Curd: The Science of Fermentation

CUBE chat
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Curd is more than just a delicious food; :star_struck::yum:it’s a living laboratory of chemical and biological transformation. In this project, we explore the ancient art​:art: and modern science :atom_symbol::woman_scientist::microscope::dna::test_tube::petri_dish::scientist: behind fermentation, observing how a seemingly simple process turns liquid milk into a creamy, solid food. We’ll uncover the secrets of the tiny microbes :petri_dish: that perform this daily kitchen miracle​:woman_cook::rice::sparkles:

16:16, 11.10.25
2 spoons of Curd Inoculum added in Milk
:slightly_smiling_face:

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23:56, 11.10.25
Curdling is Observed post 8 hours :smiley:
after keeping this at Room Temperature

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2 Spoons of curd in what amount of Milk? @Priti_Kanade

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The image of the curd formed after 8 hours does not look like solid curd. Earlier post on how and how much curd inoculum for curd formation: Curd formation. Mixing inoculum in the milk is very important.