Quick Curd Method
This unique historical method produces a rich, thick curd almost instantly by combining strained yogurt with boiled milk. Unlike traditional fermentation which takes hours, this technique uses a high proportion of concentrated curd solids mixed with warm milk to create a dense, creamy texture immediately. The result is a luxurious, velvety dairy staple perfect for eating plain or using as a base for desserts like Shrikhand.
Ingredients
- 8 cups Plain whole milk yogurt (Approximate amount needed to yield 2 pounds (approx. 4 cups) of strained yogurt (chakka).)
- 2 cups Whole milk (Originally '1 sher' (approx. 1 pint).)
Instructions
- 1Take the plain yogurt and place it in a strong, clean muslin cloth. Squeeze out as much water (whey) as possible. Tie the cloth tightly and hang it or press it to drain thoroughly until the yogurt is firm and dry.
- 2Remove the strained yogurt from the cloth. Scrape off any yogurt sticking to the cloth. Weigh out 2 pounds (approximately 4 cups) of this thick strained yogurt and place it in a bowl large enough to hold the milk as well.
- 3Pour the whole milk into a saucepan. Bring it to a boil over medium heat, allowing it to bubble up 5 or 6 times to ensure it is thoroughly heated. Remove from heat.
- 4Let the milk cool until it is lukewarm (just warm to the touch). Gradually add the warm milk to the bowl of strained yogurt, mixing thoroughly with a wooden or silver spoon until smooth and well combined.
- 5Allow the mixture to cool completely. It will set into a thick, rich curd with a dense texture.