Indian Curd

So it came to my attention that Indians have a whole different meaning for the word Curd. An Indian friend called my curd that I had for lunch “yogurt”. I was confused and corrected his awful mistake. Now he was confused and didn’t know that there even was a difference between the two. It’s safe to say that Indians have been lied to. Here is a small explanation.

Yogurt- is a diary product that is created by fermenting milk using bacteria. Bacteria is used to ferment milk is known as ‘yogurt cultures’. There again yogurt is same as curd with the difference that the fermentation of the milk is done by adding 2 specific strains of bacteria. Bacteria might cause a tangy, acidic taste to the yogurt.

Curd or Dahi- is a dairy product obtained by curdling. It is made by boiling and cooling the milk to 30-40 degree ceilcius and adding a spoonful of curd. Now curd has Lactic Acid bacteria that are called “Lactobacillus”. This bacteria multiplies itself in the ambient temperature of 30-40c and in few hours ferments the milk to form curd. Curd tastes slightly more tangy or sour than yogurt.

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