Curd vs Yogurt: Know the real differences, uses, benefits and more
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Cultures Used:
Curd: Formed through natural fermentation using local bacteria.
Yogurt: Produced by specific bacterial cultures, including Lactobacillus bulgaricus and Streptococcus thermophilus.
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Consistency:
Curd: Texture varies and may be less consistent.
Yogurt: Has a standardized and thicker texture due to controlled fermentation.
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Flavor:
Curd: Flavor may vary depending on local bacteria.
Yogurt: Has a distinct tangy flavor from specific bacterial strains.
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Regulation:
Curd: Often homemade or locally produced, less regulated.
Yogurt: Typically regulated, with specific bacterial cultures and production standards.
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Global Terminology:
Curd: Term used in many countries, especially in South Asia.
Yogurt: Commonly used in Western countries.
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Bacterial Strains:
Curd: Contains a mix of various bacteria from the environment.
Yogurt: Made with a controlled blend of specific bacterial strain