Sri Lankan Style Thick Curd / නියම මීකිරි පදමට එළකිරි මුදවමු ...

I'm so excited to share my family recipe of how to make village style thick curd at home from fresh milk to the same texture of Buffalo Milk Curd with you guys today . Be sure to Check out my above video to know the steps of making this delicious curd . I'm pretty sure you will like the taste very much .

INGREDIENTS :

METHOD

1)Boil milk until reduced to half, stirring occasionally to prevent burning on medium heat for about 20 -25 minutes.

2)Remove the milk from the heat and allow it to cool to 

110 F⁰ - 120 F⁰.

3)In a small bowl , mix well 80 g of yogurt or curd from a previously homemade batch or you can either use store-bought ones. (It's easier to mix the yogurt starter if added some warm milk to it .)

4)Add the prepared yogurt or curd mixture to the warm milk and give a good stir using a whisk until completely incorporated .

5)Strain the mixture using a fine mesh strainer into a jug.

6)Pour the milk into jars and seal them .

7)Place the jars into the rice cooker and fill the bowl with hot water that is a little hotter than warm water to cover the jars up to 3/4 .

8)Let stand the jars undisturbed in the rice cooker for about 6-8 hours covering well with a clean thick cloth .

9)Once the curd is set ,pop the jars in the fridge for about 6-7 hours for further setting or to make it more thicker .  ( There will be a thin layer of water on top of the curd.so, to drain the liquid cover the jars with kitchen paper towel before keeping it in the fridge .)

This tasty homemade thick curd can keep in the refrigerator for about a week or two though it's absolutely safe to eat as long as the taste good to you .

**Now ,if you are interested , let's learn the ingredient list in Japanese too ...