Learn what causes your curd to develop a long, stringy texture. Discover how over-fermentation can change its protein structure.
1 Answer
Curd becomes stringy when over-fermented due to excessive lactic acid production, which denatures the milk proteins and causes them to clump together in a stringy manner.
Detailed Explanation:
The fermentation process in curd making involves bacteria, primarily *Lactobacillus*, converting lactose (milk sugar) into lactic acid. This acid lowers the pH of the milk, causing the milk proteins, mainly casein, to coagulate and form a solid or semi-solid mass – the curd. When fermentation continues for too long, an excessive amount of lactic acid is produced. This over-acidification leads to further denaturation of the casein proteins. The proteins begin to tightly bind together, forming long, interconnected strands. This network of denatured proteins is what gives the curd its stringy texture. Furthermore, the whey, the liquid portion of the milk, separates more distinctly, leaving behind a drier, more rubbery, and stringy curd. The ideal fermentation time allows for sufficient acid production to coagulate the milk without causing excessive protein denaturation.
Pro Tip:
To prevent over-fermentation, monitor the curd's taste and texture regularly. Once it reaches your desired consistency and a slightly tangy flavor, refrigerate it immediately to slow down the fermentation process.