If milk is the mother, then butter, ghee, dahi, yogurt, buttermilk, and cheese are her many children. Each has its own personality, cultural importance, and nutritional quirks. Yet, many of us casually mix up their names — calling makan “butter,” thinking buttermilk is just thin yogurt, or confusing curd with cheese. Let’s clear the confusion once and for all.
1. Dahi (Curd)
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How it’s made: Warm milk is fermented using a spoonful of starter curd.
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What it is: A probiotic-rich, tangy dairy product.
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Everyday role: Essential in Indian meals — from cooling curd rice to tangy kadhi.
2. Yogurt
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How it’s made: Standardized bacterial cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) ferment the milk.
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What it is: Creamier, more consistent cousin of dahi, often packaged as Greek yogurt or flavored variants.
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Everyday role: A global health snack, smoothie base, and dessert favorite.
3. Buttermilk (Chaas / Mattha)
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How it’s made: Traditionally, it’s the liquid left behind after churning butter from cream. In modern kitchens, it’s often just diluted dahi with spices.
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What it is: A tangy, hydrating drink that aids digestion.
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Everyday role: Served as a summer cooler, often with jeera, curry leaves, or ginger.
4. Makhan (Freshly churned butter)
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How it’s made: Cream or malai is churned until the fat solidifies into butter lumps, separating from buttermilk.
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What it is: Soft, white, slightly sweet butter — famously loved by Lord Krishna!
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Everyday role: Spread on parathas, used in sweets, or eaten fresh with sugar.
5. Butter (Commercial version)
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How it’s made: Industrial churning of cream, often salted and packaged.
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What it is: Denser and more processed than makhan.
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Everyday role: A toast essential, baking ingredient, and global comfort food.
6. Ghee
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How it’s made: Butter is simmered until the milk solids separate, leaving behind golden clarified fat.
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What it is: Pure fat with a nutty aroma.
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Everyday role: Used in Indian cooking, Ayurvedic remedies, and festive rituals.
7. Cheese
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How it’s made: Milk is curdled using rennet or acids, and the solid curds are pressed and aged.
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What it is: Comes in endless varieties — from soft paneer to sharp cheddar.
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Everyday role: Paneer in Indian curries, mozzarella on pizzas, parmesan in pasta — the ultimate dairy chameleon.
Quick Comparison Table
| Dairy Product | Method | Texture | Taste | Typical Use |
|---|---|---|---|---|
| Dahi | Natural fermentation | Soft, set | Mild to sour | Daily meals, kadhi, raita |
| Yogurt | Controlled fermentation | Creamy | Mild tang | Health food, desserts |
| Buttermilk | By-product of butter / diluted dahi | Thin | Tangy, refreshing | Summer drink, digestion aid |
| Makhan | Churned cream | Soft, fluffy | Mild, sweet | Fresh spread, festive food |
| Butter | Industrially churned cream | Firm | Buttery, salty/sweet | Cooking, baking, spreads |
| Ghee | Clarified butter | Liquid (warm), solid (cool) | Nutty, rich | Cooking, rituals |
| Cheese | Curdled & pressed milk | Varies (soft to hard) | Varies (mild to sharp) | Curries, snacks, global dishes |
The Big Picture
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Dahi and yogurt are your probiotic heroes.
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Makhan and butter are rich, comforting fats — makhan more rustic, butter more refined.
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Buttermilk is the light, digestive-friendly by-product.
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Ghee is liquid gold — both culinary and cultural.
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Cheese is the traveler — taking milk into endless textures and flavors.
So next time you enjoy a spoonful of dahi, spread butter on your toast, or sip chilled buttermilk, you’ll know exactly where it fits in the dairy family tree.
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