How to Make Thick Curd at Home With Green Chilli. Way to establish curd with green chillies without juris

How to make curd at home: Eating cold curd in summer is not only fun but also beneficial for health. Yogurt improves digestion, cools the body and also increases the taste of food. But many times there is a problem in the yogurt at home, especially when there is no starter of yogurt. In such a situation, it seems difficult to make thick and tasty yogurt like a market. But today we have brought you such a desi jugaad in which you will not need to do jag. By using green chillies, you can accumulate thick, creamy and sourness at home at home. This method is not only easy but also completely natural. The bacteria present in green chili stalks make the milk a natural way, which makes both the taste and texture of curd fantastic. Now whether it is kept in the fridge or in hot weather, this curd will be thick and the water will not be completely different.

The magic of green chillies in yogurt
There are natural lactic acid bacteria on the stalk of green chillies, which fly the milk and turn it into curd. These bacteria do exactly the same thing that the culture present in Jaman. The only difference is that this method is more natural and safe. For this you do not need much hard work and your curd is ready in just 6-8 hours.

Essential material

Way of curd

Tips to improve yogurt

If the weather is cold, then keep the pot wrapped in thick cloth so that the warmth remains. Yogurt is made even more creamy by using full cream milk. After the curd freezes, keep it in the fridge immediately so that it is not very sour.

Benefits of getting curd with green chillies