Tips for Thick Curd: Useful tips to help set curd in winters (2024)

FAQs

Tips for Thick Curd: Useful tips to help set curd in winters? ›

Firstly boil the milk and let it cool down a bit. Now add 1-2 tbsp milk powder and mix well (if you are using full-fat milk, skip this step). Then mix 1 tbsp curd starter and whisk the milk properly. Now pour the milk in the casserole and keep it in an undisturbed place till it sets.

Firstly boil the milk and let it cool down a bit. Now add 1-2 tbsp milk powder and mix well (if you are using full-fat milk, skip this step). Then mix 1 tbsp curd starter and whisk the milk properly. Now pour the milk in the casserole and keep it in an undisturbed place till it sets.

Curd is basically made of lactic acid, which is created by mixing warm milk and some curd. Since, the temperature in winters is on the lower side, it slows down the bacterial activity,which makes it difficult to form curd. The best temperature for curd formation is around 37-42 degree centigrade.

The kind of milk you are using – hom*ogenized or non hom*ogenized. hom*ogenized milk require more starter. As the milk is processed and the particles are broken down to minute in order to keep them apart which helps in increasing their shelf life. Dahi does not set well if you use less starter for hom*ogenized milk.

The microbes present in the curd help in setting if the temperature of the mixture remains approximately between 35°C to 40°C. At places, where room temperature remains much below the range, the setting of curd becomes difficult.

More times than not the, curd just needs to be cooked longer in order for the egg proteins to set. If your curd has been cooked to 170 degrees and it still hasn't thickened, then make a slurry by whisking 1 teaspoon cornstarch with 1 tablespoon water until the cornstarch is completely dissolved.

* Do not mix your curd with fruits as it is a channel blocker incompatible food. Long-time consumption would trigger metabolic issues and allergies. * Curd is incompatible with meat and fish. Any combination of curd cooked along with meats such as chicken, mutton, or fish will produce toxins in the body.

The time that the milk takes to convert into curd depends on the temperature. In a warm, hot and humid climate, the time taken for the curd to set will be 4 to 7 hours. Whereas in a cool or cold climate, the time taken can be 8 to 12 hours.

Next, mix about 2 tablespoon of well beaten curd to the milk and stir well. With a spoon, give a good mix making sure it gets mixed well. Leave it in a warm place for setting. After about 6 hours, the curd will be completely set.

While stainless steel will give you the best possible results when it comes to setting curd, you can also use clay or earthen pot for the purpose. Many people also use bone China and ceramic bowls to set it. You can experiment with the options and pick the one which suits you the best.

How to fix curd that didn't set? ›

If your cooled curd is not thick enough, you can reheat it to thicken. Put it over a low heat, stirring constantly. Ensure it coats the back of a spoon before taking it off the heat.

It's important to heat the milk slowly to make a creamy yogurt. Heating the milk too quickly will create a grainy texture. By doing so, you allow the proteins in the milk to denature, which in turn forms a stronger network when exposed to acid. This way, you can master how to make yogurt thicker.

So in summer, the temperature is hot which helps the bacteria to multiply faster which helps them to change the milk into curd faster, but in winter the temperature is not warm and favorable and hence the conversion process is slow.

Soluble calcium available in the milk: Coagulation will not occur in the absence of soluble calcium. Milk may contain a shortage of this calcium and this will lead to a soft weak curd. The addition of calcium chloride to the milk may rectify this.

To set curd using dry red chillies, take lukewarm milk in a bowl. Dip the dry red chillies (with stalks) into the milk. Cover the bowl with a lid and set it aside for 12 hours to let it set completely. Once set, you can use this curd as a starter to set a larger batch of curd.

Experts weigh in. "Consuming curd in winter is generally fine. It's a good source of probiotics and nutrients.

You can nest several cardboard boxes inside each other to make multiple layers for better insulation. If you are making a small quantity of yogurt you can add bottles or jars of warm water for additional thermal mass (wrap them all up together inside the insulation/box.)

Curd formation happens when the milk is at the normal physiological temperature of 32-35 degrees. This is the temperature that is ideal for the growth of the Lactobacillus bacterium that promotes fermentation which results in curd formation.