Curd vs Buttermilk: Curd and Buttermilk are popular choices, which is Healthier?

When it comes to dairy products, curd and buttermilk are popular choices, each with their own properties and health benefits. Curd, also known as yogurt, is made by fermenting milk with helpful bacteria, which provides a good amount of protein, probiotics, and essential nutrients. By churning the buttermilk obtained from curd to extract butter, a pungent liquid comes out, which is made by churning. Both curd and buttermilk have been part of traditional diets around the world, known to aid digestion and provide potential health benefits. Let’s see which one is healthier for you.

Yogurt, also known as curd, is a dairy product made by fermenting milk with beneficial bacteria. Lactose (milk sugar) is converted into lactic acid by these bacteria in the fermentation process, which gives curd its characteristic texture and tangy taste.

Health Benefits of Curd:

Rich in Probiotics: Yogurt is an excellent source of probiotics, or beneficial bacteria, which promote healthy gut flora. These bacteria contribute to better digestion and absorption of nutrients.

High in Protein: Yogurt is a good source of high-quality protein, which is essential for muscle maintenance, repair and overall functioning of the body.

Calcium Content: It provides significant amounts of calcium, which is important for maintaining strong bones and teeth.

Boosts immunity: The probiotics present in curd also support the immune system, helping to protect the body from infections.

Improves lactose digestion: The fermentation process reduces the lactose content in yogurt, making it easier to digest for individuals who may be lactose intolerant.

Regulation of blood pressure: Some studies suggest that regular consumption of curd can help control blood pressure.

Buttermilk and its health benefits

Buttermilk is a dairy product that is often a byproduct of churning curd or curd to extract butter. It is a tart and liquid refreshment that can be eaten alone or used in cooking and baking.

Aids digestion: Buttermilk contains lactic acid, which aids digestion and helps soothe the stomach. It is often recommended to reduce indigestion and acidity.

Probiotics: Similar to yogurt, buttermilk contains probiotics that promote a healthy gut. These beneficial bacteria contribute to balanced gut flora, aid digestion and support the immune system.

Rich in nutrients: Buttermilk is a good source of many essential nutrients including calcium, vitamin B12, riboflavin and phosphorus.

Low in fat: Compared to whole milk, buttermilk is low in fat, making it a lighter option for those who consume fat.

Hydration: Buttermilk is a hydrating drink, which provides essential fluids to the body.

Bone health: Calcium and phosphorus in buttermilk are essential for keeping bones strong and healthy.

Weight Management: Due to its low fat content and filling nature, buttermilk can be a satisfying and low-calorie option for people who want to control their weight.

Cooling effect: In many cultures, buttermilk is considered a cooling drink, making it a popular choice during hot weather to help cool the body.

Which is better for you – curd or buttermilk?

In the discussion between curd and buttermilk, Ayurveda states that buttermilk is a better and health conscious alternative to curd. The revelation that curd’s active bacterial strains trigger intense fermentation when encountered with heat, thereby increasing body heat, is in contrast to buttermilk’s unique ability to stop fermentation when water is added, ensuring a cooling effect.

The digestive area further tips the scales in favor of buttermilk. Mixing curd with buttermilk not only eases digestion but also speeds up the process, making it especially beneficial for individuals struggling with indigestion. This change enhances the hydrating properties of buttermilk, making it a more effective fluid replacement than yogurt.

Adding spices like cumin powder, pink salt and coriander not only enhances the taste of buttermilk but also increases its health benefits. Research findings indicate a potential role of buttermilk in controlling high blood pressure, which is attributed to the milk’s fat globule membranes, which adds a cardiovascular health dimension.