{"id":2112,"date":"2015-03-10T14:03:21","date_gmt":"2015-03-10T22:03:21","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=2112"},"modified":"2015-04-07T13:50:50","modified_gmt":"2015-04-07T21:50:50","slug":"curd-home-made","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/curd-home-made\/","title":{"rendered":"Curd &#8211; Home Made"},"content":{"rendered":"<p><a href=\"http:\/\/pepper2salt.com\/curd-home-made\/p2s_curd\/\" rel=\"attachment wp-att-2113\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2113\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2015\/03\/P2S_Curd.jpg\" alt=\"P2S_Curd\" width=\"640\" height=\"433\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/03\/P2S_Curd.jpg 640w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/03\/P2S_Curd-150x101.jpg 150w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/03\/P2S_Curd-300x202.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a>For good percentage of Indians, Curd (plain yogurt) is an unavoidable handy ingredient in kitchen, which is traditionally made at home from cow milk. But it\u2019s surprising to me that most of Indians live in western world rely on ready-made curd available in grocery stores, which not even tastes closer to the traditional. \u00a0I am listing the steps here for an easy alternative to make traditionally tasted thick curd at home with easily available thick and pure milk. It really doesn&#8217;t require any difficult steps or expertise, if you follow any of the methods here.\u00a0<!--more--><\/p>\n<p><strong>Ingredients\u00a0<\/strong><\/p>\n<p>1. Milk : 6 cups<br \/>\n2. Curd\/yoghurt : 2 Tbl sp. (for\u00a0bacterial culture)<\/p>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li><span style=\"line-height: 1.6em;\">Boil the milk, once it started bubbling in the edges (see the picture) switch off the flame and allow it to cool down to lukewarm.<\/span><\/li>\n<li>In a glass\/steel container, pour the milk and add the culture-curd and mix it well and close it with a lid.<\/li>\n<\/ul>\n<p>I normally use below 3 options for the fermentation:<\/p>\n<ol>\n<li>If you are planning to keep the room heater running overnight, keep the container close to the heater.<\/li>\n<li>Switch on the oven light and keep the milk near to the light, keep the oven closed. Keep it overnight<\/li>\n<li><span style=\"line-height: 1.6em;\">By preheating the oven<\/span><\/li>\n<\/ol>\n<ul>\n<li>Preheat the oven in low temperature (~ 170 F) for about 1 minute and switch off (Mine is a Gas oven, so heats quickly)<\/li>\n<li>Open the oven and check the heat , if u not feeling bearable heat in your hands (~75 \u00a0to 85 deg C) then keep the container in the oven and close the oven. (Don&#8217;t overheat the oven, it will spoil the milk.)<\/li>\n<li>Repeat the same process for every 3-4 hours, before preheating the oven gently take the milk mixture out . Don&#8217;t shake it.<\/li>\n<\/ul>\n<figure id=\"attachment_2122\" aria-describedby=\"caption-attachment-2122\" style=\"width: 377px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/pepper2salt.com\/curd-home-made\/curd1\/\" rel=\"attachment wp-att-2122\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2122\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2015\/03\/Curd1.png\" alt=\"Milk Boiling\" width=\"377\" height=\"336\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/03\/Curd1.png 377w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/03\/Curd1-150x133.png 150w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/03\/Curd1-300x267.png 300w\" sizes=\"auto, (max-width: 377px) 100vw, 377px\" \/><\/a><figcaption id=\"caption-attachment-2122\" class=\"wp-caption-text\">Milk Boiling condition<span style=\"font-size: 14px; line-height: 1.6em;\">\u00a0<\/span><\/figcaption><\/figure>\n<figure id=\"attachment_2124\" aria-describedby=\"caption-attachment-2124\" style=\"width: 336px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/pepper2salt.com\/curd-home-made\/curd2\/\" rel=\"attachment wp-att-2124\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2124\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2015\/03\/Curd2.png\" alt=\"After mixing curd \u2013See constancy changes to slightly thick\" width=\"336\" height=\"386\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/03\/Curd2.png 336w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/03\/Curd2-130x150.png 130w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/03\/Curd2-261x300.png 261w\" sizes=\"auto, (max-width: 336px) 100vw, 336px\" \/><\/a><figcaption id=\"caption-attachment-2124\" class=\"wp-caption-text\">After mixing curd \u2013See constancy changes to slightly thick<span style=\"font-size: 14px; line-height: 1.6em;\">\u00a0<\/span><\/figcaption><\/figure>\n<figure id=\"attachment_2125\" aria-describedby=\"caption-attachment-2125\" style=\"width: 448px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/pepper2salt.com\/curd-home-made\/curd3\/\" rel=\"attachment wp-att-2125\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2125\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2015\/03\/Curd3.jpg\" alt=\"Curd Ready\" width=\"448\" height=\"297\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/03\/Curd3.jpg 448w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/03\/Curd3-150x99.jpg 150w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2015\/03\/Curd3-300x198.jpg 300w\" sizes=\"auto, (max-width: 448px) 100vw, 448px\" \/><\/a><figcaption id=\"caption-attachment-2125\" class=\"wp-caption-text\">Curd Ready<\/figcaption><\/figure>\n<p><em id=\"__mceDel\"><em id=\"__mceDel\"><em id=\"__mceDel\"><em id=\"__mceDel\"><em id=\"__mceDel\"><em id=\"__mceDel\"><em id=\"__mceDel\"><em id=\"__mceDel\"><em id=\"__mceDel\">Tips:-<\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/p>\n<p><em id=\"__mceDel\"><em id=\"__mceDel\"><em id=\"__mceDel\"><em id=\"__mceDel\"><em id=\"__mceDel\"><em id=\"__mceDel\"><em id=\"__mceDel\"><em id=\"__mceDel\"><em id=\"__mceDel\"><em id=\"__mceDel\"> &#8211; Bought plain yoghurt can be used as the &#8220;bacterial culture:\u00a0to start fermenting.<br \/>\n&#8211; Always preserve keep 2Tbl spoon for making the next batch.<br \/>\n&#8211; In oven pre-heated method, We love sour curd and hence I normally start 4.30 pm, checking 8 pm then 10.30 Next day morning sour thick curd will be ready.<\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>For good percentage of Indians, Curd (plain yogurt) is an unavoidable handy ingredient in kitchen, which is traditionally made at home from cow milk. But it\u2019s surprising to me that most of Indians live in western world rely on ready-made curd available in grocery stores, which not even tastes closer [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2114,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37,36,4],"tags":[],"class_list":["post-2112","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kitchen-aids","category-masala-mix","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/2112","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/comments?post=2112"}],"version-history":[{"count":17,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/2112\/revisions"}],"predecessor-version":[{"id":2410,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/2112\/revisions\/2410"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media\/2114"}],"wp:attachment":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media?parent=2112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/categories?post=2112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/tags?post=2112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}