Kefir vs. Yogurt — What's the Difference?

Known for its slightly fizzy texture due to carbon dioxide produced during fermentation.

A dairy product obtained by fermenting milk with specific bacteria.

Offers a diverse range of probiotics beneficial for gut health.

Contains probiotics, which are beneficial for digestive health.

Typically has a tart flavor, which can vary in intensity.

Often used as a culinary ingredient due to its thick consistency.

A fermented milk drink made with kefir grains, containing a mix of bacteria and yeast.

Cultured primarily with bacteria, leading to a smooth and creamy texture.

Used primarily as a drink but can be added to smoothies or used in dressing recipes.

Comes in various flavors and can include additives like fruit and sweeteners.

Kefir (also spelled as kephir or kefier, Russian: Кефир; Karachay-Balkar: Гыпы) ( KE-feer), is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the North Caucasus, in particular the Elbrus environs along the upper mountainous regions of Karachay and Balkaria from where it came to Russia, and from there it spread to Europe and the United States, where it is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.

Yogurt (UK: ; US: , from Turkish: yoğurt) also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures.

A creamy drink made of fermented cow's milk.

A semi-solid sourish food prepared from milk fermented by added bacteria, often sweetened and flavoured

A fermented milk drink from the Caucasus and Eastern Europe, similar to yogurt but more liquidy.

A custardlike food with a tart flavor, prepared from milk curdled by bacteria, especially Lactobacillus bulgaricus and Streptococcus thermophilus, and often sweetened or flavored.

An effervescent liquor like kumiss, made from fermented milk, used as a food and as a medicine in the northern Caucasus.

A milk-based product stiffened by a bacterium-aided curdling process, and sometimes mixed with fruit or other flavoring.

A sour fermented milk drink, used in various regions of Asia, made by addition of Streptococcus or Lactobacillus cultures to cow's or goat's milk; it is considered by some as a form of yoghurt.

Any similar product based on other substances (e.g. soy yogurt).

A custard-like food made from curdled milk

Yogurt is a dairy product produced by fermenting milk with specific bacterial cultures, known for its creamy texture and health benefits.

Both are beneficial, but kefir may offer a broader range of probiotics due to its diverse cultures.

Kefir contains a wider variety of probiotics, including both bacteria and yeast, whereas yogurt primarily contains bacteria.

Yes, kefir can be used in cooking, though its thinner consistency may affect the texture of the dish compared to yogurt.

Kefir is generally well-tolerated by people with lactose intolerance due to the fermentation process, which reduces lactose content.

Kefir is a fermented milk beverage made with kefir grains that include a mix of bacteria and yeast, known for its probiotic properties.

No, kefir is typically more tart and slightly fizzy, while yogurt is uniformly tangy and creamy.

Both should be stored in the refrigerator and consumed by the expiration date on the packaging.

Fermentation times can vary; typically, kefir ferments in about 24 hours, while yogurt can take a similar amount of time under the right conditions.

Yes, both can be made at home with the appropriate cultures and proper hygiene practices.

Yes, both kefir and yogurt can be made with non-dairy milk alternatives, such as coconut milk or soy milk.

Both are rich in calcium, protein, and probiotics, but kefir may have additional health benefits due to its yeast and bacterial diversity.

Both are generally safe for consumption, but those with immune system issues should consult a doctor, especially regarding the live cultures in kefir.

Consider your taste preference and the specific health benefits you're looking for, as well as any dietary restrictions.

Consuming either during or after meals can aid in digestion, but they can be enjoyed at any time.