If you want your curd to be creamy and dense, use whole fat milk, or standard pasteurised milk, especially in winter. 2. Mix Well After adding curd culture, make sure that it is mixed well with milk.

Curd, also known as dahi, is a fermented milk product. Fresh curd made at home has a taste that is unmatched by store-bought yoghurt ...

It all starts from blocks of curd which are called "cagliata" in Italian: these come from milk when it is drained of its whey. Fresh curd is chopped and kneaded in hot water and salt. This is the ...

Curdled milk is often discarded as a ... To prepare Dahi Vada, fry the vadas until crispy, soak them in water to soften, then dip them in curd. Top with tamarind chutney and garnish with fresh ...

Mix together water, sugar and yeast in a bowl. Let it rest until it turns foamy. Add milk, curd, oil, garlic, flour, baking ...

Step 2. Place portions of the batter on a well-heated waffle iron. Bake until they are crispy and golden. The baking time ...

Wash some poha, soak it in water till it turns soft and then drain the water. Then add curd and milk to the poha. Mix properly. Heat some oil in a pan. Then add mustard seeds, urad dal, red chilli, ...