How to Set Curd in Winter: Winter has started and with it the problem of curd not setting for every housewife has also started. In such a situation, if curd is not able to set even in your house in winter, then I will tell you 4 such hacks, which will help the curd to set as hard as kulfi.
Dahi Setting Hacks Winter: Setting curd in winter is no less than a challenge. When the temperature drops, the bacteria present in the milk slow down and the process of curdling stops or becomes very slow. Due to increasing cold, even after adding sourdough to milk, the milk remains as it is and is unable to turn into curd. In such a situation, milk gets wasted if the curd is not frozen for a long time, but if you adopt some small home hacks, then your curd will not only freeze even in cold weather but will also become tight and creamy like kulfi. Let us know those four easy tricks which will eliminate the problem of making curd in winter. In winters, when curd does not freeze, I freeze curd with the help of these hacks.
1. Keep curd frozen over hot water
In winter, curd needs warmth so that the lactic acid bacteria present in it can remain active. The most effective way for this is to keep the curd making vessel over lukewarm water kept in a big vessel. Keep in mind that the water should not be too hot, otherwise the milk may curdle. This method gives the curd the temperature it easily gets in summer, due to which the curd sets properly.
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2. After setting the curd, wrap it with a thick cloth.
When you set the vessel to set the curd, wrap it with a thick towel or woolen cloth. This protects the curd from external cold and maintains the warmth inside. This is a very useful hack especially for setting curd at night. By morning the curd not only sets but its texture also becomes smooth.
3. Add sourdough to lukewarm milk and make curd.
The most important thing for setting curd is the temperature of milk. If the milk becomes too cold or too hot, the curd will not set or may curdle. Therefore, keep the milk slightly lukewarm i.e. it feels a little hot when you insert your finger, then add sourdough in it. At this temperature the bacteria work rapidly and the curd becomes thick and sets within a few hours.
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4. After setting the curd, keep it in the sun for some time.
If there is some sunlight during the day, then after setting the curd, keep the vessel in a place with light sunlight for some time. Due to this, the bacteria present in curd get heat and they become active. The special thing is that the taste of curd also improves and it does not become too sour.