Curd (dhai) and chaas (buttermilk) are traditional dairy staples in Indian households, cherished not only for taste but also for digestive benefits. Both are fermented products containingprobiotics — beneficial bacteria that support gut healthby balancing the microbiome and improving digestion.
Curdis made by fermenting milk with live bacterial cultures. It’s thick, creamy and rich in protein, calcium and probiotics. These nutrients helprepopulate good bacteria in the gut, aid lactose digestion and may support recovery after antibiotic use. However, due to its richness and heavier consistency, some people with sensitive digestion may find curd slightly harder to digest compared with chaas.
Chaas, on the other hand, is the liquid left after churning curd or prepared by diluting curd with water and mild digestive spices like cumin. It is lighter, easier to digest and highly hydrating — making it ideal for soothing bloating, acidity and post‑meal heaviness. The higher water content and low fat level make chaas gentler on the stomach and particularly refreshing in hot weather.
When deciding which is better, it ultimately depends on yourdigestive needs: curd may be more beneficial if you seek ahigher probiotic and nutrient boost, while chaas may be preferable when you wantlight, hydrating relief for digestion and bloating.
