Curd or unsweetened yoghurt: What should you choose?

In Indian households, curd is a staple. From a bowl of curd rice to a glass of buttermilk, it's part of our everyday meals. But walk into a supermarket today, and you’re also likely to find neatly packed tubs of “unsweetened yoghurt” sitting beside your familiar pouch of milk. Are they the same thing? Not quite. Here's a breakdown of the key differences between curd and unsweetened yoghurt and how to choose what’s best for your needs.

How they’re made
Curd, or dahi as it’s commonly known, is made by adding a spoonful of curd (as a starter culture) to warm milk and letting it ferment at room temperature. The process is simple, natural, and widely practiced in Indian homes.

Unsweetened yoghurt, on the other hand, is made using specific strains of bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus. These are introduced under controlled conditions in industrial dairy settings to ensure consistency in taste, texture, and probiotic content.

Texture and taste
Curd tends to have a slightly loose or watery texture, which varies depending on the milk used, the fermentation time, and the room temperature. Its taste is also inconsistent — sometimes mildly sour, other times tangy.

Yoghurt, especially the unsweetened kind, is creamier and smoother. Since it’s produced in controlled environments, it offers a uniform texture and balanced taste. It’s also less tangy, making it suitable for those who prefer a milder flavour.

Probiotic content
This is where yoghurt often has the upper hand. While curd does contain beneficial bacteria, the strains may not survive long in the gut or be present in adequate quantities. Unsweetened yoghurt, particularly those labelled “probiotic”, is enriched with live active cultures that are known to support gut health, improve digestion, and boost immunity.

Sugar and sweeteners
Both homemade curd and unsweetened yoghurt naturally contain low amounts of lactose-derived sugar. The key is in the label. Unsweetened yoghurt has no added sugar, making it a healthier choice than flavoured or sweetened varieties. Similarly, curd made at home is also free from added sweeteners, unless sugar is mixed manually.

Shelf life and storage
Homemade curd usually lasts for 2–3 days when refrigerated. Yoghurt, thanks to its packaging and controlled preparation, typically has a longer shelf life. This makes yoghurt a convenient option for those with busy schedules or irregular meal timings.

Which one should you choose?

• For everyday cooking and traditional recipes: Stick to curd. It’s versatile, easy to make, and blends well with Indian dishes.
• For digestive health and consistent nutrition: Go for unsweetened yoghurt, especially probiotic variants with active live cultures.
• For calorie-conscious or diabetic individuals: Both are safe as long as you avoid added sugars. Just make sure your yoghurt is actually labelled “unsweetened.”