+919895200369 support@cherakulam.shop
USE CODE "CHERAKULAM15" for 15%! Shop Now
Yoghurt making: Curd has a special place on the plate and palate of India. No Indian meal is complete without some form of dahl showing up on the table. The lactic fermentation of milk, curd is esteemed for both its smoothness and refreshing taste, when making curd at home only pure milk before it is curdles, milk should be boiled for about 10 minutes and the temperature should be reduced lukewarm state. Freshly cultured starter should then be added and mixed thoroughly with milk. 1 teaspoon of starter is enough for 55m1 bowl of milk. In summer, milk curdles can easily take about 6 to 8 hours but in winter it can take between 10 and 12 hours, so make sure it stays in a warm place.The curd mathu (medium) is a wooden egg beater, buttermilk churner and hand blending maker. It gives you a comfortable grip to operate easily. It makes repetitive tasks like beating, whipping and churning very easy.
