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How to make curd from fresh milk at home?
- 1. How to make Curd from fresh milk at home? Homemade Curd
- 2. Introduction • Homemade curd is VERY EASY to prepare, inexpensive. • curd is the staple food in our home. • Curd has very cooling effect to your body. • It is also good for easy digestion. • Here, we sharing the procedure of making curd at home. • I have mentioned possible tips in each and every step. • Once you understand the process, you will never fail making homemade yogurt.
- 3. Other names of Curd • Thayir (Tamil) • dahi (Hindi, Gujarati) • Mosaru (Kannada) • Thayiru (Malayalam • doi (Assamese, Bengali) • dohi (Odia) • perugu (Telugu) • Dhahi or Dhaunro (Sindhi) • Yogurt (Greek)
- 4. Best time to have curd • Summers are the best time to have curd(yogurt) just plain or sweetened or in biryani, kadhi, lassi, paneet tikka. • Yogurt based dishes are cooling and ideal for summers.
- 5. Nutrition in curd • Serving: 0.5cup • Calories: 77kcal • Protein: 6.43g • Fat: 1.9g • Saturated Fat: 1.2g • Cholesterol: 7mg • Sodium: 86mg • Potassium: 287mg • Fiber: 0g • Sugar: 8.62g • Vitamin A: 1% • Vitamin C: 2% • Calcium: 22% • Iron: 1%
- 6. Ingredients to make curd • 4 cups or about 1 litre fresh Milk • 3-4 teaspoons Yogurt (curd or dahi) from previous batch or store-bought
- 7. Instructions to make curd at home • Pour the milk in the pan and turn the heat on medium-high and bring it to a boil • Once it comes to a boil and rises, lower the heat to lowest and simmer for 2-3 minutes and then turn off the stove. • Pour the milk into the container in which your are going to set the curd or you can set the curd in same pan.
- 8. • Let the milk cool down till it becomes lukewarm. • Also remove the starter curd in a small bowl and let it come to room temperature. • Let’s check the milk is lukewarm or not. • You can use thermometer (110 degrees F or 43 degrees C), but who cares for the exact temperature.
- 9. • Do it this way - stick your clean finger in the milk, you will feel like warm water bath (not hot). • Ok, now milk is lukewarm and starter curd is at room temperature. • Add that yogurt in the milk. • Mix well using spoon or you can use hand blender. • Now cover the container with lid.
- 10. • Keep in the warm place without disturbing for 5-6 hours. • Usually keep the container in the oven with light on. • During the summer in India, it can be ready very quickly (with in 4-5 hours), so do check after 4 hours and see if it is set or not. • During the winters, you can cover the container with warm blanket.
- 11. • During winters in USA, you just turn on the oven at lowest temperature for few minutes just to warm up the oven (not pre-heating) and then keep the container in oven (turned off) overnight. • Once the curd is set, pop the container in the fridge for further setting. • Keep refrigerated for 1-2 hours or till it gets chilled. • Then yogurt is ready to use.
- 12. Whole milk for curd • We prefer to use whole milk (full fat milk) which gives the thick and luscious curd. • If fat free or low fat milk is used then curd may be thin or runny (not thick). • You can use use cow’s milk, buffalo’s milk, goat’s milk. • If the raw milk is used then curd will be runny compared to the made from pasteurized milk.
- 13. Shelf life and serving suggestion • It stays good for 4-5 days in refrigerator. • plain curd can be served as a side with your meal. • You can use it in the many different recipes.
- 14. Notes • Do not add curd to hot milk. • It will coagulate the milk. • Using sour starter will yield a sour curd. • If the milk does not set well, try again with fresh milk in different ways by increasing the culture, keeping it in a warmer place, adding your culture to warmer milk. • Frezu - the real cow's milk. we delivered farm fresh milk in Coimbatore with free home delivery.