Which Is Better – Curd, Yogurt or Dahi? A Nutritional Guide

  By admin ,   May 16, 2025

Curd, yogurt, and dahi are all popular fermented dairy products enjoyed across the world for their rich taste and health benefits. Though they appear similar, there are important differences in how they are made, their textures, flavors, and health profiles. Let’s dive into the distinctions, health benefits, and how each is made.

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What is Curd?

Curd is a staple in Indian kitchens, made by curdling milk with an acidic agent, such as lemon juice, vinegar, or naturally soured milk. This simple, homemade process results in a thick, creamy, and mildly sour product known as "dahi" in India. It’s a versatile food enjoyed on its own or incorporated into dishes like smoothies, dips, and desserts.

Making Curd:

• 1. Milk is curdled by adding an acidic ingredient.
• 2. The milk thickens and curd forms as a result of natural fermentation.

Curd’s flavor can vary depending on the milk and the method of preparation, but it’s known for being a nourishing and easy-to-digest food.

What is Yogurt?

Yogurt is another popular dairy product, but unlike curd, it’s made with specific bacterial cultures—usually Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria ferment the lactose (milk sugar) into lactic acid, which gives yogurt its distinct tangy flavor and smooth texture. The fermentation process is carefully controlled, ensuring that yogurt is consistent in both taste and texture.

Making Yogurt:

• 1. Live bacterial cultures are introduced to pasteurized milk.
• 2. The milk is then fermented at a controlled temperature to form yogurt.

Yogurt is often considered a health food due to its probiotic content, which supports digestive health and immune function.

Curd vs. Yogurt

While curd and yogurt may look and taste similar, they are produced in different ways. Curd is typically made using a simple homemade process, where milk is curdled with an acidic substance, while yogurt is produced by introducing live bacterial cultures into milk under controlled temperatures. This difference in preparation leads to slight variations in taste, texture, and health benefits.

Health Benefits of Curd and Yogurt

Both curd and yogurt are packed with nutrients and offer several health benefits:

• Improved Gut Health: Thanks to probiotics, these fermented products support a healthy digestive system, reduce inflammation, and boost immunity.
• Bone and Teeth Strength: They are rich in calcium, essential for maintaining strong bones and teeth.
• Heart Health: Probiotics in yogurt and curd may help reduce cholesterol levels, thus lowering the risk of heart disease.
• Weight Management: High in protein and low in fat and calories, they make for excellent weight-loss-friendly foods.

Curd Production Process

• 1. Milk Reception & Standardization: Milk is received, tested for quality, and adjusted for optimal fat and protein content.
• 2. Pasteurization: The milk is heated to eliminate harmful bacteria.
• 3. Cooling & Inoculation: The pasteurized milk is cooled and inoculated with a starter culture of lactic acid bacteria.
• 4. Incubation: The mixture is kept at a controlled temperature, allowing fermentation and curdling to occur.
• 5. Breaking & Cooling: The curd is broken into pieces and cooled to stop fermentation.
• 6. Packaging & Storage: Finally, the curd is packed and stored, ready to be consumed within a week.

Traditional Dahi vs. Cultured Dahi

Dahi, another term often used interchangeably with curd in India, comes in two types: traditional and cultured. Both are made using lactic acid bacteria but differ in their methods of preparation.