The tradition and culture of cooking food in earthen pots is very old. Gradually its place was taken by steel utensils. However, for some time now, the trend of cooking food in earthen utensils has been seen again and people who do not cook in it, also use these utensils for storing food. Similarly, the tradition of making curd in an earthen pot is not just a tradition, but there are many scientific and health benefits behind it. Let us know about it in detail.
Curd becomes thick and tasty. The surface of the earthen pot absorbs a little moisture, due to which there is no excess water in the curd and it becomes thick and creamy and also tastes very tasty.
Maintains Natural Coolness Clay has cooling properties, which helps in maintaining the correct temperature during curd setting – this helps the curd set properly.
More beneficial for digestion: By freezing the curd at the right temperature, the good bacteria (probiotics) present in curd develop better, which are beneficial for the stomach.
The sourness remains balanced. Curd made in earthen pots does not become too sour, rather its taste remains balanced and light.
Natural and chemical-free option: Compared to plastic or metal utensils, clay is completely natural, due to which no harmful elements are added to the curd.
Absorbs excess moisture, especially in summer, the clay prevents the curd from becoming thin.
Important things to keep in mind
Before using a new earthen vessel, soak it in water for a few hours. Keep it thoroughly clean and dry after every use. Do not keep it in a very cold place, otherwise the curd will not set properly.
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