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Many times i want to set curd but don’t have the available jaaman or starter culture. If i use packaged curd for starter, the resulting curd is slimy. After I googled what might be the reason, i got to know that the sliminess may be due to the packaged curd, so now in the current lockdown situation when you do not have access to dairy shop curd, this method will help in the desired setting of delicious curd.
Boil a cup of milk, simmer for a minute or two and cool down till it becomes just warm. Test by inserting a clean finger for 10 seconds, it should be warm, not hot not room temp. Pour it into a bowl preferably glass. Put 2 green or red chilies with stem. Cover with a cloth or lid and leave for 10 hours. Do not touch it for at least 10 hours. You will see the milk has set.
This is the jaaman we will use for setting curd. This tastes bad so don’t even think of using it in anything other than to set curd.
For setting curd, follow the same above method, Boil the milk, simmer for a minute or two and cool down till it becomes just warm. Test by inserting a clean finger for 10 seconds, it should be warm, not hot not room temp. Add a tablespoon of the above set jaman in a glass bowl. Pour the lukewarm milk and mix. Cover with a cloth and leave undisturbed for 8-10 hours according to weather (8 hours if it is too hot and upto 10 if weather is pleasant)
You will find some bubble like spaces towards the sides and bottom of the glass bowl indicating the cure is set. Enjoy.
For jaaman: Milk 1 cup
Green or red chilies with stem: 2
Direction: Take warm milk in a bowl, add chilies and leave undisturbed for 10 hours.
For curd: Milk: 2-3 cups or as desired
Jaaman: 2-3 tbsp
Directions: Add the jaaman to a bowl, pour lukewarm milk, mix and leave it undisturbed and covered for at least 8 hours.