How To Make Firm Curd

Curd is an inevitable item in our daily food and firm curd is everyone's choice. Here are a few tips to make firm curd.

Boil milk and when it comes to the boiling point lower the flame and repeat this a few times and then remove from fire.

When the temperature comes down to a lukewarm level add a little curd.

Beat it well for the curd to spread evenly in the milk.

For a litre of milk ' a teaspoon of curd is required. If he prefers a more sour taste, more curd can be used.

When this process is done cover it with a loose lid and allow it to set for about eight hours. Once the curd is set it can be refrigerated for making it firmer.

Do not use hot boiled milk to make curd. When done so and closed with a tight lid, the water evaporates and gets collected in the cover. Later the water drips into the curd forming a layer of water on the curd disturbing its firmness.

Always leave the curd to set in a warm place.

During winter when curds do not set easily you can pre heat the oven to 150 F. Switch off the oven and store the curd in it for 8 hours and then put it in the refrigerator for 1 to 2 hours.

Curd let to set in a casserole can result in a thick and firm consistency.

Curd allowed to set in a porcelain bowl is firm and less sour when compared to a steel bowl.

A clay pot or an earthen bowl is the best-suggested option for firm curd as it has the tendency to draw excess water.

A chilli crown or a tulsi leaf dropped into the milk-curd mixture will also help form thick curd.

Lastly some people cover the milk-curd mixture with a woolen cap in winter for firmness.