Curd typically has a looser texture and a milder flavour, as its fermentation process is less controlled. Yoghurt, on the other hand, undergoes a more controlled fermentation, resulting in a thicker, custard-like consistency and a distinct tangy taste.

To distinguish between the two, read the description on the label. Also check the table with nutrition information. To be classified as a yoghurt, the product should contain a minimum of 2.0g of milk protein per 100g, whereas in dairy snacks, the minimum milk protein requirement is only 1.5g.

Malayalam Translation. തൈര് tair. More Malayalam words for yogurt. തൈര് noun.

Yogurt is made when heated milk is combined with bacteria, specifically Lactobacillus bulgaricus and Streptococcus thermophilus, and left to sit for several hours at a warm temperature (110-115°F). Additional types of lactobacilli and bifidobacteria may be added.