Why does homemade curd turn gooey in monsoons?

Curd is an inseparable part of our day-to-day diet, but there are times when you find your homemade curd sticky and slimy. Have you ever wondered why it turns so gooey, despite following the same process of setting the curd? Well, here are some reasons that may be ruining the texture of homemade curd.

There are majorly two reasons that curd turns sticky. Firstly, the bacteria culture you use to make curd can impact the taste and texture. Secondly, if you keep the curd at a low temperature, it takes a lot of time to set and forms a slimy texture. This is because curd needs a slightly warm temperature to set. Here are a few other reasons that may be spoiling the texture of curd.

Temperature plays an essential role in the formation of curd. Adding the bacteria culture to hot milk can spoil the texture and result in sour curd water. On the other hand, not heating the milk properly before adding the culture also creates sticky and flowy curd.

Milk variety is also important, when it comes to the formation of curd, if you are trying to form curd with skim milk or low-fat milk or vegan milk, the chances are that the texture won’t be firm and creamy.

After mixing the bacteria culture with warm milk, the curd should be placed in a warm place like the kitchen counter or kitchen slab, where the temperature is slightly warm. In case of cold weather, you must keep the curd covered with a warm shawl or sweater to set.Not covering the curd also results in a sticky and gooey texture. This is because the bacteria needs ample temperature to thrive, and keeping it uncovered and undisturbed is the key to making perfect curd at home.

Sticky or slimy curd is safe to consume, as it does not impact the nutritional composition of curd. The only change is in the texture of the curd which is flowy and doesn't taste like firm and creamy curd. Using low-fat milk or skim milk may result in dahi that’s not firm enough. Keeping the milk in a cool place or not covering it doesn’t allow the ambient temperature for the bacteria to thrive.Adding a bit of sugar helps to introduce something for the bacteria to feed on and thrive. This is optional, of course!

Room temperature is also something that plays a role in making perfect dahi. In cold weather or air-conditioned rooms, you may need to place extra tea towels or a warm scarf or throw to keep the vessel warm. Whereas if it’s hot, you may not need to use any towels at all.Keep the jar/vessel in a place where it stays without for 5-6 hours.

Curd is the lightest and most effective fuel you can rely on during monsoons. It can keep you hydrated and boost your energy levels at the same time. Add a little salt or sugar, and your body will feel more balanced and energized. Dahi is also a great stress-buster and lowers anxiety levels.