Adding this 1 thing can help you set thick curd at home

Thick, creamy and sweet, do you ever wonder how store-bought curd tastes so delicious every single time? Well, the secret to this trick is right in your kitchen. Read on to find out…

The perfect texture of curd depends on the method of setting the curd as well as the ingredients and the culture used to curdle the curd. But what if we tell you that just by placing that 1 ingredient in the curdled milk you can make perfect restaurant-style curd at home. In most Indian households curd is usually prepared by using an old curd culture of lemon juice, but this trick involves a regular plant based pepper to make that perfect thick curd.

The easy trick to make that thick and creamy trick is right in your kitchen! Yes, we are talking about green chilies, this may sound bizarre but using green chili to curdle the milk or placing it in a blend of milk and curd culture can set the curd perfect every single time. This is because green chili has certain bacteria that helps in curdling the milk and makes the curd thick and smooth.

There are two ways in which one can use green chilies to set curd. The first trick involves placing one green chili in the blend of warm milk and curd culture. The second method involves curdling milk using a green chili. Here’s how you too can make it at home:

To begin with, take 2 cups of milk and let it boil. Once the milk attains a lukewarm temperature add in green chili along with its stalk. Mix it and keep it a warm dry corner and cover with a woolen cap overnight.

Next morning once the curd is set refrigerate the curd and enjoy restaurant-style curd at home.