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how is curd formed
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Nutrition
Question #25226
22 days ago
57

how is curd formed - #25226

Caroline

I am really curious about how is curd formed because I’ve been trying to make it at home and it’s been a bit of a disaster. Last week, I went all in and bought fresh milk from this local dairy, thinking that would help. I warmed it up like everyone says, but then I added the yogurt starter too soon, I think! 😬 The texture was weird and kinda grainy instead of smooth like I expected. I’ve read that the key to how is curd formed lies in the temperature and culture, but no luck yet. I used two different types of yogurt as starters, and one batch ended up barely setting. I might’ve also put it in the fridge too early?? Or maybe not covered it well? Ugh, I just want to get this right! Do you guys have any tips or a foolproof method for how is curd formed? Maybe it’s something simple I’m missing. I really wanna add this to my meals for its health benefits, you know? Thanks for any advice!

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Doctors’ responses

Making curd at home can indeed be tricky, but once you grasp the nuances, it'll become second nature! The formation of curd is a natural fermentation process that requires the right environment for the bacteria in the yogurt starter to thrive. The temperature is essential. If the milk is too hot, it can kill the bacteria, and if it's too cold, the fermentation process won't kick off properly. Your intuition about the temperature might be spot on. The milk should be warm, similar to a baby’s bottle, around 110°F to 115°F (43°C to 46°C). If it's too hot to touch, let it cool a bit more before adding the starter. Also, using a clean spoon, mix about a tablespoon of yogurt starter into a liter of milk. Stir gently but thoroughly to distribute the bacteria evenly. Another critical aspect involves covering and insulating the container, to maintain warmth during fermentation. You can use a thick cloth or a special insulated box. If it's winter or cold in your kitchen, placing it in the oven with just the oven light on can create the perfect warm environment. Avoid placing it in the fridge until it's fully set, as that can halt the fermentation process. In terms of timing, usually, 6-8 hours is a sweet spot for setting curd, but this can vary based on ambient temperature and the potency of your starter. Make sure the starter isn't past its prime; fresher, high-quality yogurt often leads to better results. And let's not forget about hygiene! Ensure that your utensils and containers are clean to prevent unwanted bacteria from interfering with the curdling process. Also, a little patience is key. Once you achieve the consistency you like, refrigerating it helps halt further fermentation. This should give you the smooth, creamy texture you're aiming for. Enjoy the richness and probiotics of your homemade curd! It's not only satisfying once you get the hang of it, but it's also a fantastic addition to meals.
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