Kefir and yogurt sound really similar. After all, they’re both cultured dairy products, right? While that may be true, they do have a number of differences, including the way they’re cultured, the types of bacteria present in each, and the taste and consistency.
How are they cultured?
Without going into all the scientific jargon, kefir essentially is cultured at room temperature, whereas yogurt is cultured with heat in a yogurt maker (or something that performs the same function).
What types of bacteria are present in each?
Yogurt is great for your digestive tract. The bacteria in it cleans out gunk, provides food for the good intestinal bacteria required to break down the things you eat, and then passes through your digestive tract afterwards. This is why they’re called transient bacteria: they last only about 24 hours.
With kefir, on the other hand, the beneficial bacteria and yeasts pack a far bigger punch. Compared to yogurt’s seven to ten strains, kefir has about 50. Plus, yogurt only cleans and provides food for the good bacteria already inside your intestines: kefir actually populates your intestines, so it’s great for people who have had all their good (and bad) bacteria wiped out after being treated with antibiotics. Also, the good bacteria in kefir is tough and sits in your digestive tract indefinitely, while the strains in yogurt last only about a day.
How do they taste?
Yogurt tends to be thicker than kefir, although there are thinner versions that are pourable. Depending on the brand and type, you may have a yogurt that’s relatively mild and thin, or a yogurt that’s thick, creamy, and tangy.
Milk kefir, on the other hand, is generally more tart and sourer than yogurt. The taste’s been described as somewhere in between yogurt and cultured buttermilk. It is generally drunk as a cultured dairy drink, whereas one usually eats yogurt with a spoon.
Which one is better for me?
Simple answer: it’s totally up to you and your unique biological make-up. While kefir is a rather potent cultured dairy product with dozens of different strains of bacteria and yeasts, it may not be for everybody. For one thing, it would be advisable to start with smaller portions of kefir because of its potency, whereas this caution would be unwarranted with yogurt. For another, the taste of kefir is definitely sourer than yogurt – and some people may not be used to this. In that sense, kefir might be a bit of an acquired taste.
If you’re diabetic or have had frequent digestive problems that yogurt doesn’t seem to help with, you might try kefir (or its non-dairy version, water kefir) instead. If you’re just really into health and you think kefir might be another nice addition to your lifestyle, then go for it.
In summary, this little-known dairy product possesses great health benefits for your gut, as it not only cleans your intestines but also repopulates the good bacteria. It’s easy to digest because its curd size tends to be smaller than yogurt, making it great for babies, elderly people, and those experiencing chronic fatigue, pain, or digestive disorders.