**Health Benefits of Curd - How to Make Homemade Curd **
Curd, also known as yogurt or dahi, is a popular dairy product that is consumed around the world. It is made by fermenting milk with live bacteria cultures, which gives it its characteristic tangy taste and thick texture. Curd is a nutrient-rich food that is packed with several health benefits:
A. Improves Digestion: Curd contains probiotics that help improve gut health by maintaining a healthy balance of good bacteria in the digestive tract. This can help improve digestion, reduce bloating, and prevent constipation.
B. Boosts Immunity: The probiotics in curd can help improve the immune system by increasing the production of white blood cells and antibodies that fight against harmful pathogens and viruses.
C. Enhances Bone Health: Curd is a rich source of calcium and phosphorus, which are essential nutrients for strong bones and teeth. Regular consumption of curd can help reduce the risk of osteoporosis and other bone-related disorders.
D. Lowers Blood Pressure: Curd is a low-sodium food and contains potassium, which helps regulate blood pressure and reduce the risk of hypertension.
E. Reduces Cholesterol: The probiotics and nutrients in curd can help reduce cholesterol levels and lower the risk of heart disease.
F. Aids Weight Loss: Curd is a low-fat and low-calorie food that can help promote weight loss and weight management by providing a feeling of fullness and reducing appetite. Manage Your Weight Effectively with Our BMI Calculator.
By making curd at home, you can ensure that you are consuming a fresh and nutritious product that is free from any preservatives or additives. Try incorporating curd into your diet today and enjoy its many health benefits!
Enjoy!
How to Make Homemade Curd
Ingredients:
- 1 liter of milk (preferably full-fat)
- 2-3 tablespoons of curd culture or 2-3 tablespoons of lemon juice or vinegar
- A thermometer
Steps:
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Heat the milk in a pot over medium heat and stir it occasionally to prevent it from sticking to the bottom of the pot. Heat the milk until it reaches a temperature of around 82-85°C (180-185°F).
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Remove the pot from the heat and let it cool to around 40-45°C (104-113°F).
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Once the milk has cooled, add the curd culture or lemon juice or vinegar to it and stir well.
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Cover the pot with a lid and wrap it in a warm towel or blanket to keep it warm.
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Place the pot in a warm place, like a kitchen cupboard or oven, for about 6-8 hours or until the milk has set into a thick and creamy curd.
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After the curd has formed, remove it from the pot and strain it through a muslin or cheesecloth to separate the curd from the whey.
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Rinse the curd under cold running water to remove any acidic taste or smell.
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Squeeze out any excess liquid and shape the curd into a desired form.
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Store the curd in the refrigerator and consume within 3-4 days.
Until Next Time… Be Well!
RSN