Description

Ingredients: Curd is made primarily from milk, which can be sourced from cows, goats, sheep, or buffalo. The milk is heated to kill any harmful bacteria and then cooled to a temperature suitable for fermentation. The fermentation process is initiated by adding live bacterial cultures, typically Lactobacillus bulgaricus and Streptococcus thermophilus, which convert the lactose (milk sugar) in the milk into lactic acid.

Preparation: To make curd, milk is heated to around 180°F (82°C) to kill any harmful bacteria and denature the proteins, which helps in achieving a thicker texture. It is then cooled to around 110°F (43°C), the optimal temperature for the growth of the beneficial bacteria. A small amount of starter culture containing live bacterial cultures is added to the milk and mixed thoroughly. The milk is then allowed to ferment for several hours, during which time the bacteria multiply and produce lactic acid, causing the milk to thicken and develop its characteristic tangy flavor.