highlights

• Easy ways to prevent curd from turning sour By adopting this, fresh curd can be tasted even in summer.


• In hot weather, the bacteria present in curd become increasingly active, which increases the sourness.


• A small piece of dried coconut can help in keeping the curd fresh for a long time.


• While making curd, the correct temperature of milk and quantity of rennet are very important.


• If curd becomes too sour, its taste can be balanced with some easy home remedies.

Why does the taste of curd change?

Eating cold curd is liked in almost every house during the summer season. Curd not only enhances the taste but it is also considered very beneficial for digestion. But often a problem arises-curd turns sour very quickly.

Many times it happens that curd is kept frozen at night and by morning its taste becomes so sour that it becomes difficult to eat it. In such a situation, people wonder why curd spoils so quickly and how to keep it fresh.

Actually, the process of making curd fermentation It is said. In this, lactic acid bacteria convert milk into curd. Due to high temperature in summer, these bacteria become active very fast. This is the reason that the process of setting curd is completed quickly and after that the sourness also starts increasing rapidly.

Keeping this problem in mind, many home remedies have been adopted since ancient times. even today Easy ways to prevent curd from turning sour By adopting this it can be kept fresh for a long time.

Grandmother’s Recipe: Dried Coconut Crumbs

The most popular way to prevent curd from turning sour

Many home remedies that have been used in the Indian kitchen for generations still prove to be very effective. One of them dried coconut pieces To use.

When the curd sets, put a small piece of dry coconut in its vessel. It is believed that this slows down the fermentation process happening inside the curd. Due to this, curd remains fresh for a long time and its taste does not turn sour quickly.

This method is still adopted on a large scale in rural areas. According to experts, the natural elements present in coconut help in slightly controlling the movement of bacteria in curd. This is why Easy ways to prevent curd from turning sour This method is considered very popular.

Keep these things in mind while setting curd

The biggest solution is to set curd in the right way.

Many times the reason for curd becoming too sour is due to it being set in the wrong way. If the right process is followed from the beginning, the taste of curd can remain balanced for a long time.

boil milk thoroughly

It is important to boil milk thoroughly before setting curd. This eliminates unwanted bacteria present in milk and improves the taste of curd.

keep milk temperature correct

Milk should not be too hot. Only when the milk becomes lukewarm should the sourdough be added to it. Adding sourdough to too hot milk can make the curd thin and sour.

limit the amount of sourdough

Only 1-2 spoons of sourdough is sufficient to make curd. Adding too much sourdough speeds up the fermentation and the curd turns sour quickly.

Do not add sour curd sourdough

If the curd used as sourdough is already very sour, the new curd will also turn sour quickly. Therefore, always use only light and fresh curd sourdough.

Adopting all these precautions also Easy ways to prevent curd from turning sour Is considered very important.

Right time to make curd in summer

Keeping it in a hot place for a long time is harmful

The temperatures are already high in summer, so the curd solidifies quickly. In such a situation, many people leave curd in a hot place for a long time, due to which its sourness increases.

According to experts, curd should be consumed in summer for almost 5 to 7 hours It is sufficient to keep it for freezing.

When the curd sets well, it should be immediately kept in the refrigerator. This slows down the process of fermentation and the taste of curd remains fresh for a long time.

this method also Easy ways to prevent curd from turning sour It is considered quite effective.

Take these precautions while storing curd

Curd will remain fresh for a long time with proper storage

Storing curd properly is also very important in maintaining its taste.

Do not take out of the refrigerator frequently

Taking the curd out of the refrigerator repeatedly causes changes in temperature, due to which fermentation increases rapidly and the curd turns sour quickly.

Keep on the middle shelf of the refrigerator

The temperature of the middle shelf of the refrigerator is relatively constant. By keeping it here the curd remains fresh for a longer time.

use glass containers

It is considered better to keep curd in a glass vessel instead of steel or plastic. Due to this, both the taste and thickness of curd remains better.

always cover

Leaving curd open exposes it to moisture and air, which can cause it to spoil quickly.

Even by adopting these small precautions Easy ways to prevent curd from turning sour can be made effective.

What to do if curd turns sour?

It is not necessary to throw away sour curd

If curd becomes too sour then there is no need to throw it away. There are many ways in which it can be used.

Make Kadhi or Dahi Tadka

The taste of kadhi made from sour curd is very delicious. Apart from this, it can also be used by making curd tadka.

eat with sugar

Some people also eat sour curd mixed with a little sugar. This balances the sourness.

Method of mixing cold milk

A very easy way is to add sour curd 1-2 spoons cold milk Let it be mixed. This reduces the sourness of curd to a great extent.

this also Easy ways to prevent curd from turning sour Just like this is considered a useful home solution.

Curd turning sour quickly is a common problem in summer, but it can be prevented to a great extent by some easy home remedies.

Shredded desiccated coconut, setting the curd at the right temperature, storing it in the right way and refrigerating it on time—all these methods help in keeping the curd tasting fresh for a long time.

If these things are kept in mind, tasty and fresh curd can be enjoyed without sourness even in summer.