is curd and yogurt same - #23271

Curd and yogurt often get mixed up, but they do have some differences. In many cultures, especially in India, what we often call ‘curd’ is made by adding a portion of existing curd into warm milk, which is allowed to ferment at room temperature. This traditional method relies on naturally occurring bacteria.

Yogurt, on the other hand, typically refers to a more standardized product that’s made by adding specific strains of bacteria - usually Lactobacillus bulgaricus and Streptococcus thermophilus - to milk. This can result in slightly different taste and texture, not to mention potential variations in probiotic content. Your sister’s homemade “yogurt” may be very similar to traditional curd, especially if she uses a bit of store-bought yogurt as a starter, but it might not contain the exact bacterial strains that define commercial yogurt.

Making it at home can indeed change its properties, minor differences in temperature, fermentation time and the starter culture itself, all contribute to these differences. However, both can be beneficial in terms of health. They are generally rich in calcium and probiotics which are good for digestive health. In Ayurveda, curd is considered to have a warm potency (ushna veerya) and is thought to be beneficial for Vata, though it can aggravate Kapha and Pitta if not consumed properly.

For maximum benefit, you might consider consuming curd/yogurt around lunch when digestive fire (agni) is strong. Homemade versions can be especially good if made with love and care, using high-quality, fresh milk. They should be consumed fresh and in moderation.

In simple terms, though technically different, both curd and yogurt offer health benefits. Homemade curd could indeed be slightly more diverse in bacterial presence due to the natural fermentation process. If you enjoy it, there’s no harm in sticking with what your sister makes, just remember balance in consumption is key.