Homemade vs packed curd: Which one is better? See what nutritionist suggests 

Curd or dahi is considered as one of the healthiest food items for many, especially during summer. Curd is high in probiotics and has many health benefits, but it depends on how healthy and fresh the curd is that you are consuming.

Recently, nutritionist Bhakti Kapoor shared a post on Instagram explaining how packed curd is different from homemade curd.

Nutritionist suggests that packed curd which is found in markets undergoes pasteurization to enhance its shelf life and eliminate harmful bacteria. While pasteurization makes the curd safer, it also affects its probiotic content. The process can diminish the number of beneficial bacteria, including probiotics in the final product.

She also mentioned that homemade curd grants you more control over the fermentation process, allowing you to utilise fresh, live cultures and starters. This enables you to ensure a higher concentration of active probiotic bacteria in a curd.

However, she further wrote in her post that packed curd can still be a valuable component of a balanced diet as it serves a good amount of protein and calcium, while the probiotic content may be lower due to pasteurization but it still provides some health benefits.

Also watch: Fear having curd in winters? Know what nutritionists say