The process of making curd is simple and has been followed in households for generations. Fresh milk is heated lightly and then cooled to a warm temperature. A small amount of previously set curd is ...

WHEN I was growing up, I spent a lot of time in my grandmother’s house and there was never a day when we didn’t have curd or ‘tairu’ as it is called in Tamil – on the dining table. My grandmother made ...

Comparison of curd, Greek yoghurt and skyr to reveal which packs the most protein. Walk through any supermarket today, and the dairy aisle almost feels like a quiet battlefield. Curd, Greek yoghurt ...

From cold and weight gain to diabetes fears, a doctor explains why curd is not the villain you thought, but a hero on your ...

Curd-based dishes offer cooling flavours and light nourishment. From kadhi to curd rice and raita, Zomato makes enjoying ...

The combination of turmeric, gram flour – also known as chickpea flour or besan, and curd -yogurt- is a powerful combination that is often used in traditional skincare practices in India. Antioxidant ...

Cottage cheese faced a problem: After World War II, batches of the soft, lumpy dairy concoction developed a propensity to take on a rancid odor and a bitter taste. That changed in 1951, when dairy ...

Protein numbers push Greek yoghurt to the front of the queue. It is strained enough to feel dense and sits heavy on a spoon, which slows eating and stretches out fullness. Skyr sits close in protein ...