Difference between Yogurt and Curd

A glass of milk might not be everyone’s favourite, but it’s hard to come over someone who dislikes to yoghurt or curd, which is the popular name for milk curdled using live bacteria that is part of regular diets across most of South Asia and the Middle -East.

In India curd has been a staple food for ages now. It is the only fermented food considered sattvic -means which is full of life-giving prana, according to Ayurveda texts, which promote it as the nutritional boosts that help treat ailments ranging from indigestion and fever to anorexia and infertility.


The curd is made when “beneficial” live bacteria (as against that cause disease ) transform milk sugar called lactose into lactic acid, which thickens the milk and gives it the unique tart flavour. Since fermentation breaks down lactose into lactic acid, some people with lactose can eat a little curd without enduring adverse effects.

As milk is the primary ingredient in the curd, it is high in Protein ( 10gm/100gm; one small bowl) and calcium (100gm), and produces with all the nutritional benefits associated with milk, such as prevention of osteoporosis or brittle bone disease. Its high live bacterial content improves gut microbiota, which boosts the immune system, break down possibly toxic food compounds, and synthesise certain Vitamins and amino acids, including Vitamin K and the B Vitamins, riboflavin and B 12.


Most types of Indian curds carry higher values of calcium than Greek Yoghurt, which typically lose calcium when it’s strived to give it a thick and creamy consistency.

Apart from the texture, purists insist that curd is different from Greek yoghurt because the latter is made from fermenting milk with specific strains of bacteria, Lactobacillus, Bulgaricus and Streptococcus thermophiles, with lactobacilli and bifidobacteria, sometimes added to it.

Curd from India, on the other hand, has been found to contain at least 250 species of lactobacillus bacteria, which explains the wide varieties of natural textures and flavours across the country.


For the best results eat curd in its natural form or with vegetables or with fresh fruits without any sugar. The yoghurts available in the markets which have different flavours may have up to 20-25% of sugar per 150 ml container, which can lead to additional weight problems for one. Commercial yoghurts may have gelatin added to harden the texture and pectin to increase its shelf life, so it’ s advisable to read the labels.


The largest health plus point of yoghurt is its boosting gut health, increasing absorption and lowers symptoms of diarrhoea, including antibiotic-associated diarrhoea. Lactobacillus, along with other families of anaerobic good bacteria such as Peptostreptococcus, Bifidobacterium, and Clostridium, flourish in the low oxygen environment in the large intestine and prevent the excess of harmful bacteria by competing for nutrients and attachment sites in the gut’s mucous membranes, which are the primary site of immune activity and production of antimicrobial proteins.

It also guards against the chronic inflammatory bowel diseases like irritable bowel syndrome, Ulcerative colitis and Chron’s disease, as well as sensitivities and H. Pylori infection, which is one of the primary causes of gastroenteritis in India. People with any of these conditions would benefit from eating yoghurt every day.

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