curd : 500 gms
Rich in probiotics (particularly in fermented varieties), calcium, and high-quality protein. Good source of B vitamins and phosphorus, with lower fat content than full-fat milk or cream.
About
Curd is a fresh dairy product made by coagulating milk proteins through the action of an acid (traditionally lemon juice, vinegar, or whey) or by using rennet, followed by separating the solid curds from the liquid whey. The resulting product is a soft, custard-like mass with a tangy flavor and creamy texture. Curds vary in texture from lumpy and granular to smooth and homogeneous depending on production methods and ingredients used. In Indian cuisine, curd refers to a yogurt-like preparation made by bacterial fermentation of milk, while in other culinary traditions (particularly Western), curds are the protein-solid byproduct of cheese-making processes or acid-curdled milk preparations.
Culinary Uses
Curd serves as a versatile ingredient across multiple culinary traditions. In Indian and South Asian cooking, it functions as a base for marinades, dressings, and sauces; is consumed plain as a side dish or dessert base; and is used in batters and doughs for fermentation and texture. In Western cuisines, curds are often paired with whey in cheese production or served as a standalone dish (as in Scottish crowdie). Curd can be drained to create paneer-like cheese, sweetened for desserts, or blended into smoothies and lassis. Its tangy flavor and creamy consistency make it suitable for both savory applications (curries, raitas) and sweet preparations (desserts, cold drinks).