When you put curd on your hair the curd smooths out hair roughness and frizz and helps dry hair.
The curd when put on hair also helps to moisturize your hair and keep the hair soft and the lactic acid in curds helps to clean your scalp, cleanse pores, hair follicles and helps the hair follicle growth as well as clear dead skin cells.
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.