The marketing gurus are doing everything possible to replace our traditional “dahi”. The Greek Yogurt claims to have higher protein benefits than the homemade curds has a more practical and universal appeal to all, apart from the fact that it is most economical too, to incorporate into your daily routine.
The simplest of all food is sometimes the best. A lot has been argued invariably about the difference between the two. I would essentially say the while the first is commercially made with specific amount of lactobacillus bacteria added to ferment it, the traditional curd or dahi is a household product and therefore the protein and calcium may vary depending on the milk used in every household. So actually speaking we may as well get back to the basics and say they are practically the same.
Curds or Dahi as it is traditionally called, is host to large amounts of pro-biotic bacteria which is extremely good for the gut and intestines. It is an excellent source of protein for Vegans. Easy to make in every house, it can become a “must have” in practically every meal. Boil the milk and then allow it to cool. Add a spoonful of curd to half liter of the lukewarm milk. Cover it and allow it to ferment, leaving the vessel untouched for a few hours. Refrigerate it, after it forms a thick consistency.
It is often said that if you have a cold or cough, curds should be avoided, however the fact is that if it hasn’t turned sour and is freshly made, it is absolutely fine. I recommend it with every major meal, breakfast, lunch and dinner. Do it as I do, make fresh curds thrice a day and enjoy its benefits. Curds is also an excellent coolant for the stomach lining, which we as Indians tend to abuse over a period of time, with excessive spices.
Having curds in your fridge at all times can be an excellent tip. Sour curds can be tied in a muslin cloth, to get hung curds which can be a base to many a dips (an excellent starter with carrot or cucumber sticks). Curds mixed with pomegranates and pineapple can be a replacement for dessert to the weight conscious.
Apart from that curds can be used as a beauty product too. In addition to the nutritional benefits, Curds can be used as a remedy for dandruff. More sour, more benefit, so you can easily use the left over. A mixture of egg, honey and curds is a great conditioner for hair, giving it a silky texture with a lot of shine minus the smell. Curd mixed with powdered oats is an excellent skin care routine in case of sunburn as well as dry skin. For me I truly believe get back to the basics as much as you can, removing the use of harsh chemicals for your body and see the radiance of youth shine through.
As for what you put inside, isn’t it better to go natural than buy packed products, specially when something is so easy to do at home.
Read The Times of India article – click here
Very much needed information
thank u
Please start making videos all well.. I wanted to see you I was waiting for that. ????????????????????????????????????
Very informative.
Thank you
i used fresh home made or market basic curd at veg or non veg dishes, like curd chicken, fishcurry, egg curry, aloo malai curry, idli, dai- vada, raita etc… i use henna with curd, black tea water, & lemon for my hair, for my skin, sometimes, i use curd, gram flour & rose water- for a healthy glowing texture. curd has a lot of benefits…so thank you for sharing & I LOVE CURD…..but i can’t eat it directly, it is not easy for me to consume….