Creamy Curd: The Versatile and Sour Culinary Delight

Creamy curd is a culinary treasure, a dairy preparation that combines the softness of yogurt with a creamy and pleasantly sour texture. Originating in the Middle East and Mediterranean regions, curd is a versatile and nutritious food that is appreciated all over the world.

Its simplicity in production is a highlight. Simply heat the milk, add a small amount of yogurt as a starter culture, and let the fermentation magic happen. Over time, the bacterial cultures transform the milk into a delicious curd.

Creamy curd is an incredible addition to savory dishes, as an accompaniment to kebabs, shawarma or as a base for sauces and spreads. It's also a great ingredient in desserts and healthy snacks, when combined with fruit, honey or nuts. Rich in probiotics and proteins, curd is a nutritious and delicious option for a balanced diet.

CREAMY CURD

INGREDIENTS

• 1 liter of whole milk
• 2-3 tablespoons of natural yogurt (with live and active cultures)
• A large saucepan
• Kitchen thermometer
• A fermentation vessel
• A clean towel or plastic wrap

PREPARATION METHOD

1. First pour the milk into a large saucepan and bring to the boil over medium heat.
2. Then heat the milk until it reaches a temperature of approximately 82-85°C. Use a kitchen thermometer to measure the temperature accurately. Don't let the milk boil, just heat it until it starts to steam.
3. Remove the milk from the heat and let it cool until it reaches a temperature of between 43-46°C. Again, the thermometer will come in handy for this step.
4. While the milk is cooling, mix the 2-3 tablespoons of natural yogurt in a small bowl with some of the warm milk until you get a smooth paste.
5. When the milk has reached the ideal temperature (43-46°C), add the yogurt paste to the pan and mix well.
6. Cover the pan with a lid and wrap it with a clean towel or plastic wrap to keep the heat in.
7. Leave the pot to rest in a warm, draught-free place for at least 6-8 hours, or overnight. During this time, the bacteria cultures in the yogurt will begin to ferment the milk, turning it into curds.
8. After the fermentation period, check the curd. It should be firm and have a slightly sour taste. If necessary, you can let it ferment for longer to reach the desired consistency.
9. Once the curd is ready, put it in the fridge to cool before serving.

You can enjoy your creamy curd with fruit, honey, nuts, or even salted with olive oil and herbs. Enjoy this delicious homemade and healthy option. Remember to reserve some curd to use as a starter the next time you want to make more!

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