{"id":169469,"date":"2025-06-09T05:38:20","date_gmt":"2025-06-09T05:38:20","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/169469\/"},"modified":"2025-06-09T05:38:20","modified_gmt":"2025-06-09T05:38:20","slug":"a-dahi-which-wont-fall-is-the-dahi-you-want-celeb-nutritionist-rujuta-diwekar-recommends-the-spoon-test-before-consuming-curd-food-wine-news","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/169469\/","title":{"rendered":"\u2018A dahi, which won\u2019t fall, is the dahi you want\u2019: Celeb nutritionist Rujuta Diwekar recommends the \u2018spoon test\u2019 before consuming curd | Food-wine News"},"content":{"rendered":"

Celebrity nutritionist Rujuta Diwekar\u2019s words of wisdom have helped prominent Bollywood A-listers such as Kareena Kapoor Khan, Alia Bhatt and Varun Dhawan lose weight and transform their physique without compromising on health.<\/p>\n

In a recent Instagram post, the expert shared a popular \u2018spoon test\u2019 that can determine the efficacy of the dahi (curd) you make at home. In the caption underneath her post, Diwekar listed out a detailed step-by-step recipe to make the best dahi:<\/p>\n

\"\"<\/p>\n

\u201cTry it at home.<\/p>\n

1. Buy whole milk, preferably buffalo (better for setting thick curd)
2. When you heat it, pour some aside in a small katori (silver, ceramic, mitti \u2013 your choice)
3. While it\u2019s still little hotter than warm, put a small culture of previously set home set curd to it.
4. Stir 32 times
5. Wait for the milk to settle
6. Cover with a light cloth (I don\u2019t use a metal lid)
7. Then store it in a cool and dark place
8. On completion of 8-12 hrs, set another batch and then refrigerate if you don\u2019t immediately plan to eat it.\u201d<\/p>\n

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CV Aishwarya, a clinical nutritionist and lecturer at Sri Ramachandra Institute of Higher Education and Research, Chennai<\/a>, told indianexpress.com<\/a> that the spoon test for curd is a simple yet effective method to assess its consistency, fermentation quality, and microbial activity. It involves scooping a portion of curd with a spoon. If the curd holds its shape and appears firm, it indicates proper setting. If it breaks apart or appears watery, it may suggest poor fermentation or microbial imbalance.<\/p>\n

\u201cCurd is formed through the fermentation<\/a><\/strong> of milk by lactic acid bacteria. During proper fermentation, these bacteria produce lactic acid, which coagulates the milk proteins, forming a gel-like structure. A well-set curd is more likely to contain viable probiotic cultures, which are essential for gut health. In contrast, poorly fermented or runny curd might lack a sufficient live bacterial count due to contamination or inappropriate incubation conditions,\u201d explained Aishwarya.<\/p>\n

\"Festive<\/a>
\n\"curd\" Curd is rich in probiotics (Source: Freepik)<\/p>\n

According to her, the spoon test is an effective and practical preliminary method for assessing the setting quality and probable microbial health of curd. However, for scientific validation of curd efficacy\u2014particularly in research or clinical contexts\u2014additional analyses such as pH testing, microbial culturing, and probiotic viability assays are required.<\/p>\n

What are the benefits of adding curd to our your regular diet?<\/p>\n

Kanikka Malhotra, consultant dietician and certified diabetes educator revealed that regular consumption of curd<\/a><\/strong> after lunch can significantly alter gut microbiota composition due to its probiotic content, primarily Lactobacillus and Bifidobacterium strains. \u201cThese live cultures enhance beneficial bacterial populations, improving microbial diversity and suppressing harmful bacteria like Enterobacteriaceae and Staphylococcus,\u201d she said, adding that\u00a0the lactic acid bacteria in curd strengthen gut barrier function, reduce inflammation, and promote short-chain fatty acid production, which supports colon health.<\/p>\n

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\u201cDaily intake sustains transient probiotic effects, such as increased Lactobacillus gasseri and Bifidobacterium lactis, aiding digestion and immune modulation,\u201d mentioned the expert.<\/p>\n

Curd\u2019s probiotics also improve nutrient absorption, reduce bloating, and may lower the risk of inflammatory bowel conditions by balancing gut flora. However, Malhotra noted that individual responses vary based on baseline microbiota and dietary habits. This is to say that pairing curd with fiber-rich meals can amplify these benefits through synergistic prebiotic-probiotic interactions.<\/p>\n

However, Malhotra also warned of overconsumption, which can also cause digestive discomfort and contribute to weight gain. \u201cAdditionally, excessive calcium intake from curd might slightly reduce the absorption of iron and zinc,\u201d she said. \u201cGo ahead and add it to your lunch routine, but be mindful of your body\u2019s response and adjust accordingly,\u201d To enjoy curd\u2019s benefits without drawbacks, she urged moderation.<\/p>\n

DISCLAIMER:\u00a0This article is based on information from the public domain and\/or the experts we spoke to. Always consult your health practitioner before starting any routine.<\/p>\n","protected":false},"excerpt":{"rendered":"Celebrity nutritionist Rujuta Diwekar\u2019s words of wisdom have helped prominent Bollywood A-listers such as Kareena Kapoor Khan, Alia…\n","protected":false},"author":2,"featured_media":169470,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4318],"tags":[33651,70744,70740,7478,70743,4449,105,622,70742,32331,46661,4434,8583,21760,70741,16,15],"class_list":{"0":"post-169469","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-nutrition","8":"tag-curd","9":"tag-cv-aishwarya","10":"tag-dahi","11":"tag-dairy","12":"tag-fermentation","13":"tag-gut-health","14":"tag-health","15":"tag-healthy-eating","16":"tag-homemade-curd","17":"tag-indian-food","18":"tag-kanikka-malhotra","19":"tag-nutrition","20":"tag-probiotics","21":"tag-rujuta-diwekar","22":"tag-spoon-test","23":"tag-uk","24":"tag-united-kingdom"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@uk\/114651798443850791","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/169469","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/comments?post=169469"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/169469\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media\/169470"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media?parent=169469"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/categories?post=169469"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/tags?post=169469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}