By Devi Poojari
April 23, 2024
Consuming a probiotic-rich bowl of curd everyday during the summers is meant to soothe the digestive system as well as have other health benefits. The virtues of thick and creamy homemade curd are a quality that is unmatched, giving you more nutrition than a store-bought carton.
Heat a litre of milk in a saucepan and stir until it reaches just below boiling point.
Allow it to cool significantly, until warm to touch before mixing in a 2 tablespoons of readymade curd starter.
Pour the milk into a separate container and allow it to ferment for 5-8 hours, depending on how warm your kitchen is.
Use the firm but slight jiggle of the set curd as a visual cue to place it in the refrigerator for 6-8 hours or overnight.
This helps enhance the flavour, which you can enjoy as it is or as raita.