![]() Over the years after making several failed batches I learnt a lot about making the perfect thick and creamy curd using processed milk. Making curd with raw fresh milk that is not processed at all is super easy! But if you are using homogenized and pasteurized milk then you may encounter tons of problems like slimy yogurt, sour yogurt or curd in which whey separates or yogurt which does not set at all etc. When I relocated to Singapore, dealing with commercial processed milk (homogenized & pasteurized) was a new experience to me. I have grown up enjoying farm fresh milk and homemade curd (Indian yogurt) while I was in India. We also use it as a tenderizer in a lot of meat based recipes. A lot of Indian dishes like raita, kadhi and curries are also made using Indian yogurt.
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