Call it curd or yoghurt, this simple staple is one of India’s oldest and most effective ways to beat the summer heat. Whether it’s paired with rice, blended into chaas, or served on the side of a ...

Curd (dahi) and yogurt are both fermented dairy products renowned for their health benefits, particularly in promoting gut health. They are rich in probiotics, which are live, beneficial bacteria that ...

Eating curd daily can support digestion, gut health, and nutrient intake. Curd, also called dahi, has live cultures in many types. It also gives protein, calcium, and B vitamins. For many Indian diets ...

Add the juice of half a lemon. Lemon introduces acidity, which helps kickstart the fermentation process. Result: thick, slightly tangy curd with good consistency. Add one whole chilli or one with the ...

Next time you open a container of yoghurt or curd, think twice before draining the thin layer of liquid sitting on top. Nutritionist Deepsikha Jain is sounding the alarm on a common kitchen habit, ...

ABSTRACT: Background: “Kossam”, a traditionally processed milk in Cameroon and sub-Saharan Africa, has been described as potential source of probiotic lactic acid bacteria (LAB). However, to our ...

Hung curd is made by straining regular curd to remove excess whey, which naturally increases its protein density and improves texture. This base works perfectly for high protein salad preparations ...

Those who love the fragrance of lemons and appreciate a squeeze of lemon on everything from fruit to veggies are likely familiar with lemon curd, the decadent British spread that’s literally a blast ...

Follow these tips to make perfectly set dahi every time. Curd is a daily staple in most Indian homes, especially during summer when it feels light, cooling and easy on the stomach. But warmer ...

John Lucey, Ph.D., is the Owen R. Fennema Professor in Food Chemistry at the University of Wisconsin-Madison’s Center for Dairy Research. One of the core chemistry principles of the casein proteins in ...