Yogurt is an important part of Indian food, which is prepared by fermenting milk. Lactic acid bacteria are added to it, which converts the lactose of milk into lactic acid and makes it thick and sour. The taste of curd is mildly sour, the texture is creamy and its use is very versatile. Yogurt contains plenty of calcium, protein, vitamin B12, vitamin D, and probiotics, which improve digestion, take care of intestinal health, and strengthen immunity. In Ayurveda too, curd is considered to be a strength booster and soothes vata kapha. Curd can be consumed directly, or it can be used in raita, lassi, buttermilk, kadhi, sweets, and face packs etc. In summer, it cools the body and provides health benefits throughout the year.