Tezzbuzz Desk- Do you like to eat curd during Navratri fast, but its taste turns sour after some time? From adding the right amount of sourdough to keeping the curd in the refrigerator on time, by adopting some easy tips you can keep the curd fresh and tasty for a longer time.
As soon as the festival of Navratri begins, many people observe fasts. During this period, special care is taken about food and such things are included in the fruit diet, which can be consumed as per the rules of the fast. Curd is also a part of the fruit diet of many people. However, those who make curd at home often complain that the curd turns sour within a short time. In such a situation his taste gets spoiled and he does not like food.
If this happens to you too, then this problem can be reduced by making some changes in the way of making and storing curd. The taste of curd depends on the temperature of the milk, the amount of rennet and the place it is stored. Let us know what things should be kept in mind to keep curd fresh and tasty during the fast.
Why does curd turn sour quickly?
The bacteria present in curd convert milk sugar into lactic acid, due to which the milk curdles and turns into curd. If the curd is kept in a warm place even after setting, it may keep increasing sour. Apart from this, excessive amount of sourdough and excessive heating of milk can also affect the taste and texture of the curd. Therefore, it is important to keep in mind the correct quantity and temperature while setting curd.
Be careful about the amount of sourdough
To maintain the good taste of curd, it is important to use the right amount of sourdough. If more curd is added to the milk than required, the curd may set quickly and may also turn sour quickly in hot environments. Generally for half a liter of milk about half a teaspoon of fresh curd can be used as sourdough. Its quantity may have to be slightly changed according to season and temperature.
Milk temperature should be correct
To set curd, milk should neither be very hot nor completely cold. Let the milk become lukewarm and then mix the sourdough in it well. Adding sourdough to very hot milk may affect the curd-forming bacteria, whereas cold milk may take longer to curd. Maintaining the right temperature can improve the texture of curd.
Choose the right place to set curd
While setting curd, keep the vessel in a place where the temperature is stable. Avoid keeping it in direct sunlight, near the stove or in a very hot place. Curd can turn sour rapidly in high heat. Keeping the vessel covered keeps the curd safe from external dirt. Curd can freeze quickly in summer, so keep checking it from time to time.
As soon as the curd sets, keep it in the refrigerator.
The most important way to keep curd fresh for a long time is to cool it on time after setting. When the curd sets well, keep it in the refrigerator. At lower temperatures the process of sourness in curd slows down. However, keeping the curd in the refrigerator does not stop the sourness completely, so avoid storing the curd for longer than necessary.
Avoid taking out frequently
If you want the taste of curd to last for a long time, then do not take it out of the fridge again and again and keep it in a hot environment. Take out the curd as per need with a clean spoon and immediately keep the remaining curd in the refrigerator. This will prevent frequent changes in temperature and the quality of curd can remain better.
Keep these simple things in mind while preparing curd for fasting during Navratri. Adding the right amount of sourdough, keeping the milk at the proper temperature, and storing the curd in the refrigerator after it has set can help preserve its flavor. If the curd shows unusual odor, mold or signs of spoilage, do not consume it.