Dry curd: how to make it and what is it for?

Dry curd is a type of ingredient that can be prepared by fermenting milk with lactic bacteria. But we will go into more detail about its preparation.

Unlike the fresh curd which has a consistency more similar to yogurt, is more moist and can be consumed alone, dry curd is a thicker and even dense product.

The dry version also ends up being more solid and firm than fresh curd, it also has less moisture, as its name suggests, and ends up being used in savory recipes, not being ideal to be consumed alone.

In addition to being delicious, dry curd is a source of protein and is known for its health benefits, especially for being rich in probiotics, which help intestinal health.

How to make dry curd?

Dry curd is obtained through the process of coagulating milk proteins with the action of lactic bacteria that are not harmful to our health.

To prepare dry curd you will need the following ingredients:

• salt to taste;
• 1 cup of natural yogurt;
• 2 liters of boiled milk.

Before starting your recipe, you need to understand that you will need two days to finish it, so be patient while preparing it.

As mentioned in the ingredients the milk needs to be boiled, so after boiling let it cool to a temperature where you can put your finger in for at least 10 seconds.

It can't be cold, just lukewarm, and when you put your finger in, make sure it's clean.

When you reach this point, add the natural yogurt and mix. Ideally, you should put this mixture in a container or pot with a lid. Then, after mixing, cover it and wrap it in a towel to keep it warm.

Place it in the oven or microwave, which is turned off, so that it is even more humid, this will help the fermentation process.

Leave it overnight and you will have fresh curd, but that is not the point we want to get to.

The next day, set aside a pasta strainer and, if possible, line it with a clean cotton bag. If this is not possible, you can use a very clean dish towel or cotton napkin. It is important that the weave of the cloth used is very tight.

Place the colander lined with cloth in the sink and pour the curd into and over the cloth, cover and place in the refrigerator until the next day or until it reaches the consistency you want.

Some people even prefer to squeeze the cloth to help in the process of removing all the liquid.

When it has the right consistency and the shape you want, just mix it with salt and then put it in the fridge.

It is a versatile food that can be enjoyed in many different ways, depending on each person's culinary and cultural preferences. It is a source of protein and probiotics, which are good for intestinal health.