Thread started by Oldposts on 22nd November 2004 10:49 AM
Topic started by someone (@ px2ar.ed.shawcable.net) on Tue Dec 17 13:51:33 .
I tried making curd .i put red chilli in boiled milk after it is cooled down well.i left it near the heater vent overnight.it smelled soooo bad .i used homoginised milk .did i do anything wrong.please explain the right way to make curd.can i use buttermilk to the milk? please help.
on 22nd November 2004 10:49 AM
Navitha (@ adsl*) on: Thu Aug 5 16:38:07 EDT 2004
Hey. Can someone help me by telling me the proper way of making a good curd?!? I don't want it too be sour.. but I wasnt it to be nice and thick.
on 25th December 2004 03:52 AM
Here's how to make thick curd ?
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.
on 6th March 2005 07:25 AM
helo , recipe for making butter plsss
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
on 7th March 2005 09:30 AM
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).
on 12th March 2005 11:39 PM
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...
on 13th March 2005 08:12 AM
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.
on 2nd May 2005 11:20 PM
I don't have the starter
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..
on 4th May 2005 06:53 AM
Buy Natural yogurt with live culture. It will say on lable.
Use it as starter.
on 9th May 2005 09:17 AM
What is the best utensil to make curds? Heard from some friends that curds set in claypots has less water content and also does not go sour easily. I request hubbers to share your tips on the kind of bowls you use to set curds.
I find that the curds set better in porcelian than steel and also in porcelean the curds don't go sour very soon.
on 19th July 2005 09:58 PM
Curds can be best set in plastic containers. keep the milk quite warm , then add the yogurt to it..thats it within a few hrs it will set & it will be thick .Once the curd is set, you can refrigerate it .