Calcium is an essential mineral that is required by the body for various functions. It is used for building and maintaining strong bones and teeth. It is also used in the cardiovascular & nervous systems for preventing all kinds of health conditions such as high blood pressure, high cholesterol, Lyme disease, etc.
It is, thus, extremely necessary to have calcium-rich foods as a part of your daily diet. Dairy products constitute as the primary source of calcium on an everyday basis. Of these, milk and curd are the two most important. But in case, you’re wondering which one of the two is better for you, read on to find out.
There has been much debate about which is the better source of calcium – milk or curd. In very simple terms, milk ranks higher than curd in terms of calcium content. 100g of milk contains around 125mg of calcium, whereas 100g of curd has a lower calcium content of approximately 85mg. So if you really want to up your calcium intake, milk will be a better choice.
Other health benefits
If one is to take into consideration other health benefits provided by these two food products, curd takes the lead by a landslide.
Following are the known benefits of curd
It is far easier to digest
It is a suitable dairy product for those who are lactose intolerant
It cleanses the digestive tract
It prevents infections of the stomach and intestines
In the end, it’s for you to decide what your body needs more. If it requires more calcium, choosing milk would be wise but if you cannot digest milk, opting for curd will ensure you get a healthy dose of calcium along with scores of other health benefits.
Sour cream is a popular substitution called for in place of yogurt in many recipes. This is due to its similar taste and consistency. It is substituted in place of yogurt on a one-to-one scale, meaning that if your recipe calls for one cup of yogurt, you can use the same measurement of sour cream instead.
Cottage cheese is also an acceptable substitute for yogurt in many dishes. For use of cottage cheese in place of yogurt, you will want to place the desired amount in a food processor or blender in order to achieve the same smooth consistency that yogurt has. This substitution can also be used on a one-to-one scale.
For recipes calling for yogurt, buttermilk or sour milk can be used in the same capacity. If you do not have any buttermilk or sour milk on hand, you can make your own. Use 1 cup of regular milk and add 1 tbsp. of lemon juice to it. Allow the mixture to sit for five minutes. You will see it curdle slightly. Add the milk mixture to your recipe as the instructions call for yogurt to be added.