Ancient Indians prefer to cook food in earthen pots. It can enhance flavours and make the food taste even better. Here are five reasons to prepare curd in an earthen pot.
Thicker Consistency
When you prepare curd in an earthen pot, it usually comes out with thicker consistency. This is because clay pots are porous and can absorb water.
Alkaline Substance
Usually, dairy products are acidic in nature. However, when you make curd in an earthen pot, alkaline substitutes get added to it that balance its acidity.
Earthy Flavours
It is a given that if you prepare curd in an earthen pot, it will absorb earthy flavours and would enhance the taste of anything you would add it to.
Optimum Temperature
Clay pots provide an optimum temperature for the milk to curdle and take shape. This prevents the curd from turning sour.
Natural Minerals
With earthen pots, you can also add natural minerals to the curd, which otherwise, it would lack. This curd would be rich in magnesium, iron, sulphur, calcium, etc.
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