Introduction of Curd vs. Yogurt
Curd vs. yogurt are delicious dairy products enjoyed by many around the world. However, they are not the same thing. Despite the similarities that are manifested in many cultures where the two words are used interchangeably, they do in fact have clear distinctions. Understanding these differences is important to appreciate the differences and choose the one that best matches your dietary needs and other considerations.
Production Methods
The primary difference is in the way they are made. Yogurt is prepared when milk is fermented by a limited number of defined bacterial cultures. These are the bacteria (i.e. *Lactobacillus bulgaricus* and *Streptococcus thermophilus*). Yogurt bacteria milk sugar (lactose) into lactic acid. This thickens milk and gives yogurt its characteristic “tang.” The process of fermentation also gives rise to useful probiotics.
Curd is made by fermenting the milk using different bacteria cultures making use of starter culture containing lactic acid bacteria. Different regions and cultures use different bacteria. In some cultures, curd is prepared by taking a piece of the already prepared curd & adding it to the warm milk. This method uses the bacteria from curd to culture the fresh batch.
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Nutritional Profiles of Curd vs. Yogurt
Curd and yogurt are healthy and have numerous health benefits. You can get protein, calcium and probiotics from it. Nonetheless, their nutrient make-up may slightly differ.
Yogurt usually has a more concentrated level of probiotics owing to the specific bacterial cultures used in its making. Gut-helping probiotics provide a number of health advantages for the digestive system.
If the starter culture and milk used have probiotic properties, curd will also have probiotic properties. It is often a good source of calcium and protein. Yogurt’s health benefits depend on the source of milk (cow, buffalo etc recorded) and fermentation process.
Cultural importance and uses
Yogurt has become quite famous worldwide which is available in different flavors and forms. Popular uses include smoothies, parfaits, dressing up desserts, and in savory food. Many savory dishes and sauces contain curd as a key ingredient.
Curd is a staple in many South Asian cuisines, primarily India. You may eat it as plain yogurt with a dash of sugar or salt. Also use it in lassi, raita, curries. Many Indian dishes require the use of curd especially in summer it is considered a cooling food.
Which Is “Better”?
Depending on individual needs, curd and yogurt may be “better” option. Oftentimes, yogurt does possess a better probiotic profile, due to specific bacterial cultures used. Curd is a versatile ingredient that can be added to various dishes. Also in those regions where it is traditionally made curd has unique flavours and texture. Usually, it is more accessible and can be more economical. Both curd and yogurt are healthy options with many beneficial nutrients and healthy bacteria.
Conclusion of both Curd vs. Yogurt
In other words, curd and yogurt are both healthy dairy foods but not entirely the same. Yogurt is made using specific bacterial cultures while curd is not so one can expect variability in curd. You can make use of both for a good source of protein, calcium, and probiotics. What might be “better” for one, may not be for the other. In the end, adding yogurt or curd to your diet might have a lot of health advantages.
