My mother prepares the curd in home itself. She adds one or two drops of already prepared curd to the vessel of milk and closes lt during previous day night.
Today morning, freshly prepared curd is ready to consume for lunch !!!
My mother always ask me to stir well before using the curd.
On asking the reason, she showed the watery layer on top of freshly prepared curd !!!
Till now I was not knowing the reason for formation of watery layer on top of homemade curd.
Now I know the reason.
Remember, this watery layer can be seen only on top of homemade curd not on curd bought from shop !!!
A natural process called SYNERESIS is responsible for the formation of watery layer.
This occurs when the protein network mostly casein that forms the solid part of curd, breaks.
Thereby it squeezes out the trapped liquid.
This liquid is WHEY. It is a nutrient rich byproduct containing protein, calcium and pro biotics.
It is safe to consume and stirred back in.
Watery curd happens when low fat milk is used.
Leaving the curd to set for too long in a warm environment increases the acidity. This causes the protein structure to tighten and expels liquid.
Disturbing the container when curd is setting, interrupts the formation of protein matrix and results in watery curd.
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