It's a bit of a mystery why so many people purchase curd rather than making it at home. In reality it's a simple assignment which requires no insight. I'd like to share an exciting experience I had making curd at home with iOrganic farm fresh cow milk in this post. This post is additionally for those individuals who experience difficulty making curd at home.

There is always a large bowl of curd in the fridge at my house, regardless of the time or day. Chaas is our daily midday snack ritual in the summer. Pazhasi Curd and raisins have become my go-to snack ever since I started eating healthy. We usually do the card at home, but there have been times when I found it extremely challenging to set curd in my PG. Additionally, the habit of consuming homemade curd made me detest store-bought curd. So, I started looking online for ways to set curd without a starter to make my job easier. In the event that you are dealing with a similar issue, the following are two different ways of setting curd without a starter.

Tips for Making Thick Curd or Dahi Use only full-fat milk whenever possible. Because curd made with low-fat or diluted milk won't set well and will turn watery.

Greek yogurt should not be used as a starter because it will make a sticky curd. For better results, start with curd that has been pre-packed.

Whether you're using homogenized or farm-fresh milk. Because the milk is processed and the fat molecules are broken down in order to extend the shelf life, homogenized milk requires more starter. Because the natural milk chemistry remains intact and the curd typically sets well and more quickly, farm fresh milk requires less starter.

Whether you're using gelatin or non-gelatin starter curd. You will need to use more gelatin if your starter contains it. Assuming the starter is non-gelatin one, you can utilize lesser.

The season: use more starter during the winter. Change the amount according to prepare.

I went over this procedure without precedent for the late spring of 2021 when nutritionist Rujuta Diwekar posted about this technique for a sound noontime feast on her youtube channel. Add four to five black raisins to a bowl of warm, fresh, full-fat milk to make curd. After that, add some curd to it and stir it around several times. After eight to ten hours, the Pazhasi milk products is done!

For making curd with green chillies, begin by warming the milk till it's tepid. When the milk is ready, add three to four green chillies with their stalks on so that they are completely submerged in the milk. Cover the milk for 10-12 hours and your curd starter is prepared. Add two tablespoons of this starter to a liter of milk to make curd at home.