Production
Curd is made by fermenting milk with the help of Lactic Acid bacteria. This bacteria reacts with casein, a globular protein found in milk. The bacteria then produces energy during the reaction. This lactic acid then reacts with the globular proteins present in milk, denatures them, and results in the formation of curd.
Yogurt, on the other hand, is made by fermenting milk using live strains of two bacteria- Lactobacillus bulgaricus and Streptococcus thermophilus. The bacteria reacts with the sugar present in milk. The reaction produces lactic acid which then reacts with the protein in the milk and forms yogurt.
Consistency and texture
The first and foremost difference comes from the varying bacterial strains used in curd and yoghurt fermentation. Curd typically has a looser texture and a milder flavor, 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.
Nutritional profile
They both are excellent sources of protein, calcium, and probiotics, but 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. Hence, yoghurt is often better digested by individuals with lactose intolerance.
Moreover, yoghurt tends to have higher concentrations of probiotics, which are beneficial for gut health, than traditional curd. Yogurt is said to provide probiotics, vitamins, and minerals, all of which may boost immune health and prevent certain illnesses.
Degree of lactose
As per studies, curd contains more lactose than yogurt but significantly less amount of lactose when compared to fresh milk.
Probiotic content
Probiotics refer to the live microorganisms that provide health benefits when consumed in adequate amounts. As per studies, they both contain probiotics, but when it comes to the degree of concentration, yoghurt is known for its higher concentration of beneficial bacteria due to the specific strains added during its production. These probiotics are proven to improve digestive system and enhance immunity.
Culinary uses
Curd and yoghurt are known for their uses in different cuisines around the world. As per experts, curd’s mild flavor makes it an ideal base for savory dishes, smoothies, and marinades. On the other hand, yoghurt’s tangy taste works best as a mixer for desserts, sauces, toppings, and dressings.
Curd versus yoghurt
Yoghurt is a rich source of protein, potassium, molybdenum, pantothenic acid, or vitamin B5, which is good for weight loss and it is also good for people with high blood pressure due to its potassium content. Curd on the other hand is good people with indigestion issues as it helps in better digestion. It is a rich source of calcium and phosphorus, which is good for overall bone health.
How to use curd
One can simply blend it along with sugar syrup, rose water, malai, and nuts to make smoothie, which makes for a healthy breakfast drink. One can also add oats to increase its nutritional value.
Final words
Curd and yoghurt, they both are byproducts of milk and offer notable health benefits. It totally depends on an individual’s dietary needs, preferences, and culinary limitations.
Glossary
Malai – Malai is a type of clotted cream that originated in South Asia and is made from buffalo milk.It has a similar consistency to heavy cream, but malai is made by separating the fat during the boiling process. The word “malai” means cream in Hindi.
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