You can use sour cream instead of curd and the taste and texture will turn out the same as if you used curd.
Sour cream i a great replacement for curd in recipes that call for curd.
You can also use double cream or lemon whipped cream and even buttermilk as a replacement of curd.
There's no difference between curd and dahi as curd and dahi are made the same way and are the same thing other than the name.
Curd is also called Dahi.
Curd or Dahi is a dairy product made by curdling the milk with edible acidic substance such as lemon juice or vinegar.
The curd is sticky and can turn sticky for two main reasons which is from bacteria culture that is used to make curd can impact the texture and taste.
Or if you keep your curd at a low temperature then the curd takes a lot more time to set which then forms a slimy and sticky texture making the curd sticky.
This happens because curd requires a slightly warm temperature in order to set properly.
You can eat curd at night although it is not recommended as curd can cause mucus formation because curd is both sweet and sour which causes mucus to form in your nasal passages.
Also if you suffer from arthritis the curd should not be consumed on a daily basis as it could cause your arthritis to worsen.
The best time to eat curd is in the morning which is beneficial for your intestines and lets good bacteria grow inside the body which also further boosts your immunity.
The good bacteria in curd also protects us from common stomach problems and even intestinal cancer.
You can heat curd but you should not heat curd as when curd is heated the molecular structure of the curd will be altered when heated.
This can seriously affect your health as eating heated curd can cause suffocation, lesions and swelling.
Curd can and sometimes does increase cough and phlegm as curd is made from milk that contains casein which is responsible for the production of phlegm.
Curd does cause bloating as well as gas and acidity and even loose motion.
Curd can cause bloating because dairy products contain varying levels of lactose which gets fermented in the body and creates gas bubbles and bloating.
Things that are made from curd are paneer, queso blanco, pot cheese, farmer cheese, rennet, curd cheese and cottage cheese.
Contemporary commercially made curds remain a popular spread for bread, scones, toast, waffles, crumpets, pancakes, cheesecake, or muffins.
They can also be used as a flavoring for desserts or yoghurt.
Curd is a natural probiotic which can be beneficial for your immune system and the probiotics also provide you with good bacteria to your gut which improves gut health.
Fruits that can be eaten with curd include chikku, mango, strawberry and banana and even apples.
Curd is alkaline and not acidic as curd and yogurt as well as buttermilk are alkaline forming foods even though they have low pH levels of between 4.4 and 4.8
Dahi and Lassi is the same as Lassi is also called stirred dahi and Dahi is a semi solid set curd which is usually served unsweetened and plain.
It also forms the base of a number of other fermented dairies like lassi, shrikhand and chhach.
Yogurt in India is called Curd or sometimes Dahi.
The scientific name of curd is “Lactobacillus delbrueckii” which produces yogurt.
In India Yogurt is commonly called Curd or Dahi.
Yoghurt or Yogurt and curd are not the same as curd also known as Dahi is a dairy product that is made by curdling milk with edible acidic substances such as vinegar or lemon juice and Yogurt or Yoghurt is made by bacterial fermentation of milk by using a yogurt culture which consists of Lactobacilus bulgaricus and Streptococcus thermophiles.
Greek yogurt and Indian curd are similar but not the same.
The main difference in Greek Yogurt and Indian Curd or Indian Dahi is Greek Yogurt is a lot thicker and creamier and also has more saturated fat and protein.
Dahi, or curd, is made with lactobacillus and although the same process of fermentation is followed with it comes to Greek yogurt, another bacteria is added in it called streptococcus thermophilus apart from lactobacillus.
Greek Yogurt is not rotten milk as Greek Yogurt and other Yogurts are made from fresh milk in which a culture of particular yogurt making bacteria is added and then it turns into yogurt.
The culture makes the final product probiotic and therefore supports your own good bacteria.
Yogurt is cultured milk which is made by heating milk and combining it with two live cultures—Lactobacillus bulgaricus and Streptococcus thermophilus.
The warm milk creates the perfect environment for the bacteria to grow, thickening the milk to create yogurt.
Greek Yogurt is good for bones and can help improve your bone health because Greek Yogurt is rich in protein and calcium and calcium improves bone strength and bone health and reduces the risk of osteoporosis and consuming enough protein is vital for proper bone health.
Greek Yogurt does have Lactose.
Greek yogurt does have dairy and lactose.
Greek Yogurt is made from milk and lactose comes from milk as well as the nutrients like calcium and protein.
Foods that cause a milk allergy are foods that contain milk or dairy which include, milk, cheese, yogurt, cottage cheese, cream cheese, nacho cheese and baked goods containing dairy.