YOGURT & CURD

 Here are the main differences between yogurt and curd:

1. Cultures Used: Yogurt: Yogurt is made using specific strains of bacteria, primarily Lactobacillus bulgaricus and Streptococcus thermophilus, which ferment the milk lactose into lactic acid. Curd: Curd is typically made using natural bacterial cultures present in the environment or from previously made curd, which contain a variety of bacteria including Lactobacillus.
2. Fermentation Process: Yogurt: The milk is heated and then inoculated with the yogurt cultures, allowing the bacteria to ferment the lactose and produce lactic acid, which thickens the milk and gives it a tangy taste. Curd: The milk is often allowed to naturally ferment by leaving it at room temperature or by using a small quantity of previously made curd as a starter. The fermentation process may vary, and it results in a thicker, tangy product.
3. Consistency and Texture: Yogurt: Typically has a smooth and creamy texture with a firm structure. The consistency is usually uniform and less grainy. Curd: May have a slightly grainy or lumpy texture due to the natural fermentation process. It is often more fluid or semi-solid compared to yogurt.
4. Taste: Yogurt: Has a slightly tangy and tart flavor due to the lactic acid produced during fermentation. Curd: Tends to have a more pronounced tangy or sour taste compared to yogurt.
5. Nutritional Content: Both yogurt and curd are rich in protein, calcium, vitamins, and minerals. The nutritional content can vary based on the type of milk used and the specific fermentation process.
6. Availability and Usage: Yogurt is more commonly consumed in Western countries and is widely available in supermarkets . Curd is a traditional dairy product and is popular in India and some other Asian countries. It is often made at home and used in various regional dishes.
7. Geographical Preferences: Yogurt is more popular in Western cultures and is a staple in cuisines from Europe and North America. Curd is a traditional dairy product in India and is used in a variety of dishes in Indian cuisine.