Homemade curd is preferred by many.
One way to reduce the sourness of homemade curd is to strain it properly.
Food items get spoiled easily during the summer season. Due to an increase in temperature, bacterias starts growing rapidly in moist places and even slight carelessness in storage causes food to spoil, especially dairy products. Curd turns sour quickly, but if you store it properly, then you can keep the sourness away for many days. Even though you can buy curd from the market, homemade curd is preferred by many. Let’s take a look at some tips which you can follow to save your homemade curd from turning sour.
Add small portion curd
A clever trick to prevent the curd from turning sour is to take a small portion of it and whisk it well, before adding it to the milk. The flame should be reduced or switched off while adding curd to milk. After this, whisk the milk until the curd is combined.
Straining yoghurt
Another way to reduce the sourness of homemade curd is to strain it properly. The sourness is reduced by removing the liquid that forms at the top and edges of the curd. You can keep the yoghurt overnight in a muslin cloth and strain it in a sieve. It also helps in reducing acidity. By doing this, the milk solids in the curd increase and become thicker. This process is used to make labneh, a Greek yoghurt dip. It is eaten with bread.
Right timing
Freezing the yoghurt in the morning itself is not a wise choice. It will not become thick and leave water. Therefore, it would be better if you freeze it at night. When it gets frozen in the morning, keep it in the refrigerator for a few hours.
Store it in a cool place
If you leave the curd in a hot place, it will start turning sour quickly. Always keep curd either in a place slightly cooler than room temperature or in the refrigerator. You can also keep the curd pot inside an earthen pot or in a room with AC or a cooler.