Kefir vs yogurt: what's the difference
Both are made by fermenting milk, but with different starters. Kefir is a drinkable product made with kefir grains, in which both bacteria and yeasts are at work. Classic yogurt is fermented with just two species of lactic acid bacteria.
| 🥛 Kefir | 🥣 Yogurt | |
|---|---|---|
| Starter | Kefir grains: lactic streptococci, lactobacilli, acetic acid bacteria and yeasts — around twenty species of microorganisms | Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus |
| How it's made | Lactic and alcoholic fermentation of cow's milk; the grains are strained out and reused | Milk is pasteurized (75–95 °C) and inoculated; the bacteria turn lactose into lactic acid, then the product is cooled |
| Alcohol | Trace amounts: about 0.07% in one-day kefir and up to 0.88% in three-day kefir | No alcoholic fermentation |
| Taste and texture | A white, runny drink, sometimes slightly fizzy | Smooth and moderately thick; proteins form a network that holds water and fat |
| Fat content | From under 0.5% to about 9%; classic kefir is 2.5% | Depends on the milk it is made from |
| Origin | North Caucasus; the Elbrus area is considered the home of the grains, and the starter is linked to the Karachays and Balkars | Bulgaria is generally considered its homeland; the bacterium was named bulgaricus in 1907 |
Which to choose
If you want a refreshing drink with a light tang and a "live", complex starter, choose kefir. For a spoonable breakfast, sauces and desserts, thick yogurt is more convenient. For children and anyone avoiding even traces of alcohol, yogurt is the more sensible choice.
Sources
Themes
🥛Types of milkFrom cow to reindeer: composition, benefits, value🧀Cheeses of the worldParmesan, feta, bryndza, sulguni and more🥣Fermented milk productsKefir, yogurt, kumis, matsoni, skyr🌍Dairy traditionsRegions, peoples and their dairy products🐄Dairy animalsWhich animals are milked and how their milk differs🚚The journey of milkFrom pasture to shop — step by step❤️Milk and healthCalcium, lactose, allergy, benefits and risks👷JobsWho works with milk🗺️Map of traditionsWorld regions, peoples and their products on a map⚖️ComparisonsKefir or yogurt, sour cream or cream, and more🍳RecipesCottage cheese, yogurt, ghee, paneer, butter — at home📜History of milkFrom domestication to Tetra Pak🫒OlivesVarieties, oil, table olives, regions and traditions