I have always been thinking to do posts on Cooking Basics. This theme just jolted me out of my slumber to start doing them. I receive many requests from my colleagues and friends to tell them how to make certain basic items in the kitchen. Like clarifying ghee, making thick curd. Thanks to Valli for coming up with this theme for Blogging Marathon #18.
Milk - 1 1/2 cup
Curd - 2 tbsp
Method:
- Boil milk and let it thicken a little
- Ensure that you use milk that is not mixed with water
- Allow it to cool ( though not completely)
- When the milk is still warm add the curd and mix well using a stirrer or a spoon
- Let this mixture stand for an hour or two
- Check if the curd is done and then store it in the refrigerator
- When curd is being made in a mud pot , the taste and texture is definitely good.
- During summer care should be taken to store the curd in the refrigerator earlier, as curd has a tendency to turn sour due to the heat
- In winter, it is advisable to keep the milk with curd in a casserole or wrapped in a woolen cloth to enhance the process of making curd
Ready Made Curd : Rs 12/- to Rs 18/-
Home Made Curd : less than Rs 10/-
Home Made Curd : less than Rs 10/-
