Curd | Amazing Curd Benefits

When it comes to dairy products, curd, also known as yogurt in some regions, is a versatile and nutritious choice that has been consumed for centuries.

This humble dairy delight goes far beyond being a tasty addition to your meals; it offers numerous health benefits and culinary possibilities.

Here is a list of some popular Indian recipes that feature yogurt as a key ingredient:

Raita: Raita is a yogurt-based side dish that is often served with spicy Indian meals. It can be made with various additions like cucumber raita, mint raita, tomatoes raita, or boondi (fried chickpea flour pearls),onion raita

onion raita recipe

Chicken Tikka: Chicken pieces are marinated in a mixture of yogurt and spices, then grilled or roasted to perfection, resulting in a flavorful and tender dish.

Paneer Tikka: Similar to chicken tikka, this vegetarian version uses paneer (Indian cottage cheese) marinated in yogurt and spices before grilling.

Kadhi: Kadhi is a tangy yogurt-based curry thickened with besan (gram flour). It is often seasoned with spices and pakoras (fritters) and served with rice or chapati.

Dahi Bhalla: Dahi bhalla, also known as dahi vada, is a popular street food and snack. It consists of deep-fried lentil dumplings soaked in yogurt and topped with sweet and tangy chutneys.

Mango Lassi: A refreshing yogurt-based drink, mango lassi combines yogurt, ripe mangoes, sugar, and a touch of cardamom for a delightful and cooling beverage.

Chicken Biryani: Yogurt is used in the marinade for chicken in biryani, adding flavor and tenderness to the meat. It’s a key ingredient in this beloved Indian rice dish.

Palak Paneer: Palak paneer is a creamy spinach curry with chunks of paneer. Yogurt is often used to add richness and creaminess to the sauce.

Dahi Puri: Dahi puri is a popular street food snack. It consists of small hollow crispy puris filled with a mixture of yogurt, tamarind chutney, potatoes, and spices.

Butter Chicken: This creamy tomato-based chicken curry gets its richness from yogurt. It’s a favorite in Indian restaurants around the world.

Mutton Curry: Yogurt is used in the marinade for mutton (goat or lamb) in various Indian meat curries, adding flavor and tenderness.

Gujarati Kadhi: A variation of kadhi, Gujarati kadhi is sweet and sour and is made with yogurt and besan. It’s often served with khichdi (a rice and lentil dish).

Dahi Kebabs: These vegetarian kebabs are made by mixing yogurt with various spices and binding agents, then pan-frying or grilling until golden brown.

Yogurt Rice (Curd Rice): A simple and cooling South Indian dish, yogurt rice is made by mixing cooked rice with yogurt and seasoning it with spices, mustard seeds, and curry leaves.

Murg Malaiwala: This creamy chicken curry is made with yogurt, cream, and aromatic spices, resulting in a mild and luxurious dish.

These are just a few examples of how yogurt (curd) is used in Indian cuisine to create a wide range of delicious and flavorful dishes.

Table of Contents

The Origin Story of Curd

In India, where curd is frequently linked to Lord Krishna, curd has a long history that dates back to ancient civilizations.

Its beginnings can be located in several locations around the world as early as 5000 BC.

When milk was initially allowed to organically ferment, it was found by accident.

Humans eventually developed the ability to manage this fermentation process, which gave rise to the delectable and nourishing curd we enjoy today.

What Is Curd?

A dairy product called curd is produced when bacteria ferment milk. .

Curd or yogurt is the outcome, a creamy, semi-solid substance.

Curd is a dairy product that is popularly consumed for its creamy texture and tangy flavor.

It is also known as yogurt in many parts of the world.

It is a versatile food item that can be utilized in many different meals and is well-known for its health advantages.

How Is Curd Made?

Fresh cow’s milk, buffalo milk, goat’s milk, or even plant-based milk substitutes like soy or almond milk are all acceptable choices for milk.

Heating: To get rid of any undesirable bacteria and enzymes while keeping the good ones, milk is heated to a temperature just below boiling.

Cooling: The heated milk is allowed to cool to a temperature (often approximately 110°F or 43°C) that is favorable for the growth of the bacteria.

Inoculation: Cooled milk is mixed with a little amount of previously made curd (starting culture). The advantageous microorganisms required for fermentation are introduced in this

Fermentation: The bacteria multiply and turn lactose into lactic acid while the milk is left undisturbed in a warm environment for several hours. The milk thickens and becomes curd as a result of this process.

Refrigeration: To stop additional fermentation after the curd has formed, it is chilled. After that, it can be eaten or utilized in a variety of culinary recipes.

Nutritional Value of Curd

Curd is not only delicious but also nutritious. Here’s a basic nutritional chart for curd per 100g:

Calories: 98 kcal
Protein: 3.5 g
Fat: 4.3 g
Carbohydrates: 9.2 g
Calcium: 121 mg
Phosphorus: 97 mg
Potassium: 141 mg
Vitamin B12: 0.51 µg
Vitamin D: 0.3 µg

Curd is a good source of protein, calcium, and essential vitamins and minerals.

It’s especially valued for its probiotic content, which promotes a healthy gut and offers various health benefits.

Benefits of eating curd

Consuming curd regularly can have several positive effects on your health:

Curd is full in probiotics, which help maintain a balanced gut microbiota.

They improve digestion, strengthen the immune system, and might help with digestive problems.

Protein Source: Curd is a fantastic addition to vegetarian diets because it is a solid source of high-quality protein.

Calcium and vitamin D, which are necessary for keeping healthy bones and teeth, are present.

Weight management: Curd’s protein and probiotics might make you feel satiated and full, which may help with weight management.

Digestive Health: Curd can calm a queasy stomach and may help reduce the symptoms of ailments like irritable bowel syndrome (IBS).

Due to its moisturizing and calming qualities, curd has become popular in skincare regimens in addition to being consumed.

To support healthy skin, it can be incorporated into a variety of face masks and treatments.

Why should curd and sour substances not be kept in brass and copper vessels

Since copper and brass can react with the acids in curd and sour foods, it is not advisable to store sour or curdy things in these metals.

This reaction may result in the creation of toxic substances that are potentially unsafe for ingesting.

Here’s why it’s not a good idea:

Chemical Reaction: Brass and copper can react chemically with acids like the lactic acid in curd or the citric acid in sour foods.

Toxic chemicals that are dangerous when swallowed may be created as a result of this interaction.

Health Issues: Eating curd or sour foods that have come into contact with brass or copper might have negative effects on your health.

It could result in nausea, upset stomach, and, in extreme situations, food poisoning.

Metal contamination: Over time, the copper and brass used in storage containers may seep into the food or liquids kept there.

This might result in ingesting too much of these metals, which is bad for your health.

Taste Modification: It is not ideal for curds and other sour things to acquire a metallic or off-flavor when they come into touch with brass or copper.

It’s better to keep curd and sour meals in containers made of materials safe for acidic chemicals, like glass, stainless steel, or food-grade plastic, to avoid these problems

These substances ensure that your food is safe and free from any unintended chemical reactions and do not react with the acids.

Yogurt And Curd Difference

Yogurt vs. Curd

Aspect	Yogurt	Curd
Where It’s From	Often linked with Western cultures.	Frequently connected with South Asia.
Bacteria Used	Made with specific bacteria like Lactobacillus bulgaricus and Streptococcus thermophilus.	Can be made with natural fermentation or previously made curd, which has different bacteria.
How It Feels	Usually smooth and creamy.	Can be smooth, creamy, or more watery, depending on how it’s made.
How It Tastes	Has a mild, slightly tangy taste.	Might taste tangy or sour, depending on the process.
Nutrition	Nutrition is usually the same every time.	Nutrition can change based on how it’s made.
Good Bacteria	Contains certain good bacteria types.	May have a wider variety of good bacteria.
Made Commercially	Made in big factories following rules.	Can be made at home or in smaller places, so it might be different.
Global Popularity	Eaten in lots of countries.	Mostly eaten in South Asian countries and a few other places.
Names in Different Places	Known as yogurt in many English-speaking countries.	Called curd in South Asia, dahi in India, and similar names elsewhere.