tricks but missed this sugar coating trick.
Shall try it tonight and shall keep you updated if I suceed
Cheers...

Originally Posted by sanravi_1970

Hi Kavta

I stopped trying to make curd, i m not getting good consistency..

Hi Sanravi,
Hope you dont mind for my two cents advice:D
Well though I am not experienced read somewhere that.. the states of mind we have during our pregnancy will definitely be responsible fr the nature of the baby in mothers womb. So ..i suggest you leave this curd thing till your mom comes(read somewhere that ur mom is comming) and have a peaceeeeful happy mind always. I know how disappointing it will be when milk doesnt turn to curd :D every time we try.
Hope you dont mind.
cheers..

yes kavta i am not trying it now

Thank you very much for all the indus ladies,giving me good idea for making yogurt(curd).Here in New Zealand we can get tasty Yogurt.But Home made yogurt is always good and safe.so thank you very much.Have a nice day.bye

Hi All,

Finally I could make the curd..!!Thanks for giving suggestions ....It helped a lot..