Difference between Yogurt and Curd

The main difference between yogurt and curd is that fermentation of milk in yogurt occurs through the use of bacteria known as ‘yogurt cultures’ consisting of lactobacillus bulgaricus, thermophilic streptococci, while edible acidic substances that they can curdle the milk to make curd. they are lemon juice or vinegar.

Yogurt vs curd

Yogurt is a dairy product created by the bacterial fermentation of milk. Curd is a dairy product that is made by curdling milk with certain edible acidic substances. The fermentation of milk in yogurt is due to the use of a bacteria known as “yogurt cultures” consisting of lactobacillus bulgaricus, thermophilic streptococci. Edible acidic substances that can curdle milk to make curds are lemon juice or vinegar.

Yogurt generally comes in many flavors. These flavors are mainly fruit flavors such as mango, strawberry, blueberry, peach, kiwi, raspberry, vanilla, mint, etc. The curd generally does not have any flavor. Yogurt is produced from the milk of cows, sheep, water buffalo, goats, camels, mares, and yaks. The milk used to produce curd is cow, buffalo, sheep, yak, reindeer, llama, sheep, camel and goat milk. The nutritional benefits of yogurt are there, as it is a good source of calcium, phosphorus, and vitamin B12. Curd also contains the right nutrients, for example, as it is rich in calcium, iron, potassium, and vitamin B6.

The health benefits of yogurt are that it reduces the risk of blood pressure and cholesterol. Curd is also beneficial for health as it stimulates our brain and helps in digestion. Yogurt is made by the action of bacteria such as streptococci and Lactobacillus bulgaricus in fluid milk, whose function is to metabolize a particular sugar called lactose in milk. Curd is made through a process known as coagulation in which liquid milk is transformed into a solid by adding acidic foods.

Comparative chart

What is yogurt?

Yogurt is a dairy product that is manufactured by the action of bacteria such as streptococci and lactobacillus bulgaricus in fluid milk, whose function is to metabolize a particular sugar called lactose in milk. The bacteria ferment the lactose, producing lactic acid that gives the yogurt a tart, tart taste. Yogurt generally comes in many flavors. These flavors are mainly fruit flavors like mango, strawberry, blueberry, peach, kiwi, raspberry, vanilla, mint, etc.

The nutritional benefits of yogurt are there, as it is a good source of calcium, phosphorus, and vitamin B12. Yogurt is manufactured in industries since it is an industrial product. The word ‘yogurt’ is derived from the Turkish word, ‘yogurt’, which means ‘to curdle, to thicken’. To make yogurt, the milk is heated to around 80 ° C to kill or eliminate any additional bacteria. The milk is then allowed to cool for about 45 ° C. After that, the bacteria are added mainly in the form of a tablespoon of yogurt. The fermentation of the milk takes place at room or normal temperature.

Yogurt can be consumed raw or flavored with sugar, seasonings, and any other flavor. Yogurt is rich in calcium, phosphorus, riboflavin-vitamin B2, iodine, vitamin B12, pantothenic acid-vitamin B5, molybdenum, potassium, protein, and zinc. Yogurt is also rich in probiotics that help increase the aging process of the human being. Relieves stomach ailments, for example diarrhea, and also lowers cholesterol and blood pressure.

What is curd?

Curd is a dairy product made by a process known as coagulation in which liquid milk is turned into a solid by adding acidic foods. Contains lactic acid / lactobacillus bacteria. This bacteria can multiply at a room temperature of 30-40 ° C. It ferments the milk to form curds in a few hours. The milk used to produce curd is cow, buffalo, sheep, yak, reindeer, llama, sheep, camel and goat milk. Introducing substances like lactic acid / lactobacillus bacteria into milk allows it to curdle and separate into two parts.

The liquid portion is known as “buttermilk,” while the milk solids are the curd. Whey contains milk proteins. The curds that are separated are milk proteins or casein. Old milk also tends to break apart without adding acidic substances. The separated curd can be eaten as is. Sometimes it is also flavored with sugar, salt, spices. The curd is also known as Dahi in some countries. It generally does not have any flavor. It can then be processed to make Indian cottage cheese, quark, or paneer.

The curd is very nutritious since it is rich in calcium, iron, potassium and vitamin B6. It also contains a healthy content of probiotics, the curd is also beneficial for health as it stimulates our brain and helps digestion. In some countries, curd is considered an excellent food for the stomach, as it aids digestion and provides cooling relief in case of heartburn.

Key differences

1. Yogurt generally comes in many flavors, for example, mango, strawberry, blueberry, peach, kiwi, raspberry, vanilla, mint, etc .; on the contrary, the curd usually has no flavor.
2. Yogurt is a dairy product created by the bacterial fermentation of milk; on the other hand, curd is a dairy product that is made by curdling milk with certain edible acid substances.
3. The fermentation of milk in yogurt is caused by the use of a bacteria known as “yogurt cultures” consisting of lactobacillus bulgaricus, thermophilic streptococci; on the contrary, the edible acid substances that can curdle milk to make curds are lemon juice or vinegar.
4. Yogurt production dates back to 2000 BC. Conversely, the traces of the creation of the curd are difficult to find since it dates back millennia.
5. The nutritional benefits of yogurt are there, since it is a good source of calcium, phosphorus and vitamin B12; on the other hand, the curd also contains the right nutrients, for example, as it is rich in calcium, iron, potassium and vitamin B6.
6. Yogurt is produced from the milk of cows, water buffalo, sheep, goats, mares, yaks, and camels. The milk used to produce curd is cow, buffalo, sheep, yak, reindeer, llama, sheep, camel and goat milk.
7. Yogurt is manufactured in industries because it is an industrial product; on the contrary, the curd can also be easily prepared at home.

Yogurt and curd are the two dairy products commonly consumed by people around the world. Both products taste similar, but their manufacturing process is different.