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Need help with setting Indian curd [not yogurt]

Please read the comments for all the troubleshooting we the foodies did and finally have my curd back:)) Also keep pouring your suggestions ......

Hello All,

I need help with setting Indian curd [not yogurt]. Until few weeks back I was getting creamy, thick curd and one day I didn't get the same texture , instead there were three layers, the top most being creamy curd, middle being water and third being loose curd.....I don't know what went wrong.
Anyways, I tried to set the curd using the culture from this batch, again the results were same:((((

Any idea what went wrong? However, I had stored some culture from my previous previous batch in the freezer, was wondering how to thaw it? Any precaution while thawing? I don't have access to Indian curd, my friend gave me the culture and I really don't want to loose it

Thanks in advance for you replies.....
I will share my recipe for setting thick and creamy curd later !

Oh Curd I misss you soo much :))



Pooja said…
Oops sorry I dont know how to work with frozen culture but I think I can guess what went wrong. The cultures have to be changed after few days else your curd would become watery and layers would be separated. So making a fresh batch with a fresh culture should work fine. Though I have never tried it here, what one of my friends does is that when they run out of cultures they buy store bought curd and saves some part for making curd. This is my perspective..would like to hear experts opinions :D
Priya said…
Renu, thats a interesting q'n, even i do get the same problem, hope some our blogger friends would have some prompt reply for this q"n...
Vrinda said…
Sorry Reenu..I use store bought curd,so no idea..
Ann said…
Frozen Culture- I usually keep it outside for few hours. It works well for me. Then I mix it with little more warm milk than usual.
Sailaja said…
Hi Renu,i think you can thaw the culture & blend it in mixi then add it to your warm milk.i think this may work.i usually beat it nicely with a spoon & then only add it....all the best
Sweta said…
Get a new starter culture from some of your Indian friends-guess you'll need to have a fresh culture :(
kittymatti said…
I made curds everyday.. Not sure about the frozen culture. Generally if the culture is bad, it is better to change. You could possibly buy the desi dahi from Indian store and change your culture.

Also boil milk well and when luke warm, add curds. Only if the milk boils well, u can get thick curds (especially in the milk u get in the US-since this is just powder milk)
Renu said…
hello friends...thx for your replies....
Wanted to know if I should thaw the culture at room temperature or in the fridge ??
Malar Gandhi said…
Me too long for home-made curd, no idea to fix them here...
rekhas kitchen said…
Hi renu you have to thaw it to room temperature not in the fridge keep the frozen curd out side the fridge beat curd well before add it to the warm milk then add it to warm milk
don't worry it will work and add a red chilli whole to the milk and add curd and mix well and leave it for set that layers because may be by mistake you add curd to little hot milk some times we do that mistake make sure that milk should be warm and curd should be in room temperature.I hope this will help you.

Keep the frozen curd in fridge for few hours till it becomes semi liquid. Then bring it to the room temperature. Now use it for setting new curd. All the best.
Renu said…
Here is the Update:
Method 1:
I used the same [bad]culture and tried to set the curd and it was just fine :))I read what every body said and voila!! I get my thick curd!

Boil milk --> at the same time took out the culture from the fridge to bring it to the room temp -->added the culture to the milk and gave a nice stirr --> turned on the oven at 180 Fahrenheit and turned it off once hot --> place my milk culture and let it over night --> next morning I see a thick curd....

Method 2:
This from the frozen culture

Took out the frozen culture and kept in the fridge to thaw for a day
next night followed the same procedure as indicated above [but I made a mistake, the milk was on the warmer side and I was in hurry]--> again I saw three layers next day

Conclusion: As somebody pointed, the three layers are probably due to hot milk...

Thank you girls sooo much for your suggestions, I got my Curd back :))
Glory said…
How can i get really sour curd? Do I have to add more culture than usual? I read somewhere that people use a piece of tamarind with the milk and culture mixture to make curd. Will that make it sour?

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