Yoghurt and curd are dairy products that are very distinct from one another.
Although yoghurt and curd appear and taste identical, they differ in numerous ways, including texture, ingestion, and preparation.
Curd is made by blending milk with lemon or curd, which generates a kind of lactic acid bacteria called Lactobacillus. Yoghurt, on the other hand, is made by professionally fermenting milk using a specific strain of bacteria.
Curd has more lactose than yoghurt, but far less than fresh milk.
Curd is often consumed without flavouring. It is white and has a sour or acidic taste. Yoghurt, on the other hand, comes in a variety of flavours, including strawberry, mango, and blueberry.
Curd and yoghurt are both healthy and nutritious
Yoghurt is an excellent source of protein, potassium, molybdenum, pantothenic acid, and Vitamin B5.
Curd is an excellent alternative for persons suffering from indigestion since it promotes improved digestion.