Curd Benefits: 5 Reasons Why You Should Store Dahi in Matki ‘Earthen Pots’

Scientists have shown that storing curd in clay pots, or ‘matki’ as it is commonly known, has numerous health benefits.

Curd is one of the healthiest, complete and delicious food which is an essential part of every Indian household. Setting the perfect curd is actually an art, and using a clay pot to set the curd is an ancient practice that was accidentally discovered during the Neolithic. While steel or glass bowls are widely used to prepare the curd, it is considered smarter to use a clay pot to prepare the curd. It can enhance the flavors and make the food even better. According to nutritionist, Kiran Kukreja, “Making curd in a mitti (clay) container has been a traditional practice in many parts of the world for centuries. There are several benefits of using a mitti container to make curds, including: “

Curd Benefits: 5 Reasons Why You Should Store Dahi In ‘Clay Pots’ Matki

Rich in minerals: Mitti pots are made of natural clay, which contains various minerals such as calcium, magnesium, and iron. These minerals can leach into the curd, making it more nutritious.

Probiotics: Curd made in clay pots contains a higher concentration of probiotics compared to curd made in other materials. Probiotics are beneficial bacteria that aid digestion and boost immunity. The porous nature of the clay allows air to circulate, which aids in the fermentation process of the curd. It also helps in absorbing excess water from the curd, making it thicker and creamier.

Scientists have shown that storing curd in clay pots, or “matki” as it is commonly known, has numerous health benefits. Here are some other advantages of storing curds in crock pots.

Gives a unique earthy flavor: A parcel of clay gives your curds a distinctive earthy flavor you won’t find in any other container. The flavor is subtle enough not to overpower the inherent flavor of the curd while still making it delicious.

alkaline substance: Using, dairy products are acidic in nature. However, when curd is made in a crock pot, alkaline substitutes are added to balance its acidity.

Thicker consistency: When curd is prepared in a clay pot, it usually comes out with a thicker consistency. This is because clay pots are porous and can absorb water.