Here’s the REAL difference between Curd and Yoghurt

Curd and yoghurt are two dairy staples that often find themselves used interchangeably, but are they truly the same? Beyond their creamy textures and tangy flavours, a closer look reveals subtle differences, particularly in nutritional composition. Here’s all you need to know about curd and yoghurt and their differences.

While the terms ‘curd’ and ‘yoghurt’ are often used interchangeably, they refer to dairy products produced through distinct processes. Curd is a generic term encompassing fermented dairy products, while yoghurt specifically refers to a dairy product created by fermenting milk with specific bacterial strains.

107039378

When it comes to curd, it is typically made by adding a small amount of an existing curd (starter) to warm milk, allowing it to ferment. Nutritionally, curd is a rich source of calcium, protein, and probiotics. The probiotics in curd support gut health by promoting the growth of beneficial bacteria in the digestive system. On the other hand, yoghurt undergoes fermentation with specific bacterial cultures, including Lactobacillus bulgaricus and Streptococcus thermophilus. Beyond the nutrients present in curd, yoghurt often contains higher levels of probiotics due to the specific strains used in its production. These probiotics contribute to enhanced digestive health.

How do they affect gut health?

Probiotics, commonly known as ‘good bacteria’, play a crucial role in both curd and yoghurt. These microorganisms aid in digestion, support nutrient absorption, and contribute to a balanced gut microbiome. However, yoghurt tends to have a more pronounced probiotic content, making it a preferred choice for those focusing on digestive well-being.

71199231

Easiest method to set curd

You will need fresh milk and 1-2 tablespoons of curd (as a starter) to set. Heat the milk to a lukewarm temperature, ensuring it is not too hot or too cold. Next, add a small amount of curd to the warm milk and mix well. Cover the container with a lid and place it in a warm, undisturbed location. Allow the milk to ferment for 6-8 hours or until it sets into curd. Once set, refrigerate the curd for a few hours before consumption.

107039384

How to make yoghurt

For setting yoghurt, fresh milk is required along with yoghurt starter culture or pre-existing plain yoghurt with live cultures. For this, heat the milk to around 180°F (82°C) and then cool it to about 112°F (44°C). Add the yoghurt starter or a few tablespoons of plain yoghurt with live cultures to the milk. Mix thoroughly. Incubate the mixture at a warm temperature (around 110°F or 43°C) for 4-6 hours, allowing the yoghurt to set. Once set, refrigerate the yoghurt for a few hours before consuming.

While curd is a wholesome source of calcium and protein, yoghurt goes a step further with a higher probiotic content, offering additional digestive benefits. Knowing the nutritional nuances and mastering the art of setting both allows you to savour these dairy delights while making informed choices based on your health goals. Whether you prefer the simplicity of curd or the probiotic punch of yoghurt, both can be enjoyed as part of a nutritious and balanced diet.

(Images courtesy: Canva)

For more news like this visit TOI. Get all the Latest News, City News, India News, Business News, and Sports News. For Entertainment News, TV News, and Lifestyle Tips visit Etimes