How to reduce sourness in leftover curd?

Question

Got leftover curd that's a bit too sour? Learn simple kitchen tricks that can help to balance and reduce the tangy taste for your recipes.

Answer 1

To reduce sourness in leftover curd, try adding a tablespoon of milk or cream, or a pinch of sugar. These additions help to balance the acidity and make the curd more palatable.

Detailed Explanation:

Leftover curd often becomes sour due to the continued activity of lactic acid bacteria, which produce lactic acid. This acid is what gives curd its characteristic tang, but over time, the concentration increases, leading to excessive sourness. Here's how to mitigate it:

1. Add Milk or Cream: Stir in a tablespoon of fresh milk or cream. The fat content in milk or cream helps to mask the sour taste and adds a smoother texture.
2. Add Sugar: A small pinch of sugar can neutralize the sourness. Start with a very small amount and taste as you go, adding more until you reach your desired level of sweetness. Be careful not to over-sweeten.
3. Mix with Fresh Curd: If you have fresh, less sour curd available, mixing it with the sour curd can dilute the acidity and improve the overall taste.
4. Use in Cooking: If the curd is too sour to eat directly, consider using it in cooking. The sourness can add a pleasant tang to dishes like marinades, raita, or kadhi. The cooking process can also mellow the sourness.
5. Baking Soda (Use Sparingly): A tiny pinch of baking soda can neutralize the acid. However, use this method with extreme caution, as too much baking soda can impart a soapy taste. Start with a very, very small amount (less than 1/8 teaspoon for a cup of curd) and mix thoroughly.

Pro Tip:

To prevent curd from becoming overly sour in the first place, store it in the refrigerator as soon as it's set. Lower temperatures slow down the activity of the lactic acid bacteria, thus reducing the rate at which it becomes sour.