Why you should avoid Packet Curd :
Curd is a vital ingredient of our daily diet and it is a essential fermented probiotic food to ensure proper digestion of the food we eat

Per Ayurveda , there are different type of curds

-Thick Semi Formed Curd
-Sweet Curd
-Sweet & Sour Curd

-Sour Curd
-Very Sour Curd

-This classification is purely based on the probiotic culture growth on the curd and the age of the curd

-Each curd has different benefits to your health and used for treating different ailments

- Very Sour Curd is the most beneficial curd to our body as it increases the digestive fire /biological fire /Agni that exists in your body

- Proper balance of the digestive fire is key for maintaining good gut health
-Healthy gut bacteria means healthy immune system

-Packet curd is not curd at first instance as it is formed by monoculture of single microbial culture rather varied microbial culture like how it is made at home
-This is done to ensure curd is not turning sour so fast and limits the culture growth & long shelf life

- Another method is coagulating the milk or cheese to curd using a enzyme called "Rennet "

-Rennet Coagulation is mostly widely followed diary practice as it is quick ,cheap and easy

- Vegetarians should avoid this as Rennet enzyme is derived from the stomach of young calf