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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Doctors' responses
Curd is formed through the fermentation of milk by beneficial bacteria, primarily lactic acid bacteria. When you boil the milk and cool it, what you’re doing is prepping the environment for these microorganisms. The temperature of the milk should be just warm to the touch, about 110°F (43°C). If it’s too hot, it can kill the bacteria; too cool, and the bacteria won’t activate properly.
The magic here lies in the bacterial cultures, usually Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. These bacteria ferment the lactose present in milk into lactic acid, which then causes the milk to thicken and form curd or yogurt. Yes, in theory, if you leave milk out, it might eventually curdle due to bacterial action, but it wouldn’t be safe or controlled like using a starter.
For your runny yogurt, a few things could be tweaked. First, ensure the milk you are using is not too low in fat, as higher fat content tends to lead to thicker yogurt. You might also try using a bit more starter or a fresh batch of starter if you suspect the one you used wasn’t potent enough. Importantly, the fermentation time needs attention. Letting it sit longer, up to 8-12 hours, can help, but keep it in a warm, draft-free spot. In Ayurveda, the North or East directions are preferred for placing your fermentation process due to energy flows.
Check that the container is well insulated; wrapping it in a towel might help maintain a consistent temperature. Make sure the starter culture is evenly mixed before setting aside the milk to ferment. Good luck with your next batch, looks like you are on a flavorful culinary adventure!

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