How to reduce sourness of store-bought curd for marination

I saw this, but I’m asking about curd purchased from a store. After receiving your replies last time, I wrote to the company and the curd was ok for the next few months. Then the sour tasting curd continued (it’s not supposed to be "sour curd"). I reason they dont really care. This blog mentions removing water, but the curd I purchase does not have any water that is clearly separate from the rest of the curd.

So is there anything that can be added to it to eliminate the sourness before I use it to marinate chicken? If sourness is caused by the acid component, would adding something alkaline help?