how curd is made - #43513
I am really curious about how curd is made. I mean, I've been trying to cook more at home recently because of all the chaos around and figured making my own curd would be a cool start, right? Reading some recipes online has just left me scratching my head. Like, do I really need special milk? I tried once with just regular store-bought milk, but the whole thing didn’t seem to work out. My sister mentioned that the warmth is super important — do you let the milk cool or something like that? Last time, when I poured in the starter, I was kinda in a hurry and didn’t wait for the milk to get to room temp, maybe that was it? Also, she said something about how curd is made at room temperature, but how long is that exactly? Do I need to cover it or just leave it out in the open? And what’s the best type of yogurt to use as a starter? I used a brand that was really fancy but seemed to act like a diva, didn't set properly. 😩 Can someone share tips or the accurate steps about how curd is made that really works? I would love to impress my family with some homemade curd already! Thanks in advance for any advice!
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