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Explain the formation of curd from milk.
When curd is made, milk is heated to approximately 200° Fahrenheit (93° Celsius) and kept at that temperature for 10-30 minutes, depending upon the thickness desired. For thicker curd, the milk is heated longer. Next, the milk is rapidly cooled to approximately 112° Fahrenheit (44° Celsius) and mixed with a curd starter, which contains the necessary bacteria. This dairy mixture is placed in clean containers and incubated for a minimum of four hours at 100° Fahrenheit (37° Celsius). The longer the incubation, the more tart the yogurt, because more acids will develop.

To stop the incubation, the yogurt is placed in a cool environment such as a fridge. Kept cold, it will keep for approximately ten days. Yogurt can be made at home using commercial yogurt as a starter.The bacteria consume natural milk sugars and excrete lactic acid, which causes the milk proteins to begin to curdle and create a more solid mass.


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