Homemade Sour Curd

Name: Homemade Sour Curd
Total time: 900 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 250 ml full fat milk; 3 tsp milk powder; 1-2 tsp curd starter (jaman)

Kumkum Chatterjee @cook_12055532

#SD1
Curd is a traditional fermented milk made with milk and bacterial culture.It is a popular item in every Indian household. There is nothing like a bowl of thick healthy and nutritious homemade dahi or curd. Maintaining the right temperature is very important to get a perfect thick curd.Milk should be fully boiled,reduced to lukewarm, then the right amount of curd starter or jaman makes a perfectly set thick curd.Refrigeration after the curd is set is also important to make curd firmer. Use as required .Serve curd chilled as a side to your meals, alongwith stuffed parathas ,relish a glass of lassi,smoothie,q,raita ,chaats,dahi vada etc.

Kumkum Chatterjee @cook_12055532

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Ingredients

15 minutes

3 servings

250 mlfull fat milk
3 tspmilk powder
1-2 tspcurd starter (jaman)

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Steps

15 minutes

1

Boil milk.Make a slurry of milk powder with hot milk.Add it to the boiling milk and boil in low to medium flame till milk reduces partially and becomes thick.When the milk is still hot,froth up the milk by pouring it to another bowl to and fro few times. This helps the cream in milk to break up and helps in frothing.
2

Add 1 to 2 tsp curd starter when the milk is slightly higher than lukewarm. Mix well with a wired whisker or coffee frother to mix curd well with the frothy milk.Cover with a lid and keep in a warm place without disturbing for 7 -8 hours or until fully set.Refrigerate after it is set.Serve chilled Homemade Sour Curd as a side in your meals,with stuffed paratha,curd rice or a refreshing lassi or smoothie,raita,chaats,dahi vada etc.