Handmade Curd: The Traditional Delight That's Irresistible

Hello Everyone,

Greetings from @shuly to all of you. I hope you're all doing well and having a great time. Today I am writing about Handmade Curd.

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Since ancient times, curd has been a mainstay in many cultures. This versatile dairy product can be eaten on its own or used to add a creamy texture to other dishes. There are many ways to buy curd in the store. However, hand-made curd is irresistible. This article will explain why hand-made is better than machine-made and share a recipe for your delicious curd.
Hand-made curd has a superior taste because of its traditional preparation and the care taken. Hand-made curd is usually prepared with fresh milk and starter cultures of live bacteria in small batches. The milk is heated to a specific temperature and then cooled to the correct temperature to allow the bacteria to flourish. This delicate process allows bacteria to slowly ferment the milk, creating a creamy texture and tangy taste unique to curd made by hand.

On the other hand, machine-made curd is often mass-produced using automated processes that may allow different precision and attention. The curd machines may need more creaminess and depth of flavor than hand-made cards. Machine-made curd can also be made with powdered starter bacteria instead of living bacteria. This can lead to a less authentic flavour.

Using high-quality and fresh ingredients is another reason hand-made curd tastes better. You can select your curd's best milk, starter culture, and flavourings. You can create a card tailored to your tastes and dietary requirements. On the other hand, machine-made curd may use inferior ingredients to reduce costs and ensure mass production. This can hurt taste and quality. Now, let's dive into a simple recipe for making your hand-made curd at home.

Ingredients:

•1 litre of fresh milk (you can use whole, skim, or any other type of milk)
• Two tablespoons of plain curd (as a starter culture)
• Optional: sugar, fruit, or other flavourings to taste

Method of preparation:

1.   About 80°C (176°F). Stir the milk occasionally to prevent it from scorching. Heat the milk in a saucepan over medium heat until it reaches the temperature of the bottom of the pan. 
   

2.   Once the milk has reached the desired temperature, please remove it from the heat and let it cool to about 45°C (113°F). You can speed up cooling by placing—the saucepan in a sink or bowl of cold water.
   

3.   Once the milk has cooled to the right temperature, add the plain curd as a starter culture and stir gently to distribute it evenly throughout the milk.
   

4.  Cover the saucepan with a lid or a clean cloth and let it sit undisturbed for about 6-8 hours, or until the milk has thickened and set into curd. The longer you let it sit, the tangier the curd will become.
   

5. Once the curd has been set, refrigerate it for a few hours to chill and firm it up further. To taste, you can also add optional flavourings such as sugar, fruit, or other additives.
   

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Enjoy your delicious hand-made curd as a snack, a breakfast dish, after dinner or as you prefer.
Thank You.
Shuly Islam
17 April 2023 Bangladesh.
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