MULAM – Back to the Roots I Email :

Phone Numbers :+91-6303868045 ,+91-9182984550

Curd, Yogurt

Curd, Yogurt
  • Curd and yogurt are two similar dairy products that are made by fermenting milk with a culture of beneficial bacteria. The bacteria consume the lactose in the milk and produce lactic acid, which coagulates the milk and gives the final product its characteristic tangy flavor and creamy texture.
  • Curd, also known as dahi, is a staple food in many cultures and is commonly consumed as a snack or used as an ingredient in cooking. It is usually made from whole milk and has a creamy and tangy flavor. Curd is often used in Indian cuisine to make dishes such as raita, a side dish made with yogurt and spices, and lassi, a refreshing yogurt-based drink.
  • Yogurt, on the other hand, is a thicker and more processed form of curd. It is made by straining the liquid whey from the curd, resulting in a thicker and creamier product. Yogurt is available in many different flavors and can be sweetened with sugar or flavored with fruit, nuts, or spices. It is a popular and nutritious food that is often consumed as a snack or used as an ingredient in recipes such as smoothies and dips.
  • Both curd and yogurt are good sources of calcium, protein, and probiotics, which are beneficial bacteria that promote good gut health. However, it is important to be mindful of the sugar content in flavored yogurts, as some products can be high in added sugars.
  • Overall, curd and yogurt are nutritious and tasty dairy products that are widely consumed all over the world. With their tangy flavor and creamy texture, they are versatile ingredients that can be used in many different ways in cooking and baking.