Curd

natural home-made curd

Curd made using ТМ GOOD FOOD Curd starter culture is more delicate and homogeneous, and it’s not as tangy as a usual curd made of sour milk.

It's easy to save: 1 pack of starter culture = 1 gram = 3 liters of yoghurt + refermentation

Bacterial composition:

  1. Streptococcus salivarius subsp. thermophilus
  2. Lactococcus lactis subsp. lactis
  3. Lactococcus lactis subsp. lactis biovar diacetylactis
  4. Lactococcus lactis subsp. Cremoris

Every day

Curd is an essential component in the balanced and healthy human diet. Nutritionists all over the world recommend to include it in a diet at least 3 times a week. Curd contains a large amount of calcium and phosphorus that play a key role in healthy human skeleton formation.

For children

When it comes to complementary baby feeding, mothers usually know well that curd is a great benefit their baby. Doctors traditionally prescribe curd to children as a source of calcium and phosphorus to make bones and teeth strong and to prevent rickets. Undoubtedly, curd is very useful for a growing child's body. Calcium and phosphorus contained in curd stimulate bone tissue growth; ferrum regulates the level of hemoglobin in the blood, magnesium is necessary for normal functioning of all body systems. Milk protein is also very important for a young body, because it is involved in the formation of enzymes, immune bodies and cells in general.

For pregnant and lactating mothers

During pregnancy, expectant mom should eat as much curd as possible, as the use of curd during carrying a baby is invaluable. Curd is rich in phosphorus, which is very important for the bone system formation. During lactation curd is the basis for milk formation.

For older people

Curd is also very important for older people as a source of available protein, calcium, magnesium and phosphorus, which means prevention of osteoporosis, heart and vascular diseases, and digestive enzymes deficiency.

Click here to learn how to make curd at home.

Dry weight in a pack is 1 gram. Yoghurt starter culture is meant to ripen 1-3 liters of milk.The finished product can be used as a starter to make a new batch of curd. Note: use the curdled milk as a starter and not the finished curd. Click here to see more about the refermentation. Shelf life - 12 months at a temperature of 0 to 6°С (fridge), 24 months at a temperature of -18° to -1°С (freezer).