Best Curd in the World

fsg

Of course it comes from India.

How can I replicate that in UK ?

Any suggestions welcome

Nick-H

The best curd in the world, if you ask me (which you didn't ) is Greek.

But Indian curd lacks the sharpness of the 'normal' supermarket shelf available in the UK.

The answer would seem to be to make your own. I have not had success with this in London, it just doesn't seem to be warm enough --- but last time we discussed it, people said that they did. And you can always get an electric yoghurt maker!

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Aishah

This is the simplest way to make curd (dahi) - you start with curd you already have - take 1-2 tablespoons, add to warm milk, cover and leave overnight. Requires warm overnight temperature to keep going. Ready in the morning. You can pour off the watery liquid and the thicker stuff is the curd or you can stir the whole lot up.

giripriya

The best I've ever had is in Bhaktapur, Nepal - heavenly stuff!!

Prashant.M

The watery liquid on top is supposed to be very healthy.

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icetea

goat milk? sheep?

Nick-H

Not sure... Goat I think. But I only ate the version available in London; I bet there's some really nice stuff in the home country!

icetea

There sure should be..if they can make feta cheese too

Goat/sheep milk is supposed to be fatter and sweeter, so I expect the curd to be different. And maybe the Nepal curd someone was mentioning might have been from buffalo milk. Otherwise I don't think there is much variation in curd making methods, is there?

There is variation in the bacteria added. I don't know much about this, but I can think of curd, kefir and sour milk as being slightly different. And there's another one as well, but don't know what's it called in English.

ba9rn

Greek yoghurt is normally made from Sheep milk, though some is made from cow's milk. (Feta is from goats)... And yes, it is way better eaten in Greece! It does have a very high fat content, so not suitable for slimmers.

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Aishah

Good tip Giripriya! I will be there for a week in May (Kathmandu) and will visit Bhaktapur - will look out for the yoghurt!

gautam

Use a utensil made from clay to store the curd when u make it the first time

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rangss

Doubt it.

Curd depends on the 'source' and quality of milk.

I heard that camel's milk makes the luvliest curds.

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robotvoice

Just a thought, in someplace cold like London could you use the oven on the lowest setting? or would that be too warm?
maybe next to the heater or fireplace..

Nick-H

Last time I tried it in London it was a dismal failure.

But I doubt I'll have the opportunity to repeat the experiment.

Here, of course, it works just great overnight, as Aisash says.

gautam... tell more about the clay? Isn't it unhygenic?

dzibead

That may be the secret of its success: the proper environment for the proliferation of the good bacteria.