How does the sourness of curd compare to yogurt?

Question

Compare the sourness levels and uses of curd versus yogurt in recipes.

Answer 1

Curd is generally more sour than yogurt. This is because curd is typically fermented for a longer period, leading to a higher concentration of lactic acid.

Detailed Explanation:

The sourness in both curd and yogurt comes from lactic acid, a byproduct of the fermentation process where bacteria convert lactose (milk sugar) into lactic acid. The longer the fermentation process, the more lactic acid is produced, and the more sour the final product becomes. Curd, often made at home, is usually fermented for a longer duration than commercially produced yogurt. This extended fermentation allows for a greater build-up of lactic acid, resulting in a tangier, more sour taste. Yogurt production, especially on a commercial scale, is often carefully controlled for temperature and time to achieve a specific level of tartness, which is generally milder than that of homemade curd. The specific bacteria cultures used also influence the final flavor profile. Some yogurt cultures are specifically chosen to produce a milder flavor.

Pro Tip:

If your curd is too sour, try reducing the fermentation time in your next batch. You can also add a small amount of milk powder to the milk before fermentation; this provides more lactose for the bacteria to consume, potentially resulting in a slightly sweeter final product.