In recent years, there has been a growing interest in the types of milk and dairy products available in the market, with A2 milk gaining attention for its potential health benefits. One particular dairy product that has sparked debates is CURD and many argue that A2 milk curd surpasses A1 milk curd in various aspects.

1. A2 Milk and A1 Milk – Understanding the Difference: A2 and A1 refer to different types of beta-casein proteins found in cow's milk. A2 milk comes from cows that naturally produce milk containing only A2 beta-casein, while A1 milk contains a mix( Cow and Buffalo) of A1 and A2 beta-casein.

2. Digestibility and Tolerance: Advocates of A2 milk curd claim that it is more digestible for some individuals, particularly those who experience discomfort after consuming A1 milk products. Research suggests that A2 milk may cause less gastrointestinal distress, making A2 milk curd a preferable option for those with lactose sensitivity.

3. Potential for Reduced Inflammation: Some studies propose that A2 milk might have anti-inflammatory properties compared to A1 milk. While more research is needed, proponents argue that A2 milk curd could be a better choice for individuals looking to manage inflammation-related conditions.

4. Nutrient Retention and Quality: A2 milk curd enthusiasts assert that it retains more nutrients during the curd-making process compared to A1 milk curd. This claim suggests that A2 milk curd may offer superior nutritional content, making it a more wholesome option for health-conscious consumers.

5. Flavor and Texture Profile: Supporters of A2 milk curd often highlight its distinct flavor and creamy texture. Some consumers prefer the taste of A2 milk curd, finding it richer and more satisfying than A1 milk curd.

6. Consumer Experiences and Preferences: As with any food product, individual preferences play a significant role. While some people may notice a difference in digestibility and taste, it's essential to consider personal tolerance and enjoyment when choosing between A2 and A1 milk curd.

7. The Need for Further Research: It's crucial to acknowledge that the scientific community continues to explore the potential benefits of A2 milk. While initial studies are promising, more extensive research is necessary to draw definitive conclusions about the superiority of A2 milk curd over its A1 counterpart.

So prepare own manual curd by using cream cow milk.

Start with fresh, high-quality milk. You can use whole milk for a creamier texture or low-fat milk for a lighter option. Avoid using ultra-pasteurized milk, as it might affect the curd-setting process.

In conclusion, the choice between A2 milk curd and A1 milk curd depends on individual preferences, tolerances, and health considerations. As the discourse around milk types evolves, consumers are encouraged to stay informed about the latest research findings to make well-informed decisions regarding their dairy choices.