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Curd, a probiotic food, significantly enhances gut health. It is also beneficial in providing essential nutrients like protein, calcium, and vitamin D. Consuming curd during the hot summer months is particularly advantageous as it offers immediate cooling relief. Homemade curd is often preferred due to its purity and hygiene. However, many people face the issue of curd turning sour quickly after preparation. To maintain its freshness, here are some simple tips to follow.

You may have noticed that traditional sweet makers often use clay pots for setting curd. This method is not only traditional but also effective, as clay pots absorb excess moisture, resulting in thicker curd. Additionally, they help maintain a balanced temperature, preventing sourness and keeping the curd fresh. Avoid using steel containers for setting or storing curd, as they can lead to quicker souring.

Curd is typically left at room temperature for several hours to set. If you leave it at this temperature after it has set, the fermentation process accelerates due to heat, causing it to sour within hours. Once the curd is ready, promptly transfer it to the refrigerator to preserve its taste and freshness.

When serving curd, always use a dry and clean spoon. Using a wet spoon can speed up the fermentation process, leading to sour curd and an unpleasant taste.

If you purchase curd from the market, store it in an airtight container to prevent moisture exposure. This not only helps in reducing fermentation but also prevents the absorption of odors from other foods in the refrigerator, which can alter its natural flavor.

If your curd has turned sour, adding a little milk and refrigerating it for a while can help balance the sourness. Additionally, when setting curd, make sure to separate any water that forms on top immediately. If the curd has soured, you can strain it through a muslin cloth, which will make it creamy and reduce the sourness.