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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)