Difference between yogurt and curd
Yogurt vs curd:
Yogurt and curd are two dairy products which have today become delicious and sometimes essential components of people’s day to day diets. Due to their identical origins and almost identical appearance, yogurt and curd are sometimes confused with each other. However, those who recognize the true taste of yogurt and curd will invariably know the distinct difference between the two at a glance.
Yogurt is a dairy product which is produced by the bacterial fermentation of milk. The “yogurt culture’’ that comprises of the bacteria Lactobacillus bulgaricus and Streptococcus thermophilus is then added to the milk which then produces lactic acid which reacts upon milk proteins and gives the yogurt its texture and its distinct taste. Yogurt is commonly made from cow’s milk but milk from other animals such as water buffalo, goats, sheep, camels and yaks are also used in producing yogurt. The milk is first heated to a temperature of about 80 °C with the aim of getting rid of any unwanted bacteria and then this mixture cooled to about 45 °C to which the yogurt culture is added. This temperature is then maintained from four to about seven hours until the fermentation process has been completed.
Yogurts are mostly made with homogenized milk because of the reason that homogenized milk breaks up the fat in milk, making sure that the fat distributes evenly throughout the substance. Non homogenized yogurts are known to form a cream that rises to the top and they are thus referred to as cream-top yogurts. Yogurt is typically strained through a filter in order to remove the liquid from the cream and make thicker varieties as a result. One such strained version is French- or Swiss-style yogurt which is synonymous with custard-style. Yogurts with active strains contain probiotics because of which yogurts are quite popular with health enthusiasts around the globe.
Curd is a dairy product which is obtained by curdling milk, a process which is also known as coagulating. This is done by adding a rennet or an edible acidic substance such as lemon juice or vinegar after which the liquid portion which separates from the cream is removed. The acidity of the rennet causes the milk proteins to tangle together in solid masses, or curds after which the remaining liquid is separated as whey. Raw milk and pasteurized milk with added lactic acid bacteria or yeast are known to naturally produce curds. The milk that is used for producing curds is usually cows’ milk but other milks such as buffalo milk which is known to be rather high in fat are also used for this purpose.
What is the difference between curd and yogurt?
Yogurt and curd are popular dairy products commonly made by using cows’ milk. However, other milks can also be used to produce both curd and yogurt upon which their texture and taste will depend.
Yogurt is produced by the fermentation of milk where a substance is converted into acid under anaerobic conditions. Yogurt culture or the bacteria Lactobacillus bulgaricus and Streptococcus thermophilus are added to aid the fermentation process. On the contrary, curd is produced from a process of coagulating milk where the milk is treated with either enzymes or edible acids like lemon juice. Due to the nature in which these two forms are produced, yogurt exists mostly in liquid form whereas curd exists in solid form. Yogurt is also served in liquid form the way it has been originally produced whereas curd is often served with deserts and other food items.
The two substances differ when it comes to the countries that they are widely consumed in as well. Yogurt is quite popular in countries such as North America and Europe whereas curd is more popularly produced and consumed in the Middle East and South East Asia. In terms of taste, yogurt is much milder in nature whereas curd is known to contain a sourer taste when compared with yogurt. Also, yogurt is known as an industrial product whereas curd can be easily prepared at home.
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