Yogurt and Curd comprise a category of cultured dairy products created through the fermentation of milk by specific bacterial strains, primarily Lactobacillus bulgaricus and Streptococcus thermophilus, resulting in a characteristic tangy flavor and thick, creamy texture. While the terms are often used interchangeably in different regions, a distinction is frequently made: “yogurt” typically refers to products with a standardized, controlled fermentation process leading to a smooth consistency, while “curd” often denotes a traditionally set variety with a thicker, sometimes lumpier texture, as commonly prepared in South Asian households. This category includes a vast range of classifications based on fat content (full-fat, low-fat, non-fat), texture (set, stirred, drinkable, Greek-style which is strained to remove whey), and flavor (plain, fruit-on-the-bottom, blended). These products are valued for their live and active cultures, which contribute to gut health, and require consistent refrigeration to maintain their probiotic viability and prevent spoilage. Their culinary applications are exceptionally diverse; plain yogurt and curd serve as a marinade for meats to tenderize, a base for raitas and dips, a healthier substitute for sour cream or mayonnaise, and a key ingredient in baked goods, smoothies, and frozen desserts like lassi. Marketed in cups, tubs, and bottles, the category continues to evolve with innovations including plant-based alternatives, high-protein skyr, sugar-free options, and probiotic-specific strains, catering to the growing demand for functional foods while maintaining its fundamental role in global cuisines from Mediterranean to Indian.
