Curd, also known as dahi, and yogurt are nutritionally almost identical. Both contain approximately 3-4 percent protein, meaning around 3-4 grams of protein per 100 grams, 4-5 grams of carbs, roughly the same amount of fat, and 60-70 calories.
The main differences lie in their price and the process of fermentation. To make yogurt, these (Lactobacillus bulgaricus and Streptococcus thermophilus) strains of bacteria are added to milk, while curd is made by adding a spoonful of existing curd or a starter culture. Even though, that is also good bacteria but it can be of any bacterial strain. Because of these bacterial differences, yogurt tends to have a slightly creamy and smooth texture.
So, the key takeaway is that curd and yogurt are nutritionally the same, and the differences lies in their taste, texture, bacterial strains used, and cost. If cost is not an issue, feel free to include both in your diet for variety. However, if cost is a concern, there’s no extra benefit in choosing yogurt over curd. Relax and enjoy your curd.
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