Homemade curd is a simple preparation, but getting the right consistency and flavour depends on a few important factors, particularly milk quality, temperature, fermentation time and the amount of starter culture used. In this edition of ‘Everyday Explained,’ HT Lifestyle spoke to Dr Nethra N, consultant in internal medicine at Manipal Hospitals, Electronic City, Bangalore, to figure out the reason behind this. Because one or more factors have not been controlled properly, when curd turns watery or excessively sour, it is usually.
One important point is that curd-making is influenced by seasonal temperatures . During summer, fermentation happens much faster, so the setting time needs to be reduced. During winter, it may take considerably longer. From a culinary perspective, good curd should have a smooth, cohesive texture, a pleasant mild tang and minimal whey separation. Understanding the relationship between temperature, culture, and time is the key to making consistently thick, balanced curd at home.
