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Dahi Kaise Jamaye: Be it winter or summer, curd is such a thing which is eaten with great enthusiasm in every season. But it is easier to prepare it in summer. But if you want to prepare thick curd like the market even in winter, then let us tell you its secret. (Report: Nitesh)
Usually, curd can be easily made from milk during summer. But with the arrival of cold days it becomes difficult to make curd from milk. Actually, there is a bacteria called Lactobacillus, which helps in turning milk into curd, which does not work easily during cold days.
In such a situation, we are telling you the trick to make better quality curd easily at home. In such a situation, the team of Local 18 talked to Madhuri Sonekar, District Manager of Sanchi Milk Union. He told the easy trick of making curd, know what he told…
First let us know for what purpose we are making curd. This has to be decided. In such a situation, milk should be selected. If you want to make slim curd, which is made from toned milk. In such a situation, cow’s milk can be used for this. At the same time, if you want full cream curd, then you can use buffalo.
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In summer, curd is made in 6 to 8 hours. At the same time, it is difficult to make curd in cold. The reason behind this is the low external temperature. In such a situation, the action of Lactobacillus slows down.
To make curd from milk, heat the milk until it becomes lukewarm. Or you can heat it till room temperature. After this, jamvan should be added to them. Or if you have any culture, you can use it. At the same time, green chillies can be used. It contains Lactobacillus bacteria, which helps in setting curd.
If jamvan has been added, let it set. It takes about 8 to 10 hours. Do not tamper with him during this period. Or don’t move it. If you stir it, the curd may become thin. Usually we tamper with it and the curd can get spoiled.
The vessel in which the curd is stored can be kept in a warm place. In this you should keep it near gas or stove. Or you can also keep it in a vessel with lukewarm water. Or you can keep it in light sunlight. We should keep curd at such a temperature that Lactobacillus bacteria can grow easily.
The most important factor for making curd is Lactobacillus bacteria. It becomes easily active in summer but slows down in cold. In such a situation, to activate it, you can focus on the tricks and tips mentioned above. Due to this, the quality of curd is good and the taste is also good. The curd is quite sour.
