Curd Setting is an age old process. For setting curd in an earthen pot, transfer well heated and warm milk slowly inside the pot avoiding bubbles. Avoiding bubbles will result in smooth texture. Take a small quantity of curd in a tablespoon, add a little sugar and mix it uniformly with a little bit of water. The presence of sugar will help in a smooth texture and delay the process of curd getting sour. When the milk in the pot is lukewarm, add the small portion of the curd and mix it in the entire milk, slowly with the same table spoon covering the whole milk without creating any air bubbles. Then cover the pot with a good dining plate or simply with a good cloth. Leave aside the pot undisturbed for 6 to 8 hours and enjoy the curd.
Suggestion: It is a good
idea to make and use a small coconut shell scoop for scooping and serving the curd.
Rangarajan Ramaswamy Bangalore 20.01.2013 04:00 pm
I love this the most Pa! The coconut shell scoop must have taken a while to smoothen. The scoop will be gentle on the earthen pot also . Its am amazing photograph. Pineapple is the best, but I have never seen this before. You should put one up for moosambi, when you peal it by scoring the skin first.
ReplyDeleteDear Priya
DeleteWell. The coconut scoop is a replica of what I have seen in Ajmer in 1968. I used to visit Kanhaiyalal milk shop on the roadside just to see the earthen pot , the coconut scoop and the much sought after Dahi. After admiring for sometime from a distance, I used to buy dahi. My heart is full just on seeing the dahi , when it is full in a bigger pot with a much larger diameter. Thanks for your comments. Rangarajan 04.02.2013 06:45 am
Dear Priya
DeleteWell. The coconut scoop is easy to make. After breaking the coconut , take the bottom part of it with the three ribs like reinforcements. The 3 ribs give the much needed strength to the shell and prevent the shell to come in contact with the abrasive sides of the earthen pot while scooping. Mark a little over 1 inch with a marker and cut even along the marked line with a hacksaw. Then polish the sides with a coarse emery followed by fine emery paper. Repeatedly dip in water and dry the coconut scoop a couple of times , till it is seasoned. The scoop gives the impression that it is being used over a long time. This is the trick. I hope I have answered . Regards Rangarajan 04.02.2013 10:00 am
We are doing the same way, just want to understand why we need to add the sugar and water.. Want to understand the concept? does it make the curd thick or somthing?
ReplyDeleteDear Labhesh
ReplyDeleteA little bit of sugar is added to the teaspoon of curd for setting . This will help in a smooth texture and delay the process of curd getting sour. I am doing this regularly as I have read about this long before and I can not recall from where I got this practice. As long as it is good , it is ok. I am coming out with peeling of Mosambi , shortly.
Can you go through my comments of how to make the Coconut shell scoop ?
With regards
Rangarajan Bangalore 05.02.2013 09:00 am
In my mud pot after 4 days the curd Was like filterd. There is no water constancy. It was not like cream. It was very very dry. Plz tell me why it happened so. And what should i do.
ReplyDeleteDear Mumtaz Begum
DeleteI am glad to receive your observations.
The curd in the pot cannot be used for more than
a day, as the water escapes from the sides through
the earthen pores in the pot.
The water escaped and so the deposit is dry
Possible Solution
1. Use a wide earthen pot and clean with water completely.
2. The pot should be free from breeze from sides.
3. Pour warm milk slowly without stirring.
4. When the milk is luke-warm, add a tea spoon of fermented
curd like Nandini or home made curd.
5. Do not stir but slowly move your fingers across.
6. Add a little sugar crystals as explained.
7. Cover the top with a good lid covering the whole surface.
8. Do not disturb the curd setting for 8 hours.
9. Use the curd within 5 to 8 hours, as it may become sour
due to climate.
10. Enjoy the curd from the pot with a coconut shell scoop.
With best wishes for a happy Ramzan
Rangarajan Bangalore 16 Jun 2016 Thu 0733 pm
Hello,
ReplyDeleteI have a problem, I have been trying to make curd in a earthen pot but it becomes like lassi. When I set it in a steel utensil it comes out great. In earthen pot it's not sour actually very sweet and creamy but runny. Don't understand why??? Using the same method as when using steel pot. Where it stays thick creamy and not sour at all. Please help clarify this riddle for me.
Thaks
Wow
ReplyDeleteI never knw the concept of adding sugar.
I will try this👍