Taking your curd to the next level, Artisanal Curd by Epigamia



IMG_20171213_134505Review of Epigamia Artisanal Curd. And why we should look at live cultures in our curd


Before I start I would like to stress that it is not a sponsored content. I have been a health journalist for too long to know what exactly hurts the Indian Consumers and that’s false marketing. Now coming to this curd.

So, I have been a fan of their plain no-flavour, meaning no-nonsense Greek Yoghurt. It is thick, rich and definitely a healthier alternative to the usual curd in the market and also preservative free. However, what struck me a day back was this Artisanal curd by them and as a keen and inquisitive cook with a penchant for healthy living, I decided to give this a shot. I just bought it because it said it is lactose, gluten and preservative free. I am mildly lactose intolerant and hence this is a yes for people like us. There is NO added sugar. 🙂 But, one thing I really like about @Epigamia was that their team reached out to me with more information about this curd,  after I requested them to. So that is kind of them.

Now for the packaging. I’ll give it 4/5 because it empowers the inquisitive Indian consumer about the content and nutritional information. A little more about the curd would be great so the buyer can simply read and buy. But I guess it is because of the space constraints. It is approved by FSSAI and sold in 400 gms packaging.

Now coming to the content, the all natural and preservative free curd tastes almost like curd but I did feel it slightly tangier( a little more lemony, meaning a little more acidic to the regular curd, not over-the-top tangy. Just slight)

How it dfferent from regular curd? This was the team’s response. ” In terms of taste, texture and consistency it’s exactly like traditional curd but we differentiated it from regular dahi by removing the lactose in it.”

But why is it important? Lactose is the natural sugar found in milk, which is not always easy to digest. Therefore, the human body normally produces an enzyme called lactase which helps in breaking down the lactose. However, about 70% of the Indian population does not produce enough lactase, meaning they suffer from uncomfortable symptoms anytime they consume milk-based products and as a result, many have decided to cut out dairy altogether. “We wanted to make sure that even the lactose intolerant, and even just those people with sensitive tummies, could still enjoy their everyday curd. So we came out with India’s first lactose-free Artisanal Curd. To make it all the more gut-friendly, we have also added probiotics to it,” informed their team.

Another intriguing aspect is the active probiotic cultures and active live cultures in it. Active probiotic cultures like lactobacillus acidophilus(can fight infection and enhance your immunity) and one of the most versatile and hardest working for the human body. And, Bifidobacterium lactis another lactic acid bacteria which can help fight lactose intolerance and boost the immune system and is also known to have other health benefits.

Overall, this seems to be another better option to your  Greek Yoghurt.


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