Dairy is a staple in the Indian diet. It’s a great source of protein. But in its unprocessed state, the protein yield is poor.

For every 100 calories, only 20 calories are from protein. The remainder are from fat and carbohydrates.

Fermented dairy products make it easier to digest milk. And it comes with the benefits of probiotics. I have profiled 3 different types of fermented dairy products: Curd, Greek yoghurt and Skyr.

The three may look the same. But they are dramatically different in how much of each nutrient they provide.


We anchor to familiar textures and flavours. This might keep us from embracing products such as Greek yoghurt and skyr. The solution might be to mix different types to reduce the calorie density and increase the protein content while still having a familiar taste and texture.

Make dairy work for you