Both kefir and yogurt are dairy products; they are made with the use of a fermentation process and often look similar. So what’s the difference?
Culture Starters
The process of making kefir and yogurt starts with fresh milk but different culture starters. Kefir uses kefir grains, which could be best described as a white gelatinous mass consisting of lactic acid bacteria, acetic acid bacteria, and yeast. Yogurt, on the other hand, uses old yogurt or a dried substance as a culture starter.
Taste
People often get surprised by how different kefir and yogurt taste. Kefir tastes sourer, being more on the tart side, and you can often taste the hints of years. Yogurt, on the other hand, can have different flavor profiles but usually maintains a tangy taste.
Uses
Kefir and yogurt can rarely be used interchangeably. While kefir is primarily a drink, yogurt can be used as a drink, as a dessert, in cooking, and much more.
Probiotics
Kefir packs a lot more probiotics and “good bacteria” compared to yogurt. It has 12 live and active cultures and 25 to 30 billion forming units, while yogurt has two to six live and active cultures and six billion forming units.
Lactose Levels
Kefir has much lower lactose levels than yogurt. As a matter of fact, kefir is 99% free of lactose, making it a drink that lactose-intolerant people mostly can enjoy worry-free.
