Saturday, December 6

Learn how to make simple and natural home curd

Making yogurt at home is easier than it sounds and allows you to control the quality of the ingredients, ensuring purer, healthier food. In addition to being economical, the homemade version has a more velvety texture and milder flavor than many industrial options.

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This recipe uses only whole milk and rennet, resulting in natural curds that are perfect for eating plain, with honey or fruit, for breakfast or even as the basis for delicious recipes.

Check step by step:

ingredients

  • 1 liter of whole milk
  • 2 tablespoons of rennet

Learn how to make simple and natural home curd - featured gallery6 photosMaintain organization in the kitchen, using basic tools and making sure knives are sharp.You should also heat pans and ovens, use low heat to avoid burning food, and pay attention to signs of food such as smell and color.Separate and measure all ingredients before lighting the fire. This prevents you from wasting time searching for something in the middle of preparationFor beginners, low or medium heat is ideal because it gives more time to react and prevents the food from burning.Naturally, the first attempts are not perfect. Cooking is a learning processConditional closure.Capitals1 of 6

To start cooking, start with simple recipes, read the recipe carefully and follow the step-by-step instructions.

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Maintain organization in the kitchen, using basic tools and making sure knives are sharp.

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You should also heat pans and ovens, use low heat to avoid burning food, and pay attention to signs of food such as smell and color.

Getty Images 4 of 6

Separate and measure all ingredients before lighting the fire. This prevents you from wasting time searching for something in the middle of preparation

Getty Images 5 of 6

For beginners, low or medium heat is ideal because it gives more time to react and prevents the food from burning.

Getty Images 6 of 6

Naturally, the first attempts are not perfect. Cooking is a learning process

Getty Images

Preparation method

  1. Put the milk in a pot and leave it on the fire until it boils.
  2. Turn off the heat and let it cool to about 45°C (hot, but tolerable to the touch).
  3. In a cup, dilute the rennet in a little warm milk.
  4. Add this mixture to the rest of the milk.
  5. Using a ladle, stir from top to bottom to aerate the milk, and repeat several times.
  6. Cover the pan or container and wrap it with a cloth or towel.
  7. Leave it in a protected place for 8 hours or until the next day.
  8. Once set, refrigerate for at least two hours before eating.
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