Curd and buttermilk are two basic delicacies for when the hot summer arrives. Both delicacies are delicious and refreshing, and each has unique characteristics that distinguish it from the other. Although it may not be obvious at first, buttermilk is not just watery curd. There are many differences between the two dairy products, from the production process to the nutritional value they offer.
Let’s take a look at the difference between curd and buttermilk, but first we need to understand what they are.
What is curd?
Curd, popularly known as “Dahi” in India, is made by fermenting milk with lactic acid bacteria. Bacteria convert lactose, the natural sugar in milk, into lactic acid, which thickens the milk and gives it a tangy flavor. The fermentation process makes the milk more easily digestible and increases its nutritional value. Curd is a staple food in many cultures, including Indian, Mediterranean and Eastern European, and is often eaten plain or sweetened with fruits, honey or jaggery. In India, curd is a common breakfast food, used as a side dish or accompaniment to other meals. It can also be used in cooking and baking, as a marinade for meat, or as a base for dressings and sauces.
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What is buttermilk?
Traditionally, buttermilk is the protein-rich, low-fat liquid left after churning butter from curds. Sour cream buttermilk is created by using cultured cream as the first step in the process. Sweet cream buttermilk is formed when fresh cream is used.
Now, cultured buttermilk is found in every grocery store, and it is not a byproduct of butter production. Active bacterial cultures are added to whole or low-fat milk to produce cultured whey. The mixture is then heated and left to ferment for about 12 hours, thickening as a result.
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Difference Between Curd and Buttermilk
Here are some of the main differences between curd and buttermilk:
Preparation:
Curd is made by fermenting milk with the help of lactic acid bacteria. This bacteria reacts with the casein present in milk. The reaction results in the formation of energy, which further leads to the production of lactic acid. The lactic acid then reacts with the globular proteins and denatures them, resulting in the formation of curd.
Whey, on the other hand, is a by-product of the curd-making process. It is the liquid left after churning the butter while making curd. Traditional buttermilk is sour and tangy, with a thinner consistency than curd, due to the presence of lactic acid and other cultures. Modern buttermilk is more like a cultured dairy product and is used in many recipes, such as pancakes, waffles, and cookies.
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Nutritional value:
Both curd and buttermilk are good for the body and health. Curd contains potassium, calcium, phosphorus, vitamins B12, B2 and B5 and protein. Curd is a great help for those suffering from indigestion problems.
While whey is rich in calcium, vitamins B12 and B2, zinc and protein. It is good for bone health and helps reduce cholesterol levels.
Calories:
When we compare buttermilk with curd in terms of calories, the former comes first. Buttermilk has much fewer calories than curd. 100 grams of buttermilk contains around 40 calories, while the same amount of curd contains 98 calories.
Which is better, curd or buttermilk?
As seen from the above differences, both curd and buttermilk are nutritious and beneficial for health. It is entirely up to the consumer to decide which of the two is best for them. If someone suffers from indigestion, then curd is the obvious choice; However, when considering the calorie content, it is clear that buttermilk is the best option.
So which of the two is better depends on the consumer’s preference because both curd and buttermilk are good sources of nutrients and vitamins required for a balanced diet.
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In conclusion, although curd and buttermilk are fermented dairy products, they are made from different ingredients and have different textures, flavors and uses. Curd is made by fermenting milk with lactic acid bacteria. At the same time, buttermilk is a byproduct of butter making or is made by adding lactic acid bacteria to skimmed or low-fat milk. Both have different uses in cooking and baking and are enjoyed for their tangy and spicy flavor.
Curd vs Buttermilk: Differences at a Glance
|
Curd |
Buttermilk |
|
|
Preparation |
Curd is made by fermenting milk with the help of lactic acid bacteria. |
Whey, on the other hand, is a by-product of the curd-making process. It is the liquid left after churning the butter while making curd. |
|
Nutritional value |
Curd contains potassium, calcium, phosphorus, vitamins B12, B2 and B5 and protein. |
Whey is rich in calcium, vitamins B12 and B2, zinc and protein. |
|
calories |
100 g of curd has 98 calories. |
100 g of whey contains 40 calories. |
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