Yogurt vs Curd | Just for Hearts

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Yogurt vs Curd


With a lot of food blogs mushrooming on the Net, more and more people are exchanging recipes across geographies. The result “ chaos and confusion over names of ingredients! One such pair that commonly fall victim to this is yogurt and curd. There is the lot of confusion about the nutritional content of yogurt and curd. Here sharing few thoughts on yogurt vs curd


Yogurt is a dairy product commonly used in the Americas, UK, and Europe. Typically, yogurt refers to a culture of live bacteria – Lactobacillus bulgaricus and Streptococcus thermophilus – in liquid milk to metabolize the lactose or milk sugar present in the milk. This leads to a production of lactic acid in the milk, the end product being yogurt.




This is pretty much a homemade version of yogurt. There is no major nutritional difference between curd and yogurt except for the fat. In our country curd and yogurt are used interchangeably. However, this version of yogurt is made at home by allowing milk to naturally ferment using a starter culture of leftover curd.





Yes, there are few differences in their texture, preparation techniques, durability, flavor and the most important COST.

  •  Yogurt is an industrial product whereas curd can be prepared at home.
  •  Fat-free yogurts are available nowadays, but curds which we get in and the Indian market are not fat-free but can be low fat.
  • One can find flavored yogurts in stores whereas curd is generally not flavored.
  • Also, curds are made from buffalo and cow’s milk whereas yogurt can be made from different kinds of milk.
  • Yogurt can be stored for 15 days without spoilage, but curd may spoil within 3-4 days as it will get sour if stored for longer duration.
  • It has a different texture & taste. Curd has a clean buttery flavor as it’s not completely fat-free.

The most important difference between curd and yogurt is the cost at which they are available in the stores. Yogurt is much expensive as compared to curd and is not something which is affordable to all on a daily basis. Instead, people may have homemade curd from cow’s or buffalo’s milk as its nutritive value is almost similar.

Yes, the curd is not fat-free but you can set curd after boiling and removing the fat from the milk to make it low fat and healthy to have it daily.

For the taste to your curd, you can add herbs like mint, coriander, jeera powder, etc. You can also have curd in the form of buttermilk, raita and get variety.

NutrientsYOGURT(100gm) (DANONE)CURD (100gm)
  • Calories
  • Proteins
  • Fat
  • Calcium
  • Phosphorus


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Comments on this entry are closed.

  • http://www.google.com Luz Rappa

    I believe this internet site holds very superb indited content content.

  • Ashish

    Thanks a lot, I had been searching for this answer since a while.
    Also the answer is more appropriate when you have mentioned it in Indian context.

  • Thiagu

    Excellent comparison. thanks for the Nutrient table. Also the simple English words.

  • Harish

    Thanks for the valuable information but a small correction in usage of terms ‘yogurt’ and ‘curd’.

    Curd seems to be a wide misnomer used in India. The procedure you said to make the so called “curd” is also a method for making “yogurt”. Even if it is within India, it doesn’t actually make sense to call it separately, when “curd” is already used for something else outside the world, referring to what actually known as “panner” in India [as per the US/UK atleast].

    Please look at the wikipedia article named “Curd” for more details.

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