Curd, indeed, often misunderstood, is a traditional dairy product in many parts of the world, especially in South Asia. Essentially it is made by fermenting milk, but here’s the interesting bit: it’s cultured using a bacterial starter from an earlier batch, rather than a commercial strain like in yogurt. This gives it unique qualities. In Ayurveda, curd is recognized as a beneficial food, especially for its probiotic qualities that support digestion.
Although similar, curd and yogurt actually differ slightly in the types of bacteria used for fermentation and their specific strain combinations. Yogurt is typically fermented with specific strains such as Lactobacillus bulgaricus and Streptococcus thermophilus, whereas curd preparation can vary more depending on the household starter culture.
Given its probiotic nature, curd is indeed valued for aiding in digestion and maintaining gut health. In Ayurveda, it’s suggested for those with a predominant Vata dosha, as it can have grounding and soothing effects. However, it’s best consumed in moderation—too much can disturb Kapha dosha and increase mucus production. Also, eating it at night might not be advisable as per Ayurvedic principles, since it can imbalance the Doshas if consumed during Kapha time.
If your stomach’s been upset, incorporating a bit of curd in your daily meal can be soothing. It’s beneficial to consume it plain or with a little honey, or as buttermilk (by diluting it with water), which is highly cooling and aids digestion. Mixing it with other foods like rice or salads are common, but pairing it with fruits or heating it should be avoided, as these can disrupt digestion and diminish the curd’s inherent properties.
Decide for curd or yogurt based on how you react to each; your unique constitution will guide you better. Just ensure it’s homemade for optimal benefits, as commercial versions may not have the same probiotic content. If any digestive symptoms persist, it is essential to consult a healthcare professional to rule out any underlying conditions.
