Learn why your curd can become extra sour when set in a clay pot (matka). Discover how the porous material affects the fermentation process.
1 Answer
Curd becomes overly sour in clay pots due to the porous nature of the clay, which allows for increased air exposure and faster fermentation by lactic acid bacteria, leading to a quicker buildup of lactic acid.
Detailed Explanation:
Clay pots are naturally porous, meaning they have tiny holes that allow air to pass through. This increased air exposure accelerates the fermentation process carried out by lactic acid bacteria present in the curd. These bacteria convert lactose (milk sugar) into lactic acid. The more air available, the faster the bacteria multiply and produce lactic acid. This rapid production of lactic acid is what causes the curd to become overly sour much faster compared to when it's stored in non-porous containers like glass or stainless steel. Additionally, clay pots can sometimes harbor residual bacteria within their pores, further contributing to the souring process. The temperature also plays a role; warmer temperatures encourage faster bacterial growth and acid production.
Pro Tip:
To slow down the souring process in clay pots, store the curd in the refrigerator as soon as it sets. Lower temperatures significantly inhibit the activity of lactic acid bacteria.