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I read it! As dahi or "curd" can be made with buffalo milk, cow milk, and other milks, I thought this article could have subsections such as "buffalo milk dahi" and "cow milk dahi". What do you think? --
Phonet (
talk)
04:57, 25 January 2018 (UTC)reply
I read the discussion but I don't see your proposal for that. (This article didn't even existed during the discussion, did it?) I would also have opposed the renaming of
Buffalo curd as
Indian curd, as dahi can be made with milks other than buffalo milk, and it has been produced and consumed in many South Asian countries other than India as well. I believe that this merger discussion is a separate one from the move discussion. --
Phonet (
talk)
23:09, 25 January 2018 (UTC)reply
Yogurt vs. curd
This is a
content fork of
yogurt. It makes the unsubstantiated claim that dahi is distinct from yogurt, claiming that "curd is used in Indian English to refer to traditional probiotic yogurt, while the term yogurt refers to the pasteurized variety." This makes no sense. What exactly is meant by "traditional probiotic yogurt" and how is it different from the non-industrial yogurt made in Turkey, Greece, Iran, etc.? For that matter, I am not aware of any commercial yogurts in the US or Europe which are pasteurized -- they all contain yogurt cultures. --
Macrakis (
talk)
17:09, 4 June 2018 (UTC)reply
As of year 2009, 99% of Yogurt in US Supermarkets were
irradiated(pasteurized), as per
Codex Alimentarius. Then, the
Probiotic movement started, encouraging companies to make yougurt probiotic again. For more info on this, see
AboutYogurt.com. Now there are four types of yogurt :
Pasteurized Yogurt :Yogurt irridiated to kill all bacterias. Contains added Lactose, thus causes
diarrhea to the
Lactose intolerant.
Probiotic yogurt / Live Yogurt / Active Yogurt : Yogurt irridiated, and then
Lactobacillus added in. May contain added lactose.
Yogurt probiotic drink : probiotic yogurt with a high quantity of a single species of
Lactobacillus. Example: Yakult
Traditional yogurt : yogurt freshly made from yogurt residue and milk, everyday. Traditional Yogurt contains no preservative, thus lasts 36-48 hours in the refrigerator. Companies making Traditional Yogurt produce it locally, due to the expiry timeline. As per
Ayurveda, this yogurt is recommended for bowel problems, including for the lactose intolerant.[1][2]
Whether what you say above is true or not (
reliable sources would be nice), it is irrelevant to the question of whether dahi is distinct from yogurt, unless you are claiming that Wikipedia should exclude yogurt with live cultures from the
yogurt article.
As for home-made yogurt, mine lasts longer than 36-48 hours in the fridge.
Re yogurt made in Turkey, Greece, etc., are you claiming that the differences are significant enough that we should have separate articles for Turkish yogurt, Greek yogurt (oops, that name has been hijacked to mean strained yogurt), Persian yogurt, etc. --
Macrakis (
talk)
15:05, 5 June 2018 (UTC)reply
As I already said, according to
Codex Alimentarius(World Government rules[3]) most Yogurt brands in US supermarkets were pasteurized, as of 2009.
Dahi is a specific way of preparing yogurt, the major difference being preparation of the starter culture. Different tradition uses different preparation for yogurt starter culture, resulting in different
Lactobacillus strains for different traditions.
Many
fermented milk products are made in a similar way, that is, by adding the starter culture (which often is the leftover/reserved product from the previous batch) to the milk. Dahi is one of them. Yogurt is also one of them. --
Comedora (
talk)
11:12, 5 June 2018 (UTC)reply
Appearently, if yogurt is “heat treated after fermentation the requirement for viable micro-organisms in the final product does not apply.” - Government rules,
Google search
The common brands of yogurt in the US are made from pasteurized milk (not irradiated). In making home-made yogurt, you also heat the milk before adding the culture. On the other hand, the commercial yogurts in the US are not heat-treated or pasteurized after culturing, and they contain live cultures. This is clear on the manufacturers' web sites (
Dannon,
Yoplait, etc.), and also clear because you can make home-made yogurt starting from the commercial yogurt. The articles you cite does talk about the benefits of live cultures, but does not give any examples of commercial yogurt which is heat-treated. Perhaps there are UHT brands of yogurt in Europe? UHT is not very popular in the US.
The National Yogurt Association (US) has a "Live and Active Culture Seal Program" which certifies that the yogurt contains live and active cultures. All major US yogurt brands are
listed as certified, including three which have "dahi" in their name. --
Macrakis (
talk)
23:20, 17 July 2018 (UTC)reply
As for the other products similar to yogurt, they can be handled one by one. Note that
ayran is not yogurt; it is a beverage made out of yogurt, water, and salt, similar to
lassi, not yogurt itself. --
Macrakis (
talk)
01:52, 18 July 2018 (UTC)reply
first of all, the difference between curd and youghurt is not just the word. curd contains more varieties of bacteria than youghurt, and the bacterial composition differs from house to house. because of this the physical quality of curd differs from place to place.(I like the curd made at my home more than the curd made by my paternal grandparents home).signed,
103.130.91.93 (
talk)
08:35, 31 May 2022 (UTC)reply
Merge proposal
The following discussion is closed. Please do not modify it. Subsequent comments should be made in a new section.A summary of the conclusions reached follows.
As noted above this is simply a fork of
yogurt, based on a largely spurious distinction of the word "curd". What is being described is yoghurt (rather than a related but different fermented milk product such as
skyr). The article has limited, mostly low quality sources. The one used to prove a distinction between "curd" and "yogurt" is a discussion on Stackexchange, which is a truly desperate attempt at sourcing. The source used to show that "yogurt" refers only to the pasteurised form is a blog (which in any case seems to be titled "making yogurt", not "making curd"). None of this proves any distinction.
In India, Curd means (homemade) Yogurt, & Yogurt usually refers to that imported "heat treated fermented milk". Foreign companies that want to differentiate their products from "heat treated fermented milk" in India,
label it as Curd, instead of Yogurt.
Stop trying to discredit the sources in the article, and give your own counter-sources of "
Indian English". Nearly all English language books about Indian food are NOT written in India nor written using Indian English. --
Ne0 (
talk)
05:50, 11 January 2019 (UTC)reply
There's no need for me to 'discredit' the sources. As I pointed out, one is a discussion on a forum. Another is a blog. Neither carry any weight here, certainly not to argue any substantive distinction between the concept of "curd" and "yoghurt".
The unpasteurised product referred to in this article is usually called "yoghurt" in English. It may be called "dahi" in Hindi, and may even be labelled as "curd" in India, but it's just the same product; Wikipedia doesn't usually create a separate article where there's no material difference other than the word used. Look at all the articles merged into
pilaf, where there is probably more physical difference between the products described than there is between a pot of unpasteurised yoghurt and "curd".
Svejk74 (
talk)
23:03, 31 January 2019 (UTC)reply
It is probably the same product, and this article is about the tradition of yoghurt production and consumption in India. The question is if one would be able to maintain a very large single article about yoghurt and all its varieties from all over the world. Note that
Dhau could also be merged with this article before merging it with
yoghurt. Also, note that
Matzoon and
Qatiq could also be merged into yoghurt. Is it worth merging everything in one huge article? --
Off-shell (
talk)
00:06, 9 February 2019 (UTC)reply
The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.
preparation
should we really be putting suggestions like a cookbook? at least change the type from imperative to declarative. this ain't a cookbook, it's an encyclopedia. — Preceding
unsigned comment added by
120.138.12.253 (
talk)
07:38, 20 May 2023 (UTC)reply