Do you ever get confused between curd and yogurt? Though both of them are made from the same milk product, there are several key differences between yogurt and curd that you should know. In this post, you will learn the difference between yogurt and curd.
Yogurt and Curd are two different words for the same product. Yogurt is just a fancy word for curd, which is also called “dahi.” in Hindi in India.
On the other hand Dahi is made from curdling milk by adding an acid like lemon juice or vinegar to it.
What is curd
Curd is a dairy product that is popular in India and other parts of Asia. In these regions, it is sometimes called dahi. Curd is made from milk and can be used as an ingredient or as a condiment.
What is yogurt
Yogurt is also a dairy product that is widely popular in the United States. It is made by adding bacterial cultures directly into the milk before culturing, which gives it its characteristic tanginess and a thicker consistency than most curds have.
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How to make curd
- Curd is made by adding acid, typically lemon juice or vinegar, to milk. This causes the milk solids to separate from the liquid whey after culturing for several hours.
- After simmering the milk for about half an hour, remove it from the heat and stir in 1 tablespoon of either lemon juice or vinegar per cup of milk. Let it stand for 10 minutes until it thickens into a custard-like consistency.
- Strain away any excess liquid using a fine mesh strainer lined with cheese cloth or a clean white cotton towel (you may need to use both), then transfer your cheese to an airtight container and store it in the fridge until ready to eat!
How to make yogurt
Yogurt is made from milk that has been fermented, which means it has gone through a process in which bacteria eat up some of the sugar and produce lactic acid. This lactic acid gives yogurt its tart flavour.
What is the difference between yogurt and curd
The main differences between curd and yogurt are their preparation, flavour, and nutritional value. Below we will discuss the differences between them.
Different in preparation
Though you can make curd the same way you would yoghurt, the only difference is that curd is made by simmering milk for about half an hour, then instead of adding active cultures, add something acidic (lemon juice, vinegar, or yoghurt) to curdle it and then strain off the liquid.
Neither one melts when heated
Both yogurt and curd share a lot of similarities. For one thing, they’re both thickened with bacteria. They also taste pretty similar and both have mild flavours that pair well with spices or fruits.
But there are some differences between them. For example, you can use yogurt in cooking, but the curd won’t melt when heated; it becomes runny instead.
Usage in recipes
Most yogurt is sold with fruit on the bottom, either stirred into it or mixed on top. This makes yoghurt a versatile sauce for chicken, lamb, or pork dishes. Yoghurt can even be used as a marinade before grilling meat.
Curd is also used in a variety of Indian dishes, including dahi puri, a snack that involves serving spiced potatoes in crispy shells along with chutneys and yoghurt.
Substitute of yogurt
Yogurt is often used as a substitute for sour cream, mayonnaise, buttermilk, and cream in recipes because it has a similar texture and consistency to these dairy products.
These substitutions can help make your favourite recipes healthier by reducing the amount of saturated fat they contain.
Yogurt also provides live active cultures that have been shown to aid digestion whether you’re eating it plain or adding it to your favourite recipes.
Benefits of yogurt or curd
We all know lactic acid is found in sour milk, kefir, sour cream, curd, yogurt, and many other foods like cottage cheese, which isn’t technically yogurt but can be used along with other ingredients to make ” cheese curds “.
This lactic acid is good for you because it helps your body break down fat and protein, build muscle, and maintain healthy bones. It also kills harmful bacteria in your stomach a godsend when you’re fighting off sickness!
Yogurt is produced through a fermentation process where sugar gets turned into alcohol by yeast organisms or bacteria. The process starts when natural sugars are added to a milk mixture containing some type of starter culture, like yogurt cultures or probiotic supplements containing Lactobacillus bulgaricus and Streptococcus thermophilus strains. Some yogurts will list these two types of probiotics on their ingredient labels.