# Curd: The Science of Fermentation

**URL:** https://metastudio.org/t/curd-the-science-of-fermentation/15896
**Category:** CUBE chat
**Tags:** stem-games, science-process
**Created:** [October 11, 2025, 6:39pm UTC](https://metastudio.org/t/curd-the-science-of-fermentation/15896 "2025-10-11T18:39:37Z")
**Posts on this page:** 3
**Page:** 1

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### Author: ![Priti\_Kanade](https://metastudio.org/letter_avatar_proxy/v4/letter/p/65b543/32.png) [@Priti\_Kanade](https://metastudio.org/u/Priti_Kanade)
#### Post date: [October 11, 2025, 6:39pm UTC](https://metastudio.org/t/curd-the-science-of-fermentation/15896/1 "2025-10-11T18:39:37Z")

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**Curd** is more than just a delicious food; 🤩😋it’s a living laboratory of chemical and biological transformation. In this project, we explore the ancient art​🎨 and modern science ⚛👩‍🔬🔬🧬🧪🧫🧑‍🔬 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 🧫 that perform this daily kitchen miracle​👩‍🍳🍚✨

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

 ![20251011_161632](https://metastudio.org/uploads/default/original/3X/e/6/e6b6871b40fae3c41ec3cfcdd715b164d2d05028.jpeg)

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

 ![20251011_235543](https://metastudio.org/uploads/default/original/3X/d/1/d1e08ca1fd0265ead1f24baf24a78eb634d85c27.jpeg)

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### Author: ![Arunan](https://metastudio.org/user_avatar/metastudio.org/arunan/32/359_2.png) [@Arunan](https://metastudio.org/u/Arunan)
#### Post date: [October 12, 2025, 4:26am UTC](https://metastudio.org/t/curd-the-science-of-fermentation/15896/2 "2025-10-12T04:26:09Z")

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

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### Author: ![kvk](https://metastudio.org/letter_avatar_proxy/v4/letter/k/4af34b/32.png) [@kvk](https://metastudio.org/u/kvk)
#### Post date: [October 12, 2025, 5:21pm UTC](https://metastudio.org/t/curd-the-science-of-fermentation/15896/3 "2025-10-12T17:21:03Z")

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[The image of the curd formed after 8 hours](https://metastudio.org/uploads/default/optimized/3X/d/1/d1e08ca1fd0265ead1f24baf24a78eb634d85c27_2_433x499.jpeg) 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.](https://metastudio.org/t/physics-chemistry-biology-in-a-spoonful-of-curd/15878/2)