Can curd be stored in bulk for weekly consumption?

Question

Is it a good idea to make a large batch of curd for the whole week? Learn how its texture and taste can change with prolonged storage.

Answer 1

Yes, curd can be stored in bulk for weekly consumption, but proper storage is crucial to maintain its quality and prevent spoilage. Refrigerate it promptly and use clean utensils to avoid contamination.

Detailed Explanation:

Storing curd in bulk for weekly consumption is feasible if done correctly. The key is to minimize exposure to bacteria and maintain a consistent cold temperature. Here's a step-by-step guide:

1. Preparation: Ensure the curd is freshly made or purchased. The fresher it is, the longer it will last.
2. Container: Transfer the curd to an airtight container. Glass or food-grade plastic containers are ideal. Avoid containers that might impart flavors or odors.
3. Portioning (Optional): If you prefer, divide the bulk curd into smaller, single-serving containers. This minimizes repeated exposure of the entire batch to air and potential contaminants.
4. Refrigeration: Store the container(s) in the coldest part of your refrigerator, typically the back of the bottom shelf. Maintain a consistent temperature between 1°C to 4°C (34°F to 40°F).
5. Handling: Always use a clean spoon or utensil to scoop out the curd. Avoid double-dipping, as this introduces bacteria that can accelerate spoilage.
6. Shelf Life: Properly stored curd can typically last for up to a week in the refrigerator. However, always check for signs of spoilage before consuming.
7. Signs of Spoilage: Discard the curd if you notice any of the following: mold growth, unusual odors, a slimy texture, or a significant change in taste.

Pro Tip:

To extend the shelf life of your bulk curd, consider adding a small amount of milk powder (about 1 teaspoon per liter) before refrigerating. The milk powder helps absorb excess moisture and inhibits bacterial growth, keeping your curd fresher for longer.