Great curd is born in a great container: one that’s alkaline, porous and natural. Hello, terracotta. It’s just the perfect breeding ground for good bacteria to make curd. What’s more? It also soaks in the excess water. So, what you get is pure, wholesome and thick curd. And when it’s done so well, little wonder, it tastes good!

Before you make its debut, soak Terracotta overnight so it’s good to go. Wash it with a mild detergent and dry it before each use. And it’s ready for ovens, microwaves, serving, cooking.