how to make curd

[Oldposts]

Curds and Yogurt is the same thing.

The bacteria that aids in the Yogurt formation thrives excellentley at about 100 to 105 degrees fahrenheit and will die at 120 degrees. Below 70 degrees, it won't multiply well.

Since body temperature is 98 degrees, milk that is warm to the touch is right temperature.

The amount of starter culture should not make much difference except for the time it takes to for the complete curds.

Boil the milk and let it cool such that it is warm to the touch. you can boil on stove or in microwave.

If you take 2% milk and add some skim milk powder, the yogurt forms really nice and thick.

Desi

[Oldposts]

I had a problem with thickness of curd and layer of water on curd.
What may be the problem?

[Oldposts]

If you heat the milk and add the curd when it is hot and also cover it tight with lid, the water evaporates and then condenses back on the curd. So you will see a layer of water on top of the curd.To solve it, cool the boiled milk to luke warm temperature and then use a loosely fitting lid.
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[sruthi]

Hi,

I live in Fremont,Ca. This method never disappointed me.

* Boil the milk and allow it to cool well (preferrably 100% milk to get thick curd)

* Replace the milk to another vessel. 'coz it migt have remnants that we don't want.

* Add cultured buttermilk 2-3 tablespoon.

* Cover it & Place it in the oven and set oven to 350 degrees for 2-3 minutes. (Don't forget to switch off the oven!! )

* Let the milk be in oven overnight.

* Next morning - Voila,thick curd !. Remove it from the oven and place it in the fridge.

Try it.Good luck.

[ziaxxxxx]

i would liek to know if any one can tell me how to make home made butter. ( preferably w'out using store bought items llike creams , etc))

pls reply immeditaly

[tomato]

To make home made butter u need to first collect cream from milk.
Bring at least 1 lt milk to a boil. Leave uncovered or cover with a sieve till it comes to room temp. U will then see a layer of cream fromed on the top. Collect it in a bowl. U can cover and refrigerate it. And keep collecting the cream every time u boil fresh milk. When u have abt 1/2 cup cream add it to 2 cups of warm milk and also add starter curd to set it to yogurt. Leave it aside for 6-8 hrs. Then with a churner churn the yogurt and after a while the cream will become butter and float on top. The remaining yogurt will have thinned down and that is called buttermilk.
Note: cream will be fromed only on full cream milk. If the milk is labeled homogenized, cream will not from, coz the milk is treated such that it does not separate from milk(homogenization).

[ziaxxxxx]

thanks fer the reply tomato ...i have heard that even contant;ly shaking the cream hlps in seprating the milk frum the butter...i mean...can we nly use churner to get butter?? or can we use sumthign else as i donot hav a churner...

[tomato]

Yes zia that rt. u can get butter by constantly shaking the milk. I I'd once seen one of my aunts do that. She put the milk+cream+starter yogurt( which was left overnight ) into a glass jar with a tight lid and constantly kept shaking it.

[problem]

Hi I don't have the starter curd and I don't want to rely on the yogurt in the groceries could you tell me how do I make the curd with out the starter..

[Nichiro]

Hi Problem,
Buy Natural yogurt with live culture. It will say on lable.
Use it as starter.