Yogurt vs curd
With a lot of food blogs mushrooming on the Net, more and more people are exchanging recipes across geographies. The result ‘“ chaos and confusion over names of ingredients! One such pair that commonly fall victim to this syndrome is yogurt/yoghurt and curd.
Yogurt or yoghurt is a dairy product commonly used in the Americas, UK and Europe. Typically, yoghurt refers to culture of live bacteria – Lactobacillus bulgaricus and Streptococcus thermophilus – in liquid milk to metabolize the lactose or milk sugar present in the milk. This leads to production of lactic acid in the milk ‘“ the end product being yogurt.
In the US, UK and Europe, curd is a dairy productÂ produced by transforming liquid milk into a solid, chunky mass by introducing rennet or edibles that are acidic such as lemon juice or vinegar. This process scientifically termed as coagulation and commonly referred to as ‘curdling’ in conversations. Because of an increase in acidity, the milk proteins or ‘caseins’ congeal into solids. The coagulation process also produces some liquid, known as ‘whey’, which is typically drained from the curd. The resulting product generally called curd is also known as paneer or cottage cheese in India.
Yogurt is an industrial product whereas curd can be prepared at home. Also, one can find flavored yogurts in stores whereas curd is generally not flavored.
Most often the above curd is confused with the Indian curds, locally known as dahi. This is different from the definition of the curd mentioned above. Here, warm liquid milk is allowed to ferment naturally by mixing a spoon of starter culture of yogurt in the milk. The milk is then set aside for a few hours until it becomes set. Typically, it gets done soon in warm climates and may take some more time during cold weather. If you are staying in a warm and sunny climate, ensure you do not keep the curds out for a long time as it may turn sour. This is pretty much a home made version of yogurt. In fact, in India, both the words curds/curd and yogurt are used interchangeably. However, this version of curds includes a little whey unlike yogurt. Also, this version of curds has more texture and tastes much tangier than normal yogurt available in stores. Another difference is that yogurt can be made from various milks whereas curds are made from buffalo milk.
1. Yogurt is an end product of introducing live culture of Lactobacillus bulgaricus and Streptococcus thermophilus in milk. On the other hand, in US, UK and Europe, curd refers to coagulating milk by adding acidic edibles like lime juice to milk.
2. One can find flavored yogurts in stores whereas curd is generally not flavored.
3. In India, curd and yogurt are used interchangeably. However, this version of yogurt is made at homes by allowing milk to naturally ferment using a starter culture of yogurt. Also, curds are made from buffalo milk whereas yogurt can be made from different kinds of milk.