How to make curd from fresh milk at home

1. How to make Curd from fresh milk at home?Homemade Curd

2. Introduction • Homemade curd is VERY EASY to prepare, inexpensive. • curd is the staple food in our home. • Curd has very cooling effect to your body. • It is also good for easy digestion. • Here, we sharing the procedure of making curd at home. • I have mentioned possible tips in each and every step.  • Once you understand the process, you will never fail making homemade yogurt.

3. Other names of Curd • Thayir (Tamil) • dahi(Hindi, Gujarati) • Mosaru (Kannada) • Thayiru (Malayalam • doi (Assamese, Bengali) • dohi (Odia) • perugu (Telugu) • Dhahi or Dhaunro (Sindhi) • Yogurt (Greek)

4. Best time to have curd • Summers are the best time to have curd(yogurt) just plain or sweetened or in biryani, kadhi, lassi, paneet tikka. • Yogurt based dishes are cooling and ideal for summers.

5. Nutrition in curd • Serving: 0.5cup • Calories: 77kcal • Protein: 6.43g • Fat: 1.9g • Saturated Fat: 1.2g • Cholesterol: 7mg • Sodium: 86mg • Potassium: 287mg • Fiber: 0g • Sugar: 8.62g  • Vitamin A: 1% • Vitamin C: 2% • Calcium: 22% • Iron: 1%

6. Ingredients to make curd • 4 cups or about 1 litrefreshMilk • 3-4 teaspoons Yogurt (curd or dahi) from previous batch or store-bought

7. Instructions to make curd at home • Pour the milk in the pan and turn the heat on medium-high and bring it to a boil • Once it comes to a boil and rises, lower the heat to lowest and simmer for 2-3 minutes and then turn off the stove. • Pour the milk into the container in which your are going to set the curd or you can set the curd in same pan.

8. Let the milk cool down till it becomes lukewarm. • Also remove the starter curd in a small bowl and let it come to room temperature. • Let’s check the milk is lukewarm or not. • You can use thermometer (110 degrees F or 43 degrees C), but who cares for the exact temperature.

9. Do it this way - stick your clean finger in the milk, you will feel like warm water bath (not hot). • Ok, now milk is lukewarm and starter curd is at room temperature. • Add that yogurt in the milk. • Mix well using spoon or you can use hand blender. • Now cover the container with lid.

10. Keep in the warm place without disturbing for 5-6 hours. • Usually keep the container in the oven with light on. • During the summer in India, it can be ready very quickly (with in 4-5 hours), so do check after 4 hours and see if it is set or not. • During the winters, you can cover the container with warm blanket.

11. During winters in USA, you just turn on the oven at lowest temperature for few minutes just to warm up the oven (not pre-heating) and then keep the container in oven (turned off) overnight. • Once the curd is set, pop the container in the fridge for further setting. • Keep refrigerated for 1-2 hours or till it gets chilled. • Then yogurt is ready to use.

12. Whole milk for curd • We prefer to use whole milk (full fat milk) which gives the thick and luscious curd. • If fat free or low fat milk is used then curd may be thin or runny (not thick). • You can use use cow’s milk, buffalo’s milk, goat’s milk. • If the raw milk is used then curd will be runny compared to the made from pasteurized milk.

13. Shelf life and serving suggestion • It stays good for 4-5 days in refrigerator. • plain curd can be served as a side with your meal. • You can use it in the many different recipes.

14. Notes • Do not add curd to hot milk. • It will coagulate the milk. • Using sour starter will yield a sour curd. • If the milk does not set well, try again with fresh milk in different ways by increasing the culture, keeping it in a warmer place, adding your culture to warmer milk. • Frezu - the real cow's milk. we delivered farm fresh milk in Coimbatore with free home delivery.

15. Thank You! customercare@frezu.in 044-40100500, 044-40100555