Curd Vs Yoghurt
In the realm of fermented dairy products, both curd and yoghurt hold their place, especially during the scorching heat of summer. While often used interchangeably, these creamy delights have notable differences in their fermentation process, taste, and consistency.
What is Curd?
Curd, also known as dahi, is a coagulated and fermented milk product rich in beneficial bacteria. It has a tangy taste and is commonly used in dishes like raita, kadhi, chaats, and rice preparations. Typically made from cow’s milk, curd undergoes natural fermentation at room temperature, resulting in a semi-solid consistency with probiotic properties.
What is Yoghurt?
Yoghurt, believed to have a history of over a thousand years, is a cultured dairy product made by fermenting milk with specific strains of bacteria. It has a tangy taste and is packed with probiotics beneficial for digestive health. To make yoghurt, milk undergoes pasteurization before fermentation. Yoghurt comes in various flavors, with fruits and sweeteners often added before packaging.
Similarities
Both curd and yoghurt share a creamy consistency and find multiple culinary uses, from breakfast to dips, snacks, and desserts. Rich in probiotics, protein, and calcium, they offer benefits for digestive health and immune function.
Differences
Despite their similarities, curd and yoghurt differ in production process and taste. Curd relies on natural starters or curd cultures, resulting in variations in texture and flavor. Yoghurt, however, uses standardized bacteria strains, giving it a consistent tangy flavor and smooth texture. While the consistency of curd can vary, yoghurt remains uniform. Traditionally, curd is more common in India and South Asian regions, whereas yoghurt is popular in Western countries.
