What is the difference between curd and yogurt?

Curd and yogurt are often used interchangeably in everyday language, especially in Indian households. Both are fermented dairy products with similar textures, sour flavors, and gut health benefits. But nutritionally and biologically, they are not the same. Understanding the difference between curd and yogurt helps make informed dietary choices, particularly for those focused on digestion, immunity, or even lactose intolerance.

How Are Curd and Yogurt Made?

Curd Preparation (Traditional)

Curd, also called dahi in Hindi, is made by mixing a spoonful of previously set curd (or a sour agent like lemon juice or chili stalks) into warm milk and allowing it to ferment for 6–8 hours. The fermentation process depends on room temperature, the quality of milk, and the curd starter.

Yogurt Production (Industrial)

Yogurt is made under controlled conditions using specific strains of live bacteria—Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria ferment the milk at a stable temperature, resulting in a consistent texture, tang, and probiotic content.

Key Differences Between Curd and Yogurt

Nutritional Comparison (Per 100g)

The values can differ based on milk type (full fat, toned, skimmed) and added ingredients like sugar or fruit.

Health Benefits of Curd

• Improves digestion by introducing beneficial bacteria into the gut

• Cooling in nature, often used during summer to reduce body heat

• Good source of calcium and phosphorus for bone health

• Can help with acid reflux and indigestion

• Used in Indian home remedies to soothe inflammation and boost immunity

Health Benefits of Yogurt

• Rich in tested probiotics, which improve gut flora and overall immunity

• Supports lactose digestion, especially for mildly lactose-intolerant individuals

• Boosts metabolism and may aid in weight management

• Longer shelf life makes it a convenient on-the-go snack

• Often fortified with vitamin D and B12, making it ideal for vegetarians

Is Yogurt Better Than Curd?

Not necessarily. Both have unique benefits and uses. Yogurt has an edge in probiotic consistency and standardized nutrition, making it more suitable for those with digestive issues or on a medically supervised diet. However, curd is natural, fresh, and traditional, often considered energetically cooling in Ayurveda and widely preferred in Indian diets for its cultural familiarity.

Can You Substitute One for the Other?

Yes, in most recipes like smoothies, dips, and marinades, curd and yogurt can be used interchangeably. However, if a recipe requires precise consistency or probiotic benefits (like in meal plans or for gut therapy), yogurt is a better choice.

Best Uses for Curd

• Making kadhi, raita, and lassi

• Marinating meats and paneer

• Fermenting dosa or idli batter

• Consumed daily in Indian thalis

Best Uses for Yogurt

• Smoothies, parfaits, and overnight oats

• Salad dressings and dips

• Consumed with probiotic intention

• Health-conscious snacking and desserts

Is There a Vegan Alternative?

Yes, plant-based yogurts made from almond, soy, oat, or coconut milk are now widely available. These are fermented using similar bacterial cultures and offer probiotic support without dairy. However, homemade curd alternatives using plant milks are more challenging and less consistent.

Shelf Life and Storage

• Curd should be stored in the fridge and consumed within 1–2 days

• Yogurt, being commercially packaged, lasts up to 10–14 days unopened

• Both should be stored in airtight containers to prevent contamination and odor absorption

Common Myths About Curd and Yogurt

Myth: Both are the same thing
Truth: Though they look similar, they differ in bacterial content and method of preparation.

Myth: Yogurt is not suitable for Indian cooking
Truth: Plain yogurt can be used in any recipe that calls for curd, as long as it is unsweetened.

Myth: All curd contains probiotics
Truth: Homemade curd may contain live cultures, but probiotic density is unpredictable.

Summary

Curd and yogurt may appear identical on the surface, but they differ significantly in terms of preparation, bacterial composition, probiotic content, and use cases. Curd is a traditional, home-fermented product using natural bacteria, while yogurt is produced using specific cultures under controlled conditions. Both have their own health benefits and culinary roles. Choosing between them depends on your goals—whether it’s gut health, cultural preference, or recipe requirements.