Asked in BiologyMilk
Why don't we add curd to warm milk?
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Asked in History and Origins of Foods
How do you prepare curd from milk witout using starter curd?
How can you make milk thicken as you add fermenting cultures?
Asked in Baking Soda (sodium bicarbonate)
Why do milkman add baking soda to milk before distribution?
Asked in Food & Cooking
How can curd be prepared?
There are at least two different foods referred to as curd. One is milk curds used to make cheese. To make those you should heat milk on the stove to almost boiling and add a curdling agent like vinegar or lemon juice. Let the milk sit and them you'll see the curds form. Then there are lemon curd and lime curd. These are sweet spreads that are flavored with lemon or lime juice and the zest of the fruit. These are like a pudding cooked with eggs, sugar and the lemon or lime juice and zest.
Asked in Chemistry
How would show that setting of curd is a chemical change?
Ofcourse!! As you would know milk is made out of curd(ma mom would know how..but to my knowledge u put a little amount of yesterday's curd into a casserole an add hot milk to it...let it set through the night ,and Voila! u get curd in the in the morning or it may even tk longer depends on the temp.)*i'm n tht sure abt d process i might hv missed something out ..ma mom would know... * Nw bk to the answer: No. 1)There is a complete change in orientation((milk is liquid curd is semi))... No. 2)There is change in odor... No. 3)-The bacteria releases lactic acid... No. 4)-There is a drop in pH value due to formation of acid... All these things together prove that setting of curd Is a chemical change Setting of curd is a chemical change because we cannot get the milk we used to make the curd and a new substance is formed.
Asked in Goat Cheese
How do you make goat cheese?
Asked in Chemistry
Setting of curd is a chemical change?
Ofcourse!! As you would know milk is made out of curd(ma mom would know how..but to my knowledge u put a little amount of yesterday's curd into a casserole an add hot milk to it...let it set through the night ,and Voila! u get curd in the in the morning or it may even tk longer depends on the temp.)*i'm n tht sure abt d process i might hv missed something out ..ma mom would know... * Nw bk to the answer: No. 1)There is a complete change in orientation((milk is liquid curd is semi))... No. 2)There is change in odor... No. 3)-The bacteria releases lactic acid... No. 4)-There is a drop in pH value due to formation of acid... No. 5)It is irreversible((yo cannot get milk back frm curd)) All these things together prove that setting of curd Is a chemical change
Asked in Nutrition, Laboratory Testing
Why is it necessary to add small amount of yogurt to convert milk into yogurt?
Asked in Yogurt
Why it is necessary to add a small amount of yogurt to convert milk into yogurt?
Asked in Buttermilk
Can you make buttermilk from whole milk with sour cream as a starter?
Yes, Once you add sour cream to whole milk after heating, they will become curd after a period of 3 to 6 hours. Then you can make buttermilk from curd. Ingredients: Whole Milk - 4 cups Starter Yogurt - 1 heaping tablespoon Method: 1. Bring Milk to a boil on the stovetop or microwave. 2. Allow Milk to cool to slightly warmer than luke warm. 3. Add Starter Yogurt to the Milk and blend together with a hand blender or whisk. 4. Transfer Milk to a container with a tight fitting lid. 5. Preheat oven to 180 degrees F and switch oven OFF. 6. Place container with milk into warm oven and set timer for 3 1/2 hours. 7. After 3 1/2 hours, remove yogurt from oven and store in refrigerato Source: see related link below.
Asked in Cooking Techniques, Chutney
How do you fix chutney that is too salty?
add lemon juice or curd to chutney depending on quantity for half cup chutney we need to add approx 5 tbsp curd or 2tbsp lemon juice and this is also depending on concentration of salty if we have more salty in chutney need to add more of lemon juice or curd tbsp or coconut milk also used for reducing salty.
What is the best and healthiest way to warm refrigerated breast milk?
There are two healthy ways to do it. One: open the kitchen's sink and let the hot water run. Place the bottle under the hot running water, until the milk is warm. Two: heat a pot with water on the stove and before it is boliing, add the bottle with breast milk. Leave it there for a couple of minutes until warm. Please, never, never warm breast milk on a microwave!
Asked in Nutrition, Cooking Techniques
How do you make homemade cheese?
To make basic cheese, get some full fat milk and warm it in a saucepan. It needs to be kept at about 30 degrees celcius. Add a few drops of rennet and stir for a minute. Now leave it for 30 minutes keeping the temperature as constant as possible. Now cut the curd that has formed on the top with a knife into cubes. Drain the whey off and take the cubes of curd. Put it into a mould and apply pressure on it overnight. You should now be left with a very basic cheese.
Asked in Farm Animals, Dog Health, Dog Care
Is it ok to add a spoonful of cows milk to water for an 8 week old puppy?
Asked in Cheeses
How do you make Provolone cheese?
Provolone and Mozzarella using Goat's Milk I N S T R U C T I O N S For 4 gallons of milk 1.Strain 2 gallons of warm milk into a stainless steel stockpot, and add a thermophilic culture: either 1/4 teaspoon DVI or 5oz. of fresh culture. 2. Mix 1 teaspoon Type K or KL lipase enzyme powder into a half-cup of cool water, and add to the warm milk. 3. Let incubate at 86 degrees F. for about 45 minutes to an hour. 4. Then mix 4 teaspoons citric acid powder in half a cup of cool water, and add to 2 gallons of 35 degree F. milk. 5. Add the cold milk to the warm milk, and bring the temperature of the combined milks up to 86 degrees F. 6. Add 1-teaspoon liquid rennet (or half a rennet tablet) to 1/4-cup cool water, and add to the cultured and acidified milk. 7. Let stand for 15 min (or until you get a clean break), and then cut curd into cubes 3/8 to 1/2 inch in size. 8. Let stand for 5 minutes. Apply low heat to raise temperature to 118°F in 30 minutes, stirring to keep curd from lumping. I put the cheesepot in a sink of hot water to achieve this, or use a Weck canner….stovetops just heat up too quickly. 9. Stir 15 minutes longer, holding at 118°F. 10. Drain curd into colander, but save the whey for traditional ricotta. Drain curd for 15 minutes in colander, and then cut into 1 by 1" cubes. Put about a pound cubes in a large bowl or bucket, and cover with 145 ° F water. Let the curd soak in the hot water until the curd reaches a temperature of around 130°F. Watch carefully that the curd doesn't go over 135°F or it will seize up. 11. Using your hands, stretch the curd with upward motion until it is smooth and shiny. Shape into ball or pear or use mold. Work quickly, but if loses it's stretch, dip it again in hot water. 12. When stretched until it's smooth and glossy, place cheese in iced water until firm. 13. Place in 23% brine (2 1/2 lbs. canning salt to 1 gallon water) at 50 to 55°F for one to three days, depending on the size of your cheese balls. 14. After 2 1/2 days in brine, remove and tie in heavy twine. If desired at this point, smoke cheese for 3-4 hours (cool-not hot smoke; hickory, apple sassafras). Hang to cure at 45-50°F for about three weeks. Relative humidity should be 85 to 88%. Rub surface with vegetable oil to prevent mold and cracking. 15. Clean surface with dilute warm salt water; dry and then wax at 240°F. Hang to ripen at 45-55°F for 3 months (mild cheese) to 12 months (sharp cheese). To make a tender, fresh Mozzarella, don't cook the curd after cutting, and don't age or smoke it. It's also best to salt the curd to taste as you're stretching it when making Mozzarella.
Asked in Domestic Dogs, Dog Health, Dog Care
What formula should you feed a 3 week puppy dog?