Description
Curd, also called dahi in many parts of the Indian subcontinent, is a semi-solid dairy food with a characteristic tangy taste and pudding-like consistency. It is created by a process of bacterial fermentation, where a small amount of an existing culture, often from a previous batch of curd, is added to warm milk. The lactic acid bacteria present in the culture ferment the lactose (milk sugar), producing lactic acid. This increase in acidity causes the milk proteins, primarily casein, to coagulate and form the solid curd.
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