Delicious curd in pot..

It’s good to avoid Processed Curd & Yogurts from market. It is usually loaded with unhealthy sugars and artificial sweeteners, plus a number of other additives for color and flavor, artificial thickeners (pectin, gelatin vegetable shortening etc) . Also yogurt is heat processed to increase shelf life, which can destroy live bacterial cultures. And when it’s so easy to make it in your clay pot, why buy it??

I have personally tried it..and it really works out well..

The excellent heat retaining capacity of the pot holds the heat for the longest time at just the right temperature for the curd/yogurt’s culture to incubate. More importantly, the pot’s microscopic pores lets water evaporate, making curd thick and silkier, naturally. No need for any artificial thickeners. And with our plain pots, there are no metals or glazes leaching into the milk.

Clay pots are made with soil rich in natural minerals. During the fermentation process, the milk will absorb these minerals like iron, calcium, phosphorus and magnesium. And since clay is alkaline by nature, it also helps neutralize acidity in milk to a certain extent and the resulting curd ends up sweeter. Handmade clay containers are porous and microscopic holes allow air to pass through it. This enables the pot to absorb excess water which makes the curd thicker and creamier, unlike when it is fermented using metal or glass pots. Heat is also crucial in the fermentation process. India Times said when heat fluctuates curd can easily turn sour. But clay pots are heat-resistant and protects the milk from changes in temperature.

Moreover, this method gives thick-textured curd.

TIP: 1.Store curd only for a day. Only then, the texture of curd will be good for consumption. If it is stored beyond a day, the curd loses its moisture content to a great extent due to the capillary action by pores in the pot.

2.Wash the pot daily and refill with new curd.

Follow this method, and you will never again go for processed curd..i challenge you..i have personally tried this.. Ref: www.creativekitchen.com