Are sweet curd and yogurt the same? Here's the sweet truth

December 7, 2025 •

4 min read

Despite looking and tasting similar, curd and yogurt are distinctly different dairy products, with their main distinction lying in the bacterial cultures used for fermentation. While many use the terms interchangeably, particularly in the Indian subcontinent where curd is known as 'dahi', understanding the true differences is key to appreciating their unique culinary and health properties.

Quick Summary

The core difference between sweet curd and yogurt is in their preparation and bacterial strains. Curd, often homemade, ferments with natural lactic acid bacteria, resulting in variable consistency. Yogurt is commercially produced with specific bacterial cultures, ensuring a consistent texture, probiotic content, and flavor profile.

Key Points

Different Cultures: Curd is made with a mix of natural lactic acid bacteria, while yogurt uses specific, standardized strains like L. bulgaricus and S. thermophilus.
Homemade vs. Commercial: Curd is often made at home through uncontrolled fermentation, leading to variations, whereas yogurt is a consistent commercial product.
Preparation of 'Sweet' Version: Sweet curd (mishti doi) is sweetened before fermentation, giving it a unique caramelized flavor, while most sweetened yogurts have sugar added post-fermentation.
Probiotic Consistency: Commercial yogurt offers a guaranteed and consistent level of probiotics, unlike homemade curd where the bacterial content is variable.
Culinary Use: While they can be substituted in many cases, curd is traditional in many Indian recipes, and yogurt is often preferred for smoothies, dips, and baking.
Nutritional Profile: Though both are healthy, yogurt can be higher in protein (especially Greek yogurt) and easier for some with lactose intolerance to digest, while curd provides excellent calcium and other benefits.

Unveiling the differences: Preparation and cultures

At the heart of the matter lies the fundamental distinction in how each dairy product is made. The difference is not just a matter of regional naming but a scientific one that affects everything from the texture to the nutritional content.

How curd is prepared

Curd, or dahi in many parts of the Indian subcontinent, is a naturally fermented milk product. It is traditionally made at home by adding a small amount of existing curd, an acidic ingredient like lemon juice, or even vinegar to lukewarm milk. This simple, uncontrolled process relies on the ambient bacteria present in the starter and the environment. This is why the texture, flavor, and microbial composition can vary from one batch to the next. The bacteria, primarily Lactobacillus, convert the milk's lactose into lactic acid, which causes the milk proteins to coagulate and thicken.

How yogurt is produced

Yogurt, in contrast, is typically a commercial product made in a controlled environment. It is produced by introducing specific, and often standardized, bacterial strains to pasteurized milk. The most common cultures are Lactobacillus bulgaricus and Streptococcus thermophilus. This controlled fermentation process ensures a predictable outcome in terms of taste, texture, and probiotic content. The consistency is generally smoother and more uniform than homemade curd.

The sweet addition: Not all sweet products are the same

Both curd and yogurt can be sweetened, creating products like 'sweet curd' (mishti doi) or sweetened, flavored yogurt. However, the method and timing of the sweetening can differ.

Sweet curd (mishti doi): A traditional Bengali dessert, mishti doi is made by sweetening milk, often with jaggery or sugar, before it is left to ferment. The caramelization of the milk during this process gives it a distinct flavor and a darker color. It is a variant of traditional curd, but with a richer, sweeter profile that is not found in standard plain curd.
Sweetened yogurt: Commercial yogurts are frequently sold pre-sweetened and flavored. These products often have sugar added after the fermentation process is complete. While this can make them more palatable for some, it's important to be mindful of the added sugar content, as it can be significantly higher than naturally sweetened curd. Unsweetened, plain yogurt, especially Greek yogurt, is a popular choice for those seeking a high-protein, low-sugar option.

Nutritional differences: A matter of consistency and probiotics

While both offer significant health benefits, their nutritional profiles can vary.

Comparison table: Sweet curd vs. yogurt


Parameter	Homemade Sweet Curd (Approx. per 100g)	Commercial Sweetened Yogurt (Approx. per 100g)
Preparation	Natural, uncontrolled fermentation with natural bacterial mix. Sweetened before fermentation.	Controlled, industrial fermentation with specific bacterial cultures. Sweetened after fermentation.
Bacterial Strains	Variable, naturally occurring lactic acid bacteria.	Specific, standardized strains like L. bulgaricus and S. thermophilus. Probiotic levels are guaranteed.
Consistency	Varies depending on starter and environment; often softer.	Smooth, uniform, and predictable.
Probiotic Content	Present, but variable and not standardized.	Consistent and guaranteed to contain live, active cultures.
Taste	Mildly sour with a unique, caramel flavor from pre-sweetening.	Can be tangier, often with very high added sugar levels.
Calcium	Good source, but variable.	Consistent, often higher source.
Protein	Good source, but can be slightly lower than some yogurts.	Can have higher protein content, especially in strained varieties like Greek yogurt.

How to choose: Making an informed decision

Choosing between sweet curd and yogurt depends largely on your health goals and culinary needs. If you prioritize guaranteed probiotic content and a consistent texture for recipes or dietary reasons, commercial yogurt is the safer choice. For a more traditional, natural product with a unique flavor profile for desserts like mishti doi or for traditional Indian recipes, sweet curd is ideal.

The takeaway is simple: While they are both delicious fermented dairy products, sweet curd and yogurt are not the same, and their differences can impact your culinary creations and nutritional intake.

Conclusion: More than just a name

In conclusion, the belief that sweet curd and yogurt are the same is a widespread misconception, particularly in regions where the terms are used interchangeably for similar-looking products. The reality is that they are distinct in their methods of production, the bacterial cultures used, and their resulting nutritional properties and taste profiles. Sweetened homemade curd, or mishti doi, has a rich, traditional flavor derived from its fermentation process, while commercial sweetened yogurt offers a standardized product with reliable probiotic content but potentially higher sugar levels. By understanding these key distinctions, consumers can make more informed choices based on their dietary requirements and taste preferences. Both have a rightful place in cuisine and a healthy diet, each offering unique benefits to be savored.

For more information on the distinctions between these two products, see this in-depth guide on the differences between curd and yogurt.

Frequently Asked Questions

The main difference is the preparation method and the bacterial cultures used. Yogurt is made with specific, controlled bacterial strains in a commercial setting, while sweet curd (mishti doi) is made traditionally with natural fermentation and is sweetened before setting.

No. While both are sweet, mishti doi is a type of sweet curd made by fermenting sweetened milk, which imparts a caramelized flavor. Sweetened yogurt is typically plain yogurt with sugar added after the fermentation process.

Plain, unsweetened yogurt is generally considered healthier due to its lower sugar content and consistent probiotic benefits. However, both offer nutritional value. It's best to choose plain varieties to control sugar intake.

Yes, in many recipes, you can substitute one for the other, especially if the sweetness is desired. However, the texture and tang may vary. Yogurt is often preferred for its uniform consistency in baking and sauces, while sweet curd has a distinct use in specific desserts.

Yogurt, especially Greek yogurt, is often better for those with lactose intolerance because its specific bacterial cultures are more effective at breaking down lactose during fermentation. Both are generally better digested than fresh milk.

Homemade curd uses natural, uncontrolled fermentation from a starter culture, resulting in variable bacterial strains and a less predictable flavor. Commercial yogurt uses standardized strains in a controlled process, ensuring a uniform taste and texture.

Curd may contain live cultures, but the concentration is variable and dependent on the starter. Commercial yogurt, on the other hand, is required to contain a consistent and guaranteed number of live active cultures.