HomeFoodCurd vs. Yogurt: A Complete Guide to Comparison

Curd vs. Yogurt: A Complete Guide to Comparison

Although yogurt and curd are frequently used interchangeably when referring to dairy products, they are not nearly the same thing. In some parts of the world, yogurt may even be referred to as “curd.” Particularly for individuals who are discovering the culinary world or looking for the health advantages of these dairy delicacies, this can cause uncertainty. We will clarify the difference between yogurt and curd in this in-depth tutorial, illuminating their unique traits, production processes, and use in various cuisines.

Curd vs. Yogurt: The Fundamentals

Let’s start by getting a foundational understanding of yogurt vs curd. Both curd and yogurt are dairy products that are created when lactic acid bacteria ferment milk. The exact strains of bacteria utilized and the fermenting process are what distinguish yogurt from curd.


Lactobacillus bulgaricus and Streptococcus thermophilus are two distinct bacterial strains that are used to ferment milk to create yogurt. The capacity of these microorganisms to provide a creamy, thick mouthfeel and a subtly tangy flavor was carefully considered. These bacteria turn lactose (milk sugar) into lactic acid over the course of many hours of fermentation. The tanginess and thick consistency of yogurt are a result of this.


However, in India and several other South Asian nations, the word “curd” is more frequently used to describe a related dairy product. However, a wider variety of bacterial cultures, such as Lactobacillus, Leuconostoc, and others, are frequently used to make curd. This kind of bacterial cultures can produce a product with a thinner consistency and a milder flavor than yogurt. The misconception may stem from the fact that curd is also called as “yogurt” in Indian culture.

The Important Difference

Let’s explore the distinctions between yogurt and curd in more detail now:

  • Bacterial cultures, to start:

As was previously noted, particular bacterial strains, primarily Lactobacillus bulgaricus and Streptococcus thermophilus, are used to make yogurt. On the other hand, a wider range of bacterial cultures, which might vary from region to region and even from one home to another, can be used to make curd. The variety in curd’s flavor and texture is influenced by this variation in bacterial cultures.

  • Consistency and Texture:

Due to the particular bacterial strains utilized in its manufacture, yogurt is renowned for its creamy and thick texture. Due to the diversity of bacterial cultures, curd is still creamy but has a tendency to be a little thinner in consistency. This may have an impact on how they are utilized in recipes and how they taste in general.

  • Tasting Profile

Thanks to the particular bacterial strains that produce lactic acid, yogurt often has a tangier and more prominent flavor. Contrarily, curd frequently has a softer, less acidic flavor, making it more adaptable in a variety of culinary applications.

  • Dietary Content:

Curd and yogurt have comparable nutritional profiles. Both are great sources of probiotics, calcium, protein, and other vital nutrients. However, because of the particular bacterial strains utilized in its manufacture, yogurt may have a slight advantage when it comes to probiotic content. Probiotics have a reputation for having possible health advantages, especially for gut health.

Different Cuisines’ Uses of Curd and Yogurt

Understanding how yogurt and curd are used differently in different cuisines might improve your gastronomic experiences:

Indian food:

Curd, also known as “dahi” or yogurt in Hindi, is a common household ingredient in India. It is used to prepare classic foods like lassi, raita, and kadhi. Curd is a fantastic foundation for Indian gravies and marinades because of its milder flavor. It frequently goes with spicy foods since it soothes the palette.

Western Food:

Western cuisine frequently uses yogurt as a dairy ingredient. It can be consumed on its own, combined with fruits and honey, or used as the foundation for salad dressings and smoothies. Greek yogurt, a strained type of yogurt, is becoming more and more well-liked because of its thick consistency and high protein content.

Mediterranean food:

To prepare savory foods like tzatziki and labneh, yogurt is frequently utilized in Middle Eastern cuisine. Alongside spicy or grilled foods, it provides a cooling and reviving aspect.

Health Advantages and Factors

Because they include probiotics, which can improve gut health and aid in digestion, yogurt and curd both have a number of health advantages. They are also a great source of protein, calcium, and other vitamins. For the greatest health benefits, it is crucial to pick products with no added sugars and little processing.


In conclusion, while both curd and yogurt are dairy products made from milk fermentation, they differ in terms of bacterial cultures, texture, flavor, and culinary uses. Curd is more adaptable and has a milder flavor than yogurt, which is noted for its sour flavor and thick consistency due in large part to particular bacterial strains. You can choose wisely regarding your culinary endeavors and dietary preferences if you are aware of these variances.

Both yogurt and curd can be enjoyed as parts of a wholesome and delectable diet, whether you favor the tanginess of yogurt or the softer flavor of curd. You’ll therefore be able to distinguish the subtle differences between these two dairy treats the next time you’re in the dairy aisle. It doesn’t matter what you call this fermented dairy goodness—yogurt, curd, or dahi—it is always tasty and nutrient-dense.

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