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Introduction
CURD OR yoghurt is one of the most valuable therapeutic foods. The milk of the cow is generally used in preparing yoghurt in Europe and America. In India, buffalo milk is also extensively used. In Russia, the milk of sheep, goat and mare is largely used for the same purpose.
The best and purest milk should always be used for preparing curd. The milk should be boiled for about 10 minutes and the temperature of the milk brought down to lukewarm state. Freshly cultured starter should then be added to it and mixed thoroughly. Generally one teaspoonful of starter is sufficient for every 500 ml of milk.
The quality of curd depends to a great extent on the starter used. The better the seed, the sweeter the aroma and firmerthe texture of the curd. In hot season curd sets easily. But in the cold season, it is necessary to cover it with a blanket and keep it in a warm place. It generally takes about six to eight hours for the milk to coagulate in the hot season, while it takes about 12 to 16 hours in cold weather. The world yoghurt is of Turkish origin. It is believed that the first curd was made in Turkey. Legend has it that a nomad while travelling through a desert, kept some milk away in a goat-skin bag and hung it across the back of his camel. On opening the bag a few hours later, he found that the liquid had transformed into a thick, tangy custard. The desert sun and the bacteria inside the bag produced the required condition for the preparation of yoghurt.
Curd has played an important part in the diet of nations from time immemorial. It has been regarded as wholesome food in India, Turkey, Egypt, Armenia, Yugoslavia, Romania, Russia and arid Central Europe. In Western Europe and America it has become very popular during the last few decades.
Curd is nourishing too. It is a valuable source of protein, essential vitamins and minerals. It is also rich in calcium and riboflavin. The protein in curd is more readily digested than the protein in milk. It has been estimated that regular milk is only 32 per cent digested after an hour in the digestive tract, whereas 91 per cent of curd is digested within the same period of time. It is, therefore, ideal for those with sensitive digestive systems, particularly young children and elderly persons.
Although curd has a nutritive content similar to fresh milk, it has extensive special values for therapeutic purposes. During the process of making curd, bacteria convert milk into curd and pre-digest milk protein. These bacteria then inhibit the growth of hostile or illness-causing bacteria inside the intestinal tract and promote beneficial bacteria needed for digestion. These friendly bacteria facilitate the absorption of minerals and aid in the synthesis of B vitamins . Buttermilk, which has same nutritive and curative value as curd, is prepared by churning curd and adding some water, removing the fat in the form of butter.
Curd is also considered one of the best aids for natural good looks. It supplies the nerves and the skin with healthy ingredients and counteracts the ill-effects of exposure to the scorching sun. The bacteria in curd make the skin soft and glowing. Curd is also valuable in conditioning the hair. It is believed that curd also helps in the treatment of insomnia. Curd is used in numerous ways in Indian culinary art. It is eaten with both meat and vegetable curries, with rice, fruit and fish. It is eaten plain with salt and pepper, with sugar, honey, fruit, molasses and with innumerable essences. Many dishes are cooked in curd. It is also extensively used in the form of buttermilk and lassi.
Keep sending in your questions to hydphoto@thehindu.co.in or, snail mail them to Metro Desk, The Hindu, 6-3-879 & 879B, Begumpet, Hyderabad. 500 016 or just call Ph: 23403902 (Between 12 and 7 p.m.)
By Pradeep Khosla
Executive Chef, Taj Krishna
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