Yoghurt vs. Curd: What’s The Difference Anyway?

Ever heard the phrase, ‘same same but different’? Well, there’s nothing it describes more perfectly than yoghurt and curd. While they may look the same, they’re not actually interchangeable, as most of our day-to-day usage of the words suggests. Curd has a signature tanginess whereas yoghurt is more rich and creamy. Both however fall under the umbrella of probiotics, a subsect that covers all those products that are packed with natural goodness to help your gut and immune system stay fighting fit. 

Curd, or dahi as it’s known across India - is by and large made by curdling milk. This can be done by adding rennet or an acid substance like lemon juice to milk which causes it to go sour, think and separate into clumps of solid protein and liquid whey. This is also the first step toward making cheese products. Curd can also be made through the addition of lactobacillus bacteria which is far more scientific and needs to be conducted at specific levels of temperature and humidity. 

Also Read: Curd: How This Quintessential Ingredient Turned Into A Superfood

Yoghurt on the other hand is a far more intricate process by commercially introducing a starter of lactobacillus bulgaricus and streptococcus thermophilus strains into milk. This fermentation process gives us a smooth product with a less intense sour flavour than curd. Curd can usually be made in the comfort of your kitchen, but yoghurt on the other hand needs a bit more of a practised hand. 

There are also other variations that exist depending on the base milk and the method of preparation. Greek yoghurt for example is strained to separate and remove the whey, leaving behind only the creamiest part of the yoghurt. Australian yoghurt on the other hand is unstrained but requires the milk to be heated during the fermentation process to make it thicker. The French culture and later sell their yoghurt in individual containers which means there’s very little human interference in the process from start to finish. And of course, there’s a wide range of flavoured yoghurts available in every variation you can imagine for a sweet twist on a delicious healthy product.

If you want to try your hand at making curd at home, check out the recipe below.

Ingredients:

• ½ litre whole milk or 500 ml milk
• 1 to 2 teaspoons Curd

Method: 

• Pour the milk into a thick-bottomed pan and heat it on medium heat.
• Stir as it heats so that the milk does not get burnt at the bottom.
• When the milk comes to a boil, it will start rising. Before it spills out of the pan, switch off the heat.
• Cool the milk to room temperature.
• Once the milk has cooled a bit, add 1 teaspoon of curd starter to the milk and mix thoroughly with a small whisk.
• Cover with a lid and allow the milk to ferment for 5 to 6 hours or until the curd is set, depending on the temperature it may longer.
• On fermentation, the curd will have a pleasant fermented aroma and a slightly tangy taste.
• Once the curd is made, refrigerate it so that it does not get over-fermented.