How to store curd starter culture between uses?

Question

Learn the best way to store your curd starter (jamun) between uses to keep the culture healthy, active, and ready for your next batch.

Answer 1

Store your curd starter culture in the refrigerator in a clean, airtight container. This will keep it viable for several weeks between uses.

Detailed Explanation:

Proper storage is crucial for maintaining the activity of your curd starter culture. Here's a step-by-step guide:

1. Allow the Culture to Develop: After making a batch of curd, reserve a small amount (about 1-2 tablespoons) from the freshest, thickest part of the curd. This will be your starter for the next batch.

2. Transfer to a Clean Container: Use a clean spoon to transfer the reserved curd starter into a small, clean, airtight container. A small glass jar or a plastic container specifically designed for food storage works well.

3. Seal Tightly: Ensure the container is sealed tightly to prevent contamination and drying out.

4. Refrigerate Immediately: Place the sealed container in the refrigerator. The cold temperature will slow down the activity of the culture, preserving it for future use.

5. Use Within a Few Weeks: For best results, use the stored starter culture within 1-2 weeks. While it may still be viable after a longer period, its potency might decrease.

Pro Tip:

If you notice any mold, discoloration, or off-putting smells in your stored starter culture, discard it immediately and start with a fresh culture. Using a contaminated starter can ruin your entire batch of curd.