Kefir is a fermented milk drink, similar to yogurt, with a milder taste and a different probiotic composition.
Kefir is gaining popularity more and more, due to its specific flavor that attracts many people, and due to its greater health benefits.
On the other hand, yogurt is the most popular fermented milk product, the number one favorite on the market.
Kefir and yogurt are cultured dairy products with great nutritional value and health benefits derived from the probiotic content. Both are considered functional foods, because they improve our health in various ways. They taste similar and look like any other fermented milk drink. One would be tempted to say that the two are the same, but they are quite different in many respects, and I will try to shed some light on that.
Kefir vs Yogurt - How does the taste compare?
There is a constant difference between the taste of the two fermented dairy products, and people are quite radicalized in favor and against one or the other. Kefir has a somewhat less sweet and more acidic flavor due to the effect of bacteria in the fermentation process, which makes it a particular taste for each palate.
Consistency - Yogurt vs Kefir
Yogurt is the thicker of the two, and it generally turns into a nearly solid product, similar to sour cream. The thickness of the yogurt can be controlled in various ways, through the fat content, the more fat, the thicker the end result, through the selection of cultures, some cultures will produce a thicker end result, adding milk powder to the mixture and strain the fermented milk product.
These are techniques used by both commercial yogurt makers and homemade yogurt makers. More than that, kefir can benefit the same techniques. As a general rule, straining fermented dairy products, kefir, yogurt, or viili makes them more attractive as food, but diminishes the probiotic effects.
Probiotic Content Comparison: Is Kefir Healthier Than Yogurt?
Kefir is healthier than yogurt. Yogurt may contain various strains of Lactobacilli, but commercial manufacturers of yogurt they will restrict the number of bacteria to a few, to gain profitability. When making your yogurt, you can add multiple bacteria as a starter, and you can combine multiple starters for a more complete probiotic profile.
With kefir, there is no need for this, the kefir grains have all the bacteria and yeast, there is no need to modify, enhance or control the cultures in any way, unless you want it to be thicker. Kefir contains 4 to 10 times more probiotics than yogurt. There are also more types of strains, both bacteria and yeast, in kefir, so there are potentially more health benefits.
It is important, just like the cheese, and understanding that these products contain healthy bacteria, but bacteria nonetheless; that you keep them refrigerated and that you should keep in the fridge. Leaving them for a long time at room temperature can damage them and cause stomach problems.
It tienes milk intolerance, this product can be an alternative, since its lactose content is minimal.
Consuming products made with probiotic bacteria such as fermented beverages such as Kombucha, or products like yogurt or kefir; they are extremely beneficial for the intestinal flora. And whether you are of a sweeter or slightly more acid palate, these products are ideal for your health!