how to make quick and good quality curd in microwave oven?

Answer 1

When making curd you want to force the milk to separate as it boils. If you have ever boiled milk to make curds, you know how quickly it starts to rise all of a sudden once it begins to boil. If you were making curd on a stove, the curdling agent (rennit, lemon juice, vinegar) is added at this point, and not before. The time that elapses between 'boiling' and 'boiling-over' can be measured in fractions of a second.
I would suggest that you place one quart of milk in a two-quart bowin the microwave and lwatch the time carefully to see when it boils so that you can set the time exactly. Open the microwave right away and add a tablespoon of white vinegar. Put it back in for two minutes on high...boiling the curd in the whey to firm it, strain and rinsein cold running water. Rinse completely for mild flavored curd.