Noida: The expert shared a popular ‘spoon test’ that can determine the efficacy of the dahi (curd) you make at home. Rujuta Diwekar listed a detailed step-by-step recipe to make the best dahi:
1. Buy whole milk, preferably buffalo (better for setting thick curd)
2. When you heat it, pour some aside in a small katori (silver, ceramic, mitti – your choice)
3. While it’s still little hotter than warm, put a small culture of previously set home set curd to it
4. Stir 32 times
5. Wait for the milk to settle
6. Cover with a light cloth (I don’t use a metal lid)
7. Then store it in a cool and dark place
8. On completion of 8-12 hrs, set another batch and then refrigerate if you don’t immediately plan to eat it.
The spoon test for curd is a simple yet effective method to assess its consistency, fermentation quality, and microbial activity. It involves scooping a portion of curd with a spoon. If the curd holds its shape and appears firm, it indicates proper setting. If it breaks apart or appears watery, it may suggest poor fermentation or microbial imbalance.
CA Aishwarya, Clinical nutritionist and lecturer at Sri Ramchandra Institute Of Higher Education and Research, Chennai
Curd is formed through the fermentation of milk by lactic acid bacteria. During proper fermentation, these bacteria produce lactic acid, which coagulates the milk proteins, forming a gel-like structure. A well-set curd is more likely to contain viable probiotic cultures, which are essential for gut health. In contrast, poorly fermented or runny curd might lack a sufficient live bacterial count due to contamination or inappropriate incubation conditions.
CA Aishwarya, a clinical nutritionist and lecturer at Sri Ramchandra Institute of Higher Education and Research, Chennai
This spoon test is very benificial
The spoon test is an effective and practical preliminary method for assessing the setting quality and probable microbial health of curd. For scientific validation of curd efficacy—particularly in research or clinical contexts—additional analyses such as pH testing, microbial culturing, and probiotic viability assays are required.
What are the benefits of adding curd to your regular diet?
Kanika Malhotra, consultant dietician and certified diabetes educator revealed that regular consumption of curd after lunch can significantly alter gut microbiota composition due to its probiotic content, primarily Lactobacillus and Bifidobacterium strains.
These live cultures enhance beneficial bacterial populations, improving microbial diversity and suppressing harmful bacteria like Enterobacteriaceae and Staphylococcus. The lactic acid bacteria in curd strengthen gut barrier function, reduce inflammation, and promote short-chain fatty acid production, which supports colon health. Daily intake sustains transient probiotic effects, such as increased Lactobacillus gasseri and Bifidobacterium lactis, aiding digestion and immune modulation
Kanika Malhotra
Curd’s probiotics also improve nutrient absorption, reduce bloating, and may lower the risk of inflammatory bowel conditions by balancing gut flora. Pairing curd with fibre-rich meals can amplify these benefits through synergistic prebiotic-probiotic interactions.
Over consumption can be the idea
The over consumption of curd can cause digestive discomfort and contribute to weight gain. Excessive calcium intake from curd might slightly reduce the absorption of iron and zinc.