We all consume curd in our daily diets. Might not be directly, but surely in one way or another. As it is such an essential part of our everyday life, making it at home is much convenient than buying it. Also, homemade curd is way healthier and fresher than the store-bought one. You can also control the taste by making it at home. Not to mention that it is more economical.
In Indian homes, curd has always played an important role. We have a spoon of it with sugar before leaving for any auspicious event. Also, it is used a lot in Indian cuisine.
Curd is a wonder potion for the body. Along with aiding in digestion and acting as a natural laxative, curd also contains many vital nutrients like calcium, vitamin B-12, vitamin B-2, potassium, and magnesium. It is also easier to digest. So for those who have problems with milk, the curd is your best friend.
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Curd is a superfood with a plethora of health benefits. As it is rich in calcium, curd makes our bones and teeth stronger. It also improves immunity and digestion. Curd is also good for the heart as it keeps cholesterol levels in check. It also helps control blood sugar level, while simultaneously giving energy. It is beneficial without even eating. If you have a dandruff issue or want to get clearer skin, curd will come to your rescue.
Now that we know the benefits of curd, let’s learn how to make it.
But to know which IFB microwave oven that help make curd faster, especially during cold season, we need to know the process behind making curd.
How is Curd Made?
Milk is converted into curd by the process of fermentation. Milk consists of proteins called casein. Curd is made because of the chemical reaction between the lactic acid bacteria and casein. The bacteria use enzymes to produce energy (ATP) from lactose during fermentation. Lactic acid is the byproduct of ATP production. Lactic acid acts on the proteins present in the milk and denatures them. This denaturation destroys the tertiary and quaternary structures of proteins, and they are converted into fibrous proteins, giving a thick texture to the milk due to the coagulation. This is what we call curd.
But there is a small problem. Fermentation is a temperature-based process. It works in a very small temperature range, which is best achieved in summer. Naturally, that makes winter the most challenging time to achieve fermentation. Hence, we use a microwave to make the process easier and more time-efficient.
So now let’s see IFB microwave oven that help make curd faster especially during cold season.
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Making Curd in IFB Microwave Oven
- Boil ½ litre of milk and cool it down till it is lukewarm.
- Take a microwave-safe bowl with a lid and stir two spoons of curd in it and add it to the milk. This is called ‘starter culture’.
- Now stir this mixture till the milk and curd are completely mixed and close the lid.
- Preheat the IFB microwave to 180 degrees for two minutes and then turn it off.
- Now keep the bowl inside the warm microwave and leave it. The warm atmosphere will help in increasing the speed of temperature.
- The curd will be formed in the next 2-4 hours, depending on the quantity of milk used.
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Here are some tips to ensure good quality of homemade curd:
- Try using whole milk to get a creamy and thick curd. It is best to avoid toned or skimmed milk to make curd.
- Never add starter curd to lukewarm milk only. Adding it to boiling milk can make the curd sour.
- Make sure the starter curd is fit to your taste, as that is how the resulting curd will taste.
- Avoid using the same vessel for boiling the milk and setting the curd.
- Consume the homemade curd within two days as it spoils quickly.
- One can also experiment with the different flavours of curd by adding the required ingredients.
Now you know curd’s benefits and the process to make it in IFB microwave in winters. So, it’s time for you to try it and enjoy the advantages of including curd in your diet.