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how to make curd
Topic started by someone (@ px2ar.ed.shawcable.net) on Tue Dec 17 13:51:33 .
Hi
I tried making curd .i put red chilli in boiled milk after it is cooled down well.i left it near the heater vent overnight.it smelled soooo bad .i used homoginised milk .did i do anything wrong.please explain the right way to make curd.can i use buttermilk to the milk? please help.
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R (@ bgp5*) on: Tue Dec 17 15:10:25
try using semi solid curd(not very liquid or not very solid), that will help u to get a good curd . 5 to 6 hrs is enough in the winter itself. can keep either in oven or on the vent. if u keep inside the oven, it will be very solid and thick. that is for sure. make sure the milk is lukewarm.
good luck.
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Chitra (@ user*) on: Wed Dec 18 00:33:30
Hello someone,
Here is how I make yogurt at home.
Boiled whole milk 6 cups
Starter Yoghurt 2 tablespoon
Pour the milk in a cooking vessel and boil it. Stir occasionally to prevent the milk from boiling over. Let it cool to 100-110 degree F. (I use a candy thermometer to measure this.)
In a cup take 2 tablespoon starter Yoghurt, and mix it well with 2-3 tablespoon warm milk to a uniform consistency. Add this back to the warm milk and stir and mix well. Cover this with a lid and keep in a warm place. I cover the covered pot with a flannel cloth to maintain uniform temperature.
Depending upon the sourness you prefer, the length of fermentation may vary from 2-4 hours. Usually the milk solidifies after 2 hours with minimum acidity.
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Saathi (@ cach*) on: Mon Jan 6 00:10:17
We keep the pots wrapped with kitchen towel next to the chest freezer's compressor vents where it is warmer. works well
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Mini Jyothish (@ ool-*) on: Tue Jan 14 18:16:54
hi,
I use the same procedure as Chitra does..and I keep the milk inside the Oven with the oven light switched on for about 6 nours. ( I have put a 60W bulb in the oven) even for fermenting the idli/dosa batter i do the same method.
rgds,
MINI
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priya (@ dial*) on: Tue Mar 11 08:57:53
ya u can put butter milk to the milk whan the milk is warm.
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MANISHA (@ dial*) on: Wed Mar 19 22:39:25
I AM STILL NOT ABLE TO MAKE THICK CURD.
I STAY IN U.S. & IS NOT ABLE TO SET THICK CURD DURING WINTER.
PLS SUGGEST
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MANISHA (@ dial*) on: Wed Mar 19 22:40:59
HI,
I AM NOT ABLE TO SET CURD DURING WINTER.PLS HELP
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anita (@ 164.*) on: Tue Mar 25 07:41:44
hi,use semi solid curds-1 spoon,and add luke or slightly hot milk keep it in a casserole in winters.voila the curds is set.
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s (@ 18-2*) on: Sat Apr 26 16:18:36 EDT 2003
put the milk in a plastic tupper and boil for 6-7 minutes till it is hot but not boiling. add about 3 tablespoons of natural yoghurt sold in stores. cover the lid . keep overnight .usually works.
in winter if the curd has not set. put in microwave uncovered for 4-5 minutes. keep checking to see that it doesnt curdle.
try it with greek yoghurt and you have lovely curds .
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aruna (@ 18-2*) on: Sat Apr 26 16:19:16 EDT 2003
put the milk in a plastic tupper and boil for 6-7 minutes till it is hot but not boiling. add about 3 tablespoons of natural yoghurt sold in stores. cover the lid . keep overnight .usually works.
in winter if the curd has not set. put in microwave uncovered for 4-5 minutes. keep checking to see that it doesnt curdle.
try it with greek yoghurt and you have lovely curds .
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Sunflower (@ vero*) on: Wed Jun 25 05:39:40 EDT 2003
Add about 4-5 tbsp of curd to 150ml of full cream milk. beat it well with a spoon. cover and leave it in a warm place overnight,,, Curd is ready,,, y own experiment and it works..
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Ghaniyyah Kassim (@ ) on: Fri Aug 29 11:38:53
pls can someone out there send me a mail as to how i can make lovely and nice yogurt at home. i am from and live in nigeria.please i need it urgently.send it to my email address.
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Grace Pearce (@ akcf*) on: Thu Sep 4 02:15:01 EDT 2003
hi
i need a repice to make yogurt pealse send me one!
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Grace Pearce (@ 210-*) on: Thu Sep 4 02:15:16 EDT 2003
hi
i need a repice to make yogurt pealse send me one!
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Jayshree (@ bgp5*) on: Wed Sep 10 12:34:01 EDT 2003
Boil milk,let it cool at room temperature, add
2-3 table spoons of yogurt from store, mix well.
Heat the oven to minimum temperature,put the milk-yogurt mixture in the oven. Keep the oven on for ten minutes, then turn off the oven, but keep the milk-yogurt mixture in the oven. Let it stay
overnight, if you still want sour yogurt turn the oven on for five minutes and keep the milk-yogurt mixture in for few hours.
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Jayshree Kapadia (@ bgp5*) on: Wed Sep 10 12:35:13 EDT 2003
Boil milk,let it cool at room temperature, add
2-3 table spoons of yogurt from store, mix well.
Heat the oven to minimum temperature,put the milk-yogurt mixture in the oven. Keep the oven on for ten minutes, then turn off the oven, but keep the milk-yogurt mixture in the oven. Let it stay
overnight, if you still want sour yogurt turn the oven on for five minutes and keep the milk-yogurt mixture in for few hours.
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Jayshree Kapadia (@ bgp5*) on: Wed Sep 10 12:35:17 EDT 2003
Boil milk,let it cool at room temperature, add
2-3 table spoons of yogurt from store, mix well.
Heat the oven to minimum temperature,put the milk-yogurt mixture in the oven. Keep the oven on for ten minutes, then turn off the oven, but keep the milk-yogurt mixture in the oven. Let it stay
overnight, if you still want sour yogurt turn the oven on for five minutes and keep the milk-yogurt mixture in for few hours.
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Buji (@ 202.*) on: Mon Sep 15 20:53:23 EDT 2003
Make sure you use fresh milk for preparing yogurt. Lemme explain you why we need to boil the milk and then let it cool, how yogurt is forming from the boiled milk.
Yogurt is actually Bacteriased Milk. There are two major bacterias, Streptoccus thermophilus and Lactobacillus bulgaricus, playing the role of converting the milk into yogurt.
Why do we boil the milk first? It is just to kill all other bacterias in the milk.
Then we need to bring the milk to normal temperature, then only we can let the new bacterias to get in. if the milk is still hot, the added bacterias will also die. So no curd will be formed.
Why do we add starter yogurt? Hope you know the reason now. Let the bacterias to grow in the milk. Once the yogurt formed, two more bacterias namely bifido bacteria and lactobacillus casei also may be formed.
The important thing is, the bacterias in the yoogurt are alive when we consume the yogurt. A good yogurt will contain 100 to 1000 million bacteias per ml.
Streptoccus thermophilus and Lactobacillus bulgaricus are converting the milk to yogurt whereas bifido bacteria and lactobacillus casei are helping us in digestion.
Yogurt is the best known probiotic.
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rafer (@ 067.*) on: Mon Sep 22 02:34:56 EDT 2003
simple first the milk for 10-15 minutes and add two drops of lemon
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Buji (@ 202.*) on: Mon Sep 22 15:01:34 EDT 2003
Mr. Rafer,
Here the problem is not the procedure. He wants to prepare it in USA under very cold temperature.
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raghuraman (@ ) on: Tue Oct 28 04:14:21
Please tell me the exact contents of protein, fat, vitamins, iron & minerals in Milk curd.
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pradeep (@ ppp-*) on: Mon Jan 19 01:50:29
If we add little bit sugar to warm milk does it helps to fermant curd in short time.
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Archana (@ 64.2*) on: Tue Jan 27 15:47:30 EST 2004
Add a few dried red chillies and that should set the yogurt, in winter.
Add the red chillies when the yogurt does not set even after leaving it in the oven with the light turned on for 5-6 hrs. It usually works for me. The yogurt will set in 3-4 hrs after that.
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Ramki (@ oh-s*) on: Tue Jan 27 18:00:17 EST 2004
I tried making curd using skim milk but :((. Is there a way to make curd from skim milk?
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quake (@ 202.*) on: Thu Jan 29 10:04:00 EST 2004
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ashley (@ acc0*) on: Fri Mar 19 20:36:00
i m unable to set good n thick curd though i tired very hard still i could'nt plz suggest me urgently throuhg my email id
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Chitra (@ aca2*) on: Thu Mar 25 16:11:24 EST 2004
hi,
Iam makeing curd with whole milk and skim milk in seperate bowls in every day.its come thick and nice.
Take mirowave bowl big, pour the milk how much do u want, after set it in mirowave for 15 to 20 mins.its boiled nicely make it warm.1 teaspoon curd add.( make it curd,glass ware or steal vessels.)its come nice.if u doesn't get curd just add 1 whole green chille with stem.sure u can get fresh curd.
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triveni (@ pcp0*) on: Wed Mar 31 08:44:48 EST 2004
Can we make yogurt with fat free milk
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Andal Balu (@ user*) on: Wed Mar 31 17:48:43 EST 2004
The bulgarian buttermilk is a good starter culture if you do not have curd from India to start your culture.
When you add the culture, you have to stir the milk with your fingers. If you are a hygiene maniac, the curd may not come well.
You can use even skim milk to make good yoghurt.
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ss (@ ip-8*) on: Wed Mar 31 18:17:22 EST 2004
Yogurt maker is a good choice for US cold weather. Buy one from the electric department in the super marker and follow these instructions or use milk powder and water with a little yougurt to make real thick yogurt.
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ashley (@ c-67*) on: Wed Mar 31 20:31:27 EST 2004
what is the difference between the various buttermilk and yoghurt cultures. We find bulgaian culture buttermilk, swiss buttermilk, Russian yoghurt, greek yoghurt etc in stores. Though they are all plain and taste unique and delicious, each should have a different proportion of bacterias. They never taste similar to the Indian yoghurt thiugh. So can someone please explain to me what the difference in them is? I did have the culture from India but it is a dead culture now :( So, I am trying to find an American substitute but am at a loss about the technical details. Appreciate your help. Thanks.
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Raathi (@ h003*) on: Thu Apr 1 00:30:10 EST 2004
Hi Ashley
Just view this following thread and you'll get valuable curd making tips from Mr.hemant and many other hubbers.
http://forumhub.com/southfood/28982.25519.03.43.33.html
hope this will helps you a little bit.
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lalitha (@ 0-1p*) on: Thu Apr 1 13:15:47 EST 2004
When I use the yogurt in the stores I get curd that is stringy. I want Indian curd culture. Can somebody pls tell me from where I can get it?
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ashley (@ c-67*) on: Fri Apr 2 21:44:17 EST 2004
Thanks Raathi, my question should have been more specific: to make "indian" yoghurt, please let me know which of the following bacteria should be the main ingredient of the starter culture? Lactobacillus bulgaricus, Lactobacillus lactis, Lactobacillus helveticus, Lactobacillus acidophilus?
Or is there a specific mix of the above?
Each yoghurt from the store contains a different bacteria being my point. Hence each yoghurt tastes different, though delicious :)
i am trying to simulate good old south indian yoghurt using american store bought yoghurt.
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KH (@ ip68*) on: Sat Apr 3 00:23:16 EST 2004
Hi Ashley,
Hope the following info helps you!
Yogurt and yogurt-like products (laban and dahi) are the traditional form of sour milk in India, Romania, Greece, Hungary etc. The microorganisms responsible for the fermentation are Streptococcus thermophillus and Lactobacillus bulgaricus. The fermentation takes place at 420-460C. Yogurt has a characteristic flavor and texture. The Indian curd (Dahi) is traditionally prepared from con*centrated whole milk and is used either as such or in other forms such as Mattha, Chhach or Takra.
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ashley (@ c-67*) on: Tue Apr 6 15:25:07 EDT 2004
Thanks KH! This does help.
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Seetha (@ ppp-*) on: Tue Apr 6 17:31:03 EDT 2004
Andal:
Where can i find the Bulgarian b milk? Wat kinda stores sell them? Tnks in advance.
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ashley (@ c-67*) on: Tue Apr 6 18:02:46 EDT 2004
if you live in California (North) you may find Bulgarian Culture Buttermilk from Berkeley Farms. It is sold by Albertsons, 7-11 stores, Indian and Chinese stores.
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Seetha (@ ppp-*) on: Wed Apr 7 01:31:04 EDT 2004
Hi Ashley, I live in Chicago.