“Great curd is born in a great container: one thatâs alkaline, porous and natural. Hello, terracotta. Itâs just the perfect breeding ground for good bacteria to make curd. Whatâs more? It also soaks in the excess water. So, what you get is pure, wholesome and thick curd. And when itâs done so well, little wonder, it tastes good!
Care: Before you make its debut, soak Terracotta overnight so itâs good to go. Wash it with a mild detergent. It doesnât like abrasives. Dry it off completely before storing or using.”