Difference Between Curd and Yogurt
People often get confused between curd and yogurt. However, they both have different preparations, textures, tastes, and nutritional values. Read this microblog to learn more!
Curd
Curd is generally prepared at home by mixing acidic substances like lemon juice, vinegar, or leftover curd in the lukewarm milk. It initiates lactose fermentation in which Lactobacillus delbrueckii bacteria convert lactose ( milk sugar) into lactic acid, which coagulates milk into curd.
It is soft and has a mild, tangy taste and is high in lactose content. Curd is a good source of calcium, protein, and vitamin B12.
Curd has a low shelf life, and it benefits digestion, immunity, bone, and muscle health.
Yogurt
Yogurt is commercially prepared by adding bacterial strains like Lactobacillus bulgaricus and Streptococcus thermophilus under controlled settings to start fermentation.
It is creamier and thicker than the curd and has a more uniform, tangy taste. Yogurt has a higher shelf life than curd.
Yogurt contains more calcium and protein than curd. Regular consumption strengthens bones, teeth, and muscles. It has less lactose than curd, making it suitable for people with lactose intolerance.
It has higher probiotics ( good bacteria) than curd. Probiotics improve gut health and digestion. Due to its high protein content, it keeps you fuller for longer, making it better for weight management.
However, both curd and yogurt have almost the same calorie content.