Food spoils curd from turning sour in summer heat. Bacteria begin to multiply fast in damp locations as temperatures rise, and even minor storage errors cause food, particularly dairy items, to degrade. Curd quickly turns sour, but if stored properly, it may be kept fresh for several days. Although curd may be purchased at the market, many people prefer to make their own. Let’s look at some techniques for preventing your homemade curd from getting sour.
Add a tiny piece of curd.
A brilliant tip to keep the curd from going sour is to whisk a tiny part of it thoroughly before adding it to milk. When adding curd to milk, turn the flame down or off. Next, whisk the milk until the curd is incorporated.
Straining yogurt
Another approach to minimizing the sourness of homemade curd is to drain it well. The sourness is lessened by eliminating the liquid that accumulates at the top and margins of the curd. The yogurt can be kept in a muslin cloth overnight and then strained through a sieve. It also reduces acidity. By doing so, the milk solids in the curd grow and thicken. This method is used to prepare labneh, a Greek yogurt dip. It is eaten with bread.
Correct time
Freezing the yogurt in the morning is not a great decision. It will not thicken and leave water. As a result, it is best to freeze it at night. When it becomes frozen in the morning, place it in the refrigerator for a few hours.
Keep it in a cool location.
If you keep the curd in a heated environment, it will rapidly become sour. Always store curd somewhere slightly colder than room temperature or in the refrigerator. You may alternatively keep the curd pot in an earthen pot or in an air-conditioned or colder area.
