In our country, yogurt has been used for many years, especially with morning meals, as a type of delicious drink that "goes well" with various foods. However, many do not even realize how much it is jogurt actually an effective potion and how much it helps the body. On the other hand, another yogurt-like product – kefir, has numerous beneficial effects on the human body.
Many people assume that since both yogurt and kefir are fermented dairy products, there isn't much difference between them. That's actually not true. Exists a few differences between yogurt and milk kefir, including how each is made, the types of bacteria present in each, their taste and texture.
Only by properly understanding the differences between yogurt and kefir will you be able to decide which of these fermented dairy products is right for you. Therefore, below we will deal with the basic differences between kefir and yogurt and try to present them to you which is why it is worth consuming both of these products.
Health benefits of yogurt and kefir
Kefir can be said to be the most powerful probiotic. In addition to probiotics, kefir is full of healthy yeasts, vitamins, minerals and nutrients, and can be consumed by all people who have problems with lactose tolerance. Healthy probiotics found in kefir they expel bad bacteria from the intestines and help to better accept and process food. In addition, it contains dietary fiber and prevents constipation.
It is full of vitamin C and good minerals, which is why it is excellent for strengthening immunity. It is also rich in proteins and strengthens metabolism, but also improves wound healing and faster recovery.
Probiotics have similar benefits yogurt that helps with digestion, thanks to probiotic cultures and fiber. It is known that yogurt rich in vitamin B5, which is necessary for the health of the skin, hair, eyes and liver. It also contains a significant amount of vitamin B12, which preserves the health of the nervous system and prevents anemia by stimulating the production of hemoglobin.
Since vitamin B12 is mostly found in foods of animal origin, yogurt is a good choice for vegetarians. In addition to the above, yogurt prevents osteoporosis, lowers high blood pressure, helps the digestive system, is suitable for weight loss, increases energy... Thanks to its high calcium content, it is recommended the introduction of yogurt into the diet of babies.
Starter cultures found in yogurt and kefir
In the fermentation technology of dairy products, starter cultures are used, i.e bacteria that promote the development of lactic acid, necessary for the formation of milk products such as yogurt or kefir.
Milk kefir is obtained from mesophilic cultures, which means that the process of making kefir takes place at room temperature. Yogurt is obtained from two types of cultures - mesophilic and thermophilic. As we have already said, mesophilic cultures ferment milk at room temperature, while thermophilic cultures need heating and produce yogurt at temperatures of 42 to 45 degrees Celsius.
The process of making kefir and yogurt
How is kefir made?
Milk kefir can be made with the help of self-renewing cultures, i.e. kefir grains. Kefir grains are, in fact, a gelatinous mass consisting of many types of bacteria and fungi, and only by placing these grains in pure milk, kefir is obtained. In order to make milk kefir, it is necessary to every 24 hours, kefir grains are taken out of kefir and placed in fresh milk, which is later fermented into kefir.
Milk kefir can also be made from powdered kefir grains, similar to the powder that yogurt is sometimes made from. However, this powder can be used several times and a new powder is needed to continue making kefir.
How is yogurt made?
Yogurt can be made in two ways. The first is to take some yogurt with one starter culture and mix it with fresh milk. When fermentation process finished, part of this yogurt is used to make new yogurt. With this method of making, it is necessary to start the process again at least once a week.
Another way is to use starter bacteria in powder form. These bacteria in yogurt are thermophilic. Each round of yogurt making requires new starter cultures. Although yogurt can also be made from this yogurt in the first described way, it is necessary to add more powder relatively quickly.
Who tastes better - yogurt or kefir?
The rule is that tastes should not be discussed, so kefir or yogurt can please different people, depending on who prefers it more.
Kefir has a sour taste, which is very similar to yogurt, but you can also feel the fungi, which milk kefir also contains. The taste of kefir is slightly more sour than yogurt and can best be described as something between sour milk and yogurt. The acidity of kefir is also affected by the fermentation time.
Yogurt has a taste that is familiar to everyone and all yogurts are relatively similar in taste. Different starter cultures can also give yogurt a different taste - from mild to slightly pungent. The texture and thickness of yogurt can vary from completely clear to creamy. However, yogurt is usually slightly thicker than kefir.
Regardless of which product you choose, whether it's yogurt or kefir, you're sure not to go wrong, because they are both dairy products are rich in probiotic cultures and have numerous health benefits. Moreover, it is recommended to combine both yogurt and kefir, in order to create a perfect balance in the body. Take care of your health and enjoy these delicious products.
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