Introduction
Dairy products are consumed all over the world. And it is the most common thing in every house worldwide. There are plenty number of dairy products found in the market. But in this article, we will talk about two dairy products, i.e., kefir and yoghurt. We will cover each point of difference between kefir and yoghurt. And we will also explain kefir and yoghurt in detail.
Kefir vs Yogurt
The main difference between kefir and yoghurt is the number of probiotics (amount of bacteria and yeast present). If you go on comparing kefir and yoghurt, you will realize that kefir has three times more probiotics as compared to yoghurt, which makes it a better option than yoghurt. Another common difference between kefir and yoghurt is the presence of sugar. Yoghurt has more content of sugar than kefir. Now, we will learn about the difference between kefir and yoghurt in tabular format.
Difference Between Kefir and Yogurt in Tabular Form
| Components | Kefir | Yogurt |
| Definition | It is a fermented milk drink made up of kefir grains that is a yeast/ bacterial fermentation starter. | Yogurt is a fermented product produced by the bacterial fermentation of the milk. |
| Main ingredients | Milk, Kefir grains (bacteria, salt, yeast, lipids, sugar) | Milk and bacteria |
| Bacteria types | Acidophilus, bulgaricus, Lactobacillus, Caucasus | Acidophilus, Bulgaricus |
| Common preparation | Smoothies, Milkshakes | Ice cream in the frozen alternative, Breakfast |
| Probiotic content | It has more content of probiotics | Have less content the probiotics |
| Consistency | It has a thin consistency. | It has a thick consistency and should be eaten with a spoon. |
| Fermentation | Mesophilic culture fermentation happens at the room temperature | Thermophilic fermentation requires a raised temperature that 100-112 F |
| Bacterial effect | Kefir bacteria can colonize the intestinal tract | Yogurt bacteria are transient and hence cannot conquer the tract |
| How can we use it? | Kefir grains are used indefinitely | Yogurt culturing requires a new starter or a portion of the previous batch. |
What is Kefir?
Kefir is also spelt as Kephir or Kefier. It is a drink made by fermenting the milk. It is similar to thin yoghurt or Aryan, which is made up of kefir grains. The traditional kefir ferments at ambient temperature, which takes overnight time. The lactose fermentation gives a sour, carbonated, and slightly alcoholic beverage taste, but it has a likeable consistency. It can be consumed directly. The grains of the kefir that boost the fermentation process are initially created by the autoaggregation of Lactobacillus kefiranofaciens. It is the multiple biofilm producers that cause the surfaces to form a three-dimensional microcolony. The matrix of the biofilm is also known as kefiran which is mainly composed of equal proportions of glucose and galactose. These resemble a very small grain of cauliflower, with a colour ranging from white to creamy yellow. A highly variable symbiotic community is found in the grains, which includes acetic acid bacteria, yeast, and several species. It has been observed that while some microbes take over, the lactobacillus species are present. The variation in the microbe flora can vary between batches of kefir due to many factors, one of them being the grains rising out of the milk while fermenting or the curd that forms around the grains; temperature can also be one of the reasons. The kefir of the Tibetian composition differs from that of the Russian kefir, Irish kefir, and Taiwan kefir. It has been observed in recent years that the usage of the freeze-dried starter culture has been rising and is being most common. One reason could be the stability of the fermentation that lets the product gain more shelf life.
During the process of fermentation, there are many composition changes of the ingredients that occur. One of them is lactose, the sugar that is present in milk which breaks down to lactic acid by the lactic acid bacteria, which lastly results in acidification. Many substances contribute to the flavouring of the kefir; these are pyruvic acid, acetic acid, diacetyl, and acetoin. In Research, it has been discovered that kefir contains some amount of ethanol which can be detectable in the drops of blood of human consumers. The level of ethanol in kefir can vary by the production method. A study conducted in Germany shows that 0.02g of ethanol is attributed to the fermentation process. It helps in the growth of lactobacteria. But, these practices stop the growth of other microorganisms, which form much higher amounts of ethanol.
The products made from kefir contain many nutrients that vary in amount, which mainly include dietary minerals, vitamins, and essential amino acids in some amounts. These nutrients are comparable to unfermented cow, goat, or sheep milk. The nutrients of milk are also visible in kefir. And those nutrients are calcium, iron, potassium, and magnesium.
What is Yoghurt?
Yoghurt is a delicious dairy product. And it is also creamy. It has gained immense popularity all around the world. It was made from fermented milk, which consists of live bacteria. Thus, it derives a unique taste and texture. It is also known for its health benefits, which makes it a popular choice among healthcare freaks.
What Is The Positive Impact Of Consuming Yoghurt?
Some of the positive impacts of yoghurt on our health are:
- Rich in Essential Nutrients- Yogurt is filled with nutrients. It provides our body with protein, calcium, and other vital minerals. Like, calcium for bones and proteins for repairing tissues. This makes yoghurt a proper fit for the human body.
- Probiotics content- Yogurt is rich in probiotic (live bacteria and yeasts)content. Probiotics benefit our digestive system. It maintains the balance of gut bacteria in our body. Thus making it important for a strong immune system and digestion. Regular consumption of yoghurt can contribute to a healthy gut microbiome, aiding digestion and promoting better overall health.
- Good for the digestive system- Yogurt helps in eliminating digestive problems like--> gas, constipation, and bloating. And it is also helpful for people who suffer from lactose intolerance. Those live bacteria in the yoghurt help in digesting lactose better.
- Enhance the immune system function- Yogurt also benefits the immune system in our body. Live bacteria in yoghurt fasten the process of producing immune cells by the immune system. And it also hardens the intestinal barrier. And helps in fighting harmful pathogens.
- Weight management - Yogurt is also a very safe source to manage your weight. It is rich in protein, which reduces your appetite. On the other hand, calcium is also associated with weight loss and thus preventing gain in weight. Overall, both of these nutrients reduce the calorie intake of the day, which leads to weight loss with essential nutrients.
Types of Yoghurt
There are many types of yoghurt, each with its unique characteristics. And those are:
Greek Yoghurt
It has gotten very famous recently. It has a regular creamy taste and a good taste. The making process includes the removal of whey from regular yoghurt, creating a more thick and more concentrated product.
It also has a tangy flavour. And a velvety consistency; thus, it becomes a wonderful choice for baking, cooking, or enjoying it raw.
Icelandic Skyr
It has an origin in Iceland. It is a traditional yoghurt in Iceland. It follows the same process as Greek yoghurt. Though skyr is thicker and creamier. And it also has a little tart flavour. Thus making it suitable for both sweet and savoury items.
Traditional Yoghurt
There are many traditional yoghurts from different regions of the world. Some of them are:
Indian Yogurt (Dahi)
Indian yoghurt or dahi is very famous in India. It is usually made using fermented milk through specific bacteria. This results in a smooth and creamy texture. Dahi has a slightly sour taste. You can find it at every sweet shop nearby. It is widely available in India. And the population enjoys it as a side dish in many Indian recipes.
Turkish Yogurt (YoÄŸurt)
It is thick and possesses a creamy texture. It is also made using fermented milk through bacteria. It is often used as a dessert. Sometimes, it is consumed as plain or with flavour toppings.
Bulgarian Yoghurt
It differs from other yoghurts due to its tangy taste. It is also thick and creamy. Though it is prepared using Lactobacillus bulgaricus and Streptococcus thermophilous. It is commonly found in Bulgarian cuisine and possesses probiotic properties.
Differences And Similarities Between Greek Yoghurt, Icelandic Yoghurt, And Traditional Yoghurt
Texture
Both Greek yoghurt and Icelandic skyr are creamy and thick when compared with traditional ones. Skyr is thicker and smoother, whereas Greek yoghurt is creamy and velvety. And traditional yoghurts have a variety in texture; they can range from creamy to more liquid.
Taste
Icelandic skyr is mild and possesses a slightly tart taste. Whereas Greek yoghurt is tangy and it is slightly acidic. On the other hand, traditional yoghurts either have sourness or sweetness, and it depends upon the regions and bacteria culture at the specific region.
Production Methods
All the traditional yoghurts are made from fermenting the milk, but how exactly it is produced differs by region. Every culture has its method and technique for producing yoghurt. Whereas Greek yoghurt and Icelandic skyr go through the same straining process to remove the whey, which contributes to their thicker nature.
Now, we will discuss the differences between two majorly famous dairy products, i.e., kefir and yoghurt.
Difference Between Kefir And Yoghurt In Points
- Yogurt first originated in central Asia, especially in the middle east and India, some thousand years before. And now it has blended with many cuisines all over the world. Whereas kefir first originated in the Caucasus mountains. It also has gained cultural importance since the time it has been consumed for years in Eastern Europe and Central Asian cultures. And kefir is also known as the "drink of the prophets."
- In kefir, bacterial strains like lactobacillus kefir, bifidobacterium, and lactobacillus acidophilus species are found. And yeast found in kefir is saccharomyces cerevisiae and kluyveromyxes marxianus. Both bacteria and yeast are present in kefir. Whereas, in yoghurt, two bacteria strains are present, i.e., lactobacillus delbrueckii and streptococcus. Though probiotics need to be added in the case of yoghurt.
- In the case of yoghurt, it is fermented at temperatures between 38 to 48°C. And at the same time, probiotics are added, which turn lactose into lactic acid. Thus, giving it a tangy taste and thick texture. Whereas kefir is fermented at normal room temperature for long hours( usually 24 to 48 hours). And the same happens as yoghurt in kefir; the lactose gets converted to lactic acid and some other by-products like carbon dioxide and a little alcohol.
- Yogurt is thicker than kefir, which makes it difficult to pour as a smoothie. So to pick it, you need to spoon it. Whereas kefir is not as thick as yoghurt. It is more of a buttermilk or smoothie. So it can be easily poured from one container to another.
- Yogurt has more of a sour or acidic taste. The taste can be enhanced with the increase in the time of fermentation. Whereas kefir is tangy and has a slightly sour taste. The flavour can vary with the change in the presence of probiotics in the mixture and the time in fermentation.
Without knowing, you have reached the end of the article. So, let's recap what we have learned till now.
Conclusion
In conclusion, both are dairy products with differences in the procedure of preparation, which makes them different in taste and texture. The most common you would read is that kefir has more probiotics content than yoghurt. This makes it a better choice than yoghurt. Though, people treat both products distinctly in different places. So, preference is not the point of discussion. Overall both the products are healthy. But the way a product must be consumed is different. Kefir can be consumed as a drink, but yoghurt requires to be spooned. Thus, both products have different uses. And can be easily used and added to different products to enhance the taste or define a particular. Therefore, both products are wonderful. And it is very much suggested to everyone to consume them regularly.
