One of the healthiest, tastiest, and most nutritious meals, curd is a 'must' in every Indian household during summer.
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Many cultures throughout the world have a long-standing custom of making curd in a mitti (clay) container. There are several advantages to making curd in a mitti pot.
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Natural clay, which is used to make mitti vessels, includes a number of minerals, including calcium, magnesium, and iron. The curd may absorb these minerals, enhancing its nutritional value.
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Curd formed in clay containers has a greater probiotic content than curd made in other materials. Probiotics are good microorganisms that promote immunity and help with digestion.
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Your curd acquires a unique earthy taste from a clay plot that cannot be found in any other vessel. The flavour is mild enough to not dominate the natural flavour of the curd while yet being mouthwatering.
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Dairy products naturally contain acid. Curd is made in an eastern pot, where alkaline ingredients are used to neutralise the acidity.
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In a clay pot, curd often has a thicker consistency when finished. This is so that water may be absorbed by clay pots, which are porous.