What Kind of Yogurt is Curd? Exploring the Key Differences

December 25, 2025 •

4 min read

Though often used interchangeably, curd (or dahi) and yogurt have distinct differences that stem from their preparation and bacterial composition. While both are fermented dairy products that can benefit gut health, a deeper look reveals what makes each unique in taste, texture, and nutritional value.

Quick Summary

This article explores the fundamental differences between curd and yogurt, detailing their unique preparation methods, distinct bacterial profiles, and contrasting flavor and texture characteristics. It examines the nutritional variances and culinary applications of each, helping consumers make informed choices for their health and cooking needs.

Key Points

Preparation Method: Yogurt is commercially produced with specific bacterial cultures, while curd is traditionally made at home with a varied starter.
Bacterial Profile: Yogurt contains standardized strains (L. bulgaricus, S. thermophilus), ensuring consistent probiotics, whereas curd has a non-standardized mix of natural bacteria.
Flavor and Texture: Yogurt is typically creamy and uniformly tangy; curd is often looser with a more robust, natural sourness.
Culinary Use: Yogurt is widely used in desserts and dips, while curd is a staple for savory dishes and traditional beverages in South Asian cuisine.
Nutritional Aspects: Greek yogurt, a variant of commercial yogurt, often has higher protein content due to straining, but both yogurt and curd offer substantial nutritional value.
Regional Naming: The term "curd" in the Indian subcontinent refers to dahi, which is a form of yogurt, while in the West, "curds" refers to a different product used for cheese.
Health Benefits: Both contain beneficial bacteria, but commercial yogurt provides a more predictable probiotic count, while homemade curd offers a more diverse, albeit inconsistent, bacterial profile.

Yogurt vs. Curd: The Core Differences

At a fundamental level, the distinction between yogurt and curd lies in their fermentation process, specifically the starter culture used. Yogurt is a standardized, commercial product, while curd (or dahi in the Indian subcontinent) is typically a traditional, homemade product with a more variable bacterial composition. This core difference influences everything from the final product's taste and texture to its probiotic content.

The Preparation Methods

Making yogurt involves a controlled, industrial process that uses specific bacterial strains. The milk is first pasteurized to kill all existing bacteria, then cooled to a precise temperature, typically between 40-45°C (104-113°F). A specific, often proprietary, starter culture containing Lactobacillus bulgaricus and Streptococcus thermophilus is then added to the milk. The mixture is incubated for a set period, ensuring a consistent texture and tangy flavor.

In contrast, traditional curd production relies on a less controlled method. Milk is boiled and cooled to a lukewarm temperature. A small amount of leftover curd (jaman) or an acidic substance like lemon juice is used as the starter. The bacteria in this homemade starter are not standardized, leading to a mix of various lactic acid bacteria. This method's results can vary significantly depending on the ambient temperature, humidity, and the starter culture's strength, leading to inconsistencies in taste and texture.

Comparing Bacterial Cultures and Probiotic Content

The bacterial strains are a primary differentiating factor. Yogurt's controlled fermentation guarantees the presence of specific, scientifically documented bacteria. Many commercial yogurts, especially those labeled with "live and active cultures," also contain additional probiotic strains like Lactobacillus acidophilus and Bifidobacterium to offer more targeted health benefits. This consistency allows manufacturers to market specific health claims.

Curd's bacterial profile, on the other hand, is a mixed and often unknown bag. The diversity of naturally occurring lactic acid bacteria is what sets it apart, but it lacks the scientific standardization of yogurt. While homemade curd still contains beneficial bacteria, the quantity and specific strains can vary from batch to batch, making its probiotic strength less predictable. However, traditional curds may contain a wider range of indigenous bacteria not found in commercial yogurt, which some believe offers unique benefits.

Flavor, Texture, and Culinary Use

These production differences lead to distinct sensory profiles:

Yogurt: Due to controlled fermentation, yogurt has a uniformly creamy, thick texture and a consistently tangy flavor. Commercial yogurts are often sweetened or come in a variety of fruit flavors. This makes them popular for standalone snacking, desserts, and smoothies.
Curd: The texture of homemade curd is typically looser and more varied, with a more pronounced sour or tart taste that can sometimes be intensely acidic. This robust, tangy flavor makes it a versatile ingredient in South Asian cuisine, where it's used to make savory dishes like raita and cooling beverages like lassi.

Key Nutritional Differences

Although both are nutritious dairy products, slight variations exist in their macronutrient profiles and health benefits. For instance, Greek yogurt is strained to remove whey, significantly increasing its protein content compared to regular yogurt and curd. The probiotic content also differs, with commercial yogurts often providing a more predictable dose of specific beneficial strains.

Comparison Table: Yogurt vs. Curd


Feature	Yogurt	Curd (Dahi)
Preparation Method	Controlled, industrial fermentation.	Traditional, homemade fermentation.
Starter Culture	Specific, standardized strains (L. bulgaricus, S. thermophilus).	Varied, non-specific lactic acid bacteria.
Probiotic Content	Standardized and often higher in specific strains.	Variable; depends on environmental factors.
Texture	Uniformly creamy and thick.	Often looser, with greater variation.
Taste	Consistently tangy, often sweetened or flavored.	Typically more sour and naturally acidic.
Culinary Use	Snacks, desserts, dips, and smoothies.	Cooking, savory dishes, and traditional beverages.
Availability	Commercially produced and widely available.	Popular in the Indian subcontinent and made at home.

Is one better than the other?

The choice between yogurt and curd depends on individual preferences and dietary needs. If you require a consistent, predictable probiotic intake, commercial yogurt with documented strains is the better option. For those who enjoy a more robust, natural tang and prefer traditional, homemade foods, curd is an excellent choice. Both offer valuable nutrition, including calcium, protein, and beneficial bacteria. Ultimately, understanding their differences allows you to appreciate each for its unique characteristics and role in global cuisine. As an example, a key reference point for standardized food production, like the Codex Alimentarius, helps differentiate between various fermented milk products on a global scale.

Conclusion

In conclusion, while the terms "yogurt" and "curd" are often used interchangeably, particularly in Indian English where curd refers to homemade dahi, they are distinct fermented dairy products. Yogurt is a standardized, commercially produced item made with specific bacterial cultures, ensuring consistency in flavor, texture, and probiotic content. Curd, or dahi, is a traditional product made at home with a naturally occurring, variable mix of lactic acid bacteria. The differences in preparation and microbial composition lead to unique characteristics, making each product valuable for different culinary applications and health benefits. Knowing these distinctions allows consumers to make an informed choice based on their preferences for flavor, texture, and nutritional precision. So, what kind of yogurt is curd? It isn't a type of yogurt in the Western sense, but rather a unique, culturally significant fermented dairy product in its own right.

Frequently Asked Questions

The primary difference lies in their starter culture and production method. Yogurt uses specific, standardized bacterial strains (L. bulgaricus, S. thermophilus) in a controlled industrial process, ensuring consistency. Curd, or dahi, is typically made at home using a non-standardized starter, resulting in a more varied bacterial composition and flavor.

Yes, in the context of the Indian subcontinent, curd is the term used for dahi, a traditional, homemade fermented milk product. The confusion arises because in Western countries, "curds" often refers to a different product, specifically the solids separated from milk during cheesemaking.

Both are nutritious. Commercial yogurt often guarantees a higher and more consistent probiotic count from specific strains. Curd, while also healthy, has a more variable bacterial content. Ultimately, the healthiest option depends on your specific dietary needs, such as a higher protein content found in Greek yogurt.

While the basic principle is similar (adding a starter to warm milk), homemade curd uses a non-specific culture, often from a previous batch or even chili stalks. To make true yogurt at home, you would need to use specific, store-bought cultures to achieve the precise bacterial profile.

Homemade curd often tastes more sour because the fermentation process is less controlled and more susceptible to environmental factors like temperature. This can result in a more acidic flavor profile compared to commercial yogurt, which is incubated under precise conditions to achieve a consistently milder tang.

No, Greek yogurt is a form of commercial yogurt that has been strained to remove excess whey, giving it a much thicker consistency and higher protein content. Curd (dahi) is a traditional product that is typically not strained in the same way.

Both can be made from various types of milk, including cow's milk, buffalo milk, and goat milk. The choice of milk affects the final product's thickness and flavor. Buffalo milk, for instance, has a higher fat content and produces a thicker product.