Are dahi and yoghurt the same? Vivek Mani spells out the difference in consumption and constitution
There is a common misconception around dahi and yoghurt being the same, with the only difference being of an Indian and Western term. Not surprisingly, the lack of awareness around the difference between the two has left the consumers confused. Dahi and yogurt are two different types of dairy products.
Dahi is a dairy product obtained by curdling of milk and fermentation. Curdling of milk involves adding an acidic agent. For instance, an edible acidic substance can be lemon juice or vinegar. After draining off the liquid portion from the milk, you get the dahi. The other method of preparing dahi is by bacterial fermentation of milk. In this process, lactose in milk is converted into lactic acid by several microorganisms. Dahi fermentation takes place using a mixed set of bacterial cultures, which impacts the end texture and flavour, making it slightly acidic. In India, dahi is considered a healthy ingredient as it helps with digesting and provides relief from spicy foods.
On the other hand, yoghurt is a dairy product that is created by fermenting milk using a specific set of bacterial cultures. The bacteria used to ferment milk are known as yoghurt cultures. Yoghurt is prepared with a standardised set of cultures that ensure even texture and taste that is mild and pleasant. The fermentation of the milk happens by adding two specific strains of bacteria called Lactobacillus delbrueckii spp.bulgaricusand Streptococcus thermophilus. This ensures both quality and the correct quantity of bacteria in the yoghurt. Also, this ensures that more of the good bacteria reach the intestines and provide health benefits.
Probiotic yoghurt is also one of the most widely used probiotic food. As per Food and Agriculture Organisation (FAO), probiotics is defined as live microorganisms which, administered in an adequate amount, will ensure various health benefits like improving digestion, strengthening immunity and more. The addition of probiotics in yoghurt along with the nutrients already present provide a good balance of protein, carbohydrates, vitamins, fats and minerals which are very good for health. There are different types of yoghurt, like Greek yoghurt, low-fat yoghurt, drinking yoghurt, sheep milk yoghurt and more.
Health benefits
Yoghurt and dahi are both dairy products that help to stay full for longer and are suitable for lactose-intolerant people to digest. They are good sources of calcium, phosphorus, riboflavin-vitamin B2, iodine, vitamin B12, pantothenic acid-vitamin B5, zinc, and potassium. The bacteria present in yoghurt help boost the immune system.
Both are rich in vitamins and minerals that are vital for the body. These substances aid in the prevention of diseases like arthritis and osteoporosis in older people. Dairy products help tremendously in achieving our daily protein requirements. All dairy products are suitable for health, and both dahi and yoghurt are no exceptions on that list. However, understanding the difference between both will help create awareness and better choices by consumers.
What to Choose When:
Yoghurt couples as a breakfast or a snack option, but it is also a popular dessert. We can pair yoghurt with various food items like oats, nuts, fruits, and cereals — just like dahi. In India, we also use dahi as a critical ingredient for dishes like dahi rice, kadhi pakoda, dahi chaat and a side dish like raita with spicy food items.
Over the past few years, people have started experimenting with foods and yoghurt usage has evolved. Most Indians perceive yoghurt as a sweet addition to fruits or as part of a cereal bowl. People generally prefer yoghurt as their first meal of the morning to keep it light yet healthy. But with the changing trends, it can be consumed as a snack option by adding fruit toppings or ingredients of your choice. With its slightly creamy texture, it is also a good option as a replacement for heavy cream in many recipes. Both dahi and yoghurt are excellent choices to make lassi, chaas, or to accompany biryani and other food items.
(The author is the CEO, Heritage Novandie Foods Pvt Ltd.)