5 Tips To Set Curd At Home In Winters

Curd is a very important part of Indian households. We eat curd with parathas, use it for making lassi and also it is a very critical part of the marination process for our chicken tikkas and paneer tikkas. To set your curd properly, it is very important to have a humid environment. The winter air is extremely dry which is why the curd is not able to set properly during winters. If you are struggling at home trying to get the right consistency for your curd, then here are some simple tips and tricks that can help you make the best possible curd.

Also Read: 5 Smart Ways to Use Sour Curd

* Casserole Technique 

In this method, you have to take a casserole and spread one spoon of properly fermented curd inside the utensils. Now you have to pour milk over the casserole and make sure that it is set uniformly. Now shift this to another utensil 2 to 3 times. This process will help in making the milk lighter and mix it well with a spoonful of curd that you applied to the casserole before. Now keep this casserole in a dark place and wrap it with a warm cloth. Cover the casserole properly and let it sit for 4 to 7 hours. You will see that after 7 to 8 hours, your card has been set properly. Your code needs to get the right consistency within a minimum period because it gets spoiled if the curd takes too long.

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* Milk Temperature 

The temperature of the milk that you are using to set your curd is also very important in determining the quality of your curd. Milk that is too hot or too cold will not form the right kind of curd. So you need to boil your milk properly before using it for curd. Once you think that the milk has been boiled properly, let it cool down and get a lukewarm temperature. As soon as you feel that the milk has come down to at least 20% of its boiling temperature, you can add it to the vessel and keep it for setting. Half KG of milk requires you to use 1 teaspoon of curd. Make sure that you mix both of them properly before keeping your utensils in the corner for the curd to get done properly.

* Setting Time

As said earlier, any kind of curd that takes a longer time to set, will never get the right consistency. So you need to keep a check on the amount of time you give the card to set up properly. Never leave your curd unattended for more than seven hours. As soon as four hours are completed, keep checking the curd again and again through frequent intervals. Always make sure that during winters, your milk is a little warmer than during summers because the winter air is dryer and can make the temperature of the milk extremely low instantly. 

* Green Chilli

Many of you might be unaware of this method that can be used to make your curd. Get the right consistency. First of all, you need to boil the milk and let it cool down a bit. Now after pouring your milk into the container, put a tablespoon of culture and mix everything properly. Now simultaneously you need to wash some green chilies and dry them properly. After drying them, put your green chilli in the milk. Just make sure that the stem of the chilli is still attached to the chilly. Cover the container with a lid and keep it in the corner of your kitchen undisturbed. Instead of covering your container with the lid, you can also cover it using a towel. The towel helps in maintaining the temperature during winters.

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* Set Curd During the Morning 

Another way to ensure that your curd gets the right kind of consistency and sets within the limited time is to make sure that you do the preparations during the morning. During winter, late mornings generally have the highest temperature of the day. As the day starts setting, the temperature falls. So, depending upon the area that you live in, figure out when the temperature is the highest and start preparing for your curd just before that time duration. This will allow your curd to set properly during the highest possible temperature and just before evening you will get your curd. 

These are some amazing tips and tricks that you can rely on to set your curd during winter season.