Lifestyle Desk: Eating curd in summer is very good for health. It keeps the body cool and is also a good source of protein. It is better to cook curd at home and eat it than buying it from the market. But curd turning sour quickly is a very common problem during the summer season. But it can be prevented to a great extent by adopting some easy home remedies. Here are some effective tips.
freeze at the right temperature
To make curd, use lukewarm milk, not too hot. After freezing, do not keep it in a very hot place—medium temperature is best.
Control the amount of starter
In summer, adding too much sourdough causes the curd to turn sour quickly. 1–2 spoons of sourdough is sufficient for 1 liter of milk.
After freezing, refrigerate immediately
As soon as the curd sets, immediately keep it in the refrigerator. This slows down the fermentation and the curd remains fresh for a longer time.
choose the right vessel
- It is better to prepare curd in an earthen or glass vessel.
- These keep the temperature balanced and also taste good.
avoid frequent movements
After setting the curd, shaking or disturbing it too much affects its structure and taste.
Balance the taste by adding cold milk
If the curd has become a little sour, its taste can be lightened by adding some cold milk to it.
bonus tip
If you want light sweet and creamy curd, then thicken the milk a little (by boiling) before freezing.
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