When it comes to curd, we all love a bowl of freshly set thick and creamy delight. From breakfast to dinner, it can be enjoyed in every meal. But in the monsoon that familiar bowl can sometimes take on a sticky, slimy, stringy quality. If you stir it, the curd may look strangely glossy and feel slimy, not thick, creamy and smooth. The change can be surprising, but it is often related to how humidity, temperature and bacterial activity affect fermentation. Knowing what happens during the rainy season can actually help you make fresh firm curd regularly at home. Scroll down to understand the science behind it and ways to prevent it.