How Is curd better than cheese?

While both curd and cheese are dairy products made from fermented milk, they have notable differences in their qualities and nutritional value. Here are some reasons why curd is generally considered better than cheese:

1. Nutritional value: Curd is generally lower in fat and calories compared to cheese. It is also a good source of protein, calcium, phosphorus, and vitamins B2 and B12. Cheese, on the other hand, is higher in fat and calories and contains less water, making curd a healthier choice for those seeking a balanced diet.

2. Digestibility: Curd is easier to digest than cheese due to its higher water content and lower fat content. The probiotics present in curd also aid in digestion and promote gut health. Cheese, being more concentrated and higher in fat, may be harder to digest for some individuals.

3. Lactose tolerance: People who are lactose intolerant or have difficulty digesting the lactose in milk may tolerate curd better than cheese. This is because the process of making curd involves fermentation, which breaks down lactose and makes it easier to digest.

4. Versatility: Curd is a highly versatile dairy product that can be consumed on its own or used in various dishes. It can be used as a spread, mixed with fruits or vegetables, added to salads, or used as a base for dips and sauces. Cheese, while also versatile, has a stronger flavor and may not be suitable for all dishes or palates.

5. Affordability: Curd is generally more affordable than cheese, making it a more budget-friendly option for many people.

6. Freshness: Curd has a shorter shelf life compared to cheese and is typically consumed fresh. This ensures that you are getting a high-quality product with a better taste and texture.

7. Cultural significance: Curd holds significant cultural importance in various parts of the world, especially in South Asia. It is a staple food and is often associated with traditional dishes and festivals.

In conclusion, while both curd and cheese have their own unique qualities, curd is generally considered better due to its nutritional value, digestibility, versatility, affordability, and cultural significance.