Difference Between Yoghurt and Curd – Which Is Better?
Yoghurt and Curd – What Are They?
Yoghurt and curd are both dairy products that are popular around the world. Yoghurt is a fermented dairy product that is made by adding beneficial bacteria to milk. The bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) ferment the lactose in the milk, producing lactic acid which thickens the milk and gives it a sour taste.
Curd, on the other hand, is a similar product that is made by curdling milk with an acidic substance like lemon juice or vinegar. The curdling process separates the milk solids from the whey, resulting in a thick and creamy texture.
Their Nutritional Value
Both yoghurt and curd are nutritious dairy products that are a good source of calcium, protein, and vitamins. However, there are some nutritional differences between the two.
Yoghurt contains more beneficial bacteria than curd since it is specifically made with bacterial cultures. These bacteria help to improve gut health and boost immunity. Additionally, yoghurt is a great source of probiotics that helps to improve digestion and prevent the growth of harmful bacteria in the gut.
Curd, on the other hand, is higher in protein than yoghurt due to the milk curdling process. It is a rich source of casein protein, which is beneficial for muscle building and repair. However, curd does not contain probiotics like yoghurt.
Which Is Better?
The choice between yoghurt and curd depends on your personal preference and nutritional needs. Yoghurt is a great choice if you are looking to improve your gut health and immunity, while curd is excellent if you need to increase your protein intake.
In conclusion, yoghurt and curd are both nutritious dairy products that are popular around the world. While there are nutritional differences between the two, they are both beneficial to consume in moderation as part of a healthy diet.
Table difference between yoghurt and curd
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Difference between Yogurt and Curd:
| Features | Yogurt | Curd |
|:———-:|:—————–:|:—————:|
| Origin | Middle Eastern | Indian |
| Preparation| Mix milk and culture|Add culture in boiled milk|
| Sweetness | Sweet or Sour | Typically Sour |
|Consistency| Thick and Creamy | Thick and Creamy|
| Nutritional Value| High in Protein and Calcium | High in Protein|
| Tastier With| Fruits and Granola| Salt, Spices or Sugar|
| Shelf-life | About a week | About 2-3 days |
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