Why does yogurt's taste sour?
Lactobacillus belongs to the group of bacteria which perform fermentation and convert the sugars into lactic acid in the absence of oxygen. This bacterium is present in the raw milk. This bacterium can also be added to the milk in the form of already synthesized curd where they multiplies and lactose sugar into lactic acid. The lactic acid which is produced gives a sour taste and the milk is converted to curd. These organisms are present in very high number in curd.
How to make Curd:
HOMEMADE INDIAN CURD RECIPE
Preparation time: 6 hours
Makes 500 ml set curds
Ingredients for making curd:
500 ml of milk (see notes below)
1.5 tsp of curd
1. Bring the milk to boil and set aside to cool. The temperature to which it needs to cool is important. It should be warm – not lukewarm, not hot. A good test is to insert your (clean!) finger in the milk and see if you can hold it there for 10 seconds without needing to pull it out because it’s too hot or feeling too comfortable because it’s too cold.
2. Transfer the milk to the container you want to set the curds in.
3. Add the curds to the milk. Yes, to make curd you need curd as a starter. The bacteria in our starter then acts on the rest of the milk and turns it all to curd. How cool is that, eh?
4. Mix the curd and the milk well together. This step is important. The better they are mixed, the quicker and better the curd will set. Using a whisk is a great idea too.
5. Once mixed, keep loosely covered in a warm place. Once the milk has completely cooled down, you can close the lid tighter (even airtight) but this is not necessary.
6. After about 6-8 hours, curd is ready.
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