Best Curd in the World

goangoangone · Mar 13th, 2008, 08:18

Just saw this thread. I've been making my own for about 2 months now. Really easy. http://hubpages.com/hub/How_to_make_...ustrated_guide

I use skim milk powder. No fat! I also read that the longer you let it ferment, the more tart it becomes.

Gardener972 · Mar 13th, 2008, 08:32

That's a little more complicated than what I do. I just heat the milk, not to boiling though. I let it cool and when it's just warm (like baby bottle warm) I add a tablespoon of my starter yogurt, whip it with a wisk, then put it in my oven with the light on overnight, from 7-8 hrs. The light makes the right amount of heat. I don't sterilize the container.

goangoangone · Mar 13th, 2008, 08:59

I also simplified it. I sterilse with boiling water but don't use a thermometer. Same as you I just mix in 2 TBsp of the last batch when the milk's warm. I have a cool-bag but it's not really necessary here.

Nick-H · Mar 13th, 2008, 10:16

We just boil the milk, cool to room temperature, add a teaspoonful or so from last time and leave out overnight.

Mrs N's method; I'm assuming that it is typical, at least of this part of India. Simplest possible way!

But it is climate dependent. This didn't work in London, where that oven or a machine will be necessary.

Gardener972 · Mar 13th, 2008, 10:31

Nick, does Mrs. N ever get on Indiamike? Tell her we want to pick her mind on cooking!

shashank.aggarwal · Mar 13th, 2008, 10:44

Quote:

Originally Posted by Nick-H

We just boil the milk, cool to room temperature, add a teaspoonful or so from last time and leave out overnight.

Mrs N's method; I'm assuming that it is typical, at least of this part of India. Simplest possible way!

But it is climate dependent. This didn't work in London, where that oven or a machine will be necessary.

This is what we do in Delhi as well..just leave it for few hours and it sets...after that put it in fridge..

In winters we keep the container in a insulated casserole ... and it might take a bit longer for curd to set..

puchoo · Mar 13th, 2008, 11:02

im trying my hands at making "mishti doi" (sweet curd) these days......have not managed to get the exact degree of sweetness right... yet!

Nick-H · Mar 13th, 2008, 11:45

Quote:

Originally Posted by Gardener972

Nick, does Mrs. N ever get on Indiamike? Tell her we want to pick her mind on cooking!

Nope; she is not keen at all. One of us is enough!

She does come to meetups, though, and answer all the questions I pass on to her.

She is not a keen cook, but certainly knows the basics and all the ingredients. Rather like my mother did, she cooks basic stuff well, but is not interested in fancy cooking

Bigzero · Mar 13th, 2008, 12:30

Quote:

Originally Posted by puchoo

im trying my hands at making "mishti doi" (sweet curd) these days......have not managed to get the exact degree of sweetness right... yet!

Well this is something I might attempt at home as well - I am completely in love with the Mishti doi I had at kolkata and at Bengali households a couple of times.

Oy Bengali Bhadralok folks out there, any tips to make good Mishti Doi?

puchoo · Mar 13th, 2008, 12:35

I think many of the Bengali's dont bother making it either

and just buy it from the market!

Quote:

Originally Posted by Bigzero

Well this is something I might attempt at home as well - I am completely in love with the Mishti doi I had at kolkata and at Bengali households a couple of times.

Oy Bengali Bhadralok folks out there, any tips to make good Mishti Doi?

Bigzero · Mar 13th, 2008, 12:49

OK, then part B of the question is, where can I get mishti doi in hyderabad?

puchoo · Mar 13th, 2008, 12:53

Any of the bigger sweet shops will stock it. I dont know the chains which run in hyderabad but if you have a "Bengali Sweet House" or a Nathu's as well then thats the place to go to.

Its consumption is not niche anymore and hence availability is widespread. You will prob end up zooming on 1 place eventually, since there are minor taste differences between 2 shops.

Myabe if i get it right ill set up a shop there!!

Quote:

Originally Posted by Bigzero

OK, then part B of the question is, where can I get mishti doi in hyderabad?

anar · Mar 13th, 2008, 13:22

i can't get decent curd in kerala, never mind things like mishti doi or rasgulla (brought back a tin of rasgulla from lmb, jaipur last time i was there but it's not quite the same thing).

puchoo · Mar 13th, 2008, 13:36

No Rasgullas

..... i thought every part of the country had it....maybe slightly varying in size and taste but available nonetheless!

Quote:

Originally Posted by anar

i can't get decent curd in kerala, never mind things like mishti doi or rasgulla (brought back a tin of rasgulla from lmb, jaipur last time i was there but it's not quite the same thing).

anar · Mar 13th, 2008, 14:16

when it comes to things like that, i lead a deprived life! cram it all in when i visit bangalore!

Mar 13th, 2008, 08:18	#61
goangoangone Monsoon Loon Join Date: Aug 2004 Location: Goa Posts: 1,500	Just saw this thread. I've been making my own for about 2 months now. Really easy. http://hubpages.com/hub/How_to_make_...ustrated_guide I use skim milk powder. No fat! I also read that the longer you let it ferment, the more tart it becomes. __________________ GoanGoan......here

Mar 13th, 2008, 10:16	#64
Nick-H Loud-mouthed, Noisy Bird Join Date: Oct 2004 Location: Chennai, India Posts: 26,875	We just boil the milk, cool to room temperature, add a teaspoonful or so from last time and leave out overnight. Mrs N's method; I'm assuming that it is typical, at least of this part of India. Simplest possible way! But it is climate dependent. This didn't work in London, where that oven or a machine will be necessary. __________________ . Just one member of the IndiaMike Mod Team

Mar 13th, 2008, 11:02	#67
puchoo Forum Leader Join Date: Nov 2006 Location: New Delhi & Himachal Pradesh (Shimla) Posts: 3,752	im trying my hands at making "mishti doi" (sweet curd) these days......have not managed to get the exact degree of sweetness right... yet! __________________ Cheers! Sidharth Indiamike Mod team............the new kid on the block! puchoo.wordpress.com

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Mar 13th, 2008, 08:32	#62
Gardener972 Senior Member Join Date: Jun 2007 Location: Dallas, Texas USA Posts: 318	That's a little more complicated than what I do. I just heat the milk, not to boiling though. I let it cool and when it's just warm (like baby bottle warm) I add a tablespoon of my starter yogurt, whip it with a wisk, then put it in my oven with the light on overnight, from 7-8 hrs. The light makes the right amount of heat. I don't sterilize the container.

Mar 13th, 2008, 08:59	#63
goangoangone Monsoon Loon Join Date: Aug 2004 Location: Goa Posts: 1,500	I also simplified it. I sterilse with boiling water but don't use a thermometer. Same as you I just mix in 2 TBsp of the last batch when the milk's warm. I have a cool-bag but it's not really necessary here.

Mar 13th, 2008, 10:31	#65
Gardener972 Senior Member Join Date: Jun 2007 Location: Dallas, Texas USA Posts: 318	Nick, does Mrs. N ever get on Indiamike? Tell her we want to pick her mind on cooking!

Mar 13th, 2008, 12:49	#71
Bigzero back to my old ways Join Date: Oct 2003 Location: Hyderabad Posts: 1,452	OK, then part B of the question is, where can I get mishti doi in hyderabad?

Mar 13th, 2008, 13:22	#73
anar Senior Member Join Date: Aug 2005 Location: India Posts: 448	i can't get decent curd in kerala, never mind things like mishti doi or rasgulla (brought back a tin of rasgulla from lmb, jaipur last time i was there but it's not quite the same thing).

Mar 13th, 2008, 14:16	#75
anar Senior Member Join Date: Aug 2005 Location: India Posts: 448	when it comes to things like that, i lead a deprived life! cram it all in when i visit bangalore!

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