How to make Curd at home हर मौसम में Perfect दही जमाने का तरीका with step by step process, important tips and precise video – Today in this video I am going to teach you How to make Curd at home हर मौसम में Perfect दही जमाने का तरीका how to make thick & creamy Dahi / Curd / yogurt at home in every season with easy and simple steps and important tips. So that you get perfect curd every time and in every season.

You may also like: Hung curd recipe, Orange Shrikhand, Strawberry Shrikhand, Oliya (Curd & Rice Pudding), Mix fruit Raita, Lauki Raita

Click below to watch complete video:

Ingredients:

  • Milk – 1 liter (can take less or more according to your requirement)
  • Curd – 2 tsp (for culture / Jaman)

Method:

  1. Transfer milk in a vessel and give it a boil. Reduce the heat and let the milk cook for 5-10 minute more. Keep stirring occasionally.
  2. Turn off the heat and allow the milk to come to room temperature.
  3. Meanwhile take the curd to be used for culture out of the fridge and let it come to room temperature.
  4. To check the right temperature, dip your figure in the milk and it should be warm.
  5. Transfer the milk in a container you want to set the curd. You can also set curd in the same pot you boiled milk.
  6. When the milk gets luke warm, add room temperature curd culture and mix well.
  7. Place lid on the pot and cover it with kitchen towel. If the weather is cold than cover the pot with some thick piece of cloth.
  8. Keep it at warm place.
  9. Do not move the pot until curd is fully set.
  10. Allow the curd to set for 2-3 hours in summers and for 4-5 hours in winters.
  11. Keep an eye and once the curd is set, immediately refrigerate it for 1-2 hours before first use.

Tips:

  1. Never add curd culture in very hot milk as it may curdle and on the other hand if the milk is too cold than the curd will not set.
  2. To check the right temperature, dip your figure in the milk and it should be warm.
  3. The curd culture should be at room temperature and should be mixed properly.
  4. Avoid using very old and sour curd for the culture.
  5. Never keep the milk to set at very hot or cold place. Choose the place according to the weather.
  6. As soon as the curd set, immediately keep it in the refrigerator for 1-2 hours before use.
  7. Keep the milk temperature and culture curd quantity according to the climate.

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