How many times can you safely reuse your curd starter (jamun)? Learn the best practices for maintaining a healthy and effective culture.
1 Answer
Yes, curd starter can be reused multiple times. In fact, reusing a small amount of the previous batch of curd as a starter is a traditional and effective way to make fresh curd.
Detailed Explanation:
Reusing curd starter works because the starter contains live and active cultures of beneficial bacteria, primarily *Lactobacillus* species, that are responsible for fermenting milk into curd. When you add a spoonful or two of the previous batch of curd to fresh milk, you're introducing these bacteria to the new milk. These bacteria then consume the lactose (milk sugar) and produce lactic acid, which lowers the pH of the milk and causes the milk proteins (casein) to coagulate, resulting in the formation of curd.
The process can be repeated multiple times, as long as the starter remains active and uncontaminated. Each time you reuse the starter, the bacteria multiply and continue the fermentation process. However, over time, the bacterial culture may weaken or become contaminated with undesirable microorganisms, which can affect the quality and taste of the curd.
To ensure the best results, it's important to use a fresh and healthy starter each time. This means using curd from a batch that has set properly, has a pleasant taste and aroma, and shows no signs of spoilage.
Pro Tip:
To maintain a strong and consistent curd culture, consider using a fresh starter every few batches or alternating between different starters. This can help prevent the buildup of undesirable microorganisms and ensure that your curd remains delicious and healthy. Also, always store your starter in a clean, airtight container in the refrigerator to prevent contamination.