Tips for Thick Curd: Useful tips to help set curd in winters (2024)

FAQs

Tips for Thick Curd: Useful tips to help set curd in winters? ›

The best way to set curd in winters is by using the casserole method. Casseroles are designed to retain heat and will keep the milk warm for long. Firstly boil the milk and let it cool down a bit. Now add 1-2 tbsp milk powder and mix well (if you are using full-fat milk, skip this step).

The best way to set curd in winters is by using the casserole method. Casseroles are designed to retain heat and will keep the milk warm for long. Firstly boil the milk and let it cool down a bit. Now add 1-2 tbsp milk powder and mix well (if you are using full-fat milk, skip this step).

Curd is basically made of lactic acid, which is created by mixing warm milk and some curd. Since, the temperature in winters is on the lower side, it slows down the bacterial activity,which makes it difficult to form curd. The best temperature for curd formation is around 37-42 degree centigrade.

The kind of milk you are using – hom*ogenized or non hom*ogenized. hom*ogenized milk require more starter. As the milk is processed and the particles are broken down to minute in order to keep them apart which helps in increasing their shelf life. Dahi does not set well if you use less starter for hom*ogenized milk.

In this warmth the micro organisms present in the curd starts reproducing quickly thus making more of its kind. Whereas in winter the cold atmosphere reduces the Reproduction of lactobacillus so curd takes time to set in winter as compared to Summers.

The microbes present in the curd help in setting if the temperature of the mixture remains approximately between 35°C to 40°C. At places, where room temperature remains much below the range, the setting of curd becomes difficult.

The time that the milk takes to convert into curd depends on the temperature. In a warm, hot and humid climate, the time taken for the curd to set will be 4 to 7 hours. Whereas in a cool or cold climate, the time taken can be 8 to 12 hours.

Trouble shooting: Most Lemon Curds are runny because they don't get cooked long enough, to 170 degrees F, to thicken the egg yolks – so cook on! If your curd isn't thickened after 10 minutes, or up to 15 if using a double boiler, then increase the temperature of the stove slightly – and don't stop whisking!

CURDS THAT WON'T COME TOGETHER

This is often caused by improper temperatures; either you used UHT (Ultra High Temperature) pasteurized milk or your curds got too hot when you were preparing for the stretching stage, or they didn't get hot enough. The temperature of the curds before stretching should be 160° to 170°F.

What to do if curd is not set overnight? ›

If your yogurt doesn't set up properly the first time, try treating the failed “yogurt” like milk, and starting over. (Reheat it, add new starter, and incubate again.) The texture may suffer some, but it can save you having to throw the whole thing away.

While stainless steel will give you the best possible results when it comes to setting curd, you can also use clay or earthen pot for the purpose. Many people also use bone China and ceramic bowls to set it. You can experiment with the options and pick the one which suits you the best.

The curd forms because of the chemical reaction between the lactic acid bacteria and casein. During fermentation, the bacteria uses enzymes to produce energy (ATP) from lactose. The byproduct of ATP production is lactic acid. Lactic acid acts on the globular proteins present in the milk and denatures them.

It may coagulate and result in a grainy product. If the milk is a little hot, the curd will not be thick, is a bit runny with some whey in it. With cold milk, it will not set properly.

Curd units quicker in warm summer than in winter due to the fact the bacteria need heat to turn the milk into curd. So, in the summertime, the temperature is hotter which helps the bacteria to double faster than in winters.

If a bowl of curd is exposed to sunlight, will lactobacillus undergo mutation? - Quora. Rarely, but that mutation will also be beneficial for our body. Keeping curd in sunlight for 1 hr increases count of Lactic Acid bacteria in curd, which is a very useful thing.

Take lukewarm milk in a bowl and squeeze out juice of half a lemon into the milk. Give a gentle stir and cover the bowl with a lid. Wrap it with a cotton cloth and set it aside for 12 hours. Wrapping the bowl with a cloth will keep the bowl warm for longer.