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Curd in cooker: Curd is consumed a lot in summer to keep the stomach cool. But making creamy curd like the market at home seems no less than a task. Most people complain that their curd either leaves water or does not set well. But now there is no need to panic. Now you can make thick and creamy curd like the market in minutes. Here we are going to tell you about the salt trick of making curd in the cooker. Know here how to prepare thick curd.

boil milk thoroughly

To make thick-creamy curd, first heat the milk thoroughly. For this always use full cream milk. Boil the milk until it thickens slightly. If you are not using full cream milk, then prepare a smooth batter with the help of one spoon cornflour with a little raw or normal milk. When the milk boils, slow down the gas flame and add the prepared solution into it. This will thicken the milk and form thick curd.

Grease the earthen pot with curd
Now take a clean earthen vessel and grease it well with curd. Apply curd thoroughly all around the inside of the earthen pot. After this let the milk cool down a bit. After some time, put your finger in the milk and see whether it is lukewarm or not. When it becomes lukewarm, add milk to it. After this add a little more curd on top and mix well.

Miracle of cooker and salt
Now take a pressure cooker and add half a bowl of salt in it and spread it well. After this, pre-heat it on medium flame for 5 to 7 minutes. When the cooker gets well heated, cover the earthen pot containing milk with a lid and very carefully place it on top of the salt inside the cooker. After this put the lid and remove the whistle. The heat inside the cooker will allow a thick, creamy consistency to set in just one hour.