New Delhi: Making curd often becomes a problem for people during the winter season. Due to cold, the milk does not curdle properly and sometimes even after waiting for hours, the curd becomes thin or sour. In such a situation, the elders and children of the house, who like to eat fresh curd every day, get disappointed.

However, a common thing present in the kitchen can become an easy solution to this problem. If you also want to make thick and creamy curd in winters, then this old desi method is going to be very useful for you. The special thing is that for this you will not even need to bring sourdough from the market.

Desi recipe for making curd in winter

Using green chillies to set curd is considered an old and effective home trick. Actually, the natural bacteria and enzymes present in the stalk of green chillies speed up the process of curdling milk. This method is especially beneficial when sourdough is not already available in the house.

Ingredients required for making curd

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  1 liter full cream milk

  
  


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  2 to 3 green chillies (including stalk)

  
  


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  pot with lid

  
  

Prepare thick and creamy curd like this

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  Step 1: First of all, boil the milk thoroughly, so that it becomes slightly thick.

  
  


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  Step 2: Let the milk become lukewarm. Keep in mind that the milk should neither be too hot nor cold. Heat should be tolerated when inserted with a finger.

  
  


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  Step 3: Wash and dry green chillies thoroughly. Keep in mind that the stalk of the chilli must be attached, because the real effect lies in it.

  
  


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  Step 4: Pour lukewarm milk into a glass or earthen vessel and add 2-3 green chillies, whole or broken from the middle, into it. The chilli stalks should be completely immersed in milk.

  
  


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  Step 5: Cover the vessel and keep it in a warm place for 10 to 12 hours or overnight.

  
  


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  Step 6: After the curd sets, take out the chilli and keep the curd in the fridge for 1-2 hours for better setting.

  
  

You will get perfect results every time

In this easy and indigenous way, curd freezes well even in winter. Curd not only becomes thick and creamy, but is also excellent in taste.