No, yogurt and curd are not exactly the same, although they are both fermented milk products.
While both involve fermenting milk, the key difference lies in the specific bacteria used and the method of production. Curd is traditionally made by naturally fermenting milk using lactic acid bacteria present in the environment or by adding an acidifying agent like lemon juice. Yogurt, on the other hand, is produced through the controlled fermentation of milk using specific bacterial strains, typically Streptococcus thermophilus and Lactobacillus bulgaricus.
Here's a breakdown of the key differences:
| Feature | Curd | Yogurt |
|---|---|---|
| Bacteria Used | Naturally occurring lactic acid bacteria (various strains). | Specific strains: Streptococcus thermophilus and Lactobacillus bulgaricus. |
| Process | Natural fermentation or addition of acid (e.g., lemon juice). | Controlled fermentation at a specific temperature. |
| Consistency | Can vary depending on the bacteria and milk used, often less consistent. | Generally smoother and creamier due to controlled fermentation. |
| Taste | Can vary; often has a tangier taste. | More consistent taste due to specific bacterial strains. |
In essence, curd relies on a more spontaneous fermentation process, leading to variations in taste and texture, whereas yogurt production is a standardized process, yielding a more predictable product. While you can substitute one for the other in some recipes, the flavor and consistency differences are important to consider.
