Kefir and yogurt are Dairy foods made from fermented milk to create healthy live bacteria cultures. Kefir has a higher nutritional value, has a more liquid texture, and “good” bacteria. Whereas yogurt has a thicker consistency than kefir, and has more “transient” bacteria. Both dairy products contain different cultures of bacteria and have ancient origins in different parts of the world.
Although both are made from cow’s milk, yogurt is thick, creamy, and best eaten with a spoon. While kefir has a more drinkable yogurt feel and is easy to pour or drink.
The most noticeable difference between both products is marked by the fermentation process and the microorganisms involved in it. In both, bacteria or yeast they are introduced or grown naturally, then allowing the sugars present to break down into lactic acid. This process is technically called lactic acid fermentation.
Yogurt is made only with bacteria (typically Lactobacillus bulgaricus and Streptococcus thermophilus). These bacteria start the fermentation process of lactic acid, which curdles the milk proteins and creates that creamy yogurt texture. Kefir, for its part, is made from a large number of bacteria and yeasts that coexist as a single organism, a symbiosis called “scoby”.
Kefir and yogurt provide essential nutrients such as protein, calcium, B vitamins and bacteria that aid digestion. Today, both formulas are available in full-fat or fat-free versions, depending on the type of milk used during incubation.
The bacteria found in each product are known as “probiotics.” These living organisms help stimulate the immune system and favor the intestinal flora, to the benefit of digestive health.
Experts say that kefir contains at least three times more probiotics than yogurt due to the variety of bacteria used to create it. He kefir tends to ferment longer than yogurtwhich means more time for your probiotic population grow.
The yogurt itself can vary in flavor and texture; natural, Greek, with fruit, flavored or pasteurized after fermentation for example. While some are thick and scoopable, others are creamy and thin. However, in all cases, yogurt tends to have a mild flavor and kefir, for its part, tends to have a finer texture and a spicier flavor.
Swan Nordic Breakfast Set Kettle 1.7L 2200W, Bread Toaster wide slot 2 slices, 20L digital microwave, modern design, wood effect, white
In general, the yogurt is more popular and is often used in a wider variety of cuisines than kefir. It embraces the sweet and savory universe, for example for breakfast with granola and fresh fruit, and in the afternoon, a sponge cake with lemon and spongy yogurt. Even for lunch, it’s a healthy alternative to mayonnaise on potato salad and Greek yogurt, or to dress a cold pasta dish with yogurt sauce, it works wonders. Kefir is often used to enhance smoothies and the probiotic quality of sliced bread with whole wheat flour, kefir, and seeds.
Image | Photo 1: Angelika Mostova, Photo 2: Olga Buntovskih
In DAP | The 101 best lactose-free recipes so you don’t deprive yourself of anything if you are intolerant
In DAP | How to make homemade yogurt: tips to make it perfect and 27 recipes in which to use it