Curd getting sour in summer? 4 effective ways to prevent it

Curd is definitely one of the most consumed foods in summer. Be it in buttermilk or lassi, curd is everyone's favourite. It cools the body and gives much-needed hydration. Curd contains probiotics, which are live microorganisms that confer health benefits when consumed in adequate amounts.

However, in this heat, curd can go sour and can taste weird. Here are some ways to save your curd from getting sour.

Use less curd to make curd

If your curd is going sour too early, make sure to add less curd when you are making the curd. Whisk your curd well and ensure the flame is reduced or switched off while adding curd to milk.

Strain yogurt

To reduce the soreness of homemade curd, remove the liquid that forms at the top and edges of the curd. You can keep the yoghurt overnight in a muslin cloth and strain it in a sieve. This will also help in reducing acidity.

Freeze curd overnight

Try freezing your curd overnight. If you set the curd in the morning, due to high temperature the curd will not thicken and will leave water. Therefore, freeze curd at night and keep it in the fridge for a few hours in the morning.

Store in cool place

After making your curd, make sure to store it in a cool place. Always keep curd either in a place slightly cooler than room temperature or in the refrigerator.

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