Acid in curd?!

Hinzugefügt: 2026-05-26

[00:00:00]If your parents bully you to eat fresh homemade curd, they might actually be right. I came across this Indian study that looked at bacterial activity in homemade curd, and they found that it peaked around [music] 12 hours after fermentation starts, and then gradually begins to decline. What's interesting [music] is that the lactic acid bacteria that helps set the curd keep producing acid over time, and eventually the environment becomes [music] too acidic even for them, and they die. The study didn't look at refrigeration or store-bought curd and yogurt, so there's [music] still more to understand there.

[00:00:26]But honestly, it just makes me want to eat homemade curd fresh, just like our parents have always told [music] us to.

[00:00:32]Send this video to your parents and let them know they were right all along.