Curd vs. yogurt: 6 key differences between these dairy delicacies

Although yogurt and curd are both common dairy products, there are significant distinctions between the two, despite the fact that they have some similarities. These six important variations illustrate the tiny differences that exist between these cherished dairy treats:

Fermentation bacteria are the key difference. Curd uses naturally existing bacteria, while yogurt uses Lactobacillus bulgaricus and Streptococcus thermophilus.

1. Bacterial Cultures

2. Thickness 

When opposed to curd, yogurt possesses a consistency that is creamier and more substantial.  The specific bacterial strains that are used in the fermentation of yogurt are to blame for this. These strains provide a more thick and creamy texture in the yogurt.

3. Taste

Due to its standardized bacterial cultures, yogurt has a stronger and more consistent flavor than curd, which is sour.

4. Nutrient Content

Yogurt is nutrient-dense. The bacterial strains used raise probiotic levels, which improve gut health. Yogurt has more protein than curd.

5. Versatility

Due to its thickness and creaminess, yogurt can be used in sweet and savory dishes. Indian cookery uses curd as a side dish or condiment.

6. Texture and Flavour

Fermentation, which activates bacterial cultures by boiling milk, gives yogurt its texture and flavor. However, room-temperature curd depends on environmental bacteria.

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