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Old 24th June 2014, 19:06   #1336
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That reminds me of my first experiences of "curd rice" way back in the early 80's.
that's quite hilarious , thanks for sharing. My cousin in east coast 'smuggled' the curd culture to make the perfect curd from India ... you see we cant stay away from curd rice and when we went to her residence the curd culture was shared with us and the chain continues still
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Old 25th June 2014, 12:45   #1337
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Most traditional families make curd at home in Bangalore. I think you must be meaning 'thick' or 'set' curd at home.

1. Use an unglazed earthenware pot (not a metal pot)

2. Heat the milk (or boil and cool) till it is lukewarm - about 45C - and pour it in the pot

3. Add about a tsp of curd starter from existing curds (or from Nandini packet) and stir through. Just make sure the starter is at room temperature, not cold

4. Put a lid on the pot and cover it with a thick cloth or blanket and leave it in a warm place overnight

5. Take the cover off the next morning, and keep it in an airy place
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Milk was from a Amul Taaza Tetra Pack.
Starter was Nestle.



The first time I set curd and it worked.
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Old 25th June 2014, 16:22   #1338
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Attachment 1253981

Milk was from a Amul Taaza Tetra Pack.
Starter was Nestle.



The first time I set curd and it worked.
Great !

Any idea where do you get these earthenware in Bangalore? Isn't actually the earthenware "cold" by nature?
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Old 25th June 2014, 16:32   #1339
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Great !

Any idea where do you get these earthenware in Bangalore? Isn't actually the earthenware "cold" by nature?
Dont bother with earthenware etc.,

Use regular stainless steel vessels ( wide & shallow ). Warm the milk to a temperature you can stick your pinky finger into the milk ( i.e. lukewarm ).

Add one spoon of starter curd ( prefer Thirumala curd ) into the milk and stir.

Keep the vessel in a casserole and cover the lid. Leave for 6-8 hrs.

Use Amul Tazza or Nandini Goodlife milk for best results.
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Old 25th June 2014, 21:02   #1340
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I have an issue with this curd.

It has a mild taste of the earthen pot. How do I get rid of that faint smell.

Its very earthy and while still quite edible its not flavorless as I would like it to be.
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Old 25th June 2014, 21:08   #1341
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I have an issue with this curd.

It has a mild taste of the earthen pot. How do I get rid of that faint smell.

.....
Ha ha, cultural differences! That's a flavour we quite relish in our curd here in the North. The earthy note in a good glass of lassi!

You could use a stainless steel container to set the curd in. It might turn out a bit watery, in which case you'll have to 'hang' it for a while!
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Old 25th June 2014, 21:12   #1342
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Ha ha, cultural differences! That's a flavour we quite relish in our curd here in the North. The earthy note in a good glass of lassi!

You could use a stainless steel container to set the curd in. It might turn out a bit watery, in which case you'll have to 'hang' it for a while!


In so many ways we are different and yet in so many many many more ways we are one.

Jai Hind.
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Old 26th June 2014, 05:26   #1343
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Tried my hands on one simple and fast sweet recipe that I came across - "Corn Flour Halwa".

Came out nicely and the kids loved it too.

Ingredients:-
Corn Flour - 1/2 cup
Sugar -1 & 1/2 cups
Water-2 cups
Ealchi Powder- 1 pinch
Cashews-6 nos
Ghee-2 -3 tsp
Any Food Colour-1 pinch

Method
Mix corn flour, sugar, water and food colour in a large microwavable bowl, without any lumps.
Microwave in high for 6 minutes.
After 4 minutes in between, mix once.
Again microwave for 6 minutes, stirring in between after every 2 minutes of interval.
Fry cashews in ghee till golden brown and mix well.
Grease a plate with ghee and pour in the plate and let it cool down for 1/2 hour or so.
Cut into pieces and enjoy!
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Old 26th June 2014, 15:23   #1344
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It has a mild taste of the earthen pot. How do I get rid of that faint smell.
your pot seems to be new , soak it in small bucket of water for couple of days and use it the earthen smell would have vanished .
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Old 26th June 2014, 17:24   #1345
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Dont bother with earthenware etc.,
Use regular stainless steel vessels ( wide & shallow ). ...
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... Isn't actually the earthenware "cold" by nature?
Earthenware is not 'cold' by nature. Metal is, since it draws away and dissipates heat faster. Earthenware is porous, and is a heat insulator (if the contents are dry). But, it allows water from the contents to come to the surface and evaporate - that is how Matkas and Surahis cool water.

That is why one needs to cover the pot with a cover like a blanket to prevent water evaporation so that temperature is maintained around 25-30C for effective bacterial action. Once the curd is set (6-8 hours), removing the blanket resumes cooling - preventing further bacterial action which will cause souring. That's what happens when one uses steel - incomplete bacterial action initially (doesn't set well) since milk cools down comparatively fast, and bacterial action continues producing sour stuff.

But then, using metal vessels works well in South India, since people prefer runny curds to mix with rice. Well set curds is a pain to eat with rice, but fun with chapaties and parathas.

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... That's a flavour we quite relish in our curd here in the North. The earthy note ...
Arey saheb, kya yaad dila diya aapne - the saundhi saundhi aroma of first raindrops on the ground after summer.
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Old 26th June 2014, 18:49   #1346
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But then, using metal vessels works well in South India, since people prefer runny curds to mix with rice. Well set curds is a pain to eat with rice, but fun with chapaties and parathas.
You will be surprised with the results if you use the GoodLife milk and a good starter curd set in a steel vessel in a casserole. No runny curds...
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Old 26th June 2014, 20:10   #1347
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You will be surprised with the results if you use the GoodLife milk and a good starter curd set in a steel vessel in a casserole. No runny curds...
+1. We usually use boxed curd as the starter, and it works wonders with GoodLife milk. Firm, creamy curd with just the right taste. The good set also helps if I want to make a curd-based dip for some purpose. Excellent consistency. Runny curds just can't match that, no matter how much you whisk it.

Last edited by Chetan_Rao : 26th June 2014 at 20:12.
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Old 26th June 2014, 20:31   #1348
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You will be surprised with the results if you use the GoodLife milk and a good starter curd set in a steel vessel in a casserole. No runny curds...
By goodlife you mean the Tetra pack right?

Why not normal Nandini toned milk sachet?

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Earthenware is not 'cold' by nature. Metal is, since it draws away and dissipates heat faster. Earthenware is porous, and is a heat insulator (if the contents are dry). But, it allows water from the contents to come to the surface and evaporate - that is how Matkas and Surahis cool water.
Thanks for that nice explanation, DerAlte.

Last edited by DCEite : 26th June 2014 at 20:33.
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Old 27th June 2014, 12:19   #1349
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By goodlife you mean the Tetra pack right?

Why not normal Nandini toned milk sachet?
Yes tetra pack. I'm not sure why, but guess that the process they put it thru to improve shelf life contributes to making it much thicker milk..
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Old 27th June 2014, 12:39   #1350
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Goodlife/Amul milk in tetra packs are usually whole milk with more percentage fat. Hence the thick and yummy curd.

The slim variants of Goodlife and Amul milk have less fat content as do the normal sachets of Nandini/Tirumala/Heritage. So the curd is more watery when it sets.
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