Hi,
I am having a bit of a bother with making curds with 2% milk. I tried to make curds with 2% milk by introducing ready made curd into the milk. This normally works in india but here the milk just did not curdle.
i tired everything i could think off and read on the web to make the milk curdle like adding lemon juice etc and only after about 4 days it became the bitterest curd ever.

Please advise me on how to make home made curd from 2% milk.

I have been using 3.25% for curd and I keep it in the oven when I m not using it bcos it is a little warm, So far its giving me excellent curd.

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Hi Azazf,

I was wondering if you could elaborate the procedure you are using to make the curds. I did keep the milk in the oven after i put the old curds in it but it did not work for 4 days and then it became very watery curds.

Hi smileymbcastard,

You can try using Perth Country Yogurt for preparing yogurt.

Also see this link:

http://www.canadiandesi.ca/read.php?TID=1439&page=1#5923

What do you mean by milk does not rise/boil like in India? Then how does it? You want to make dahi or paneer by adding lemon juice to milk?

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Hi,

In india when you boil milk in a vessel (handi) not special milk cooker, it rises up and if you continue to boil it it will bubble over the vessle.

This does not happen ti 2% milk. I have left it on the electric stove for over 40 minutes and it got very hot but it did not rise up.

Anyway i will try boiling milk in the micro oven and then proceed with making curds.

Normally you add lemon juice (just 3 or 4 drops) to make the milk split faster (the acid in the lemon juice does this) but this did not work with 2%milk.

I make the curd to drink as lassi in summer weather.

smileymbcastard,

To me it is something new. We use 2% and 3.25% milk reguarly and it boils and spills into electric stove (if left unattended) the same way as it does in India.

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This is crazy i stood there for 45 minutes and it just did not boil over. I am using a handi with a copper bottom back home we just had a plain aluminum handi. Could this be the difference.