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Health Benefits of Curd or Yoghurt | Super For Your Daily Fare

Dahi or Yoghurt - Health Benefits of Curd or Yoghurt

Health Benefits of Curd or Yoghurt | Super For Your Daily Fare

Curd or Yoghurt is also known as Dahi (Hindi), Doi (Bengali), and Thayir (Tamil)

Health Benefits of Curd or Yoghurt | For Your Daily Fare – Curd or Dahi is very nutritious, and eating it regularly may boost several aspects of your health. Curd or Dahi or Yoghurt is a popular dairy product that’s made by the bacterial fermentation of milk.

Dahi is made by boiling and cooling the milk to 30-40°C and adding a spoonful of curd. This spoonful of curd is called “culture” or “jaag”. It causes the bacterial (lactobacillus) fermentation of milk. It ferments lactose, the natural sugar found in milk and in a few hours converts milk into curd.

In India, eating sweet curd before an important event like an exam or job interview is considered auspicious.

Curd or Yoghurt – The Difference

Curd or Yoghurt is indeed used interchangeably in many parts of (mostly urban) India and the region in general.

Curd or Yoghurt is similar in that bacteria are used to produce lactic acid to thicken the milk. They’re different in that yoghurt is made with pure culture for consistency.

As we know it, in India, curd and Dahi mean one and the same thing. While, in the western world or even as per the generic meaning, curd refers to the milk solids that remain after curdling the milk.

How to make curd?

It is really simple to make the curd. The recipe for homemade curd is given towards the end of this article.

This in India is known as cottage cheese or paneer or chenna. Thus, in India, curd means dahi, whereas, in the west, curd means cottage cheese.

Dahi starts as milk. It is first pasteurized, then fermented with various live bacteria cultures, and incubated at a specific temperature to encourage bacteria growth.

Technically, Indian Curd or Yogurt is a dairy product made by fermenting milk with bacterial culture. There are immense health benefits of curd. It provides protein and calcium, and it may enhance healthy gut bacteria.

Health benefits of curd range from protecting you against osteoporosis to relieving irritable bowel disease and aiding digestion, but these depend on the type of Dahi consumed.

Similarities Between Curd And Yogurt

  1. Both Curd & Yoghurt are made from milk and are fermented milk products.
  2. Both look similar in their appearance.
  3. Both can be easily consumed by lactose-intolerant people, as these do not contain lactose. While formation, the milk sugar lactose breaks down and is fermented to lactic acid by lactobacilli. Thus, people who can’t have milk can have curd or yoghurt.

How Was Curd or Yoghurt Discovered?

As a legend goes, while travelling across the desert some Turks kept milk in a goatskin (or camel skin) bag and slung it across the back of a camel. When they opened the bag after a few hours, they found the milk had transformed into a tangy custard. The heat in the desert and bacterial culture in the goatskin bag (possibly rennet) made the curd or yoghurt to form.

This is also evidence that suggests that by 9000 B.C. Neolithic man in Central Asia had domesticated horses, cattle, and camels, and were known to drink their milk. But they may have not known hot to make curd back then.

The discovery of yoghurt is supposed to have been accidental, a happy mistake made by an early man attempting to store milk in a warm climate. Perhaps, that’s how we learnt how to make curd.

A historical record shows that in the 16th century a Turkish doctor saved the life of King Francis I by treating him with yoghurt made from goat’s milk. The king had been suffering from some type of intestinal illness that no other medicine seemed to help but was apparently cured by yoghurt. An example of the health benefits of curd.

This wondrous cure brought a new surge in the popularity of yoghurt as a health food, though no one quite knew how the yoghurt worked. Though, it’s significant to know that the health benefits of curd or yoghurt have been known since long.

Curd or Yoghurt in the Culinary Sphere

Dahi or yoghurt is one of the staples in all our kitchen pantries. And for a good reason… the health benefits of curd. It is always convenient to be paired with any of our daily meals. The benefits of curd in food extend beyond just curd recipes. As a result, in the Indian cuisine Curd is consumed directly as well as indirectly in different forms.

  1. In Curries – Both North and South Indian use curd in their curries.
  2. For Marinades – For meat, paneer, tofu and vegetables.
  3. For Beverages – Lassi, Chaach
  4. For RaitaAloo, Mixed Vegetable, Pomegranate
  5. For Sweets – Mishti Doi, Shrikhand
  6. For Dips – Garlic Dip, Labneh
  7. In Bakery – It’s acidity helps activate baking soda, which can make baked goods fluffy and light while it’s creaminess helps keep baked goods moist.
  8. As a Replacer – It can step in for sour cream, mayonnaise or crème fraîche, bringing the same tangy with less guilt.

Health Benefits of Curd or Yoghurt

The health benefits of curd are immense. It is rich in calcium, vitamin B-2, vitamin B-12, potassium, and magnesium. Curd has amazing health and beauty benefits that can be enjoyed by incorporating just one bowl every day in our diet.

  1. Nutrition – Curd or Yoghurt is high in protein, calcium, vitamins, and live culture, or probiotics, which can enhance the gut microbiota. These can offer protection for bones and teeth and help prevent digestive problems.
  2. Calcium-Rich – Calcium is essential for the development and maintenance of healthy bones and teeth. It is also important for blood clotting, wound healing, and maintaining normal blood pressure.
  3. Good for digestion – curd is a great probiotic (an ingredient that contains live bacteria). These good and beneficial bacteria are known to improve gut activity, soothe inflamed digestive systems and treat an upset stomach.
  4. Stronger immunity – The active bacteria in the yoghurt fight disease-causing germs and keeps your gut healthy. Yoghurt is packed with vitamin and protein, along with lactobacillus which gives your immune system a boost.
  5. Health benefits of curd during diarrhoea – Probiotics in curds acts as a mild laxative. In cases of diarrhoea and dysentery, if curd is used with rice, it reduces the frequency of diarrhoea and other side effects of diarrhoea & abdominal distress, stomach pain and flatulence.
  6. Health benefits of curd for lactose intolerants – People who suffer from lactose intolerance develop diarrhoea and gastric problems if they consume milk above a certain threshold quantity. This happens because the acids produced in their stomachs are incapable of digesting milk proteins.
  7. Health benefits of curd for the heart – Eating curd every day will help in reducing cholesterol levels, thus lowers the risk of high blood pressure and hypertension. It helps in keeping the level of cholesterol balanced and the heart-healthy.
  8. Curd as a beauty enhancer – If the curd is massaged on facial skin, it acts as skin bleach. It also brings softness in the skin. A fine paste of henna mixed with curd is good for treating dandruff. It also acts as an excellent hair conditioner and can be used for treating sunburns.
  9. Destressing Curd – In the modern busy life, one of the most common issues with people all around the world is their inability to deal with stress. If you have a bowl of curd on a regular basis, it will help you tame down the stress hormones of your body. It will also help you deal with anxiety better.
  10. Health benefits of curd for sexual health – Some studies have shown that consuming curd or dahi may help people who have some sort of sexual health problem, such as sexual impotency, low libido, etc.

Curd or Yoghurt

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Curd Recipe | Dahi Recipe | How to make curd | Homemade Curd

Curd or Dahi is very nutritious, and eating it regularly may boost several aspects of your health. Here is a simple dahi recipe for how to make curd or thick homemade curd.
Course Condiment, Side Dish
Cuisine Indian
Diet Vegetarian
Keyword Curd Recipe, Dahi Recipe, Homemade Curd, How to make curd
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3 people
Calories 98kcal
Author Sumit Malhotra

Ingredients

  • 500 ml Milk
  • 2 tablespoons Curd for culture

Instructions

  • Take 500 ml of boiled and cooled milk in a vessel or a saucepan.
  • Take culture from previously made curds – two tablespoons.
  • Add this to the milk on an evening and rest it overnight.
  • Next morning, your thick homemade curd or dahi is ready.

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