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Responses:
- Old responses
- From: fraz (@ )
on: Sat May 29 07:59:53
how to make curd?
- From: DK (@ c-24-6-209-88.client.comcast.net)
on: Tue Jun 8 04:18:57 EDT 2004
Hi,
I dont know the technical words but for years in california this is how I am making curd.No matter what the weather is, if I mix butter milk in a hot milk around 10 or 11 a.m. the delicious curd will be ready for same day dinner or earlier too sometimes.
Always add buttermilk {not thick curd} to hot milk.Dont add just few drops or spoons like India, be generous. Turn the curd into butter milk by adding water little by little stirring with your finger.
And I dint even bring curd from India to start my curd anytime.One time i just bought the yogurt served in the air plane and I started making curd in my house with that as a starter.
Otherwise any yogurt [pavel or any plain yogurt]
can be turned as buttermilk and can be mixed.Many of my friends started following this now.
N.B: I will not even boil the milk in stove, I will just boil it in the microwave.
- From: Kavita (@ c-24-6-254-234.client.comcast.net)
on: Fri Jul 16 22:57:24
Hi,
When I make curd using Pavel's Yogurt I get stringy curd. It does'nt feel nice. Can somebody explain me why?
- From: Andal Balu (@ adsl-223-13-176.aep.bellsouth.net)
on: Mon Jul 26 21:37:11 EDT 2004
The stringy curd may be due to lot of reasons.
The temperature may not be right when you add the curd. You might have some hormone changes going on in your body -(when I was pregnant, I got stringy yogurt eventhough everything else was same).
Change the culture
- From: Hemant Trivedi (@ 203-195-212-199.now-india.net.in)
on: Mon Jul 26 23:00:21 EDT 2004
Hello Kavitha,
Stringy curds are common. It is un limited growth of only certain type of Bacterias.
It is very common where monocultures are used as starters.
I have experimented a lot in California to get good curds .
I used to keep the milk open near window to let bacteria and diferent fungal spores in the milk.
Then I added plain yogurt and I got very good curds .
Use the method given by DK.
It is the best way to make curds.
Hello Mrs. Andal,
Your body hormones have nothing to do with stringy curds.
- From: Hemant Trivedi (@ 203-195-212-199.now-india.net.in)
on: Mon Jul 26 23:01:32 EDT 2004
I forgot to add.
Please use only LIVE BACTERIA yougurts and not others as starters.
- From: Navitha (@ adsl-69-212-59-140.dsl.sfldmi.ameritech.net)
on: Thu Aug 5 16:38:07 EDT 2004
Hey. Can someone help me by telling me the proper way of making a good curd?!? I don't want it too be sour.. but I wasnt it to be nice and thick.
- From: Bobito (@ adsl-200-105-153-253.acelerate.com)
on: Tue Sep 7 12:16:07
this is a kool site but what color is the curd sopposed to be??
- From: naveen (@ )
on: Fri Sep 24 14:34:35
can someone plzzzzzzzzz tell the difference between curd and yogurt?
- From: yuvraj singh (@ 220.224.31.2)
on: Mon Oct 4 10:36:56 EDT 2004
I will like to know the density of curd and is its density more than water.
- From: Shanthi (@ pcp09899322pcs.ewndsr01.nj.comcast.net)
on: Thu Oct 21 17:52:53
Hi…
Making curds is real easy. we can very well keep milk in microwave …..say small serving bowl. fill milk in this bowl and keep in microwave for 6 mins & 30 seconds. let it cool and then add buttermilk or curd…..doesnt matter. U shud add this when milk is warm….not hot not cold but warm….quiet warm. DK mentioned not like in India but be generous……… that’s wrong.
Ppl add little curd or buttermilk coz only then the curd will be sweet and delicious but it might take an hr extra when compared to curd made with lot of buttermilk added.…..if u add more the curd will be done soon but it will be sour….and will become more sour day by day whereas when added little will not be that sour when used for longer. Make sure to make curds in stoneware or corning ware or porcelain dishes and not steel…coz steel or aluminium dishes make it sour even though when curd is not yet done.
Hope this recipe gives u sweet curds.
Shanthi.
- From: Lu (@ cache-mtc-ae05.proxy.aol.com)
on: Sun Oct 31 11:44:18 EST 2004
Are curds and yogurt the same thing?
I'm about to try to make it for the first time. Any suggestions for warm climate in Georgia, (U.S.A.)?
- From: desi (@ d47-69-212-188.nap.wideopenwest.com)
on: Wed Nov 3 16:16:45 EST 2004
Curds and Yogurt is the same thing.
The bacteria that aids in the Yogurt formation thrives excellentley at about 100 to 105 degrees fahrenheit and will die at 120 degrees. Below 70 degrees, it won't multiply well.
Since body temperature is 98 degrees, milk that is warm to the touch is right temperature.
The amount of starter culture should not make much difference except for the time it takes to for the complete curds.
Boil the milk and let it cool such that it is warm to the touch. you can boil on stove or in microwave.
If you take 2% milk and add some skim milk powder, the yogurt forms really nice and thick.
Desi
- From: PRASHANT SHAH (@ )
on: Tue Nov 16 14:59:09
I had a problem with thickness of curd and layer of water on curd.
What may be the problem?
- From: Andal Balu (@ adsl-211-228-248.asm.bellsouth.net)
on: Tue Nov 16 20:49:23 EST 2004
If you heat the milk and add the curd when it is hot and also cover it tight with lid, the water evaporates and then condenses back on the curd. So you will see a layer of water on top of the curd.To solve it, cool the boiled milk to luke warm temperature and then use a loosely fitting lid.
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