Curd and Yoghurt have similar properties being fermented dairy products, lacking lactose, made from milk and a similar appearance but there are several ways in which they differ. Here are some:
Curd gets its name from the process of curdling (separation of a substance into lumps) through the addition of an edible acidic substance such as lemon juice or vinegar, to milk. Yoghurt, on the other hand, is created through the fermentation (breaking down of molecules without oxygen) of milk with a bacteria culture (method of letting them grow in a bunch). So, why go through the process of fermentation? It increases the nutritional value of the milk solids and helps preserve the bacteria until it gets to the gut which actively improves our digestive system. The difference in processes also results in a difference in the texture of curd and yoghurt.
There is a small nutritional overlap between curd and yoghurt as they both are rich in calcium. Curd is notably rich in iron, potassium and vitamin B6 while yoghurt is rich in phosphorus and vitamin B12.
Yoghurt with its high protein content is good for weight loss. Yoghurt also facilitates gut health by promoting the growth of good gut flora. Curd on the other hand, if included in one’s daily diet can promote bone and teeth strength. It has the additional niche of being used for skin care. Additionally, due to the antibacterial properties of lactic acid, the consumption of curd can also reduce dandruff. Curd aids digestion and yoghurt reduce blood pressure and cholesterol issues.
Curd is typically not flavoured but yoghurt is an industrial product and can be flavoured in a variety of ways. Yoghurt is essentially the industrial version of curd.