Set Curd comprises a specific category within cultured dairy products, characterized by its unique preparation method where the fermentation process occurs undisturbed within the final retail container. This technique results in a firm, gelatinous texture and a delicate, cohesive body that must be carefully spooned out, distinguishing it from stirred yogurts which have a smoother, more fluid consistency. The category primarily includes plain, unsweetened varieties, as the setting process is best suited for a uniform texture without inclusions, though flavored versions with infused taste are also available. These products are made by inoculating warm, pasteurized milk with specific bacterial cultures and then maintaining a consistent temperature until the milk sets into a solid gel. Set Curd serves essential culinary roles, particularly in South Asian cuisines, where it is consumed daily as a side dish, used to make traditional raitas, or incorporated into marinades to tenderize meats. Its firm texture also makes it an excellent base for hung curd, created by further straining, which is used in dips, spreads, and desserts like shrikhand. Packaged in the same container in which it ferments, often with a thin layer of whey on top indicating its natural preparation, Set Curd meets consumer preference for a traditional, authentic texture and taste. The category continues to see growth through innovations such as probiotic-enhanced strains, organic offerings, and single-serving formats, maintaining its cultural significance while adapting to modern health trends.
