Yoghurts and curds (or cottage cheese) are both dairy products that are created by fermenting milk. However, the fermentation process differs between the two products. This article aims to illustrate those differences in process and explain how the final fermented products also differ.
|Yogurt||Curds (Cottage Cheese)|
|Turkish for congealing or coagulating||16th century English for congealing or coagulating|
|Dates back to 500 BCE in Iran and India||Dates back to ancient civilizations|
|Made from cow, water buffalo, goat, sheep, horse, camel, and yak milk||Made from cow, water buffalo, sheep, yak, reindeer, camel, and goat milk|
|High in probiotics that can help a person live longer. The bacteria can also help boost the immune system.||Highly nutritious|
|Usually eaten plain or sweetened||Usually eaten in salads, sandwiches or desserts|
|Tangy or acidic taste||A more sour taste|
Yoghurt is a fermented milk product created by adding bacteria commonly called yoghurt cultures. The bacteria ferment the sugars in the milk to produce lactic acid which has a tangy or acidic taste. First, the milk is heated in order to kill off any other bacteria and then the milk is cooled. Once the milk is cooled, the bacteria is added (usually lactobacillus delbrueckii subspecies bulgaricus and Streptococcus salivarius subspecies thermophilus bacteria) though adding already prepared yoghurt can also work.
Curds (Cottage Cheese) is a fermented milk product created by allowing the milk to curdle. This can be done by adding edible acids into the milk, such as lime juice or kinds of vinegar. The substances will force the milk to curdle and separate into two parts. The solid part is called whey while the liquid part is called the curds. The curds are just the milk proteins (or casein) without any of the whey proteins usually present in milk. This same process can also be achieved without the acid when the old milk curdles, however, the milk might spoil without separating.
Yoghurt VS Curds
The key difference between yoghurt and curds is the method by which it is fermented. Yoghurt is milk that is fermented by adding bacteria, whereas curds are milk that is fermented by adding edible acidic substances. The bacteria in the milk creates lactic acid which is what turns the milk into yoghurt, on the other hand, the acid ferments the milk and splits into two – the one part that is just milk protein without the way is what is called curds.