Is it safe to cook curd? What happens when you cook curd?

Curd has been a quintessential part of Indian cuisine so much so that every lavish meal is incomplete without a hearty curd based delicacy. From Kadhi to Mor Kuzhambu to Kheru or Dahi Tadka, curd has been extensively used in Indian cooking and every region has a unique curd preparation, which is immensely loved for its rich taste and creamy texture. But as per Ayurveda heating or cooking curd is a strict no-no. Well, here’s an insight on what happens when you heat curd and is it safe to consume cooked curd? Read on to find out…

Curd, also known as Dahi in Hindi is naturally loaded with the goodness of milk mat, calcium, probiotics to name a few. Consuming curd daily helps in boosting bone health and the presence of probiotics helps in fostering a healthy gut microbiome, which further helps in boosting digestion. Moreover, the protein in curd supports muscle growth and repair and the presence of vitamins like B12 contributes to overall immune function and energy metabolism.

According to Ayurveda and modern studies, it is believed that cooking curd can lead to certain changes in its composition and reduce its nutritional efficacy. Here's what happens when you cook curd, read on to find out:

Cooking or heating curd may cause the proteins in it to denature, which means they unfold and change their structure. This can lead to changes in the nutritional value, texture and consistency of the curd.

As curd is heated, water is released from the curd, leading to a reduction in moisture content. This contributes to the thickening of the curd, which changes its taste and texture.

Cooking curd can also serve as a method of preservation, as the heat helps kill harmful bacteria. This is particularly important in dishes where curd is used as an ingredient and needs to be cooked thoroughly.

The heat can also affect the flavor of curd, giving it a slightly different taste compared to raw curd. Some people prefer the taste of cooked curd in certain dishes.