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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Freshly made or opened curd typically lasts 3 to 5 days in the refrigerator. If it develops a very sour smell, mold, or a yellowish tint, it should be discarded.
Freezing is not recommended because the curd will separate and become grainy upon thawing. It is best consumed fresh.
Greek yogurt, sour cream, or buttermilk can be used as substitutes. For a vegan alternative, soy or coconut yogurt works well.
Signs of spoilage include a rancid or overly sour smell, visible mold (green, pink, or black spots), and a bubbly or excessively watery texture.
Yes, curd is high in protein and calcium, which can promote satiety and help regulate metabolism, making it a great addition to a weight loss diet.
Whisk the curd well, lower the flame to minimum, and add a teaspoon of gram flour (besan) or cornstarch to the curd before stirring it into the hot dish.
Yes, curd contains lactose, though the fermentation process breaks down some of it, making it easier to digest for some people with mild lactose sensitivity.
Curd is usually made by fermenting milk with an edible acidic substance or previous curd (lactic acid bacteria), while yogurt is prepared using specific commercial strains of bacteria like Lactobacillus bulgaricus.
Plain Curd is a versatile ingredient found in cuisines around the world. With 61 calories per 100g and 3.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the dairy product category with complete nutrition information.
View all dairy product →Discover 10 recipes featuring plain curd with step-by-step instructions.
Browse recipes →Yes, the lactic acid in curd helps break down muscle fibers in meat, making it an excellent base for marinades.