Curd

CURD

Heat 1 litre of milk until it boils. Allow it to cool until its temperature drops down such that its heat is tolerable when touched by hand. Now add 2 spoons of sour curd , stir once and leave it at room temperature to ferment.
When the milk becomes thick and just starts to get sour the stage is known as sweet curd. It is used in lassis etc. When the milk is fermented for about 1 day, it will be sour and is used for most other items including curd rice. Once the curd becomes sour store in refrigerator.

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