Packaged Curd vs Homemade Curd - Which Curd is the Best?

Curd or Dahi is one of the most cherished dairy products by us Indians. But which curd do you use? Amul, Mother Dairy, from a regional brand or from the local dairy? Basically, which is the best curd in the Indian market? Let’s find out.

Hello Friends! Welcome to Fit Tuber. Curd not only amplifies the taste of any meal but also being rich in calcium, probiotics and protein, it is among the top strength giving foods on the planet. But is it true for the packaged curd that we generally buy? 

To find out the best curd in India, I have thoroughly researched about all the options available and have categorised them into 4 categories.

Category #1: The Most Popular Packaged Curds

Be it Amul masti dahi, Mother dairy dahi or whatever local brand that is available near you. Prima facie when you look at any such curd, a few questions bother you.

• First, how is it that its shelf life is as high as 15 days?
• Why does the consistency and the taste of this curd so constant?

Well, go through the ingredient list of any such curd and you would find that most of these mention Pasteurized toned milk, milk solids and active culture.

Now, pasteurization of milk is a process where raw milk is heated to around 70 degree Celsius for about 30 minutes and then rapidly cooled to 5 degrees. Since bacteria and other harmful microorganisms can’t stand this sudden temperature change, they get destroyed. Which is a good thing. 

But what’s bad is that pasteurization significantly alters the structure of vital nutrients like Vitamin A, D, B12 and calcium making it difficult for the body to absorb them. Even, digestibility of the milk gets reduced after it’s pasteurized. All this is done to increase the shelf life.

Secondly, the active culture added to milk to make this curd is not the usual curd that we use as a starter at home. It may be lab synthesized. Consumer voice does throw some light on the kind of culture used commercially. No wonder, the consistency and the taste of packaged curd is quite different from the one which is made at home.

Thirdly, to make curd, only two things are required, milk and active culture. But what is this milk solids? Is it milk powder? We can merely speculate. I tried reaching out to various popular brands but couldn’t get a satisfactory answer. Having such ambiguity of the process for a simple food like curd, this surely isn’t the best for you.

Also Read: How to Get Rid of Toxic Waste Inside the Body?

Category #2: Curd Sourced from a Local Dairy

After talking to a few vendors, I understood that this curd is better than the packaged curd mentioned in category #1. Primarily because, they use the traditional method of setting the curd.

They procure raw milk, boil it in a large iron kadhai, let it come down to lukewarm temperature and then they add curd as a starter. 

Now, they might use 100% cow milk, 100% buffalo milk or a mixture of both. This depends on vendor to vendor. The curd from these local dairies is not only tastier but its look and feel is like homemade curd.

To understand better the difference between packaged curd and dairy curd, I tried setting the curd using the same milk but two different active cultures, one from the local dairy and other from packaged curd. This is because the starter culture used to make curd is like a seed which decides the quality of the curd formed.

This is how these curds have turned out:

• Curd made using local dairy culture was well set and tasted good.
• Curd made using packaged culture was neither as well set nor did it taste as good.

This raises the question whether the packaged curd has enough probiotics which are paramount for a healthy gut. So, have no doubt in mind that curd from a local dairy is better than packaged curd but the best is yet to come.

Category #3: Curd Made from A2 Milk

Now, the curds mentioned in the previous two categories are made from A1 milk and not A2 milk. What’s this A1, A2 milk, you may ask? Simply put, milk from foreign breeds is A1 milk whereas milk from our traditional desi cow breeds is A2 milk.

Studies show that the sudden rise in milk related problems is due to A1 milk protein. A2 milk on the other hand is an excellent source of omega 3s and vitamin D.

So, the question arises: How can we buy curd which has been made using A2 milk? All you need to do is search for an A2 milk farm near you. Most probably, you will find quite a few options. You can call them and ask them which breed of cow do they have. There are many A2 cow breeds but these are the common ones.

Once you are satisfied, you can order and get A2 milk curd delivered at your doorstep. Price wise, you will get it around Rs 120 per kg. Considering the benefits that this curd will provide you, it's worth it.

Common A2 Cow Breeds:

• Gir
• Red Sindhi
• Rathi
• Sahiwal
• Kankrej

Dishonourable Mention: Greek Fruit Yoghurts

Now, before we move to the best category, let’s quickly talk about the recent trend of Greek fruit yoghurts. Greek yoghurt is nothing but a fancy term for hung curd. This curd is thick and dense which is also why it boasts of higher protein. But since it is devoid of the whey water, it’s not easy to digest and can cause constipation.

Fruit yoghurts aren’t as good as they are projected. With hardly any real fruit, they are rather loaded with artificial colours, chemical flavours and preservatives. One can make a better version at home at half the price.

Category #4: The Best Curd You Can Eat for Your Health

Coming back, now if you want to enjoy the best curd, you will need to buy A2 milk. A2 milk can be procured from desi cow breed farm as we have discussed. Or you can even use pure buffalo milk as it too naturally has only A2 milk protein.

Once you have got milk on hand, set your own curd. It’s easy, although, if you haven’t had good luck with making curd at home, probably you are making one of these 4 mistakes:

1. You use low fat milk to set the curd.
2. You don’t add the starter culture at the right temperature.
3. The quality of starter culture isn’t good.
4. The environment in which the curd is let to set isn’t appropriate.

But don’t worry. To make perfect curd, every single time, follow these steps:

How to Make Perfect Homemade Curd

1. Take a pan, preferably an iron kadhai, and rinse it with clean water.
2. Add half a litre of milk in it and turn on the flame. Make sure you are not using toned milk.
3. When the milk is getting heated, stir once or twice, so that the milk does not get burnt from the bottom.
4. Once the milk boils, don’t turn off the gas. Let it boil for another 3-4 minutes. This will thicken the milk a little.
5. Turn the flame off. Cover it and let the milk come down to lukewarm temperature.
6. This step is the most important. If you add starter culture in hot milk, the bacteria in the culture can get destroyed and the curd won’t be properly formed. On the other hand, if we add starter culture in cool milk, bacteria won’t be able to start the fermentation process. So lukewarm temperature is necessary. It should feel warm but bearable.
7. Take 1 to 2 teaspoons of the curd starter and add it in the warm milk. In winter you can add 2 teaspoons, whereas in summers 1 teaspoon works fine.
8. With a small wired whisk or a spoon mix very well.
9. Pour this mixture in the container you wish to set curd in. Cover the container and keep it in a warm dry place.
10. In winter, it is recommended to either use a casserole to set the curd or simply cover the container with a warm cloth like a shawl or towel.
11. Let the container sit untouched for about 6-7 hours and that’s it your yummy curd is ready. Don’t keep it for longer as it can get sour.
12. If you don’t wish to use it then, better keep it in a refrigerator.

See, how well the curd has set. It’s thick and naturally sweet to taste. Every time you eat this curd, keep a little as starter for the next batch. Cheaper, fresher, tasty and healthy, it’s this curd which is known for its numerous benefits. Be it a robust digestive system, stronger bones or bodily strength.

So, it’s time we turn our back to the compromising options and start making curd at home from A2 milk.

FAQs About Curd and Its Quality

1. Why does packaged curd have a longer shelf life?

Packaged curd undergoes pasteurization of milk and uses lab-synthesized active cultures, which increases shelf life but compromises nutrient absorption and taste.

2. What is the difference between A1 and A2 milk?

A1 milk comes from foreign breeds and is linked with milk-related health issues. A2 milk comes from traditional desi cow breeds and is richer in omega 3s and vitamin D.

3. Is local dairy curd better than packaged curd?

Yes, local dairy curd uses traditional methods and natural cultures, resulting in better taste, consistency, and probiotic content.

4. Are Greek fruit yoghurts healthy?

Greek fruit yoghurts are often thick but lack digestibility and may cause constipation. They also contain artificial colors and preservatives with little real fruit.

5. How to ensure perfect homemade curd?

Use full-fat milk, add starter culture at lukewarm temperature, use good quality starter, and keep the setting environment warm and dry.

Final Thoughts

Curd is an integral part of Indian cuisine and health. While packaged curds offer convenience and shelf life, they often compromise on nutrient quality and probiotic benefits. Local dairy curds are a better option due to traditional methods and natural cultures. However, the best curd for health is homemade curd made from A2 milk or pure buffalo milk.

By making curd at home using the right milk and method, you get a fresher, tastier, and healthier product that supports digestion, strengthens bones, and boosts overall vitality. So, it’s time to embrace the wholesome goodness of homemade A2 milk curd and bid goodbye to less nourishing alternatives.