Making of curd
We used less fat milk for drinking purpose. Everyday we use same milk to prepare curd. Usually in every house we will have curd with which we used to ferment curd for days/months/years. But really it will be fresh daily.
Curd is a must in our daily dishes i.e for Rice, Idli, Dosa, Adai,Idiyappam,etc. My mom's friend told that if you don't have curd to ferment you can try with red chili seed which i haven't tried yet. As we will have curd in home, people will come to me to get curd for fermentation.
Coming to curd preparation. Boil the milk, cool it and bring to medium temperature i.e. temperature is bearable by your finger (wash your hand before checking the temperature).
Add 1/2 tsp of buttermilk to the milk and mix well. Leave the milk undisturbed for 6 to 7 hrs (differs according to the season). Milk will be fermented and fresh curd is ready to consume. Refrigerate to avoid further fermentation.
We used less fat milk for drinking purpose. Everyday we use same milk to prepare curd. Usually in every house we will have curd with which we used to ferment curd for days/months/years. But really it will be fresh daily.
Curd is a must in our daily dishes i.e for Rice, Idli, Dosa, Adai,Idiyappam,etc. My mom's friend told that if you don't have curd to ferment you can try with red chili seed which i haven't tried yet. As we will have curd in home, people will come to me to get curd for fermentation.
Coming to curd preparation. Boil the milk, cool it and bring to medium temperature i.e. temperature is bearable by your finger (wash your hand before checking the temperature).
Add 1/2 tsp of buttermilk to the milk and mix well. Leave the milk undisturbed for 6 to 7 hrs (differs according to the season). Milk will be fermented and fresh curd is ready to consume. Refrigerate to avoid further fermentation.
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