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Flavoured curd is best had chilled. When frozen, even better, for it acts as a fantastic health substitute for ice-cream. Curd or yoghurt on its own is nice, but when flavoured with fruit or nut, naturally or artificially, it makes for a delicious summer treat. Popular flavours like mango, pistachio, almond, saffron or kesar exist in India, while internationally flours like apple and cinnamon, peach and apricot, honey and oats, with a dash of muesli are made available as breakfasts on the go.
How to select
• Flavoured curds come in variety of flavours and brands. Select as per your individual preference and recipe requirement.
• Always check the 'Best before date' before buying.
How to store
• Store flavoured curd in the refrigerator and consume within a week.
• Curd helps cool the body.
• During the process of making flavoured curd, bacteria converts milk into curd and predigest the milk protein. These bacteria then inhibit the growth of hostile or illness-causing bacteria inside the intestinal tract and promote beneficial bacteria needed for digestion. These friendly bacteria facilitate the absorption of minerals and aid in the synthesis of vitamins of B group.
• Curd has high vitamin and calcium contents with protein.
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