How To Make Curd In Winter: Why is it difficult to set curd in winters? Easy tips on how to do it right (2024)

FAQs

How To Make Curd In Winter: Why is it difficult to set curd in winters? Easy tips on how to do it right? ›

Curd is basically made of lactic acid, which is created by mixing warm milk and some curd. Since, the temperature in winters is on the lower side, it slows down the bacterial activity,which makes it difficult to form curd. The best temperature for curd formation is around 37-42 degree centigrade.

Curd is basically made of lactic acid, which is created by mixing warm milk and some curd. Since, the temperature in winters is on the lower side, it slows down the bacterial activity,which makes it difficult to form curd. The best temperature for curd formation is around 37-42 degree centigrade.

Firstly boil the milk and let it cool down a bit. Now add 1-2 tbsp milk powder and mix well (if you are using full-fat milk, skip this step). Then mix 1 tbsp curd starter and whisk the milk properly. Now pour the milk in the casserole and keep it in an undisturbed place till it sets.

Further simmering the milk for 10 minutes ensures that the curd thickens when it sets. However, don't burn the milk. *Ensure you use fresh, good quality curd culture and bring it to room temperature before adding it to the milk. You can use anywhere between one teaspoon to one tablespoon of culture.

Soluble calcium available in the milk: Coagulation will not occur in the absence of soluble calcium. Milk may contain a shortage of this calcium and this will lead to a soft weak curd. The addition of calcium chloride to the milk may rectify this.

If you see a bunch of rice-like curds that won't stick together, this means that the cheese is not curdling properly. It is often caused by low-quality milk. However, if you are using fresh raw milk with sufficient calcium, the reason might be due to improper temperatures.

If the milk is cold, then the curd won't set at all in the winters. It is very important to dissolve the curd culture uniformly in the milk. Whisk very well with a spoon or a wired whisk. Once the curd is set then refrigerate for a couple of days.

Cover with a lid and keep in a warm place until set for 6 to 10 hours depending on the weather. Avoid disturbing or moving the bowl before the curd is set.

Trouble shooting: Most Lemon Curds are runny because they don't get cooked long enough, to 170 degrees F, to thicken the egg yolks – so cook on! If your curd isn't thickened after 10 minutes, or up to 15 if using a double boiler, then increase the temperature of the stove slightly – and don't stop whisking!

Which milk is best for setting curd? ›

Use Full Cream Milk

Rich, full cream milk is considered best for making curd because of its high fat content. It results in a thicker, creamier texture often preferred by many people. Additionally, the fat in full cream milk can help create more flavour with a smooth, velvety texture.

The microbes present in the curd help in setting if the temperature of the mixture remains approximately between 35∘C to 40∘C. At places, where room temperature remains much below the range, setting of curd becomes difficult.

How to fix it: To thicken runny lemon curd, put the curd back into your saucepan, place over the lowest possible heat, and stir constantly. The curd will thin out at first as the butter melts, but it will eventually begin to thicken back up.

Micro organisms require optimum temperature of 37 centigrades. If the temperature is very low or very high curd will not form. This will explain why we don't get good curd formation in winter. Below 25 C, curd will take very long time.

So in summer, the temperature is hot which helps the bacteria to multiply faster which helps them to change the milk into curd faster, but in winter the temperature is not warm and favorable and hence the conversion process is slow.

Once warm, I let my milk and dahi mixture set for 3 and half to 4 hours. The oven timer helps here. I check when the timer buzzes and sometimes let it sit for another half an hour to 45 minutes. Again, the dahi finishes setting in the fridge, which takes another 2-3 hours.

The bacteria needs warmth to turn the milk into curd. So in summer the temperature is high which is favourable for the growth of bacteria. It helps the bacteria to multiply faster which helps them to change the milk into curd. ... That's why it takes more time in winter for the curd to set than in summer.

Experts weigh in. "Consuming curd in winter is generally fine. It's a good source of probiotics and nutrients.

It may coagulate and result in a grainy product. If the milk is a little hot, the curd will not be thick, is a bit runny with some whey in it. With cold milk, it will not set properly.