Curd has always been a trusted staple in Indian kitchens, but recent news has brought it into the spotlight once again. A viral video comparing different packaged curd formats raised questions about hygiene, specifically naming Amul curd, and triggered widespread discussion across news and social media. Amul has since clarified that its curd products comply with all FSSAI safety and quality standards, calling the claims misleading. This incident has prompted many consumers to pause and reflect — is packaged curd really safe, and how does it compare to the traditional homemade version we’ve relied on for generation

Is Packaged Curd Safe? What the Latest Debate Says

A social media post by the Instagram handle Trustified compared pouch and cup packaged curd, claiming:
Pouch packaged curd showed higher levels of harmful bacteria like coliforms, yeast and mold beyond ICMR/FSSAI microbiological limits.
Cup packaged curd, on the other hand, did not show alarming bacteria in the same tests.
The implication was that cup curd might be relatively more hygienic than pouch curd.
However, the brand mentioned in those posts publicly clarified that its products — both pouch and cup variants — meet all FSSAI quality and hygiene standards, undergo strict quality controls and are produced in ISO-certified facilities.
Key takeaway: While viral videos can raise awareness, consumers should rely on certified quality standards and official testing rather than unverified social media claims.

Why Curd Quality and Hygiene Matter

Curd is a fermented dairy product, traditionally made by adding a starter culture (good bacteria) to warm milk and allowing fermentation.

When curd is made or stored improperly:

• Harmful bacteria can thrive and pose a health risk, especially to children, older adults, or those with compromised immunity.
• Improper storage — like leaving curd too long at room temperature — increases the chance of contamination. (Experts recommend consuming fresh curd and refrigerating it promptly.)

Step-by-Step: How to Set Hygienic Homemade Curd

Here’s a simple method you can follow at home:

• Boil the milk and simmer for 2–3 minutes; let it cool until lukewarm.
• Check temperature — you should be able to comfortably dip your finger for about 5–7 seconds.
• Add starter curd (2 tsp for 1 liter milk) and mix gently.
• Cover the bowl and keep it in a warm, undisturbed place for 6–8 hours (or overnight in cool weather).
• Once set, refrigerate to firm up before serving.

This traditional process ensures the curd is rich in live cultures and beneficial bacteria that support digestion and gut health.

Packaged vs. Homemade Curd — Which Is Better?

Packaged Curd — Pros and Cons

Pros:

• Convenient and ready to eat.
• Standardized quality and consistency.
• Longer shelf life.

Cons:

• Often pasteurised, which can reduce beneficial probiotics.
• Some products may contain added stabilizers or thickeners to extend shelf life.
• Probiotic strength may vary and is generally lower than homemade curd.

Homemade Curd — Pros and Cons

Pros:

• Rich in live probiotics that support gut health.
• No additives, preservatives or artificial flavouring.
• Cost-effective and fresh.

Cons:

• Requires time and consistent warm conditions.
• Hygienic handling and clean equipment are essential.
• Wrong fermentation can lead to improper setting or contamination.

Verdict: What Should You Choose?

For daily gut health and maximum probiotics, homemade curd is generally the better option — provided it’s prepared and stored hygienically. For busy lifestyles or when convenience is key, packaged curd can still be a nutritious addition to your diet — just choose trusted brands with minimal additives.
A balanced approach: enjoy homemade curd most of the time, and keep packaged options as a convenient backup.

Dr. Bipin Vibhute’s Healthy Curd Tips

As the Liver Guru, Dr. Bipin Vibhute reminds us: Good digestive health is foundational to overall well-being — and curd, when consumed right, can be a valuable part of your diet. Pair your curd with rice, fruits, or spices like cumin/black pepper for improved digestion. Avoid overly sour or old curd — it may harbour harmful microbes. Keep curd refrigerated and consume within 2-3 days for best safety and probiotic benefits.
Watch the video to understand which curd is better for your health — homemade or packaged.

Conclusion:

Curd is a nutritious, probiotic-rich food that supports digestion, immunity, and overall wellness. Whether you choose packaged or homemade, hygiene and quality should always come first. For everyday health and optimal gut support, well-prepared homemade curd remains the gold standard.