The Fascinating World of Milk and Curd

Milk is a white liquid produced by the mammary glands of mammals. It's a primary source of nutrition for young mammals before they are able to digest other types of food.

Rich in nutrients, milk contains lactose, proteins (casein and whey), fats, and various vitamins and minerals. It is uniquely balanced to cater to the needs of rapidly growing infants.

Curd is formed when milk is curdled by adding an edible acidic substance such as lemon juice or vinegar, allowing the milk proteins to coagulate, separating from the whey.

Curd often contains beneficial bacteria that can aid digestion. These probiotics, like Lactobacillus, contribute to gut health and enhance the bioavailability of nutrients.

Curd has a revered place in many cultures. In India, for example, it's customarily eaten before important events for good luck, symbolizing a smooth start.

Domestication of milk-producing animals began around 10,000 BC. However, most adults couldn't digest lactose—a trait that has evolved more recently in human history.

Around the world, curd takes various forms: from Greek yogurt, known for its high protein content, to the soft French fromage blanc, each variety has its own texture and flavor profile.

In ancient Rome, milk was used as a skincare product, believed to whiten and soften the skin.