Got bored and also become lazy nowadays to compose a recipe post so for a change, thought of posting some informative post which is the most useful & simple process for us in our routine work. Yes, today am going to brief about procedure of making curd or in another term setting of curd. My mom is well expertise in setting curd. Yes, My neighbour will give a bowl of warm milk and ask my mom to set it as curd. Mom use to tell, setting of curd needs a proper procedure and at the time it depends upon the "
Kai Pakkuvam". Thank god even me fall under that "Kai Pakkuvam" person category. So, here comes my Kai pakkum :)
ALL YOU NEED:
| Thick Milk | 1/4 litre |
| Fermented Curd | 1 spoon |
Bring 1/4 litre milk to boil. Keep it simmer and let it boil. Once done, put off the flame. Allow it cool not completely till it comes to luke warm. Now add a spoon of curd and give hard stir without any lumps. Close the bowl with lid. Will keep the closed bowl into a hot pack and close it. Keep it overnight i.e. for 6 - 7 hrs. Now check it in the early for perfect setted curd.
Note: Adding water to the milk is strictly
RESTRICTED.
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