how is curd formed - #25226
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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