Even though the terms “yogurt,” “dahi,” and “curd” are frequently used interchangeably, there exist certain differences in their preparation methods, cultures utilized, and regional & cultural variations in their usage. Here’s a description of each term:
Yogurt
- Yogurt is a term commonly used in Western countries to refer to a dairy product made by fermenting milk with specific bacteria strains like Lactobacillus bulgaricus and Streptococcus thermophilus.
- It has a creamy and slightly tart flavor with a smooth and thick texture. Yogurt is often enjoyed as a standalone snack, used as a base for smoothies, or incorporated into recipes for desserts, dressings, and marinades.
- In Western culinary traditions, yogurt is commonly associated with products found in supermarkets and is available in a wide range of flavors, textures, and fat levels.
Dahi
- Dahi is a term predominantly used in Indian cuisine and refers to the similar dairy
product as yogurt. - In India, dahi is typically made by fermenting milk with the same bacterial cultures as yogurt, but it can also be made using traditional methods involving a small amount of previously made dahi added as a starter culture.
- Dahi has a similar taste and texture to yogurt, with a creamy and slightly tangy flavor. It is widely used in Indian cooking, especially in dishes like curries, raitas, and desserts.
- Dahi is often associated with homemade or artisanal preparations, and it may have subtle variations in taste and consistency based on regional preferences and fermentation techniques.
Curd
- Curd is another term used in different parts of the world, including India, to
refer to the same dairy product as yogurt or dahi. - In some regions of India, curd is the preferred term over dahi. However, the product is essentially the same, made by fermenting milk with specific bacterial cultures.
- Curd has a tangy flavor and a thick, creamy texture similar to yogurt and dahi. It is used in a variety of culinary applications, including cooking, baking, and as a condiment or accompaniment to meals.
- The term “curd” may be more commonly used in English-speaking countries outside of India to refer to the dairy product.
While there may be slight variations in terminology and cultural practices, it’s important to note that yogurt, dahi, and curd generally refer to the same fermented dairy product with similar taste, texture, and culinary uses.
