curd, a small amount of curd is added to warm milk. The microbes present in the curd help in setting if the temperature of the mixture remains approximately between 35°C to 40°C. At places where room temperature remains much below the range, setting of curd becomes difficult. Suggest a way to set curd in such a situation.
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If you add a little bit of lemon pulp or juice in warm milk you can get temporary curd which you can add to Luke-warm milk.
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