Whenever I had Nestle or Amul dahi or the curd from hotels I used to wonder how they got the thick texture which I never could recreate at home.I had almost given up on this when I got a watery mess in the name of curd.Buying store bought curd was becoming a daily routine.My friend Deepthi,who's an expert in making thick curd came to help.They have curd everyday as part of their lunch and she said it's an easy-peasy thing to do.Now I can say proudly that I too can make thick and yummy curd at home!!Here's how..
How to make thick curd
Ingredients
Milk - 1/2 litre(I use Aavin blue packet,fat free-You can use full cream milk too)
Curd - 1 tbsp(If you don't have home made curd,you can use Amul/Nestle dahi)
Method
Boil milk without adding water.
Let it cool a bit.
When it is slightly warm,add 1 tbsp curd and mix well.
Close the lid and keep aside for 10-12 hours(preferably overnight).
Use the same pan in which you boiled the milk for setting the curd,this makes the process faster.
Thick and yummy curd is ready!!
Benefits of Curd-Dahi
When milk ferments into curd,40% of the lactose becomes lactic acid,which is easier to digest.Further,100 gms of curd contain 49 gms extra calcium as compared to the same portion of milk.Recent studies also show that Vitamin B complex is an important nutrient for the female reproductive glands and since dahi is rich in these Vitamins-It is highly recommended for women.
Source-GoodHousekeeping magazine
Posts
I grew up eating curd by the bowlful and the specification was that it should be thick enough to cut into with a spoon - so have carried the same to my home after marriage and now my daughter eats curd by the bowlful!
ReplyDeleteI have one more tip which (acc to me) makes curd set really well and also improves the taste - setting it in a porcelain, glass or ceramic bowl really makes it thicker. Even those earthernware "chattis" are better than steel because they absorb the extra moisture in the curd and make it thick.
Miri,thank you so much for your tip..shall try it your way next time!!!
ReplyDeletehey divya nice post.
ReplyDeleteAmul dahi is very tasty but we have always made curds at home and love it, we actually believe that once you add the curds and mix it and cover the curds do not move it till it is set for yummy thick curds.. do not know the logic in this but have grown up with this and follow it too..:)
Medha,thank you.Yes you are right.My amma says the same thing,once you add the curds,close the lid and keep it in a corner untouched.I had this tendency to check if its done by opening it now and then when I set it during daytime.But have stopped now;-)!!
ReplyDeletethanks a lot. i'll try next time.rina
ReplyDeletethanks. i'll try next time.
ReplyDeleterifka
i have been thinking the same- how to make real thick curd, not just yogurt. thanks for the tips.can't wait to try.
ReplyDeleteMany years ago, a friend of mine from Guyana introduced me to a meat substitue which from his description in preparation I thought it was "curd". But after reading many many different ways to make curd, the result is not exactly what he ate. His version is also curdled from milk (with lemon) but the end result is a hard curd that can be cut and fried like meat. Would you happen to know how to make that?
ReplyDeleteThanks!
One of the interesting blogs i've seen....good job...
ReplyDeleteI've heard of making Curd out of Milk Powder....if you have some backup on it, please share.
Also, what are the other means of making curd if you have milk but no buttermilk or curd to soak..
hey, you can also add one red chilli to make it thick. Try it
ReplyDeleteall the time same thing does not happen as said some mistry is there in it .jahnu shukla
ReplyDeletetoday i opened this how to make curd i received the tips which i like it.i am setting it in " chattis". got the curd so thick.
ReplyDeleteKeep the pot/pan in a warm place, like the top of the voltage stabilizer of the Fridge. The lactobacillus, which converts milk to curd, works smarter and faster in the warm atmosphere
ReplyDeleteHi Divya !
ReplyDeleteI do the exact same thing but I still havent managed to thick curd. I have to mention I live in Bangalore and it takes a real long time for the milk to curdle.
Could you share with us what was missing in your case when you used to get runny curd.
Thank you it has been a great help, now to make curd is simple utilizing your recommendation. Thanks
ReplyDeleteThank you so much it is a fantastic help, now to make curd is without a doubt simple and easy by using your advice. Kudos
ReplyDeleteMy MIL makes the best curd. What she does is she warms the milk a bit, then adds a little sugar to it.Then she adds the curd to it and mixes it well and keeps it aside. And the curd we get is almost perfect.try it!!
ReplyDelete