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Curd is a highly nutritious and recommended food by dietitians. Nevertheless, the packaged curd that we have readily available on the shelves of supermarkets and milk parlours isn't what I grew up devouring all through my childhood. The fond memories of curd or dahi are more around that earthy aroma with a subtle sweet undertone stored somewhere in my cells. And all the credit goes to desi dahi set in mitti handi. Yes, curd set in a clay pot reminds many millennials like me about those humble indigenous ways of making food. Not to forget the taste and plethora of health benefits of such curd.
My visit to grandmother's home used to be fun around an array of foods or, to be precise, milk byproducts made by her and granddad. Every night before sleep, she would pour lukewarm milk into an earthen clay pot, stir one teaspoon of curd (saja, as called in Bengali), cover it and let it culture overnight. The next day on the lunch table, there would be a big bowl of curd made by her the night before. The natural sweetness and earthy aroma infused by the clay pot still feel fresh. In the present day, it is a practice limited to remote areas. Setting curd in a clay pot has a unique flavour unmatched by the packaged options. As I recollect her words, 'bhalo kore doi kha': which means have a generous amount of curd, I understand how she had been inculcating good food habits. Scientific research has proven that setting and storing curd in clay pots has many health benefits.
Creamy and Decadent Curd
The porous nature of clay, commonly used to make earthen pots, makes it easier to absorb water. When the curd is placed in this pot, it absorbs much water and sets thicker and creamier due to the porosity of the clay.
Maintains Optimal Temperature
To set the curd properly, the temperature must be just right. A small temperature change can cause the curd to become watery, thin, sour, or tasteless. Clay pots act as good insulators and maintain proper heat, creating the ideal temperature for the curd to set.
Abundant in Minerals
If the pot is made entirely of clay, the curd will be rich in calcium, iron, magnesium, phosphorus, and many other micronutrients. Dahi prepared in this manner is higher in nutrition and more accessible to digest than curd prepared in plastic or steel containers.
Curd set in a clay pot, Image Source: iStock
Unique Earthy Flavor
A clay pot imbues a distinct earthy flavour to the curd that cannot be found in any other container. This subtle flavour enhances the curd's natural taste, making it more delicious. The clay also works as a natural sweetener.
Balances Acidity
Clay is naturally alkaline, while curd is acidic. When the curd is made or poured into a clay pot, the acidity of the curd is balanced by the alkalinity of the clay, making the curd sweeter and tastier without the need for added sugar.
Rules for making curd in a clay pot:
- Use an unglazed clay pot, as it is rich in minerals.
- Use whole cream cow or buffalo milk for a creamy and thick texture.
- Ensure the temperature of the milk is warm, not hot or cold, and slightly warmer in winter than in summer.
- Add a spoon of previously set curd as a starter.
- Cover the pot and keep it in a warm place without disturbance.
- Curd takes approximately 5-6 hours to set in summer and 8-12 hours in winter, with the ideal overnight setting.
- To prevent the curd from becoming sour, place it in the fridge once it has been set.
I have got my clay pot to set curd and refresh my memory. Also, to reap its benefits. When are you getting yours?
