Question

For setting curd, a small amount of curd is added to warm milk. 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, the setting of curd becomes difficult. Suggest a way to set curd in such a situation.

Answer 1

Curd:

1. In the summer, leaving milk at room temperature fosters the growth of a bacterium called Lactobacillus, which is in charge of producing curd.
2. Due to an abundance of bacteria, milk first turns sour before the curd is formed. It is a chemical process.
3. Containers containing curd should be wrapped with wool or another insulator to maintain the desired temperature.
4. By keeping the container close to the gas stove, curd can also be prepared in a space with a lower temperature than ideal.