Curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate.
Identity
Identity
General reference for identifying curd.
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate.
Used In Recipes
- 3 tablespoons curd ((plain yogurt or coconut milk))
- ¼ cup curd ((plain yogurt or coconut milk))
- 3 tablespoons curd ((plain yogurt or coconut milk))
- ¼ cup curd ((plain yogurt or coconut milk))
- 3 tablespoons curd ((yogurt or malai or cultured cream, read notes))
Substitutions
Curd -> Yogurt
3 tablespoon curd or yogurt
The source lists this as an alternative in the same ingredient row.
Source: Veg Biryani | Vegetable Biryani