Hi All: these days my mom is finding difficulty in making curd .. The problem is theu curd will form thick on the top and remmaining all are water at bottom..my mom will never add water to milk and boil it nicely and the texture also looks very bad... thiral thiral a irukku.. if she pour little curd to milk at night before going to bed..sometimes the curd is not formed or very milky even in next day afternoon...and we cannot use it.. and by evening it is becoming too sour... many many new problems came with this.. and finally my mom ended up buying from outside.. i somehow dont like the taste... any tips for making good curd.. we use nandhini special milk (orange one) regards, AVM
the given link by chithra is useful..i just add one tsp of fresh curds(thick,not having sour taste) to lukewarm milk nd mix well wth the spoon itself...after 6 hours wl get thick curds... if u use an earthen pot,the curds definetely turns out very thick..dont keep spoon in curds which makes watery texture..
Hey AVM, I can vouch for Chithu's method. My DH is still impressed that i make perfect curd.I use ceramic bowls for setting curds and they turn out great :thumbsup Give it a try and you will be more than happy!!
Hi, I set the curds in the microwave (switched off). It sets wonderfully in 4 to 5 hours as the temperature is maintained in the oven. Even a casserole is helpful. This is especially useful if the weather is cold.
