How to make thick curd
It becomes difficult to set curd in winter. Many times people’s curd is set too thin and sometimes it turns sour. It is important to have perfect ratio for making curd. That is, how much the milk has to be thickened, how much it has to be cooled, how much curd to add to it and what is the right temperature to set the curd. Keeping these things in mind, you can prepare very thick and sweet curd. In this way, a thick layer of cream will appear on the curd set, which tastes very tasty. Know the correct way to prepare curd.
How to make thick and sweet curd
step 1- If you want to prepare thick and sweet curd for any special thing, then you will have to make some changes in the method of making curd. If you plan to eat Dahi Chuda on Makar Sankranti, then prepare thick curd for it.
Step-2- To make thick curd, first take buffalo or full cream milk. Now put milk in a pan and boil it. When 1 liter of milk thickens to 750 ml, turn off the gas. You can also measure it with a glass. Cook 4 glasses of milk till it reduces to 3 glasses.
Step-3- Now let the milk cool down and for this you cool the milk while whisking. You take 2 jugs or similar big vessels. Pour the milk from height while turning it upside down and beat it. When the milk is slightly hot, pour it into the curd making vessel while whisking vigorously.
Step-4- Now mix about 1 tablespoon curd in milk. Keep in mind that curd should not be too sour. If the curd is sour then keep the quantity even less. Now mix curd in milk. If you are preparing curd in this season then use a deep and tall vessel for this.
Step-5- Keep the vessel containing curd in a slightly warm place for about 8-10 hours i.e. overnight. Very fresh, sweet and thick curd will be ready for you in the morning. This curd will not be sour at all and will have slight sweetness due to the thickness of the milk.
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