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Dahi Jamane Ke Tips: Making curd becomes a challenge in winter, but by adopting some easy home remedies you can prepare thick and creamy curd at home. Creating a warm environment, correct milk temperature and correct fermentation time – these small tips enhance the quality of curd. Seeing curd made in this way, people will also want to know your secret.
Bhilwara: Making curd from milk becomes a challenge in many homes during the cold season. While curd is easily prepared in 6 to 8 hours in summer, the process of setting slows down as soon as it gets cold. The main reason for this is that the bacteria called Lactobacillus is not active in low temperatures. This bacterium splits the milk and turns it into curd, but as soon as the environment starts getting cold, this microbe works slowly. In such a situation, by taking a little care and adopting some easy home tricks, good, soft and tasty curd can be prepared even in winter.
Before making curd, it is important to understand for what purpose you are making it. If someone likes slim curd with low fat, then toned or cow’s milk is the best option, as it has less fat content. On the other hand, if you want thick, creamy and creamy curd, then it is more beneficial to use buffalo milk, because it has more fat. Selecting the right milk has the most impact on the quality of curd. Therefore, initially decide on the type of milk, so that the desired flavor and texture can be achieved.
The real problem of curd setting in cold is related to temperature. As the external temperature drops, the activity of Lactobacillus present in the milk decreases and due to this the curd sets more slowly. Many times the curd remains watery, thin or semi-solid. In such a situation, patience and right environment become the basic requirements for making curd. Instead of keeping the curd in a cold place, keep it in a place where mild heat is maintained. This will keep the bacteria active and speed up the setting process. If the right temperature is achieved, curd sets as well in winter as it does in summer.
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While preparing milk for curd, first boil it and then let it cool a little. To make curd, the milk should neither be too hot nor too cold, but should be lukewarm. After this add curd sourdough to it or use any good culture available. Many people also prepare curd by adding green chilli stalks in case there is no curd in the house, because natural Lactobacillus bacteria are present on its surface which helps in setting curd. This indigenous method has been tried for years and shows good effect even in winter.
The most important step is to leave the milk undisturbed for 8 to 10 hours after adding the sourdough. While setting the curd, haste in stirring it or checking it with a spoon often makes the curd thin and spoiled. The cooler the curd sets, the better its texture. So give it time to set without disturbing it. Sometimes in cold weather this period may take more than 10 hours, but patience decides the quality of curd. Shake the vessel or keep the curd in the refrigerator only after it has completely set.
Best results for setting curd are obtained when it is kept in a warm place. You can keep it near the stove, gas or hot utensils. If you wish, fill the curd vessel in a big vessel with lukewarm water and keep it in it, this will maintain the temperature for a long time. If the sunlight is mild then keeping the vessel in the sun is also beneficial. When this temperature is reached, Lactobacillus becomes active rapidly and curd sets quickly. By adopting these easy tips, soft, sour and tasty curd can be prepared at home even in winter.
