By these methods frozen curd like market at home, the taste is unmatched

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In the summer season such things should be included in the diet which provide coolness to the body. You can give many types of cold drinks to your family members at home. You should include cold lassi in these drinks. Lassi and that too of homemade frozen curd. Women often complain that curd at home does not set like in the market. Many people are not able to set the same thick curd which is available in the market near the confectioner. Some people have some or the other deficiency in curd setting. Sometimes there is more sourness in it and sometimes more water remains. But keep on bringing curd from the market everyday. Today we are going to tell some such remedies to our readers, with the help of which you will be able to make thick curd like market at home. Let’s have a look at these measures-

joran
Of do used

First boil the milk well and cool it. When the milk is lukewarm, add some curd i.e. Joran to it and mix it well. Now cover it and leave it overnight. If the curd gets set in the morning, keep it in the fridge for an hour.

Milk powder Of do used

First boil the milk and cool it a bit. Now take four to five spoons of milk powder in a bowl and add curd to it. Beat it well with the help of two utensils. By doing this the curd does not turn sour at all and the water present in the curd dries up. Cover it with a cloth and leave it overnight.

Microwave Oven Of do used

If you want to set curd in less time then you can also use microwave oven. First preheat the microwave at 180 degrees for two minutes and switch it off. Now add joran or sourdough in lukewarm milk, cover it and keep that vessel in the microwave. No need to run the oven. Let it remain like this for three to four hours. The curd will set. You can keep it in the fridge.

Chilly Of do used

Yes, you can use chili to set the curd. First boil the milk and cool it. If there is lukewarm milk, put some dry whole red chilies in it without breaking it. Actually, dry red chillies contain a type of bacteria called lactobacilli which helps in coagulating milk. You make some curd from this milk and now make more curd from this curd. The second curd will be very thick from this. It works great as Joran.

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