Curd vs. Pudding: What’s the Different and Which Is Better?

Both curd and pudding are widely available and simple to prepare at home. They are widely used and regular guests in many kitchens. Nonetheless, their distinctions and applications, like as in a dessert, might be perplexing. So, what is the difference between curd and pudding, and which is superior?

While curd and pudding are both dairy milk products, they share the same root components but none of the other common ones. Whereas curd is just coagulated milk, pudding is thickened milk. To create curd, acidic substances are added to the milk, while thickeners are required for pudding.

Curd and pudding serve quite distinct purposes, although they do overlap in certain situations, and they are always welcome in my kitchen. When I want something sweet and creamy, I go for pudding, but when I want something zesty, creamy, and little sour, I reach for curd. In the next sections, I will describe the distinctions between curd and pudding, which is superior, and what you may use in their place.

Curd vs. Pudding: Differences

While both creamy and soft, curd and pudding are not the same thing. They don’t share much else save its main component, milk.

Curd and pudding vary in flavor, manufacture, and nutritional content, but they also differ in texture, although substantially less so.

Taste

Curd and pudding taste very different since they go through various manufacturing methods.

Curd is thickened milk, whereas pudding is coagulated milk. To produce curd, milk is combined with acidic ingredients such as lemon juice, vinegar, or rennet, which cause the coagulation process to begin. Also, since coagulation is a natural process of the milk, it will thicken on its own after 72 hours at room temperature.

Curd may be a completed product or the first step of cheese making. Since curd is made from coagulated milk, it is naturally somewhat acidic, salty, soft, and creamy.

Curd also includes trace levels of salt, however it is not salty. The quantity of salt in the curd is sufficient to enhance the other tastes but not to characterize its flavor as salty. As a result, the curd is mild and neutral in flavor, with a hint of tanginess, sourness, and zest.

Pudding, on the other hand, is a whole other matter. The pudding’s flavor is determined by thickening the milk using a flavored thickener. The pudding might taste like vanilla, strawberry, chocolate, or any other flavor that the thickening ingredient possesses.

Regardless of how the thickeners taste, the pudding is always sweet and serves as a dessert on its own.

Texture

The only thing that curd and pudding have in common is their texture. Both are creamy and smooth, although the pudding is thicker and the curd is more watery.

Because of their distinct manufacturing procedures, their textures are comparable but not identical. Pudding is thicker than curd, which is to be anticipated given that it is thickened on purpose.

Curd, on the other hand, is more liquid and may be sloppy. When the pudding slipped off, the curd dripped. Of course, when cold, they both get thicker.

Yet, both curd and pudding are incredibly tasty, as well as rich and filling.

Nutrition

Another difference between curd and pudding is nutrition, since curd is typically more nutritious than pudding.

The curd is a fantastic keto diet inclusion since it is high in protein and low in carbs. Curd is also high in vitamins B, C, A, and riboflavin, as well as minerals including calcium, potassium, zinc, and phosphorus. [1]

In general, curd is a nutritious choice that should be included in your daily diet. Curd is low in fat and calories, and when paired with its other nutrients, it is a highly healthy choice. Moreover, the lacto bacteria in curd make it particularly healthy for digestive health.

Pudding, on the other hand, is heavy in sugars, which means it also includes carbs. It is somewhat more caloric and fatty than curd, but much lower in nutrients including vitamins and minerals. [2]

The pudding has far less vitamin B, C, and A than the curd. Additionally, pudding is not a suitable option for the keto diet or while trying to lose weight.

As a result, the pudding should not be had on a regular basis, but it is totally OK to have once or twice a week in moderate to low quantities.

Use

Curd is more adaptable than pudding in terms of application. Since curd has a neutral flavor, it may be a good complement to both sweet and savory recipes. Curd is delicious as a baked goods topping, salad dressing, in cheesecakes, fruit salads, fruit smoothies, and just plain.

Pudding has a considerably more limited application than curd. Due of its very sweet taste and thick consistency, pudding cannot be used in savory foods, nor as a sauce or in smoothies.

Pudding is a dessert in and of itself, but it may be enhanced with whipped cream or a fruit topping. However, pudding may be used as a component in sweets such as cookie topping or cake filling. You may also build a layer of no-bake cake using your favorite pudding and biscuits.

Although curd has many more applications than pudding, it is essential in its field. While it is exclusively used for sweets, pudding blends nicely with other items in this category and provides a number of possibilities.

Curd Vs. Pudding: Which Is Better?

It would be incorrect to conclude that one is superior since both have strengths and flaws. They are essential in their usage and have established positions. The healthier alternative is curd, but the tastier option is entirely up to you.

Can You Use Lemon Pudding Instead of Lemon Curd?

The simple answer is “occasionally.” Pudding isn’t something you can make in the oven. Lemon pudding could not replace lemon curd since it is mostly used in lemon meringue pie, which needs baking.

Nevertheless, the flavor of lemon pudding cannot replace the zest and freshness of lemon curd. If you don’t want to bake the dessert, you may use lemon pudding for the lemon curd.

What Can Be Used Instead of Curd?

There are a few curd alternatives that might be used depending on the situation. Crème Fraiche may be used in place of curd in baked goods, salads, and smoothies. Heavy cream may be used in place of curd in sauces and dips, while sour cream is ideal for fresh and spicy dishes.