Best Curd in the World

ebby · Mar 13th, 2008, 14:58

I use a mud pot to make my curds with a teaspoon of the previous days curds mixed in warm milk. The rare time it gets spoilt I borrow a spoon of curds from a friends house to start once again. I recycle the mud pot from the sweet curds of KC DAS which I love.

nirola · Mar 14th, 2008, 13:28

The best curd i ever had was on my stay in DUBLIN. The hotel we stayed in, if i remember correctly, THE BACRKLEY COURT, every morning in the breakfast buffet there were small glass tumbler of flavoured curd (yoghurt)- pineapple, straberry, honey....yummy... i cant resist.... was really very tempting..... it was available on all the stores-tesco.

So Dublin curd was the best

atala · Mar 14th, 2008, 15:00

My 2 cents worth:

Beware of eating curd (yoghurt) that is too young on a regular basis. It should be a bit sour, that is ageing some more than just overnight (depending on climatic circumstances). This is Ayurveda speaking. I do not know the reason, but Ayurveda says curd that is not fully matured is unhealthy, if you eat it like that all the time.

You can make your own cream cheese, by hanging curd in a cloth and letting the liquid drain out, then add a pinch of salt, plus some herbs or spices if you like.

The same way a sweet called Srikanth is made, a Bangla misti, I believe. Drain the curd, add some sugar plus saffron powder, and there you are.

I guess you all know that in India butter is made from curd, not from cream like in the West (or the cheaper version: as an end-product of the cheese-making process). Add water to the curd and churn it until butter shows up, the rest is buttermilk.

shashank.aggarwal · Mar 14th, 2008, 15:07

Atala, Butter is made of both cream and curd both...

My mom collects the layers of cream from the milk on daily basis and after she has a good quantity, she makes the curd of the cream collected...and them from that curd she makes butter and eventually Ghee...

atala · Mar 14th, 2008, 15:16

But it is always thru curd that butter is made? Your mom adds the cream to the milk she is going to use for making yoghurt? I would assume that industrial butter could also be done in India thru churning cream only (which is the way it is done in Europe most of the time).

I think that in the curd-way, the yield is better.

Prashant.M · Mar 14th, 2008, 15:43

Quote:

Originally Posted by atala

You can make your own cream cheese, by hanging curd in a cloth and letting the liquid drain out, then add a pinch of salt, plus some herbs or spices if you like.

The same way a sweet called Srikanth is made, a Bangla misti, I believe. Drain the curd, add some sugar plus saffron powder, and there you are.

It's called Shrikhand or Shrikand. I don't think it's from Bengal. It's very popular in Maharashtra and North Karnataka. My aunts and granny have been making it since I can remember.

JuliaF · Mar 14th, 2008, 16:02

Ooo yes - shrikand. i had some in Matheran and it was gorgeous! One of the best Indian sweets. I suppose that coming at the end of a fine day walking around in the trees and fresh air made it seem even better! Prashant you're a lucky man, make sure your aunts teach you how to make it too ...

shashank.aggarwal · Mar 14th, 2008, 16:03

Quote:

Originally Posted by atala

But it is always thru curd that butter is made? Your mom adds the cream to the milk she is going to use for making yoghurt? I would assume that industrial butter could also be done in India thru churning cream only (which is the way it is done in Europe most of the time).

I think that in the curd-way, the yield is better.

Earlier she used to make it out of cream itself, however she was told to make curd out of the cream, and the yield would be better...

In our home there is nothing called yoghurt, when she wants to make 'Thick curd', she adds some cream in the milk and then makes it...or else its the toned milk that she uses to make the curd..

shashank.aggarwal · Mar 14th, 2008, 16:04

Quote:

Originally Posted by Prashant.M

It's called Shrikhand or Shrikand. I don't think it's from Bengal. It's very popular in Maharashtra and North Karnataka. My aunts and granny have been making it since I can remember.

oh....I thought it had its origins in Gujrat...

atala · Mar 14th, 2008, 17:02

But misti dahi is Bengali only, isn't it, totally different from Shrikand. I think they are boiling the curd, I have never seen it done, but it tastes as if they cooked it. It is not easy to get regular "raw" curd in Bengal, since they use it all to make misti dahi, sweet curd, served in clay pots.

Nick-H · Mar 14th, 2008, 17:21

Shashank, does your mother buy un-homogenised milk? Is it available in your shops? Or does she buy milk from cowmen?

I'd like to have a go at making my beloved Clotted Cream, as eaten in Cornwall, but first I need milk that is not homogenesed, so the cream will rise to the surface. I'm nervous to buy milk from the cowmen, as it is, of course, not pasteurised, and the process to make clotted cream does not include boiling.

shashank.aggarwal · Mar 14th, 2008, 17:40

Quote:

Originally Posted by Nick-H

Shashank, does your mother buy un-homogenised milk? Is it available in your shops? Or does she buy milk from cowmen?

I'd like to have a go at making my beloved Clotted Cream, as eaten in Cornwall, but first I need milk that is not homogenesed, so the cream will rise to the surface. I'm nervous to buy milk from the cowmen, as it is, of course, not pasteurised, and the process to make clotted cream does not include boiling.

We use the regular Polypacked full cream Milk...As of now we are using Amul's. Earlier we have also used Paras and Mother Dairy.

I guess this is what you are looking at, because once she boils it, she lets it cool down at room temperature, and in this process the creams clots on top of it. After the she simply removes the cream and preserves it, for later use to make Ghee out of it..

Nick-H · Mar 14th, 2008, 17:58

Well, perhaps I should give it a try.

nirola · Mar 14th, 2008, 18:48

Quote:

Originally Posted by shashank.aggarwal

My mom collects the layers of cream from the milk on daily basis

Its called MALAI

Quote:

Originally Posted by shashank.aggarwal

I guess this is what you are looking at, because once she boils it, she lets it cool down at room temperature, and in this process the creams clots on top of it. After the she simply removes the cream and preserves it, for later use to make Ghee out of it..

Malai.... in this part of the world. We are grown eating it with a sugar added to it with Parantha in the breakfast.

Prashant.M · Mar 14th, 2008, 19:35

Quote:

Originally Posted by shashank.aggarwal

oh....I thought it had its origins in Gujrat...

It may be from Gujarat <off to google>.

<Lil later>
Found this comment on http://www.surfindia.com/recipes/shrikhand.html

"Shrikhand owes its origin from Gujarat but it is equally popular in all over western India."

Mar 14th, 2008, 13:28	#77
nirola Tinga Tinga Ting Tinga Tinga Ting Join Date: Dec 2005 Location: Somewhere near to Himalayas & 5 rivers Posts: 203	The best curd i ever had was on my stay in DUBLIN. The hotel we stayed in, if i remember correctly, THE BACRKLEY COURT, every morning in the breakfast buffet there were small glass tumbler of flavoured curd (yoghurt)- pineapple, straberry, honey....yummy... i cant resist.... was really very tempting..... it was available on all the stores-tesco. So Dublin curd was the best __________________ "Love is God" "One Way Love *NO Love*"

Mar 14th, 2008, 15:07	#79
shashank.aggarwal Mr. Badboy :D Join Date: May 2007 Location: ~ Dilli ~ Posts: 5,173	Atala, Butter is made of both cream and curd both... My mom collects the layers of cream from the milk on daily basis and after she has a good quantity, she makes the curd of the cream collected...and them from that curd she makes butter and eventually Ghee... __________________ Travelogue - Around India Random Reviews

Mar 14th, 2008, 17:21	#86
Nick-H Loud-mouthed, Noisy Bird Join Date: Oct 2004 Location: Chennai, India Posts: 25,861	Shashank, does your mother buy un-homogenised milk? Is it available in your shops? Or does she buy milk from cowmen? I'd like to have a go at making my beloved Clotted Cream, as eaten in Cornwall, but first I need milk that is not homogenesed, so the cream will rise to the surface. I'm nervous to buy milk from the cowmen, as it is, of course, not pasteurised, and the process to make clotted cream does not include boiling. __________________ . Just one member of the IndiaMike Mod Team

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Mar 13th, 2008, 14:58	#76
ebby Maha Guru Member Join Date: Jun 2007 Location: Mysore, India Posts: 709	I use a mud pot to make my curds with a teaspoon of the previous days curds mixed in warm milk. The rare time it gets spoilt I borrow a spoon of curds from a friends house to start once again. I recycle the mud pot from the sweet curds of KC DAS which I love.

Mar 14th, 2008, 15:00	#78
atala Senior Member, 8 yrs in India Join Date: Mar 2007 Location: Switzerland, just back from India 2008 Posts: 691	My 2 cents worth: Beware of eating curd (yoghurt) that is too young on a regular basis. It should be a bit sour, that is ageing some more than just overnight (depending on climatic circumstances). This is Ayurveda speaking. I do not know the reason, but Ayurveda says curd that is not fully matured is unhealthy, if you eat it like that all the time. You can make your own cream cheese, by hanging curd in a cloth and letting the liquid drain out, then add a pinch of salt, plus some herbs or spices if you like. The same way a sweet called Srikanth is made, a Bangla misti, I believe. Drain the curd, add some sugar plus saffron powder, and there you are. I guess you all know that in India butter is made from curd, not from cream like in the West (or the cheaper version: as an end-product of the cheese-making process). Add water to the curd and churn it until butter shows up, the rest is buttermilk.

Mar 14th, 2008, 15:16	#80
atala Senior Member, 8 yrs in India Join Date: Mar 2007 Location: Switzerland, just back from India 2008 Posts: 691	But it is always thru curd that butter is made? Your mom adds the cream to the milk she is going to use for making yoghurt? I would assume that industrial butter could also be done in India thru churning cream only (which is the way it is done in Europe most of the time). I think that in the curd-way, the yield is better.

Mar 14th, 2008, 16:02	#82
JuliaF Member Join Date: Jan 2006 Location: Co Cork, Ireland Posts: 64	Ooo yes - shrikand. i had some in Matheran and it was gorgeous! One of the best Indian sweets. I suppose that coming at the end of a fine day walking around in the trees and fresh air made it seem even better! Prashant you're a lucky man, make sure your aunts teach you how to make it too ...

Mar 14th, 2008, 17:02	#85
atala Senior Member, 8 yrs in India Join Date: Mar 2007 Location: Switzerland, just back from India 2008 Posts: 691	But misti dahi is Bengali only, isn't it, totally different from Shrikand. I think they are boiling the curd, I have never seen it done, but it tastes as if they cooked it. It is not easy to get regular "raw" curd in Bengal, since they use it all to make misti dahi, sweet curd, served in clay pots.

Mar 14th, 2008, 17:58	#88
Nick-H Loud-mouthed, Noisy Bird Join Date: Oct 2004 Location: Chennai, India Posts: 25,861	Well, perhaps I should give it a try.

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