Simple
as it sounds, curd making is an art and south Indiansare experts, that they use
the milk they buy for daily consumption, which is sachet milk with 2% fat.
Excellent curd can be produced at any time of the day by varying the started accordingly.
Boil
milk, cool it to a warm temperature. Take round vessel rub some thick yogurt
all round it. Now pour the milk into the vessel and just mix once. Thick creamy
curds 4hours in summer and 8 hours in winter will be available.
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