We take curd in almost our daily diet but do you know how it is really done? Actually, it can help you digest your food as well as can give taste too to your mouth.
To make curd the solid and liquid part of milk are required to be separated. So after warming the milk starter cultures are added to it which contains many types of bacteria including Streptococcus thermophilus and Lactobacillus Helveticas. These are also called LAB (Lacto Acid Bacteria) because of the production of Lactic Acid. Because of such bacteria, acidity level in milk rises and the casein starts curdling. The temperature also matters much in the formation of curd from milk. The higher temperature can convert milk into curd fast after adding vinegar, lime juice or starter culture to it. Such formation of curd is called fermentation because in this process, bacteria get fermented in the milk.
