The cream will be thicker than this(than this) 

Thick and sweet curd: Setting curd becomes difficult in winters. Sometimes people’s curd sets too thin and sometimes it becomes sour. It is necessary to have a perfect ratio for setting curd. That is, how much to thicken the milk, how much to cool it, how much curd to add in it and what is the right  (than this)  temperature for setting curd. By taking care of these things, you can set very thick and sweet curd. In this way, a thick layer of cream will also form on the set curd, which tastes very tasty. Know the right way to set curd.

Method to set thick and sweet curd

Step-1- If you want to set thick and sweet curd for something special, then for this, a little change will have to be made in the way of setting curd. If you are planning to eat curd chura on Makar Sankranti, then prepare thick curd by setting it.

Step-2- To make thick curd, first take buffalo or full cream milk. Now boil the milk by putting it in a pan. When 1 liter of milk thickens and remains 750 ml, turn off the gas. You can also measure it with a glass. Cook 4 glasses of milk till it becomes 3 glasses.

Step-3- Now let the milk cool down and for this, cool the milk by whisking it. Take 2 jugs or any similar large vessel. Whisk the milk by pouring it from a height while stirring it. When the milk is slightly warm, pour it into the curd setting vessel while whisking it rapidly.

Step-4- Now mix about 1 tablespoon of curd in the milk. Keep in mind that the curd should not be too sour. If the curd is sour, then keep the quantity even less. Now mix the curd in the milk. If you are setting curd in this season, then use a deep and high vessel for this.

Step-5- Keep the curd vessel in a slightly warm place for about 8-10 hours i.e. overnight. In the morning, a very fresh, sweet and thick curd will be ready for you. This curd will not be sour at all and will have a mild sweetness due to the thickening of the milk.