Curd, or dahi, is a beloved dairy product across India, known for its rich flavor and numerous health benefits. But when it comes to choosing between homemade curd and store-bought varieties, many of us are left wondering: which one is actually better for your health? In this article, we’ll break down the differences, explore the pros and cons of both, and help you decide which curd you should be including in your diet.
Why Curd Is So Popular
Curd is more than just a food staple in India, it’s an integral part of our meals. Not only does it enhance the taste of dishes, but it’s also packed with essential nutrients like calcium, probiotics, and protein, making it one of the best foods for strengthening bones, improving digestion, and boosting immunity. But is the store-bought curd we typically consume as healthy and beneficial as the homemade variety? Let’s explore.
The Store-Bought Curd
When you pick up curd from a supermarket, you’re likely choosing from popular brands like Amul, Mother Dairy, or even regional dairy brands. These packaged curds are convenient and readily available, but they raise some important questions.
- Shelf Life and Consistency: Have you ever wondered how these curds can last for 10-15 days without spoiling, and why they always taste the same? Upon checking the ingredients, you’ll often find pasteurized milk, milk solids, and active culture as the primary components.
- The Pasteurization Process: Pasteurization involves heating raw milk to 70°C for around 30 minutes and then cooling it quickly. This process kills harmful bacteria, which is great for food safety. However, it also damages important nutrients like vitamins A, D, and B12, making them harder for our body to absorb. Additionally, pasteurization can reduce the digestibility of the milk itself.
- What’s in the Culture?: The active culture used in packaged curd isn’t always the same as the natural starter culture you’d use at home. Often, it is a lab-synthesized culture, which may not offer the same probiotics that naturally occur in homemade curd. This could impact the curd’s ability to support gut health.
- Milk Solids and Other Additives: Many packaged curds contain “milk solids” – a term that’s not always clearly defined. Is it powdered milk? The lack of transparency on this front raises concerns about the purity of the curd, which makes homemade curd seem like the better option.
Local Dairy Curd
The curd from local dairies is generally a better option than packaged versions, thanks to the traditional methods used in its preparation. Typically, local dairies procure raw milk, boil it in large iron pots, and allow it to cool before adding a starter culture to set the curd. This method ensures that the curd retains a more natural texture and flavor.
When comparing local dairy curd with packaged curd, the difference is noticeable. In a personal experiment, curd made with a local dairy culture turned out thicker, more flavorful, and with a more pleasant texture. This suggests that the probiotics present in locally sourced curd might be more beneficial for digestion, making it a better choice for your gut health.
The A1 vs. A2 Milk Debate
Now, let’s take it a step further. The milk used in most local and packaged curds is typically A1 milk, which comes from foreign cow breeds. A1 milk is known to be harder to digest and can contribute to various health issues.
On the other hand, A2 milk, which comes from traditional desi cow breeds, is considered much healthier. Studies suggest that A2 milk is easier to digest and offers additional health benefits, such as being a rich source of omega-3 fatty acids and vitamin D. If you’re looking for the healthiest curd option, curd made with A2 milk is your best bet.
To find A2 milk curd, you can check with local farms that specialize in desi cow breeds or buffalo milk, both of which naturally contain A2 protein. The price of A2 milk curd can be higher (around Rs 120 per kg), but the health benefits it offers make it worth the investment.
The Best Curd : Homemade with A2 Milk
If you want the absolute best curd, there’s nothing like making it yourself. By using A2 milk (either from desi cows or buffaloes), you can ensure that the curd is packed with nutrients, probiotics, and natural goodness.
Making curd at home is simple. Just follow these steps to get thick, creamy, and delicious homemade curd every time:
- Use Full-Fat Milk: Avoid low-fat or toned milk. Full-fat milk helps the curd set better and gives it a rich taste.
- Heat the Milk: In a clean pan, heat the milk until it comes to a boil. Let it simmer for a few minutes to thicken.
- Cool the Milk: Allow the milk to cool until it’s lukewarm. This is the most crucial step — the milk should feel warm to the touch but not hot.
- Add the Starter Culture: Add 1-2 teaspoons of your curd starter into the warm milk. Mix gently and ensure it’s well incorporated.
- Set the Curd: Pour the milk into a container, cover it, and leave it in a warm place for about 6-7 hours. In winter, you can wrap it with a warm cloth or place it in a casserole to help it set.
- Enjoy: Once the curd has set, refrigerate it to prevent it from getting sour. You can even save a small portion as a starter for the next batch.
Conclusion
While packaged and local dairy curds are convenient, homemade curd made from A2 milk stands out as the healthiest, most nutritious option. It’s fresher, free from preservatives
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