Curd, also mosaru or dahi or Thayir or Perugu, is a traditional yogurt or fermented milk product, originating from and popular throughout the Indian subcontinent. It is usually prepared from cow's milk, and sometimes buffalo milk or goat milk. The word curd is used in Indian English to refer to homemade yogurt, while the term yogurt refers to the pasteurized commercial variety known as heat-treated fermented milk.
Curd in a traditional Manipuri earthen pot
A cup of curd ready for the dessert
Dinner served with curd on Shatabdi Express train
Dahi puri, a spin on the popular dish Panipuri
Yogurt is a food produced by bacterial fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.
A plate of yogurt
Unstirred Turkish Süzme Yoğurt (strained yogurt), with a 10% fat content
Tzatziki or cacık is a meze made with yogurt, cucumber, olive oil and fresh mint or dill.
A coffee filter used to strain yogurt in a home refrigerator