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Curd is a versatile cooking agent; from adding richness to curries to serving as a base for sauces or dals, curd plays a central role in diverse cuisines. But curd can sometimes be tricky to handle when you have to add it to cooked dishes or while cooking. For instance, did you know that using the wrong type of curd such as flavoured or sweetened curd, can throw off the balance in certain dishes? Or how rapidly cooling a yoghurt-based dish can throw off its consistency?
The quality and composition of the curd you use can significantly impact water release. Curd with a high water content is more likely to release moisture during cooking. It’s always advisable to opt for thick and well-strained curd to minimize water content. Greek yoghurt, hung curd, or curd strained through a cheesecloth can be good choices. If you love cooking with curd make a note of these details which you must pay heed to while cooking with curd
To Avoid Curdling
One of the most common issues you may encounter when cooking with curd is curdling, where the curd separates into whey and curds, resulting in an unappetizing texture. To prevent curdling, it's essential to gradually introduce the curd to a warm or hot mixture, especially when you’re adding it to something that has oil. Tempering the curd involves adding a small amount of the hot liquid to the curd while stirring continuously. This brings the curd to a similar temperature as the hot mixture, minimizing the risk of curdling.
Don’t Use A Temperature That’s Too High
Subjecting curd to high temperatures can lead to its breakdown and result in an inconsistent texture and wonky taste. When using curd in hot preparations, such as curries, gravies or sauces, it's crucial to avoid rapid boiling. Instead, maintain a gentle simmer to preserve the curd's structure. Adding curd towards the end of the cooking process and stirring gently helps maintain its integrity.
Don't Skip Tempering
Neglecting to temper the curd before incorporating it into a hot mixture can lead to curdling. Try to gradually introduce the curd to the hot mixture by tempering it. Add a small amount of the hot liquid to the curd while stirring continuously. This process brings the temperature of the curd closer to that of the hot mixture, minimizing the risk of curdling.
Full-Cat Curd Is Always Good For Cooking
Low-fat or fat-free curd is more likely to curdle due to the absence of stabilizing fats. For cooking kadhi or North Indian yoghurt-based gravies, choose full-fat curd for better stability in hot preparations. The fats in full-fat curd contribute to a creamier texture and help prevent curdling.
Don’t Rapid Cool Any Dish That Has Curd
Rapidly cooling a hot curd-based dish can lead to separation and an uneven texture. Allow hot dishes containing curd to cool gradually at room temperature before refrigerating. Sudden temperature changes can cause curdling and also affect the dish's consistency. Don’t put it in the freezer immediately after taking it off heat. Stirring gently during the cooling process can also help maintain a smooth texture.
Straining Is Key
Sometimes, curd may require straining to remove excess whey and achieve a thicker consistency. Neglecting this step can result in water release during cooking. Strain curd through a fine muslin cloth or cheesecloth to remove excess water. This is particularly important when preparing dishes like raita, where a thicker or smoother consistency is needed. Straining for a few hours or overnight in the refrigerator can yield a creamier texture.
