This week I got many many questions, and I am more than happy to answer them on this blog.

Milk Kefir and yoghurts are all based on milk that has been fermented by some good bacteria, the probiotics. The way they are introduced to the milk make the biggest difference between them:

  • for milk kefir you add the grains, which will consume the lactose in the milk (the milk sugar) and with this process, ferment the milk and colonize the milk with probiotics
  • for yoghurts, you need to directly add the bacteria source (the Starter) to the milk. But there are two types of yoghurts:
    1. mesophilic yoghurts: the probiotics will ferment the yoghurt at room temperature and under completely normal conditions. You just add the culture to the milk, stir and let them work in a cupboard to keep them from being disturbed.
    2. thermophilic yoghurts: the bacteria are a bit fussier and won’t be happy and won’t develop at room temperature. They need a temperature around 41-43 degrees Celsius to develop and ferment the milk over 5 to 8 hours. Therefore, it is good to use a yoghurt maker, an oven, a steamer etc.

For an optimal probiotic consumption, it is of course good to enjoy a bit of everything, as each of them contains a different set of goodness for the gut!

Kefir on table
Kefir on table