Topic started by Yummy (@ nr8-66-161-186-121.fuse.net) on Wed Jan 30 09:29:58 .
All times in EST +10:30 for IST.

Hi,if u want your curd to be thick,use half and half(this u'll get in all American shops,milk section)and milk(50:50) for boiling and after it is cold, add little curd.Put one red chilli in this and the curd 'll be done faster.

Responses:

• From: kav (@ 0-3pool142-94.nas2.topeka1.ks.us.da.qwest.net) on: Tue Aug 20 15:52:01
  
  Hello Yummy:
  Have you tried making curd out of Organic milk?! I never get it ok .. even when I add organic curd to it.
  thanks
  
  
• From: Blade Pakkiri (@ im1.engin.umich.edu) on: Tue Aug 20 23:55:57
  
  I make curd, using a culture that i brought from india. It has been going good.
  Now... why would i drop a `red chilli'? Does that really help? Does that make curd done faster? or make it more thicker?
  
  
• From: swana (@ uhgatt08.uhc.com) on: Sat Oct 12 22:15:56
  
  yes with half and half milk you will put on weight faster too!
  
  
• From: Ramya (@ proxy.consultusa.com) on: Tue Dec 3 10:18:24
  
  Try making curds with 2% milk. It comes out really good for me. I too got the culture from India, and I have a milk cooker too....It really helps. Esp. if u have coil stove. Put 2 to 3 table spoons of curds when the milk is still luke warm (If u live in North America, even in winter the curds are perfect!!!). It takes about 7 to 9 hrs before it is set.
  
  
• From: Hamsa Ramakrishnan (@ 12-235-65-98.client.attbi.com) on: Wed Dec 4 19:37:45
  
  Hi, I have always used a cello ware the one you get in India, may be it is available here in the US too. Make yogurt like you normally would. The key is that the yogurt needs certain temperature to form. The cello ware is like a thermos. It works great even in the coldest of conditions.
  
  
• From: preeti (@ 308-15.cs.wayne.edu) on: Wed Dec 11 10:46:09
  
  Hi,
  Wanted to know one thing : how to set the good curd, i mean home made curd without water? i will always set the curd at home, since long, it always comes out really good,thick, but dont understand how to avoid forming the water with the curd. any idea?
  preeti.
  
  
• From: Devi (@ ac9b7977.ipt.aol.com) on: Mon Dec 16 15:16:50
  
  Hi Preethi,
  While boiling the milk don't add water to it.Always you will get the kind of curd what u r expecting is with either with whole milk or 2% milk. while boiling ,when it starts rising up slow the fire and boil it for 5 more mins.let it cool.When it is luke warm add the culture and let it be inside the oven for 8 to 9 hrs.[try to get the culture of Indian curd.Still if you find water before covering the lid ,cover the bowl with a paper towel.Try this and let me know.
  
  
• From: Sanshiya (@ cs24243212-23.austin.rr.com) on: Sat Jan 4 16:51:45
  
  Which kind of vessel is the best to make curd. Thanks
  
  
• From: fridge (@ netcache6.is.co.za) on: Mon Jan 6 11:16:01
  
  Okay all the posts here are about making ccurd from curd or some type of culture.
  I do not have that.
  How does one make curd from the beginning, Please note that curd should not be part of the ingredients, the outcome/final result should be curd.
  
  Thank you
  
  
• From: kav (@ 63.67.147.1) on: Mon Feb 10 13:54:25
  
  u can use any yogurt (plain) that you get in regular stores as culture to make yogurt at home.
  Make sure that it says 'National Yogurt Association (NYA) Live & Active Cultures Yogurt seal' on the package. You can also use the yogurt made this way as culture.
  
  
• From: kav (@ 63.67.147.1) on: Mon Feb 10 13:56:15
  
  i mkae curd with 2% milk. I have also tried with 1%. u may have to boil the milk for a li'l longer to get thicker curd. I've also read that curd made in clay (terra cotta) vessels tastes better.
  
  
• From: ben woollcombe (@ akcf1-ggi.xtra.co.nz) on: Mon Feb 17 15:54:06
  
  Hello my name is ben and I live in New Zealand. I would like to make the curd from milk that is soft but does not melt when cooking in a curry or other dish.
  I have fresh organic milk and make hard cheese . please can someone help me with this, I have had it at the Krishna temple and it is very good indeed.
  I do not know the Indian names for different curd so please excuse me.with thanks ben
  
  
• From: Treya (@ acc28991.ipt.aol.com) on: Fri Nov 21 03:50:07
  
  Add a few drops of lime juice to warm milk and let it set.. continue using this result to make the next batch till the outcome is good curd.. so i have heard.. let me know if it works out for you.
  
  Treya
  
  
• From: shabbar (@ 24-196-95-198.jvl.wi.charter.com) on: Tue May 25 14:34:43
  
  how to make curd in your kitchen
  
  
• From: sherin (@ ac80105b.ipt.aol.com) on: Tue May 25 17:17:10 EDT 2004
  
  I make curd from organic milk. It comes out real thick. I use organic curd for the first culture, from then on I use the curd from my culture. To get good thick curd, boil the milk well in slow fire. Add curd into lukewarm milk .I use a slow cooker as a yogurt maker. pour some water into the slow cooker, keep the bowl with milk and curd inside and set it to warm. I mostly set it in the night and by morning yogurt is ready.
  
  while using curd in curries, do not let it boil or else it will melt.
  
  

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