In most Indian homes, the words curd, dahi and yogurt are used interchangeably. They look similar and taste similar — but technically, they are not the same thing. Let's clear the confusion.
How Curd (Dahi) Is Made
Curd is made by adding a small amount of existing curd (jaman) to warm milk. The bacteria in the starter — a natural mix that varies from home to home — ferment the milk into curd. Because the bacterial mix is uncontrolled, taste and texture differ from batch to batch.
How Yogurt Is Made
Yogurt is made using two specific, standardised bacterial strains — Lactobacillus bulgaricus and Streptococcus thermophilus. Because the cultures are controlled, every batch of yogurt has consistent taste, texture and probiotic content. That's why commercial yogurt feels smoother and more uniform.
Nutrition: Almost Equal, With a Twist
- Both are excellent sources of calcium, protein and probiotics.
- Yogurt's standardised cultures make its probiotic benefit more predictable.
- Flavoured yogurts may contain added sugar — always check the label.
Which One Should You Choose?
Both are healthy choices. Homemade dahi is wonderful for daily meals, while professionally made yogurt offers consistency, safety and reliable live cultures — especially important when quality matters.
At Yogurt Yurk, run by Dyaloni Foods Private Limited, we combine traditional taste with professional food testing standards — so every cup delivers the same premium experience.