PROPAGATION OF KEFIR VS. YOGURT

Propagating Milk Kefir

Similar to culturing yogurt, milk kefir can be cultured using a reusable or single-use culture.

While a bit of the previous batch of yogurt is used for culturing yogurt continuously, milk kefir, on the other hand, is cultured continuously using milk kefir grains. The "grains" are actually a gelatinous mass harboring a generous variety of bacteria and yeast from which one can make continual batches of kefir. Milk kefir grains need to be transferred to a fresh batch of milk about every 24 hours.

Milk kefir can also be made from a powdered kefir starter, similar to a direct-set yogurt culture. Powdered kefir starter culture may be re-cultured a few times using kefir from the previous batch, but eventually, new powdered starter will be required.

Propagating Yogurt

Yogurt starters come in both reusable and single-use varieties. Reusable yogurt starters, once activated, are re-cultured by mixing a bit of a previous yogurt batch into fresh milk. Once the new batch is complete it becomes the starter for the next batch, and so on. These yogurt cultures generally require re-culturing at least once a week.

Direct-set, or single-use, yogurt starters come in powdered form, and are usually thermophilic. Each new batch of yogurt requires a new packet of starter cultures. While this type of yogurt may be re-cultured a few times, at some point a new packet of powdered starter will be required.

EXPLORING THE TYPES OF BACTERIA PRESENT IN KEFIR VS. YOGURT

In the great debate of kefir vs yogurt, what stands out is the unique characteristics each of these dairy products bring. If you've been on the lookout for a versatile, probiotic-rich, cultured dairy product, a kefir yogurt drink could be just what you need. By simply allowing the kefir grains to ferment in milk, you get a tangy, effervescent drink that's brimming with beneficial bacteria and yeasts.

Milk Kefir Cultures

The bacteria in milk kefir can actually colonize the intestinal tract. Kefir also contains a far larger range of bacteria, in addition to containing yeasts.

This large variety of helpful bacteria and yeasts makes milk kefir one of the most diverse probiotics you can make at home.

For more information, this article lists two researchers' findings on the bacteria and yeast strains comprising milk kefir grains.

Yogurt Cultures

The beneficial bacteria found in yogurt help keep the digestive tract clean and provide food for the friendly bacteria found in a healthy gut. They pass through the digestive tract and are called transient bacteria

Each particular strain of yogurt has its own set of bacteria that create its unique properties. Some yogurt strains have just one or two types of bacteria, some have many different bacteria. Store-bought yogurts tend to be more mono-cultural than homemade yogurt.

This chart shows the bacteria strains in each of our best yogurt starters.

THE FLAVOR AND CONSISTENCY OF KEFIR VS. YOGURT: A TASTE TEST

Milk Kefir Flavor

Milk Kefir is also tart, but it can have a touch of yeast flavor, due to the beneficial yeasts present in the culture. Milk kefir's flavor is more sour than yogurt's flavor, and has been described as a cross between cultured buttermilk and yogurt. It is also possible to manipulate the flavor of milk kefir based on its fermentation time.

While yogurt is almost always eaten with a spoon, milk kefir is usually consumed as a cultured dairy drink.

Yogurt Flavor

Yogurt generally has a flavor familiar to most people. Different varieties of yogurt starter produce yogurt that varies from mild to tangy. The consistency of yogurt varies from a thin, pour-able yogurt, such as Piima, to a fairly thick, creamy yogurt such as Bulgarian.

Most varieties of yogurt are thicker than kefir, though. You can compare the flavor and consistency created by each of our yogurt starters in our article on choosing a yogurt starter.

VERSATILITY OF KEFIR & YOGURT: THE CULINARY POSSIBILITIES

Both yogurt and milk kefir may be made thicker by draining whey from the finished product. Draining whey from yogurt results in thick Greek-style yogurt. Longer draining times create labneh or yogurt cheese.

Milk kefir can be drained of whey to make spoonable kefir, soft spreadable cheese, kefir cream cheese, or even hard cheese.

In addition to these different cheese products, both yogurt and milk kefir are quite versatile and can be used in many recipes, from dips to baked goods.

Cultures for Health helps you to choose the cultured dairy that is right for your lifestyle. The difference between kefir and yogurt may seem subtle, but their unique characteristics cater to different dietary preferences and lifestyles. Whether you prefer kefir yogurt cultures or simply want to stick to the traditional yogurt cultures, we've got you covered.

Want To Start Making Your Kefir Yogurt Drink At Home? Download Our Yogurt Guide And Recipe Book Today!

KEFIR YOGURT MAY NOT EXIST, BUT KEFIR AND YOGURT ARE BOTH GREAT CHOICES

In short, yogurt is a good source of probiotic bacteria, that requires weekly maintenance, depending on the culture chosen. It is generally a spoonable consistency and may be mild or tart in flavor. Yogurt may be used in a variety of recipes.

Similarly, milk kefir is also a great source of probiotic bacteria and yeast. If using milk kefir grains, you'll need to make time for daily maintenance to make milk kefir. It is also generally sourer in flavor and of pourable consistency. There are countless milk kefir recipes.