Food

Difference Between Yogurt and Curd

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Main Difference

The main difference between Yogurt and Curd is that the fermentation of milk in Yogurt is caused by using a bacteria known as “Yogurt Cultures” that is consisting of lactobacillus bulgaricus, streptococcus thermophiles, whereas the edible acidic substances that can curdle the milk for making Curd are lemon juice or vinegar.

Yogurt vs. Curd

Yogurt is a dairy product that is created by the bacterial fermentation of milk. Curd is a dairy product that is manufactured by curdling the milk with certain edible acidic substances. The fermentation of milk in yogurt is caused by using a bacteria known as “yogurt cultures” that is consisting of lactobacillus bulgaricus, streptococcus thermophiles. The edible acidic substances that can curdle the milk for making curd are lemon juice or vinegar.

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Yogurt generally comes in so many flavors. These flavors are mostly fruit flavors such as mango, strawberry, blueberry, peach, kiwi, raspberry, vanilla, peppermint, etc. curd is generally not having any flavor. Yogurt is produced from the milk of cows, ewes, water buffalo, goats, camels, mares, and yaks. The milk used in producing curd is the milk of cow, buffalo, sheep, yak, reindeer, llama, ewe, camel, and goat. The nutritional benefits of yogurt are there, as it is a good source of calcium, phosphorus, and vitamin B12. Curd also contains proper nutrients, e.g., as it is rich in calcium, iron, potassium, and vitamin B6.

The health benefits of yogurt are it reduces the risk of blood pressure and cholesterol. Curd is also beneficial for health as it stimulates our brain and helps in digestion. Yogurt is made by the action of bacteria like streptococcus and Lactobacillus bulgaricus on liquid milk, which function is to metabolize a particular sugar called lactose in the milk. Curd is made through the process known as coagulation in which liquid milk is changed into solid by the addition of acidic edibles.

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Comparison Chart

YogurtCurd
Yogurt is a dairy product that is created by the bacterial fermentation of milkCurd is a dairy product that is manufactured by curdling the milk with certain edible acidic substances
Fermentation By
“Yogurt cultures” that is consisting of lactobacillus bulgaricus, streptococcus thermophilesEdible acidic substances, e.g., lemon juice or vinegar
Production History
Back to 2000 BCEDates back millennia
Flavors
Mango, strawberry, blueberry, peach, kiwi, raspberry, vanilla, peppermint, etcDoesn’t have any flavor
Nutritional Benefits
Good source of calcium, phosphorus, and vitamin B12Rich in calcium, iron, potassium and vitamin B6
Milk Of
Cow, water buffalo, goats, ewes, mares, camels, yaksGoat, cow, buffalo, sheep, yak, reindeer, llama, ewe, camel
Health Benefits
Reduce the risk of blood pressure and cholesterolStimulates our brain and helps digestion.
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What is Yogurt?

Yogurt is a dairy product that is manufactured by the action of bacteria like streptococcus and lactobacillus bulgaricus on liquid milk, which function is to metabolize a particular sugar called lactose in the milk. The bacteria ferment the lactose, producing lactic acid giving yogurt a tangy and acidic taste. Yogurt generally comes in so many flavors. These flavors are mostly fruit flavors such as mango, strawberry, blueberry, peach, kiwi, raspberry, vanilla, peppermint, etc.

The nutritional benefits of yogurt are there, as it is a good source of calcium, phosphorus, and vitamin B12. Yogurt is manufactured in industries as it is an industrial product. The word ‘yogurt’ derives from the Turkish word, ‘yoğurt,’ meaning “to curdle, to thicken.” To make yogurt, milk is warm-up around 80 °C to kill or slay any additional bacteria. The milk is then left to cool for about 45 °C. After that, bacteria is added mostly in the form of a spoonful of yogurt. The fermentation of milk takes place at room or ordinary temperature.

The yogurt can be consumed raw, or flavored with sugar, condiments, and any other flavors. Yogurt is rich in calcium, phosphorus, riboflavin-vitamin B2, iodine, vitamin B12, pantothenic acid-vitamin B5, molybdenum, potassium, protein, and zinc. Yogurt is also high in probiotics that help to increase the aging process of a human being. It soothes stomach ailments, e.g., diarrhea and also reduces cholesterol and blood pressure.

What is Curd?

Curd is a dairy product made through the process known as coagulation in which liquid milk is changed into solid by the addition of acidic edibles. It contains lactic acid bacteria/lactobacillus. This bacteria can multiply itself in the ambient temperature of 30-40°C. It ferments the milk to form curd within few hours. The milk used in producing curd is the milk of cow, buffalo, sheep, yak, reindeer, llama, ewe, camel, and goat. Introducing substances like lactic acid bacteria/lactobacillus into the milk allows it to curdle and separate into two parts.

The liquid portion is known as ‘whey’ while the milk solids are the curds. The whey contains proteins of the milk. The curds that are separated are milk proteins or casein. The old milk also tends to split without adding acidic substances. The separated curds can be eaten as is. Sometimes it is also flavored with sugar, salt, spices to it. Curd is also known as Dahi in some countries. It is generally not having any flavor. It may then be processed to make cottage cheese, quark, or Indian paneer.

Curd is very nutritious as it is rich in calcium, iron, potassium, and vitamin B6. It also contains a healthy content of probiotics curd is also beneficial for health as it stimulates our brain and helps digestion. In some countries, the curd is regarded as an excellent food for the stomach as it aids digestion and gives a cooling relief in case of acidity.

Key Differences

  1. Yogurt generally comes in so many flavors, e.g., mango, strawberry, blueberry, peach, kiwi, raspberry, vanilla, peppermint, etc.; contrarily, the curd is usually not having any flavor.
  2. Yogurt is a dairy product that is created by the bacterial fermentation of milk; on the flip side, the curd is a dairy product that is manufactured by curdling the milk with certain edible acidic substances.
  3. The fermentation of milk in yogurt is caused by using a bacteria known as “yogurt cultures” that is consisting of lactobacillus bulgaricus, streptococcus thermophiles; on the converse, the edible acidic substances that can curdle the milk for making curd are lemon juice or vinegar.
  4. The production of yogurt dates as far back as 2000 BCE; inversely, the traces of the creation of curd are difficult to find as it dates back millennia.
  5. The nutritional benefits of yogurt are there as it is a good source of calcium, phosphorus, and vitamin B12; on the other hand, curd also contains the right nutrients, e.g., as it is rich in calcium, iron, potassium and vitamin B6.
  6. Yogurt is produced from the milk of cow, water buffalo, ewes, goats, mares, yaks, and camels. The milk used in producing curd is the milk of cow, buffalo, sheep, yak, reindeer, llama, ewe, camel, and goat.
  7. Yogurt is manufactured in industries as it is an industrial product; on the contrary, curd can be easily prepared at home too.

Comparison Video

YouTube video

Conclusion

Yogurt and Curd are the two dairy products that are commonly eaten by people around the world. Both the products are similar in taste, but their manufacturing process is different.

Aimie Carlson

Aimie Carlson is an English language enthusiast who loves writing and has a master degree in English literature. Follow her on Twitter at @AimieCarlson

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