What is the process of making curd?

Question

Answer

There is a type of bacteria called lactobacillus when we add a little amount of curd in milk it multiplies and convert it into curd

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The process of making  Curd is called  Lactobacillius

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We need to take a bowl/container filled with milk and boil it take a full spoon of curd and pour it in that container of milk now if it is winter we need to cover the container and if it is summer we will just cover the container with its cap or a plate and keep it for one night or a day and we will find that the curd is prepared

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Process of formation of curd is fermentation. Lactobacillus bacteria helps in truning of milk into curd.

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Who was Vasco da Gama

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Curd is made by the action of converting milk into curd by lactobacillius bacteria

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I think alcoholic fermentation.

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Lactobacillus

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We take milk and kept overnight in the morning the milk change into curd and in that lactobellicus bacteria is very useful

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The process of making curd is called budding it happens because of lactobacillus

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Process of Making Curd
1. Ingredients:
- Milk
- Curd culture or yogurt starter
2. Heating the Milk:
- Heat the milk in a heavy-bottomed pan until it reaches a temperature of around 180°F (82°C). This helps to kill any harmful bacteria present in the milk.
3. Cooling the Milk:
- Allow the milk to cool down to a temperature of around 110-115°F (43-46°C). It should be warm to the touch but not too hot.
4. Adding the Curd Culture:
- Take a small amount of curd culture or yogurt starter and mix it well with a small quantity of warm milk in a separate bowl.
- Then, add this mixture back to the warm milk and stir gently to combine.
5. Incubation:
- Transfer the milk mixture into a clean container and cover it with a lid or cloth.
- Keep the container in a warm place, like inside an oven with the light on or in a warm corner of the kitchen, for about 6-8 hours.
6. Setting:
- After 6-8 hours, check if the milk has set into a thick curd-like consistency. If not, you can leave it for a few more hours until it reaches the desired thickness.
7. Refrigeration:
- Once the curd is set, refrigerate it to stop further fermentation and to maintain its freshness.
8. Serve:
- Your homemade curd is now ready to be enjoyed plain, with fruits, or as an accompaniment to various dishes.
By following these steps, you can easily make delicious and nutritious curd at home.

Answer

Fermentation is the process which is used in setting of curd and the bacteria that is used in setting of curd is lactobacillus

Answer

Correct answer this is from class 8 ncert amazing science reader

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