How many calories in curd?
90–120 kcal
A katori of full-fat curd is about 90–120 calories. Made from toned milk it is nearer 75–95, with essentially the same protein.
By serving
Serving by serving.
Ranges rather than single numbers. Home cooking has no standard serving, and the same dish made in two kitchens genuinely differs by this much — a single figure would be false precision.
| Serving | Calories |
|---|---|
| 1 katori, full-fat (~150 g) | 90–120 |
| 1 katori, toned milk | 75–95 |
| Per 100 g | 60–80 |
| 1 glass sweet lassi | 200–320 |
Per one katori of full-fat curd: 5–6 g protein · 7–9 g carbs · 4–7 g fat
Why the range
What moves this number.
If you want a better estimate than the table gives, these are the things worth paying attention to. Everything else is noise by comparison.
- The milk it was set from. Buffalo milk curd is meaningfully richer than toned cow milk curd.
- Sugar. Sweetened curd and mishti doi are a different food — often triple plain curd.
- Greek or hung curd. Straining removes water, so the same volume carries more protein and more calories.
- What is stirred in. Boondi raita and sugar are the usual additions and both count.
Logging it
You do not need this table every day.
Looking a number up works once. Doing it for every item of every meal is the reason most people stop tracking within a fortnight.
BetterCal has no database to search. Say or type the meal the way you would describe it to a person — "curd and dal" — and it is logged with calories and macros in one go. If your version differs from the estimate, correct it once and it remembers, so over a few weeks the numbers converge on your kitchen rather than an average of everyone else's.
Frequently asked questions
How much protein is in a katori of curd?
About 5–6 g. Hung or Greek curd of the same volume gives closer to 10–12 g.
Is curd better than milk for weight loss?
They are close. Curd is often easier to digest and slightly more filling per calorie, but the difference is small enough that preference should decide it.
Why is this a range and not one number?
Because the honest answer is a range. Serving sizes are not standardised and cooking fat varies enormously between kitchens. A single confident figure would be more convenient and less true. See how accurate calorie estimates really are.
Do I need to weigh food to track it properly?
No. Weighing improves precision that you mostly do not need — being consistently within 10% is enough to lose or gain weight predictably. The easiest way to track calories covers the method.
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