Curd or Yogurt? Secrets of the Way Milk Products are Manufactured

What most Indians refer to as 'Curds' is actually better known as 'Dahi' that any Indian (or traveler in India) would be familiar with. Dahi manufacturers in India rarely use the word 'Curd' on labels of their products; and this is key in understanding the difference between the two terms "Curds" and "Yogurt" both of which describe a specific kind of milk product.

"Yoghurt" is a term that can be dated back to about 2000 BCE; which is well known across India and rather popular among almost all Middle Asian cultures. "Curds" in the English Language actually refers to a what Indians recognize as 'Paneer'. It is also important to note is that Dahi manufacturers in India are actually selling "Yoghurt" in the form of packaged 'Lassi' or 'Chaas'.

"Curds" made by curdling milk, involve adding an acidic ingredient like vinegar or lemon juice to the milk. Then, the liquid part is drained off; and the solid end product (milk proteins and casein) can be consumed fresh; or processed into Paneer, Cheese, or other Milk Solid products.

Non-Milk Curds like Soy Curd (popularly known as Tofu) are also popular among vegans who do not consume dairy products. However, all milk curds are highly nutritious, and have all the daily dietary requirements that is abundant in milk without causing 'Lactose Intolerance' which is a health factor common to about 60% of the world population!

Dahi manufacturers in India selling "Yoghurt" in various forms, are actually selling a milk product that is unique from "Curdled Milk". Yoghurt is made by culturing the Milk with healthy bacterium; often using 'Yoghurt' itself in the culture. Heated milk is left to set to an ordinary room temperature (about 40-45 °C) before the Bacterium is added; and left to set and cool. The result is "Dahi" consumed as it is, and it is also great for the Lactose Intolerant consumer.

Both 'Curds' and 'Yoghurt' in packaged form are sold across India; and this is a key commercial factor to note for dahi manufacturers in India, since both these milk products are commonly made in Indian homes (usually from excess milk after daily consumption). This indicates that there is a growing market for packaged milk products, in spite of common knowledge about home-production of such simple milk products.