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How to Make Curd at Home: Now you do not need to buy yogurt from the market, nor any problem to wait long. With this desi domestic trick, you can prepare pure, thick and delicious yogurt every day in just 15 minutes. (Report: Sawan Patil)
Every kitchen is needed in the house during the rainy season, but even after waiting for hours, curd does not freeze in a manner. Neither is it thick like the market nor does it taste a creamy taste. Usually it takes 6 to 8 hours in yogurt and if the weather is cold or moist, then the curd can also be thin and sour.
But now a desi domestic trick is going viral, so that in just 15 minutes, a market -like thick, tangible and creamy yogurt can be prepared. The special thing is that there is no need for any machine in this trick, nor any expensive items can be done wonders only with common domestic things.
The right temperature and active culture are required to erase yogurt. Curd can be sour when the heat or moisture is high and if the milk is too hot or cold, the curd is torn or does not get frozen. The curd found in the market is so thick because process control and special culture are used there.
Essential material: full cream milk – 500 ml, fresh yogurt (accumulated) – 1 teaspoon, a steel box or bowl, a pot with warm water, a lid or plate
First of all boil the milk well and then cool it until it is light lukewarm. Keep in mind that milk is not too hot nor cold – just feel light heat when touching the fingers. Now add milk to a steel vessel and add 1 teaspoon of fresh curd to it. Curd should be dissolved well – for this, stir with a spoon with light hands.
Now keep this vessel in a big vessel in which hot water is already poured (like a flesh). The water should be so much that the small pot sinks in it 1/4 or half, but the water does not go inside the curd vessel. Now cover this entire setup – if you want, wrap the towel or cotton cloth from above so that the warmth remains.
The curd will freeze within 15-20 minutes. You will see that Dahi is a thick, creamy and un -sour -knocker like the market. This trick works because the temperature required for yogurt (35-42 ° C) remains in this setup. This is the reason that it takes only a few minutes to freeze yogurt.
Always use only fresh and sourness low curd for yogurt. Yogurt becomes more thick and creamy than full cream milk. If the power is cut or a winter season, then adopt the same method – every time the perfect result will be available.
