The humid weather during the months of *Sawan* and *Bhadon* makes many kitchen tasks challenging. One such challenge is setting the perfect curd at home.

Women often complain that during the rainy season, the curd they set releases water or turns sour very quickly. Let’s understand why this happens and how it can be prevented.

Why does curd release water when the weather changes?
During the rainy season, humidity levels are high, and temperatures fluctuate constantly. This causes the bacteria responsible for setting the curd to work rapidly, leading to a process known as 'over-fermentation.' Excessive fermentation causes the solid part of the curd to separate from the whey (watery liquid), resulting in the curd releasing water.

3 easy ways to set thick and creamy curd
You can follow these 3 tips to get thick, firm curd just like the store-bought variety:

Use an earthenware pot
Using an earthenware pot (clay pot) is best for setting curd during the rainy season, rather than steel, plastic, or glass containers. The clay pot absorbs excess water from the milk, resulting in thick and creamy curd.

Right amount of starter culture and milk temperature
Never make the mistake of adding too much starter culture (*jaman*) during *Sawan* and *Bhadon*, as the curd sets quickly due to the heat. Half a teaspoon of starter is sufficient for 1 liter of milk. Also, ensure the milk is lukewarm—neither too hot nor completely cold.

Refrigerate immediately after setting
In this humid weather, curd sets easily within 4 to 5 hours. Do not make the mistake of leaving it out overnight. As soon as the curd sets, place it in the refrigerator immediately. The cold temperature of the fridge halts the fermentation process, preventing the curd from releasing water or turning sour.

By following these simple methods, you can set perfect curd even amidst the humidity of *Sawan* and *Bhadon*.

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