क्या दही और योगर्ट एक ही चीज़ हैं? - #43587

Yogurt and curd may look similar and often, people use the terms interchangeably, but they are not quite the same. Both are dairy products resulting from the fermentation of milk, but differences lie in the fermenting agents used.

Curd, traditionally made at home, especially in regions like India, involves a natural fermentation process. To make curd, a small amount of the previous day’s curd is added to warm milk and left to ferment overnight at room temperature. Here, the primary fermenting agents are strains of Lactococcus lactis and Lactococcus cremoris. This natural fermentation results in probiotics that vary each time you make it, thus offering diverse benefits that contribute to digestive health.

Yogurt, on the other hand, is produced using specific bacterial strains such as Lactobacillus bulgaricus and Streptococcus thermophilus. The controlled fermentation process often yields more predictable probiotic content. Thus, yogurt sold in markets, often pasteurized, may not offer the same variety of bacterial strains as customary curd, but provides consistency in texture and taste, and is fortified sometimes.

For making curd or yogurt at home, whole milk is a good choice as it ensures a creamier texture, though you can use low-fat or skim milk if preferred. For optimal antibacterial effect, use full-fat milk, warm it (not boiling) before adding a starter of existing curd or culture. Cover and keep it in a warm place - ambiance plays its part significantly in distilling flavors and textures.

When you need a consistent probiotic profile, store-bought yogurt can be a boon, but if variety and traditional value appeal more, homemade curd is the way to go. Be sure to experiment with different cultures to find the one that tastes best for you and your family. Remember, it’s an art as much as a science, you might find joy in perfecting your own version of these delightful dairy dishes!