All about curd...!

 Curd (dahi/dadhi) is so popular in our diet that there are people who consume it all throughout  the year. But there are many misconceptions about curd.

What is curd?

It is produced by bacterial fermentation of milk . The bacteria used for making curd are called as 'dahi culture' or 'starter culture'.
 It takes 6-8 hours to form curd.

Properties of curd:

• It is a digestive stimulant, unctuous and heavy to digest.
• Opposite to popular belief, it is hot in nature.
• It's after digestion taste is sour, so it vitiates pitta and blood.
• It is excessively hydrating and increases kapha.

When curd is set, it has two parts, the dense and the watery part. 

1. The dense part is called as Sara. It is sweet and heavy. It stimulates the bladder.
2. The watery part is called as Mastu. It is light, promotes appetite and relieves mental fatigue. It cleanses the channels and not aphrodisiac.

Stages of curd:

• Manda -  No manifestation of taste
• Sweet
• Sweet and sour
• Sour
• Excessively sour

Manda dadhi:

• It is not properly set.This curd has no manifested taste, like milk.
• It vitiates all 3 doshas and causes burning sensation.
• Helps in elimination of stool and urine.

Sweet curd :

• It is slightly abhishyandi (blocks the channels of circulation)
• It alleviates vata and pitta.
• It's after digestion effect is sweet  on body, so it is good for growth. 
• It is aphrodisiac.

Sweet and sour curd:

• This is the best to be included in diet.
• It improves taste, digestive power, and strength of the body.
• It is unctuous and helps to gain weight.
• It is hot in nature.

Sour curd:

• Stimulates digestion 
• Aggravate pitta and kapha.

Excessively sour curd :

• Produces burning sensation in throat.
• Exceedingly vitiates pitta and blood.

The curd made from cow's milk is sweet and easy to digest and is recommended, where as Curd made from buffalo's milk is exceedingly unctuous and heavy to digest. Curd made from goat's milk is lightest and good for people suffering with respiratory problems, piles and emaciation. 

Fat free curd: 

• It is called as Asara. 
• It is constipative , astringent and increases vata and pitta.
• Produces flatulence

Hung curd:
                 

• When water is removed from curd it becomes very unctuous.
• Heavy to digest
• Promotes strength and nourishment.

Curd with sugar:
                              

• Cures morbid thirst and vitiated pitta and blood. 
• Relieves burning sensation due to over heat.

Curd with jaggery:

• Aphrodisiac, nourishing and heavy.

Contra-indications:

• Curd should not be taken in night, it is better to take with added water and ghee.
• Should not be taken without sugar, honey,ghee or lentil (moong) soup.
• Curd should not be eaten by heating it up.
• It is not good for people with diseases of blood, pitta and kapha.
• Curd should be avoided in autumn, summer and spring (i.e.Sharad, Vasant and Grishma ritu) and only to be taken in winter and rainy season.
• Curd should not be taken in combination with certain food items such as,milk, cheese, meat, fish, eggs, fruits, hot drinks and nightshades, as they are incompatible together.1 They lead to indigestion, bloating, and other digestive problems.

                           

                                                                           

Health Benefits of curd:

                               

1. It is good for healthy bones and teeth.
2. Improved digestion.
3. Helps prevent constipation .
4. Helps to cure diarrhea.
5. Healthy skin
6. People with lactose intolerance also can have curd as the protein is already partially digested by lactobacilli.
7. It is a good source of protein, sodium, calcium and vit B 12.
8. It is a probiotic and contains good bacteria which help in proper digestion of food.

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FAQs about curd....

1. Are yoghurt and curd same?
   

Yoghurt is similar to curd , but is made using different strain of bacteria called Lactobacillus bulgaricus and Streptococcus thermophillus. Other lactic acid bacterias may also be added to yoghurt.

   2. Can I have curd daily?

Curd is good to be taken in winter and rainy season only. It should not be taken in night. 

3. Which curd is better, homemade or commercial?

                                            

It is always better to go for homemade curd, as we are sure about it's quality.  Nutrients are same. The commercially made curd is thicker because they remove the liquid whey and is more sweet and fatty than the homemade one.2
Sometimes it may be thickened by adding gelatin and agar agar gel.