How to Set Thick & Creamy Curd at Home | मार्केट जैसी दही घर पर ऐसे जमाएं! | Chef Ajay Chopra

Описание: How to Set Thick & Creamy Curd at Home | मार्केट जैसी दही घर पर ऐसे जमाएं! | Chef Ajay Chopra

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Want to make thick, creamy, and perfect curd at home just like the market? 🥛🍶 This step-by-step guide will show you how to set curd perfectly using simple tips and tricks. No more runny or sour dahi! Try this fail-proof method and enjoy delicious homemade yogurt.

Portion servings: 6-7 pax
Preparation time: 05 mins
Cooking time: 8-10 hrs

Ingredients:

Milk 1 liter
Cornflour 2 tbsp
Milk powder ½ cup
Curd 2 tbsp

Method:

Heating the Milk:
Start by pouring 1 liter of fresh milk into a heavy-bottomed pan. Place the pan on medium heat and bring the milk to a boil. Stir occasionally to prevent the milk from sticking to the bottom or forming a skin on top. Boiling helps eliminate any bacteria and ensures a smooth texture for the curd.

Preparing the Cornflour Slurry:
While the milk is heating, take 2 tablespoons of cornflour in a small bowl. Add a little cold milk (about 2-3 tablespoons) and mix well to make a smooth, lump-free slurry. This step is essential to avoid any clumps in the curd.

Adding the Cornflour Slurry to the Milk:
Once the milk comes to a boil, reduce the heat to low. Slowly add the prepared cornflour slurry to the milk while stirring continuously. This helps in thickening the curd, giving it a smooth and creamy texture. Continue stirring for about 2 minutes to ensure even mixing.

Incorporating Milk Powder:
Next, add ½ cup of milk powder to the hot milk. Stir well so that the milk powder dissolves completely. The addition of milk powder enhances the richness and thickness of the curd, making it creamier. Allow the milk mixture to simmer for another minute while stirring continuously.

Final Boiling and Cooling:
Increase the heat slightly and let the milk come to a gentle boil once again. Then, turn off the heat and let the milk cool down until it is just warm. The milk should be lukewarm, around 40-45°C (similar to body temperature). You can check this by dipping a clean finger into the milk—it should feel warm but not too hot.

Adding the Curd Culture:
Once the milk reaches the desired warmth, add 2 tablespoons of curd (dahi) as a starter culture. Stir gently but thoroughly to ensure the curd mixes evenly into the milk. This step is crucial for proper fermentation.

Setting the Curd:
Transfer the mixture into a clean container or an earthen pot for the best results. Earthen pots help absorb excess moisture and enhance the flavor of the curd. Cover the container with a lid and set it aside in a warm place for 8-10 hours, allowing the curd to set properly.

Checking and Refrigerating:
After the resting period, check if the curd has set to a firm and creamy consistency. If it is properly set, refrigerate it for a couple of hours before serving to enhance the taste and texture.

Homemade curd is now ready to be enjoyed!


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