What's the REAL difference between curd and yoghurt | The Times of India (2024)

When it comes to probiotics, curd and yoghurt are considered the easiest and most reasonable foods. But, does anybody know what’s the real difference between the two? While these two creamy delights might appear similar, they possess distinct characteristics that set them apart. It is essential to understand the difference between the two as that can help make informed dietary choices and explore the unique benefits. Read more to find out abut these two foods.

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Curd and yoghurt originate from the same primary ingredient, milk; but their preparation methods and microbial cultures diverge. While curd is formed by allowing milk to naturally ferment, using bacteria already present in the environment or the milk itself. In contrast, yoghurt is produced through the intentional introduction of specific bacterial strains, predominantly Lactobacillus bulgaricus and Streptococcus thermophilus. These added cultures give yoghurt its characteristic tangy flavour and creamy texture.

The varying bacterial strains used in curd and yoghurt fermentation contribute to differences in their consistency and texture. Curd typically has a looser texture and a milder flavour, as its fermentation process is less controlled. yoghurt, on the other hand, undergoes a more controlled fermentation, resulting in a thicker, custard-like consistency and a distinct tangy taste.

While both curd and yoghurt are excellent sources of protein, calcium, and probiotics, their nutritional profiles differ due to their fermentation processes. The bacterial cultures in yoghurt break down lactose, the natural sugar in milk, more effectively than those in curd. As a result, yoghurt is often better tolerated by individuals with lactose intolerance. Moreover, yoghurt tends to have higher concentrations of probiotics, which are beneficial for gut health, than traditional curd.

Probiotics are live microorganisms that provide health benefits when consumed in adequate amounts. While both curd and yoghurt contain probiotics, yoghurt is renowned for its higher concentration of beneficial bacteria due to the specific strains added during its production. These probiotics contribute to improved digestion, enhanced immunity, and a healthier gut microbiome.

Curd and yoghurt are staples in various cuisines around the world, appreciated for their culinary versatility. Curd's mild flavour makes it an ideal base for savory dishes, smoothies, and marinades. On the other hand, yoghurt's tangy profile enhances both sweet and savoury creations. It can be used in desserts, sauces, dressings, and even as a standalone snack.

In the ever-evolving world of dietary choices, understanding the nuances between seemingly similar foods is vital. Curd and yoghurt, while both deriving from milk and offering notable health benefits, showcase differences in fermentation, texture, probiotic content, and culinary applications. These distinctions empower individuals to make informed decisions about including curd and yoghurt in their diets, capitalizing on the unique advantages each brings to the table. So, whether you're craving the mild subtlety of curd or the tangy richness of yoghurt, knowing the contrasts ensures you savor each creamy bite with full awareness.