How do I prevent curd from getting sour?
I usually take homemade curd in lunchbox to work. Since there is almost 4-5 hours gap between the lunch break and time when I get my lunch packed. I don't have refrigerator or any cool medium to store it at work.
Just because of that long gap, curd usually gets sourer and becomes almost hard to consume.
Is there any particular method so I can prevent curd from getting sour?
Best Answer
As you already said yourself, cooling it will be easiest. Either use a cooled lunchbox with an ice pack insert, or, if taking it out of the refrigerator at morning, carry it in a thermos flask.
Alternatively, you have to get it out underfermented and let it ferment properly during these 4-5 hours. If you are taking just-ready room temperature curd, you can instead start the curd later, or start with cooler milk, or use less starter. If you are taking it from the fridge, you can start putting the curd into the fridge before it's done, so it reactivates and finishes fermentation in your bag. In any case, you will need lots of experimentation until you have the process such that the curd is properly done by the time you eat. Also, a few degrees Celsius difference in your environment will make it necessary to tweak the parameters.
Theoretically, the third option to try would be to kill off the culture when the curd is done, by heating it. But too little heat and the culture will survive, while too much heat and you will end up with quark. So this is only used in industrial settings.
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Quick Answer about "How do I prevent curd from getting sour?"
Opt for whole milk over toned or skimmed milk which will help create thicker and creamy curd. Make sure the culture that you use is not sour; otherwise it will make the curd sour too. Ensure that the culture or starter is not old.Why my homemade curd is sour?
Sourness in homemade yogurt is a function of incubation time. The longer you incubate, the more sour the yogurt. Sourness in yogurt is not unhealthy. However, if you prefer a less sour yogurt, just incubate for a shorter period of time.Why is my curd always sour?
If the curd is not transferred to a cool place, then curd turns sour because the bacteria continue to multiply and produce more lactic acid inside the milk. This lactic acid makes curd sour in taste.How can I make sour Dahi less sour?
The sour taste of yogurt comes from the lactobacillus bacteria which ferment the milk. You can't get rid of that delicious tangy taste, but you can add flavors that will make your yogurt sweeter. You can add applesauce or mashed banana, or honey, agave or maple syrup, or fruit preserves.How to make curd quickly and prevent it from being sour.
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