The benefits of incorporating curd in Indian diet have been hailed for centuries now. According to Kanikka Malhotra, consultant dietician and certified diabetes educator, regular consumption of curd after lunch can significantly alter gut microbiota composition due to its probiotic content. In simple terms, improved digestion and immunity. Yay!
“These live cultures enhance beneficial bacterial populations, improving microbial diversity and suppressing harmful bacteria like Enterobacteriaceae and Staphylococcus,” Malhotra said, adding that the lactic acid bacteria in curd strengthen gut barrier function, reduce inflammation, and promote short-chain fatty acid production, which supports colon health.
In a recent interview, celebrity nutritionist Rujuta Diwekar reiterated on the importance of knowing how to set curd, and how that can give one a peek into their partner’s soft skills.
“The dating advice I give girls is that, ‘Get married in a house where the guy knows how to set curd. We have progressed enough to know how to do everything else in life. The guy should know how much to heat the milk to be able to set the curd, or else the milk will curdle and go bad. And if it’s not hot enough, the curd will not set.’”
“Ask this on your first date only, forget whether he is a mountain or a beach person, coffee person or chai person, ask if your potential partner knows how to set curd,” she quipped.
Experts believe a well-set curd is way healthier than one that isn’t. “Curd is formed through the fermentation of milk by lactic acid bacteria. During proper fermentation, these bacteria produce lactic acid, which coagulates the milk proteins, forming a gel-like structure. A well-set curd is more likely to contain viable probiotic cultures, which are essential for gut health,” said Malhotra. In contrast, poorly fermented or runny curd might lack a sufficient live bacterial count due to contamination or inappropriate incubation conditions.
A well set curd is healthier (Source: Freepik)
How can you set curd at home?
Dt. KS Aujla, clinical nutritionist at Unity Critical Care Hospital, Jalandhar, shared a quick recipe to help you set curd at home:
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Ingredients:
1. Whole milk
2. A spoonful of curd (as a starter)
3. A clean container – preferably an earthen clay pot or a stainless-steel bowl
Since curd is made through fermentation, temperature and time play an important role, she noted.
Process:
1. Boil the milk until it comes to a good boil (around 80°C). This helps eliminate any unwanted germs.
2. Let the milk cool down until it feels warm to the touch (not hot), ideally between 35–40°C.
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3. Add a spoonful of curd (starter) to the warm milk. Mix gently but thoroughly. This starter contains the good bacteria that help ferment the milk.
4. Leave the container undisturbed in a warm place for 6–8 hours. During this time, the bacteria multiply and convert milk sugar (lactose) into lactic acid, which thickens the milk and gives curd its taste.
5. In the summer, keep it away from direct sunlight or heat. In winter, wrap it in a cloth or place it in a warm corner to keep it warm.
6. Once set, refrigerate it to stop further fermentation and enjoy your homemade, gut-friendly curd!