Tag: Homemade curd

According to a 2025 study from the UK Biobank, moderate consumption of full-fat yogurt was correlated with a reduced all-cause mortality risk. Full fat curd, known as 'dahi' in India, is a naturally fermented dairy product prized for its rich, creamy texture and tangy flavor. Made from whole milk without fat removal, it offers unique nutritional benefits compared to its lower-fat counterparts.

While store-bought probiotic curd may contain over 100 million colony-forming units (CFU) per 100g, the amount in homemade curd can vary widely, often ranging from 100 million to 1 billion CFU per 100g. This variation is due to a range of factors that influence bacterial growth and viability.

According to a 2025 review in the Journal of Bioscience and Environment Research, fermented milks like dahi are increasingly valued for their probiotic potential and nutrient-rich composition. But when it comes to the store-bought variety, the question remains: is packaged dahi good for health?

Fermented dairy products, including yogurt and curd, are associated with better heart and gut health. However, the carbohydrate content of traditional curd can pose a challenge for those on a ketogenic diet, which strictly limits carb intake. This guide explores the details of how curd can, or can't, fit into your keto lifestyle.

A 100-gram serving of plain, full-fat curd typically contains around 4-5 grams of carbohydrates. Knowing how much curd is in keto is essential for managing your daily carb intake and ensuring this probiotic-rich dairy fits within your strict ketogenic macros without kicking you out of ketosis.

According to nutritionists, homemade curd is often considered superior to its store-bought counterparts due to its higher concentration of live probiotics. So, is homemade curd healthy? Yes, and this article will explain why.

According to some manufacturers, a 100g serving of commercial probiotic curd can contain over 100 million (10⁸ CFU) live bacteria. This is not a universal standard, however, and the number of probiotics in 100 gm curd depends heavily on its origin, preparation, and storage conditions.

Approximately 250 grams of homemade dahi, prepared from whole cow's milk, contains around 8.7 to 9.5 grams of protein. This amount can vary based on the type of milk used, the fat content, and the specific fermentation process.

According to the National Yogurt Association, while all true yogurt begins with live cultures, some commercial products are heat-treated after fermentation, killing the beneficial bacteria. This confirms that a form of yogurt can be made and sold without live probiotics, although its nutritional profile and specific health benefits differ significantly.

A 100g serving of a commercial sweet curd like Hatsun can contain approximately 4 grams of total fat, but this can differ drastically based on ingredients and preparation. The exact amount of fat in sweet curd is not a single value and is heavily influenced by factors like the type of milk used, the amount of sweetener added, and whether it is commercially produced or homemade.