how is curd formed - #42269
I am trying to understand how is curd formed because I've been experimenting in my kitchen lately, trying to go more natural with my diet, ya know? Last week, I made some homemade yogurt for the first time! It seemed simple enough, just milk and a yogurt starter, but now I'm kinda curious about the whole process of how is curd formed from milk. Like, I boiled the milk and let it cool down but I’m not exactly sure about the importance of the temperature. Should it be lukewarm or more like room temp when adding the starter? And wouldn't it be cool if you could just leave milk out and magically get curd or yogurt? I read somewhere that the bacteria play a huge role in how is curd formed but I don’t get how that works. Are there certain types of bacteria that are best for this? Also, my first batch turned out pretty runny, almost like a smoothie consistency instead of thick curd! Tried to googled it but didn’t find much on why that happened and how to fix it for next time. Should I just let it sit longer? Is there a specific place in the kitchen that’s better for fermentation? Thanks a bunch in advance!
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