{"id":15849,"date":"2026-10-21T17:30:47","date_gmt":"2026-10-21T17:30:47","guid":{"rendered":"https:\/\/happytummy.aashirvaad.com\/en\/?p=15849"},"modified":"2026-10-21T17:30:48","modified_gmt":"2026-10-21T17:30:48","slug":"curd-vs-buttermilk","status":"publish","type":"post","link":"https:\/\/happytummy.aashirvaad.com\/en\/healthy-eating\/curd-vs-buttermilk\/","title":{"rendered":"Curd vs Buttermilk: What Changes When You Churn or Thin Your Dahi?"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_85 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6ad98354efd48\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"ez-toc-cssicon\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #4d948b;color:#4d948b\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #4d948b;color:#4d948b\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-6ad98354efd48\" checked aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/healthy-eating\/curd-vs-buttermilk\/#Quick_Answer\" >Quick Answer<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/healthy-eating\/curd-vs-buttermilk\/#Two_Things_Called_Buttermilk\" >Two Things Called Buttermilk<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/healthy-eating\/curd-vs-buttermilk\/#Curd_and_Buttermilk_Side_by_Side\" >Curd and Buttermilk Side by Side<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/healthy-eating\/curd-vs-buttermilk\/#Protein_and_Fullness\" >Protein and Fullness<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/healthy-eating\/curd-vs-buttermilk\/#Live_Cultures_and_Packaged_Versions\" >Live Cultures and Packaged Versions<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/healthy-eating\/curd-vs-buttermilk\/#Lactose_and_Your_Own_Tolerance\" >Lactose and Your Own Tolerance<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/healthy-eating\/curd-vs-buttermilk\/#The_Post-Meal_Glass_and_Curd_at_Night\" >The Post-Meal Glass and Curd at Night<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/healthy-eating\/curd-vs-buttermilk\/#And_Lassi\" >And Lassi?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/healthy-eating\/curd-vs-buttermilk\/#Two_Buttermilk_Favourites_from_My_Kitchen\" >Two Buttermilk Favourites from My Kitchen<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/healthy-eating\/curd-vs-buttermilk\/#Ragi_Buttermilk_or_Ragi_Ambli\" >Ragi Buttermilk or Ragi Ambli<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/healthy-eating\/curd-vs-buttermilk\/#Masala_Chaas_or_Majjige\" >Masala Chaas or Majjige<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/healthy-eating\/curd-vs-buttermilk\/#Making_Both_Well_at_Home\" >Making Both Well at Home<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/healthy-eating\/curd-vs-buttermilk\/#A_Word_on_Salt\" >A Word on Salt<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/healthy-eating\/curd-vs-buttermilk\/#Which_to_Choose_and_When\" >Which to Choose and When<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/healthy-eating\/curd-vs-buttermilk\/#Sources\" >Sources<\/a><\/li><\/ul><\/nav><\/div>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Quick_Answer\"><\/span><strong>Quick Answer<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Curd and buttermilk are closer relatives than rivals. Curd is more concentrated than chaas made by thinning it with water. Chaas contributes fluid and makes a refreshing drink. Both can contain live cultures, but neither is automatically a proven probiotic or lactose-free. The milk, method, portion and storage all matter.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">As a nutritionist and a South Indian, curd and buttermilk are staples in my daily diet. There isn\u2019t a day without them. Curd rice is something I enjoy every day. It could be as simple as curd with rice, a little pickle and papad, or curd rice with a tadka of cumin, curry leaves, garlic and urad dal, with pomegranate for the garnish.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For me, it\u2019s a wholesome, refreshing dish that satisfies my taste buds. The curd can bring live cultures, while the dal, fruit and herbs add plant ingredients to the bowl. At home, we also make two kinds of buttermilk.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Two_Things_Called_Buttermilk\"><\/span>Two Things Called Buttermilk<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Before comparing anything, it helps to know that \u2018buttermilk\u2019 in India can mean two slightly different drinks.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Traditional buttermilk is <a href=\"https:\/\/www.egyankosh.ac.in\/bitstream\/123456789\/9499\/1\/Unit-4.pdf\">what\u2019s left after curd is churned to separate out the butter<\/a>. Removing the butter takes away much of the fat, leaving a thinner, tangy liquid. In homes that still make makhan, this is the buttermilk that comes with it.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Everyday buttermilk, often called chaas, is simply curd whisked with water, usually with salt, roasted jeera, perhaps some ginger, curry leaves or pudina. Whisking and adding water do not remove butter: the curd\u2019s fat is spread through a larger volume.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The product sold as \u2018cultured buttermilk\u2019 in many Western recipes is different again, usually made by adding cultures to milk. It isn\u2019t necessarily the same as homemade chaas.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Curd_and_Buttermilk_Side_by_Side\"><\/span>Curd and Buttermilk Side by Side<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">This compares plain curd with chaas made by whisking that same curd with water. Traditional buttermilk left after butter-making has a different composition.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>What changes<\/strong><\/td><td><strong>Curd or dahi<\/strong><\/td><td><strong>Chaas made with water<\/strong><\/td><\/tr><\/thead><tbody><tr><td><strong>Texture<\/strong><\/td><td>Thick and spoonable<\/td><td>Thin and drinkable<\/td><\/tr><tr><td><strong>Protein<\/strong><\/td><td>More per equal weight<\/td><td>Less per equal weight after dilution<\/td><\/tr><tr><td><strong>Fat<\/strong><\/td><td>Depends on the milk used<\/td><td>Diluted; no fat removed by whisking<\/td><\/tr><tr><td><strong>Live cultures<\/strong><\/td><td>Can be present if not heated after fermentation<\/td><td>Come from the curd; diluted with the drink<\/td><\/tr><tr><td><strong>Lactose<\/strong><\/td><td>Still present after fermentation<\/td><td>Still present; water does not remove it<\/td><\/tr><tr><td><strong>Everyday use<\/strong><\/td><td>With meals, in raita or curd rice<\/td><td>As a refreshing drink<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Protein_and_Fullness\"><\/span>Protein and Fullness<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Curd is the more concentrated food. Chaas made by adding water contains less protein per spoonful or equal weight, but the amount in your glass depends on how much curd went into it. A bowl and a glass aren\u2019t fixed nutritional measures.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Whisk a bowl of curd with water and drink the whole batch, and you still get the protein from that bowl. Divide it among several glasses, and each glass gets a share.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Curd is a useful way to add protein alongside a paratha, rice, dal or sabzi. Chaas is the lighter companion when you want a drink. For packaged versions, compare the protein per 100 g or 100 ml and check the serving size.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Live_Cultures_and_Packaged_Versions\"><\/span>Live Cultures and Packaged Versions<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Chaas made from curd starts with the curd\u2019s cultures. Adding water spreads them through a larger volume; it doesn\u2019t create more. Cooking curd in kadhi or mor kuzhambu can destroy live cultures, so don\u2019t count on those dishes as a source of them.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I prefer simple homemade curd and chaas for everyday use, with ingredients and seasoning I can choose. But homemade doesn\u2019t guarantee a particular bacterial count or health benefit. <a href=\"https:\/\/www.nature.com\/articles\/s41575-020-00390-5\">Live cultures and probiotics aren\u2019t interchangeable terms<\/a>: a probiotic claim needs identified live microorganisms and evidence of a benefit at the amount consumed.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When buying either, look for information about live cultures and whether the product was heated <strong>after fermentation<\/strong>. <a href=\"https:\/\/fssai.gov.in\/upload\/uploadfiles\/files\/Chapter%202_1_Dairy%20products%20and%20analogues.pdf\">FSSAI\u2019s fermented-milk standards<\/a> distinguish heat-treated products from those expected to retain viable starter cultures. Don\u2019t assume that every carton lacks live cultures, or that refrigeration alone proves they are present. Follow the pack\u2019s storage and use-by instructions.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Heating the milk before adding the starter is a different step: the cultures are added afterwards.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Lactose_and_Your_Own_Tolerance\"><\/span>Lactose and Your Own Tolerance<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">When milk ferments into curd, bacteria use some of its lactose. Certain live yoghurt cultures also supply an enzyme that helps break down lactose during digestion.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The <a href=\"https:\/\/efsa.onlinelibrary.wiley.com\/doi\/10.2903\/j.efsa.2010.1763\">European Food Safety Authority\u2019s assessment<\/a> found that live yoghurt cultures improve digestion of the lactose in yoghurt in people with lactose maldigestion. That finding concerns yoghurt containing the standard starter cultures, <em>Lactobacillus delbrueckii<\/em> subsp. <em>bulgaricus<\/em> and <em>Streptococcus thermophilus<\/em>, in sufficient numbers. It isn\u2019t a guarantee for every batch of homemade dahi or every glass of chaas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Homemade dahi\u2019s cultures vary, and both curd and buttermilk still contain lactose. Adding water lowers its concentration but doesn\u2019t reduce the total lactose from the curd you used.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.niddk.nih.gov\/health-information\/digestive-diseases\/lactose-intolerance\/eating-diet-nutrition\">Some people with lactose intolerance tolerate yoghurt better than milk<\/a>. If that is your concern, try a small amount of curd with a meal and see how you feel. Lactose-free dairy is another option. A milk allergy is different: dairy curd and buttermilk still contain milk proteins and should be avoided if you have one.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_Post-Meal_Glass_and_Curd_at_Night\"><\/span>The Post-Meal Glass and Curd at Night<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A glass of chaas after lunch is a familiar food habit in many Indian homes. It can be refreshing, especially on a hot day. If a heavy meal has already left you feeling full, let your appetite decide whether you want a glass; you don\u2019t need to force one down for digestion.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Many households also avoid curd at night. If curd with dinner sits well with you, the time of day alone isn\u2019t a reason to give it up. If you have reflux, pay attention to your own triggers and the size and timing of the meal. The <a href=\"https:\/\/www.nhs.uk\/conditions\/heartburn-and-acid-reflux\/\">NHS advises leaving three to four hours between eating and bedtime<\/a>. Thinning curd into chaas doesn\u2019t automatically make it more comfortable for everyone.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"And_Lassi\"><\/span>And Lassi?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Lassi is also made from curd, often with less water than chaas, though recipes vary. Its protein depends on the curd used and the serving size. Sweet lassi can bring a substantial amount of added sugar; plain, unsweetened lassi is an everyday alternative. With salted lassi, keep an eye on the salt, just as you would with masala chaas.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Two_Buttermilk_Favourites_from_My_Kitchen\"><\/span>Two Buttermilk Favourites from My Kitchen<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">In my South Indian home, these are two versions we enjoy:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ragi_Buttermilk_or_Ragi_Ambli\"><\/span>Ragi Buttermilk or Ragi Ambli<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">This is a refreshing drink we make in summer. First, cook ragi flour with water to make a thin porridge, then cool it before mixing it with the curd. <a href=\"https:\/\/www.fda.gov\/consumers\/consumer-updates\/flour-raw-food-and-other-safety-facts\">Flour needs thorough cooking<\/a>; don\u2019t stir raw ragi flour into a ready-to-drink glass.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We whisk curd with safe drinking water, add chopped onions, coriander and seasonings such as black salt, jeera powder and chaat masala, then mix in the thin, cooked and cooled ragi mixture. Stir everything well and enjoy it chilled.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Masala_Chaas_or_Majjige\"><\/span>Masala Chaas or Majjige<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">We grind a small green chilli, two or three garlic cloves, a small piece of ginger, a few curry leaves, mint leaves and coriander into a thin paste. To this, we add whisked curd and water until it is thin and flowy, then season to taste with salt, chaat masala and jeera powder. Chill it and enjoy it during the day. Adjust the chilli and garlic to what suits you.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Making_Both_Well_at_Home\"><\/span>Making Both Well at Home<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/extension.usu.edu\/preserve-the-harvest\/fermented-yogurt\">To set curd at home<\/a>, start with pasteurised milk. Bring it to a boil, then let it cool to lukewarm before adding a little fresh plain curd with live cultures. Use clean utensils and a clean, covered container. Leave it undisturbed until set, then refrigerate promptly. If using a commercial starter, follow its temperature and timing instructions.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Use a fresh starter rather than a very old batch. Refrigeration slows further souring once the curd has set.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For chaas, use safe drinking water and washed herbs, make it fresh and keep it refrigerated until serving. If you make makhan at home, the liquid left after churning can be used as traditional buttermilk; keep that chilled too.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For finished curd, chaas and curd rice, follow the <a href=\"https:\/\/www.fda.gov\/consumers\/consumer-updates\/are-you-storing-food-safely\">FDA\u2019s storage guidance for perishable foods<\/a>: refrigerate at 4\u00b0C or below and don\u2019t leave them out for more than two hours, or one hour when the temperature is above 32\u00b0C.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"A_Word_on_Salt\"><\/span>A Word on Salt<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Masala chaas usually contains salt, and black salt and salt-containing chaat masala add to the total too. If you\u2019ve been advised to limit sodium, check packaged drinks\u2019 labels or make yours with less salt. Jeera, ginger, pudina and coriander can bring plenty of flavour.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Which_to_Choose_and_When\"><\/span>Which to Choose and When<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Choose curd when you want a spoonable accompaniment that adds protein to a meal: beside a paratha, in raita or stirred into curd rice. Choose chaas when you want a refreshing drink, adjusting the curd-to-water ratio and seasoning to your taste.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For live cultures, preparation and storage matter more than whether you use a bowl or a glass. At my table, there is room for both.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Sources\"><\/span>Sources<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/efsa.onlinelibrary.wiley.com\/doi\/10.2903\/j.efsa.2010.1763\">EFSA Panel on Dietetic Products, Nutrition and Allergies. Live yoghurt cultures and improved lactose digestion. EFSA Journal. 2010;8(10):1763; corrected 2011.<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.nature.com\/articles\/s41575-020-00390-5\">Marco ML and colleagues. ISAPP consensus statement on fermented foods. Nature Reviews Gastroenterology &amp; Hepatology. 2021;18:196\u2013208.<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/fssai.gov.in\/upload\/uploadfiles\/files\/Chapter%202_1_Dairy%20products%20and%20analogues.pdf\">FSSAI. Dairy products and analogues, version 2, 4 November 2024. Section 2.1.13: Fermented milk products.<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.egyankosh.ac.in\/bitstream\/123456789\/9499\/1\/Unit-4.pdf\">IGNOU. Dairy technology: Definition, standards and principle of butter making.<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.niddk.nih.gov\/health-information\/digestive-diseases\/lactose-intolerance\/eating-diet-nutrition\">NIDDK. Eating, diet and nutrition for lactose intolerance.<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.niddk.nih.gov\/health-information\/digestive-diseases\/lactose-intolerance\/definition-facts\">NIDDK. Definition and facts for lactose intolerance, including the distinction from milk allergy.<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.nhs.uk\/conditions\/heartburn-and-acid-reflux\/\">NHS. Heartburn and acid reflux.<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/extension.usu.edu\/preserve-the-harvest\/fermented-yogurt\">Utah State University Extension. Homemade fermented yogurt.<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.fda.gov\/consumers\/consumer-updates\/flour-raw-food-and-other-safety-facts\">US FDA. Flour is a raw food and other safety facts.<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.fda.gov\/consumers\/consumer-updates\/are-you-storing-food-safely\">US FDA. Are you storing food safely?<\/a><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>Disclaimer:<\/strong> This article provides general information and is not a substitute for personalised medical advice, diagnosis or treatment. If symptoms continue, are severe, or keep coming back, it\u2019s worth speaking to a doctor. If you have a milk allergy, avoid dairy curd and buttermilk. If you have lactose intolerance or have been advised to limit sodium, follow your doctor\u2019s or dietitian\u2019s guidance.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>What happens to the protein, lactose and live cultures when dahi becomes chaas? A closer look, with two favourites from my South Indian kitchen.<\/p>\n","protected":false},"author":123,"featured_media":15853,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[42],"tags":[479,614,270,316,115,145,1573,862,474,534],"ppma_author":[106],"class_list":["post-15849","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthy-eating","tag-buttermilk","tag-chaas","tag-curd","tag-fermented-foods","tag-gut-health","tag-healthy-eating","tag-homemade-drinks","tag-lactose-intolerance","tag-live-cultures","tag-ragi"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Curd vs Buttermilk: Protein, Lactose and Gut Health<\/title>\n<meta name=\"description\" content=\"Curd vs buttermilk: compare protein, lactose and live cultures, with nutritionist Qurath Ain\u2019s tips and two homemade chaas ideas from her kitchen.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/happytummy.aashirvaad.com\/en\/healthy-eating\/curd-vs-buttermilk\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Curd vs Buttermilk: Protein, Lactose and Gut Health\" \/>\n<meta property=\"og:description\" content=\"Curd vs buttermilk: compare protein, lactose and live cultures, with nutritionist Qurath Ain\u2019s tips and two homemade chaas ideas from her kitchen.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/happytummy.aashirvaad.com\/en\/healthy-eating\/curd-vs-buttermilk\/\" \/>\n<meta property=\"og:site_name\" content=\"Happytummy\" \/>\n<meta property=\"article:published_time\" 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Areas of focus Clinical nutrition and dietary counselling Public health nutrition and nutrition education Everyday eating habits and digestive wellbeing Food information and nutrition communication Education M.Sc. in Food Science and Nutrition, Mount Carmel College, Bengaluru. Selected publications and writing Nutritional management in Stevens Johnson syndrome. Co-author of a case report in IP Journal of Nutrition, Metabolism and Health Science, 2(1), 20\u201322. DOI Eat Right to Sleep Tight. Times of India Readers\u2019Blog, June 2021. Nutrition care for PMS (premenstrual syndrome). 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She holds an M.Sc. in Food Science and Nutrition from Mount Carmel College, Bengaluru. Her professional background includes work in clinical nutrition and dietetics at Aster CMI Hospital, Bengaluru, and nutrition consultancy in corporate settings. She combines dietary counselling with nutrition education, health talks and science-based content writing, focusing on practical guidance for everyday food choices. Qurath has co-authored a clinical nutrition case report and contributed articles to the Times of India\u2019s Readers\u2019 Blog platform under NutriHealthbyQurath. At Happy Tummy, she contributes as both an author and an expert reviewer, with published work covering food labels, nutrition claims and digestive wellbeing. Areas of focus Clinical nutrition and dietary counselling Public health nutrition and nutrition education Everyday eating habits and digestive wellbeing Food information and nutrition communication Education M.Sc. in Food Science and Nutrition, Mount Carmel College, Bengaluru. Selected publications and writing Nutritional management in Stevens Johnson syndrome. Co-author of a case report in IP Journal of Nutrition, Metabolism and Health Science, 2(1), 20\u201322. DOI Eat Right to Sleep Tight. Times of India Readers\u2019Blog, June 2021. Nutrition care for PMS (premenstrual syndrome). Times of India Readers\u2019Blog, June 2021.","sameAs":["https:\/\/www.instagram.com\/nutrihealth.qurath\/"],"url":"https:\/\/happytummy.aashirvaad.com\/en\/author\/qurath\/"}]}},"authors":[{"term_id":106,"user_id":123,"is_guest":0,"slug":"qurath","display_name":"qurath","avatar_url":"https:\/\/secure.gravatar.com\/avatar\/98ed728e147a2f3e281759d183686304d30a5c50b523656c1f28e32e6b00935a?s=96&d=mm&r=g","author_category":"1","first_name":"Qurath","last_name":"Ain","user_url":"","job_title":"Nutritionist and clinical dietitian","description":"Qurath Ain, also published as Qurathulain, is a nutritionist and clinical dietitian whose experience spans clinical\r\nnutrition, public health nutrition and the food industry. She holds an M.Sc. in Food Science and Nutrition from Mount Carmel College, Bengaluru.\r\n\r\nHer professional background includes work in clinical nutrition and dietetics at Aster CMI Hospital, Bengaluru, and nutrition consultancy in corporate settings. She combines dietary counselling with nutrition education, health talks and science-based content writing, focusing on practical guidance for everyday food choices.\r\n\r\nQurath has co-authored a clinical nutrition case report and contributed articles to the Times of India\u2019s Readers\u2019 Blog platform under NutriHealthbyQurath.\r\n\r\nAt Happy Tummy, she contributes as both an author and an expert\r\nreviewer, with published work covering food labels, nutrition claims and digestive wellbeing.\r\n\r\n<strong>Areas of focus<\/strong>\r\n\r\nClinical nutrition and dietary counselling\r\nPublic health nutrition and nutrition education\r\nEveryday eating habits and digestive wellbeing\r\nFood information and nutrition communication\r\n\r\n<strong>Education<\/strong>\r\nM.Sc. in Food Science and Nutrition, Mount Carmel College, Bengaluru.\r\n\r\n<strong>Selected publications and writing<\/strong>\r\n<a href=\"https:\/\/www.researchgate.net\/publication\/343160109_Nutritional_management_in_stevens_johnson_syndrome\">Nutritional management in Stevens Johnson syndrome.<\/a> Co-author of a case report in IP Journal of Nutrition,\r\nMetabolism and Health Science, 2(1), 20\u201322. <a href=\"https:\/\/jnmhs.com\/archive\/volume\/2\/issue\/1\/article\/1786\">DOI<\/a>\r\n<a href=\"https:\/\/timesofindia.indiatimes.com\/readersblog\/nutrihealthbyqurath\/eat-right-to-sleep-tight-33133\/\">Eat Right to Sleep Tight<\/a>. Times of India Readers\u2019Blog, June 2021.\r\n<a href=\"https:\/\/timesofindia.indiatimes.com\/readersblog\/nutrihealthbyqurath\/nutrition-care-for-pms-premenstrual-syndrome-34157\/\">Nutrition care for PMS (premenstrual syndrome)<\/a>. Times of India Readers\u2019Blog, June 2021."}],"_links":{"self":[{"href":"https:\/\/happytummy.aashirvaad.com\/en\/wp-json\/wp\/v2\/posts\/15849","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/happytummy.aashirvaad.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/happytummy.aashirvaad.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/happytummy.aashirvaad.com\/en\/wp-json\/wp\/v2\/users\/123"}],"replies":[{"embeddable":true,"href":"https:\/\/happytummy.aashirvaad.com\/en\/wp-json\/wp\/v2\/comments?post=15849"}],"version-history":[{"count":2,"href":"https:\/\/happytummy.aashirvaad.com\/en\/wp-json\/wp\/v2\/posts\/15849\/revisions"}],"predecessor-version":[{"id":15852,"href":"https:\/\/happytummy.aashirvaad.com\/en\/wp-json\/wp\/v2\/posts\/15849\/revisions\/15852"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/happytummy.aashirvaad.com\/en\/wp-json\/wp\/v2\/media\/15853"}],"wp:attachment":[{"href":"https:\/\/happytummy.aashirvaad.com\/en\/wp-json\/wp\/v2\/media?parent=15849"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/happytummy.aashirvaad.com\/en\/wp-json\/wp\/v2\/categories?post=15849"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/happytummy.aashirvaad.com\/en\/wp-json\/wp\/v2\/tags?post=15849"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/happytummy.aashirvaad.com\/en\/wp-json\/wp\/v2\/ppma_author?post=15849"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}