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Let’s see how to set dahi today. Many times it so happens is the curd turns sour or it doesn’t set properly. Properly means in Marathi we call ‘दह्याची कवडी’ means one should be able to cut the curd like we cut a cake and that piece should be intact!! Specially in summer curd tends to turn sour. So today, I will share few tips and tricks to set the curd perfectly. I also will share a secret tip to make thick curd. The curd won’t be sour and it will be nice and thick. We already have seen 2 recipes for setting the curd. This is yet another video with many tips and tricks. Follow these tips and let me know how was the curd? Do not forget to like, share and subscribe.
Ingredients:
• 500 ml full fat Milk
• A piece of Alum
• 1 tsp Sugar
• 1 tsp Curd
Method:
• Heat up milk on medium heat and bring it to boil.
• When the milk begins to boil, turn off the gas and let it cool down on its own. No need to transfer it
in freeze to cool down.
• When the milk turns lukewarm, dip a piece of alum in the milk and spin it 2-3 times.
• Add sugar and curd and mix everything well together.
• The curd should not be chilled. It should be at cold, at room temperature.
• Cover and place the pot at a warm and dry place to set.
• Once curd is perfectly set, transfer it immediately into freeze.
For more Such Recipes
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