How does curd differ from yogurt in cooking?

Question

Compare curd and yogurt in texture, sourness, and their use in Indian cooking.

Answer 1

While both curd and yogurt are dairy products made by fermentation, yogurt typically has a smoother texture and a tangier taste due to the specific bacterial cultures used, whereas curd is often milder and can be grainier. This difference affects how they perform in cooking, with yogurt being more suitable for marinades and sauces, and curd being better for dishes where a less acidic flavor is desired.

Detailed Explanation:

The key difference between curd and yogurt lies in the fermentation process and the bacteria involved. Curd, also known as Indian cheese or paneer when strained, is traditionally made by adding an acidic agent like lemon juice or vinegar to hot milk. This causes the milk proteins (casein) to coagulate and separate from the whey. The resulting solid mass is the curd.

Yogurt, on the other hand, is produced by fermenting milk with specific strains of bacteria, typically *Streptococcus thermophilus* and *Lactobacillus bulgaricus*. These bacteria convert lactose (milk sugar) into lactic acid, which thickens the milk and gives yogurt its characteristic tangy flavor. The controlled fermentation process in yogurt production results in a smoother, more consistent texture and a more pronounced sour taste compared to curd.

In cooking, this difference in acidity and texture matters. Yogurt's higher acidity makes it excellent for tenderizing meats in marinades and adding a tangy flavor to sauces and dips. The smoother texture also blends well into various dishes. Curd, with its milder flavor and often grainier texture, is better suited for dishes where you want a less acidic dairy component. For example, paneer, a type of curd, is commonly used in Indian cuisine for dishes like palak paneer or paneer tikka masala. The lower acidity of curd also makes it less likely to curdle when heated, compared to yogurt.

Pro Tip:

When substituting yogurt for curd in a recipe, consider adding a pinch of baking soda to the yogurt to reduce its acidity and prevent curdling, especially when cooking at high temperatures. This helps mimic the properties of curd and achieve a similar result in your dish.