Benefits and process of setting curd
Consuming curd makes the body feel cool. Often people buy curd from the market, because homemade curd does not become that thick. In this situation, the question arises that why curd does not set so thick at home.
The secret of making thick curd is not just in adding sourdough. The type of milk, the amount of heat applied, the time of adding the rennet, the temperature, and the process of stirring the curd as it sets all affect the texture of the curd. Let us discuss these aspects.
Add sourdough after boiling milk
In many homes, milk is boiled, cooled a little and sourdough is added directly to it. This is a common mistake. After heating the milk properly, it should be cooked on low flame for some time. This causes such changes in the milk proteins that help in thickening the curd.
Right time to add sourdough
The time of adding sourdough to milk is very important. If the milk is too hot, the bacteria present in the rennet may be affected. At the same time, if the milk has become too cold, the process of curdling may slow down. The milk should be cooled to about 44-46 degrees Celsius before adding the sourdough. If there is no thermometer, the milk should be hot enough to feel warm when inserted with a finger, but not cause a burning sensation.
quality of sourdough
Sometimes we pay attention to the milk and temperature, but not the quality of the rennet. If the sourdough is old, very sour, or has low levels of active bacteria, curd setting may be problematic. Therefore, always use fresh and normal tasting curd rennet.
use of milk powder
If you like particularly thick yogurt, adding unsweetened dry milk powder to the milk can be a good option. This increases the amount of solids in milk and strengthens the texture of curd. However, if your yogurt is freezing fine normally, this is not necessary.
Author
– Mithali Jain