Making thick curd at home during the summer is a delightful way to beat the heat and enjoy a refreshing treat. With a few expert tips, you can easily achieve the perfect texture and flavor right in your kitchen.
Start by selecting high-quality milk, preferably full-fat, as it contributes to the richness and creaminess of the curd. Heat the milk in a saucepan until it reaches a gentle boil, then allow it to cool until it is just warm to the touch.
Next, add a small amount of starter culture or yogurt to the warm milk and stir well to ensure it is evenly distributed. The starter culture contains live bacteria that ferment the milk and turn it into curd. Alternatively, you can use a small amount of previously made curd as a starter.
Once the starter is mixed in, transfer the milk to a clean, preferably earthenware, container for fermentation. Cover the container with a lid or a clean cloth to prevent any dust or debris from contaminating the curd.
Place the container in a warm, draft-free spot in your kitchen, such as near a window or on top of the refrigerator. Allow the milk to ferment undisturbed for at least 6-8 hours, or overnight, depending on the desired thickness of the curd.
During the fermentation process, avoid moving or disturbing the container, as this can disrupt the formation of curd. Additionally, refrain from peeking inside the container too often, as this can cause fluctuations in temperature and affect the quality of the curd.
After the designated fermentation period, check the curd for its desired thickness and taste. If it has reached the desired consistency, transfer it to the refrigerator to chill before serving. If you prefer thicker curd, you can strain it through a muslin cloth or cheesecloth to remove excess whey.
Once chilled, serve the thick curd plain or with your favorite accompaniments, such as honey, fruit, or granola, for a delicious and nutritious summer treat. With these expert tips, you can easily make the perfect thick curd at home to enjoy all season long.
