What’s the difference between Curd (dahi) and Yogurt (yoghurt/yogourt/yoghourt)

Often people get confused between Curd (dahi), Yogurt (yoghurt/yogourt/yoghourt), their consumption and benefits as both are cultured milk products with a dense and creamy texture. There are one set of people who even considered Curd and Yogurt as same or synonym to each other. Although, these two products are made from milk and looks almost same, there are many differences between them.

Generic Difference :

1. Fermentation – Both dahi and yoghurt are fermented milk foods. Dahi is commonly set using a little of an earlier batch as a starter; its cultures and texture can vary. The Codex standard identifies yoghurt by its starter cultures, including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.
2. Preparation and texture – Yoghurt is made by microbial fermentation, rather than by adding artificial acids, and can be made at home with a suitable starter. Thickness and taste depend on the milk, cultures, fermentation and whether the product is strained. Yoghurt is not automatically higher in protein or bacteria than every dahi.

Which is more beneficial or healthier? – Nutritional Aspect

The product and serving matter more than the name alone. Compare plain products on the same serving or per-100-g basis, using their nutrition labels where available.

1. Nutrition – Milk-based dahi and yoghurt provide protein and calcium. Their fat, sugar and protein amounts depend on the milk, added ingredients and straining. Check the label rather than assuming all products have the same nutrient content.
2. Live cultures and probiotics – Fermented food is not automatically probiotic. A probiotic claim requires identified live microorganisms with evidence of a health benefit at an adequate amount. Homemade dahi or a yoghurt label alone does not establish those conditions.
3. Lactose tolerance – Some people with lactose intolerance tolerate yoghurt better than other milk products, but tolerance varies and ordinary yoghurt is not necessarily lactose-free. Lactose intolerance is different from milk allergy; fermentation does not make a milk product safe for someone with a milk allergy.
4. Everyday choice – Choose according to taste, ingredients, portion and dietary needs. Neither dahi nor yoghurt should be presented as guaranteeing weight loss, blood-pressure control, nerve protection or a longer life.

Sources: Codex standard for fermented milks; ISAPP on fermented foods and probiotics; NIDDK on lactose intolerance and food choices.