Curd vs Yogurt

Curd and yogurt are usually known as synonymous but is it true? Both curd and yogurt are prepared from contrasting methods and if you too are muddled about which to pick then let’s find out what nutritional profile they both offer and which one of them is the healthiest!

 

Curd (Dahi)

Curd is prepared by curdling the milk with any edible substance which is acidic in nature such as vinegar, lime or even curd itself. Both curd and yogurt are probiotic include gut-friendly bacteria that can keep your intestines healthy. Curd is a rich source of protein and calcium. It is also suitable for lactose-intolerant people.

 

Yogurt

Yogurt is prepared by bacterial fermentation of the milk by adding two specific strains of bacteria called lactobacillus vulgaris and streptococcus thermophiles. Yogurt is highly beneficial for health as it contains live bacteria and the consumption of yogurt can maintain good bacteria in the gut. People with lactose intolerance can also consume yogurt but always check the food label before consuming it.

 

Both curd and yogurt are dairy products and are made by using cow’s milk or buffalo milk or even goat milk.

 

Probiotic yogurt

Probiotics are yeasts and live bacteria that are good for your health, mainly for the digestive system. Probiotics are generally called “helpful” because they help keep your gut super healthy. It is also extremely rich in calcium, protein and B vitamins. It also widens the number of beneficial microflora in the intestinal tract and enables the direct consumption of live bacteria.

 

ParaTip: Try fresh and new ways of consuming them to enhance their nutritional profile.

 

IS BRANDED CURD BETTER THAN THE HOMEMADE ONE?

Yes, for typically two reasons:

  1. The process followed commercially is highly standardized, for example, for how long to heat milk at what temperature, for how long to set the curd in the incubator, and so on. This process is quite difficult to be followed at home, even if you know the parameters.
  2. The main ingredient that makes curd rigid and gives it a glossy texture is high in SNF content in the milk used. Commercially made curd will have higher SNF content (about 10 percent). Homemade curd will mostly have SNF of around 8 to 9 percent, which makes a big difference.

 

If compared, it can be said that branded curd has its cons for example, it needs to be consumed as soon as possible.  A thorough analysis should be done before buying it. Though it’s simply available and saves the distress of making curd at home.

Over to you

In the clash of curd vs yogurt , both are the winners. We at ParaFit, believe that our body necessitates the nutrients present in the dairy products for the holistic development of the system. The presence of live bacteria in both curd and yogurt makes for a win-win situation.

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