#curd

Why Your Curd Turns Watery (And It's Not Your Fault)

Most people blame the starter or the timing. The real reason is decided before you even start.

It's the milk.

Diluted milk has weak proteins that can't hold up during fermentation. So you get something loose, watery, and sour before noon. Kolkata's heat only makes it faster.

No technique fixes compromised milk. Good curd needs fresh milk, clean handling, and fermentation that isn't rushed. When one of these breaks down, the bowl tells you.

cherry-curd layers

I don't know if it's a cake, cheesecake or jelly, but in general it's such a dessert. I liked it, but then again it wasn't sweet at all. I want to try cooking it again, only with more sugar and gelatin. Dad tried it too, by the way, and he said he liked it, but I don't believe it.

7/10