Milk gets converted to tasty and yummy Curd. The credit goes to Protein Casein and Bacteria (mostly). Let’s explore the curd making process in depth. At the end of this, I am sure you will find your learning’s helping you in making better curd.
In a glass of milk, complexes of casein proteins in the form of micelles floats around. These complexes have negative charge, so they repel each other. When we add to it curd inoculum you are introducing loads of Lactobacillus strain of Bacteria which will make milk acidic. This causes the casein complexes to change shape and also alter their charge. As a result, instead of repelling each other, the casein complexes coagulate, or come together. As they coagulate, they capture fat and lactose along the way and get combined into a larger and larger solid, which we see as curd.