For many Indian households, curd (or dahi) isn’t just food — it’s tradition, comfort, and daily nourishment. From being the perfect cooling companion to spicy meals to aiding digestion after lunch, curd has a place in almost every kitchen. But what if your favourite bowl of dahi is also the reason behind your bloating, gas, inflammation or sluggish digestion?
The good news — you don’t need to give it up. Going dairy-free doesn’t mean saying goodbye to curd; it means saying hello to plant-based options that are lighter, tastier, and easier on your system.
What Causes Digestive Issues with Dairy Curd
Many people experience discomfort, bloating, or acidity after consuming dairy curd. The reason often lies in lactose — the natural sugar found in animal milk — and casein, the primary milk protein. As we age, our body’s ability to digest lactose declines, leading to intolerance symptoms.
[“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition,” -Thomas Edison]
This is where mindful dairy swaps make all the difference.
What Makes Plant-Based Dahi Different
Plant-based curds skip lactose and casein entirely. Made from soy, oat, almond, or cashew bases, they offer the same probiotic benefits without triggering digestive distress. Plus, these plant alternatives contain healthy fats, fibre, and antioxidants that support gut health more holistically.
Unlike dairy curd, which can create mucus buildup or inflammation in sensitive individuals, vegan curd digests smoothly. The absence of animal proteins and the presence of plant enzymes mean less heaviness and better nutrient absorption.
Busting Common Myths
A common myth is that vegan curd lacks probiotics — but that’s not true. When made with the right starter cultures, plant-based curd ferments beautifully and delivers live cultures essential for gut health. Another myth: it’s complicated to make at home. In reality, it’s as simple as dairy curd — only cleaner and cruelty-free.
Redefining the Future of Curd
VeganDay’s innovative Milky Magic — a variant that smells, tastes and works just like dairy milk – also makes fresh and creamy curd at home. And unlike ready made soy or peanut curds, it doesn’t force you to adapt to a altogether different taste. Simply boil, add culture, and let it set for 6-8hrs and it’s ready.
Whether you’re a fitness enthusiast or a butter-milk fanatic, VeganDay ensures your love for curd stays intact — just kinder to you and the planet.