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 :))
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 :))
Comments
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)
Wanted to know if I should thaw the culture at room temperature or in the fridge ??
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.
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 :))