Thursday, Dec 20 2007

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Curds

Ingredients

1 litre milk, boiled and cooled
1/2 tsp. curds

Method

1. Remove top cream of milk. Reheat to just warm.
2. Add the curds, stir well.
3. Cover and keep in a cozy dry place.

Example on the shelf of a closed kitchen cupboard. Or, in an unplugged oven.

If the climate is too cold cover with napkin. Will set in about 5-6 hours in moderate climate.

Increase the quantity of curd in very cold climate.

Makes: 1 litre curd
Shelflife: 4-5 hours refrigerated after inserting spoon in it.

Can be used later, but will get sour over time.

Note:
It is a good idea to set curds in smaller containers, and disturb one at a time as required. The undisturbed set curd will not get sour very soon.

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