At Santript, we believe our curd should be as natural as the land it comes from. That’s why our A2 Curd is set fresh in eco-friendly earthen pots, preserving both its authentic flavor and wholesome nutrition. Each 200-gram pot is sealed with a minimalist lid, keeping the curd pure, creamy, and full of life.
Made exclusively from the milk of indigenous A2 cows, our curd is rich in A2 beta-casein protein, probiotics, calcium, and vitamins. It’s not just a side dish, it’s a daily dose of wellness that supports digestion, boosts immunity, and keeps you feeling light yet nourished.
Unlike mass-produced curds in plastic tubs, Santript A2 Curd reflects our philosophy: purity, sustainability, and uncompromising quality. The natural earthen container not only enhances taste but also connects you with tradition meanwhile also releasing beneficial minerals that are found in the Himalayan soil of Dharamshala, Himachal Pradesh.
Benefits of Santript A2 Curd
Gentle on Digestion: Easier to digest thanks to A2 proteins and natural probiotics.
Gut-Friendly: Packed with live cultures that support a healthy microbiome.
Rich in Calcium: Strengthens bones and teeth naturally.
Boosts Immunity: Probiotics and vitamins support your body’s defenses.
Eco-Friendly Earthen Pot: Sustainable, chemical-free, and enhances freshness while enriching the curd with beneficial Himalayan minerals.
Packaging
Our A2 Curd comes in traditional earthen pots that not only preserve its natural taste but also gently release trace minerals from the clay into the curd, enhancing its nutritional value. The porous nature of the pot keeps the curd naturally cool and fresh, while its eco-friendly, fully biodegradable design makes it a sustainable alternative to plastic packaging, good for your health and good for the planet.
Scientific Evidence
Fernández-Rico, S., et al. (2022). A2 Milk: New Perspectives for Food Technology and Food Science. Foods. PMC, 2022. Found that A2 milk increased glutathione production and had antioxidant potential. PubMed Central
Wang, Y., et al. (2022). Comparison on properties between normal and A2 bovine fermented milk. Journal of Dairy Science and Technology. Reported that milk fermented with A2 protein had more stable viscosity and structure. ScienceDirect
Song, C.-H., et al. (2025). Beneficial effect of consuming milk containing only A2 beta-casein on gut microbiota: a randomized cross-over study. PLOS One, 20(5), e0323016. Demonstrated significant shifts toward beneficial Bifidobacterium and Blautia genera. PLOS
Balamurugan, R. (2014). Probiotic potential of lactic acid bacteria present in home-made curd. International Journal of Food Microbiology. Showed that curd cultures survive digestion and support gut flora. PubMed Central
Selvarajan, N. B., et al. (2020). Effectiveness of probiotic yogurt and homemade curd on microbial counts. Antimicrobial Research & Reviews, 2020. Found reductions in harmful oral bacteria like Streptococcus mutans and Bifidobacterium dentium