Kefir Vs Yogurt

Both, yogurt and kefir, are of the same origin―Turkish.

With the introduction of kefir in the local markets, everyone just has one question to ask―is it better than yogurt? People are naturally curious about kefir. Yogurt is common and people are more aware of its benefits. However, most people are said to prefer kefir. Both yogurt and kefir have been consumed since centuries; however; kefir wasn't as widely used. Both are healthy foods, consumption of which is said to definitely benefit.

Yogurt, also known as yogourt and yoghurt in some cultures, is basically a dairy product. It if formed by the bacterial fermentation of milk, similar to that of curd.

Lactic acid is produced after the fermentation of lactose, which reacts with milk protein to give this product its texture. To make yogurt, we need to heat the milk at about approximately 80° C. This will ensure that all the unwanted bacteria are killed.

It also denatures the milk proteins, which makes them form together and not form curds. After this, it is cooled to 45° C, after which the bacteria culture is added. This is maintained for 4-5 hours for fermentation.

Yogurt is commonly made in households since a minimum of 5,400 years. Today, yogurt is available in many flavors and is highly common around the world.

People who are accustomed to having soya milk, can have soya yogurt, which is made from soya milk. It is a non-dairy product. Yogurt made from normal milk is considered a very rich food; it contains minerals and vitamins such as calcium, riboflavin, protein, vitamin B12, and vitamin B6.

Kefir is a fermented milk drink that is prepared after cow, sheep, or goat milk is inoculated with kefir grains. Kefir grains are a mixture of yeasts and bacteria in a matrix of lipids, sugars, and proteins. This symbiotic culture forms the kefir grains; these resemble a cauliflower.

A lot of yeasts and bacteria exist in kefir grains, giving us a wide variety of benefits. The process of making kefir starts with adding grains to milk in an acid-proof container. This container is covered loosely and is shaken once/twice a day.

It should be stored in a dark or light-proof container. The period of fermentation should last somewhere close to 24 hours at least, ideally at temperatures ranging between 24-26 Degrees C.

Kefir has gained a lot of popularity in the previous years. It is being produced widely in most parts of the world and non-dairy options are also available; it can also be prepared from soya and coconut milk. Kefir contains vitamins such as vitamin A, B2, B12, D and K even. It also contains minerals such as phosphorus, magnesium, and calcium.

Live Cultures
Both kefir and yogurt contain live cultures (probiotics), that help in killing the bad bacteria in your system. However, kefir helps in maintaining an environment that can help the regrowth of the good bacteria.

Fermentation and Bacteria
Yogurt is fermented with bacteria alone, while kefir is fermented with both, bacteria and yeast. The bacteria in kefir is much more friendly than that present in yogurt. The bacteria in both yogurt and kefir contribute to a clean digestive system, but the bacteria in kefir can also colonize the intestinal tract.

This cannot be done by yogurt. Also, the combination of bacteria and yeast is more nutritious.

Making
Yogurt can be made frequently in a cycle, by inoculating fresh milk with the old batch of yogurt. This however, is not possible with kefir. Yogurt wins a point here. Also, kefir is thinner; it can be consumed and digested easily than yogurt.

Kefir definitely has more nutritional value; however, that doesn't make yogurt a bad choice. Both are healthy foods and can be consumed alternatively.