Best Curd in the World

Gardener972

How long do you let it hang? I want to try this.

the opoponax

You can usually eyeball it (or, ummm, whatever the analogous expression for the sense of touch would be, I guess!) - just check it every once in a while till it seems like the right consistency.

I'm curious - does this really taste like cream cheese, or is it just a matter of consistency and similar uses? Because I've tasted "yogurt cheese" before and it doesn't taste like cream cheese at all to me. Though it is very nice - sort of like chevre or farmer's cheese.

Gardener972

Are we talking hours here? Overnight? I wonder just how long a person can leave out a milk product without getting some weird bacteria growing in it. Anyone know?

puchoo

Yes, as much as 8 hours sometimes. The weather also affects it to some degree

"During the process of making curd, bacteria converts milk into curd and predigest milk protein. These bacteria then inhibit the growth of hostile or illness‑causing bacteria inside the intestinal tract and promote beneficial bacteria needed for digestion. These friendly bacteria facilitate the absorption of minerals and aid in the synthesis of vitamins of B group"

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Sidharth

puchoo.wordpress.com

Gardener972

Thanks for that info! Being into nutrition/vitamins myself, I found that to be quite enlightening!

atala

You let it hang until no more liquid drips out. An hour may be enough, with a cheese cloth. A cotton diaper (never used of course ) would also work. Best to boil it out first, in case the material is not processed organically. To get the cream cheese taste, it depends a little on the age of the yoghurt, should not be too young, at least two or three days old in a Northern European climate (refrigerated).

In India curd turns bitter fast. There one would have to experiment which stage to take.

giripriya

In Nepal it is called Sikarni - one of these days I want to make it. I found a recipe in a Nepali cookbook - it has cinnamon, elaichi, sugar, maybe a couple of other spices. My husband and I first tried it at a restaurant in KTM and we are now addicted. If I am too lazy to make my own curd then I think I will try it with Greek yogurt which is the closest I have come to Nepali dahi here.

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Cardamom

Hi giripriya
I found that Greek yoghurt is pretty effective. Obviously, not the same, but a good substitute if you just want to whip something up quickly. No fuss with straining the curd as it has already been done.

mmmm hungry again...

C