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Follow These Simple Tips To Make Thick Curd During The Rainy Season
- •High humidity and low temperatures during the rainy season often cause curd to become thin and release water.
- •Using full cream milk instead of low-fat milk ensures that the curd sets thick and creamy.
- •Adding a little milk powder while boiling the milk helps the curd hold its shape and improves its texture.
- •Ensure the milk is lukewarm before adding the starter culture so the good bacteria grow properly.
- •Keep the curd container in a warm place wrapped in a thick cloth and avoid stirring it while it sets.
Key Questions Answered
During the rainy season, high humidity and low atmospheric temperatures slow down the natural fermentation process, preventing the bacteria responsible for setting curd from growing properly and leading to a thin, watery texture if temperature and starter amounts are mismanaged.
To achieve thick and creamy curd, use full-fat milk instead of low-fat options, boil the milk well and let it simmer slightly to reduce excess moisture, add fresh and sweet starter culture at a lukewarm temperature, and keep the covered vessel in a warm, undisturbed spot.
The starter culture should be added when the milk is slightly warm and just comfortable to the touch, ideally between 38°C and 40°C, to ensure optimal bacterial growth and aroma without killing the good bacteria or failing to ferment cold milk.
