Get climate-specific tips for successful curd setting in warm or sticky weather.
1 Answer
To make curd in hot or humid climates, use slightly less starter, ferment in a cooler place, and consider using a thicker milk like whole milk or adding milk powder. This helps prevent over-fermentation and a sour taste.
Detailed Explanation:
Making curd in hot and humid climates can be tricky because the fermentation process happens much faster. The high temperature accelerates the growth of bacteria, which can lead to over-fermentation and a sour or watery curd. Here's a step-by-step guide to ensure success:
Use Less Starter: Reduce the amount of starter (previous curd) you use. In hot weather, a tiny amount, like 1/4 teaspoon for every cup of milk, is often sufficient. Too much starter will speed up the fermentation process excessively.
Control the Temperature: Find a cooler spot in your house to set the curd. Avoid direct sunlight or placing it near a heat source like the stove. A pantry or a shaded corner of the kitchen is usually a good option.
Use Thicker Milk: Whole milk tends to set better than skim milk, especially in hot weather. You can also add a tablespoon or two of milk powder to the milk before heating it. This increases the milk solids and helps create a thicker, more stable curd.
Check Frequently: Start checking the curd after 4-6 hours. Gently tilt the container to see if it has set. If it has, immediately refrigerate it to stop the fermentation process.
Boil and Cool the Milk Properly: Boil the milk and let it cool down to lukewarm temperature. The temperature should be such that you can comfortably dip your finger in it for a few seconds. This ensures that the milk is sterilized and the starter bacteria can thrive.
Pro Tip:
If your curd consistently turns out sour, try using a clay pot for setting the curd. Clay pots help regulate the temperature and absorb excess moisture, resulting in a better-textured and less sour curd.