What is the difference between kefir and yogurt. Curdled milk, fermented baked milk, kefir: a guide to fermented milk products

People have been talking about the great taste of fermented milk products for a long time. undeniable benefits. They can also be used on their own. simple meals, and as a component for more complex ones, they are used as a medicine for the treatment of many diseases, for a huge number of people fermented milk products excellent cosmetic product . Today, yogurt and kefir are in the top in popularity among other products, which very often act as alternatives for each other, because the difference in taste is almost not felt. But are there any differences between two such similar products? If yes, what are they?

What are kefir and yogurt?

Kefir is a fermented milk drink made from milk. mixed method of sour-milk and alcoholic fermentation using a special sourdough - milk or kefir fungus, which can be taken as a ready-made portion of kefir, for example, from a store. At industrial production, in our time, kefir is prepared by the reservoir method, using kefir or milk fungus. It is a homogeneous mass of white color, which can contain carbon dioxide in small quantities. Kefir is most popular in the CIS countries, the Baltic States, Scandinavia, Eastern Europe, America and Australia.

Kefir was first mentioned in the 19th century, and the current Republic of North Ossetia is considered its homeland. Among Caucasians, there are a huge number of legends about how kefir and its leaven appeared. They even say that the recipe for kefir sourdough was shared with the population of the Caucasus by the prophet Mohammed.

Prostokvasha is a traditional Russian fermented milk product with a long history, which is obtained when milk just sour in a room at a temperature that reached +26 degrees. Taste depends on many factors. Yogurt has a thick consistency and contains milk clots. Yeast and lactic acid bacteria can be used in yogurt factories to speed up the process.

The year of creation of curdled milk is unknown, but this fermented milk product has such a long history that its “ancestor” was mentioned by Homer in her famous Odyssey, when Odysseus noticed a jug of sour milk at the Cyclops’ house. Once having tried this drink, people probably appreciated its taste and began to produce it on purpose.

Medicinal properties of curdled milk and kefir

People have long known the fact that all dairy products are extremely beneficial for the human body, curdled milk and kefir are no exception.

Kefir is of great value as a means for restoration and maintenance of intestinal microflora, and it also contains a large number of bacteria, fungi and vitamins, which are not found anywhere else in this combination. Due to its excellent properties, it is very often used for weight loss when they are on the so-called kefir diet. Also, kefir has a positive effect on cholesterol levels, it has a healing effect on vision, assists in the absorption of calcium, and quite successfully fights the growth of tumors. The bacteria in kefir fight the symptoms of food allergies.

The body digests yogurt very easily, which promotes proper digestion, so people often use it when the acidity in the body is lowered, as well as with candidiasis. Just like kefir, yogurt is widely used by people for weight loss. Do not forget that yogurt helps to restore a diseased liver, has a positive effect on the development of atherosclerosis and obesity.

Contraindications

It is contraindicated for a person to drink kefir in the following cases:

• If he suffers from an allergy to dairy products.
• If he suffers from dyspepsia (the term refers to many symptoms that appear in cases where the digestion of food in the body is difficult, and the processes of emptying the stomach are noticeably slowed down. Dyspepsia can appear due to problems not only with the stomach, but also if other organs are disrupted human body.)
• If a person has a stomach or colon ulcer.
• If there are violations in the secretion of digestive juices.

• If a person is sick with pancreatitis.
• In the presence of stones in the gallbladder and bile ducts of a person.
• When a person suffers from erosive gastritis or gastritis with high acidity.
• With stomach ulcers and other hyperacid diseases of the digestive system.

conclusions

So, let's try to formulate the main differences between such similar fermented milk products:

1. Yogurt, along with yogurt and sour cream, belongs to the products of lactic acid fermentation, kefir is a product of lactic and alcoholic fermentation, like koumiss, for example.
2. To prepare kefir, you need to prepare a special milk or kefir mushroom as a starter, and nothing is needed to make yogurt, since it is prepared using the samokvass method.
3. These 2 drinks differ in consistency. Kefir is more liquid, and curdled milk is thick, and there may be milk clots in it.

These two products are similar in that both help maintain immunity, promote proper digestion and help with weight loss. The taste of both products is also quite similar, therefore, from a culinary point of view, these two products are equivalent.

After reading this article in the store, it will be much easier for you to decide which of the two such similar, but at the same time, such different products you want to buy.

Nutritionists even advise drinking a glass of kefir or yogurt per day, as they speed up the digestion process. In addition, fermented milk products contribute to the restoration of intestinal microflora after antibiotic treatment. What is the difference between fermented milk products such as kefir, curdled milk, buttermilk and yogurt, explained Tere Quality Manager Kaisa Ringmäe.

Kefir

Under the action of lactic acid bacteria in kefir, milk sugar, lactose, is partially utilized, so kefir is suitable for people with lactose intolerance who cannot consume milk.

For the manufacture of kefir, a sourdough containing various bacteria, including yeast fungi, is used. It is the vital activity of yeast fungi that explains the specific smell and taste characteristic of kefir.

Kefir is obtained by mixed alcoholic fermentation. Therefore, it tastes a little spicier than curdled milk or yogurt. Kefir is a source of many vitamins and microelements. He is one of the best drinks to quench your thirst. The water contained in kefir is bound by protein, so it enters the bloodstream more slowly than when drinking water directly.

curdled milk

Yogurt is prepared on the basis of fermentation of milk on pure cultures of lactic acid bacteria. The consistency of yogurt should be dense, the drink is characterized sour taste and smell. In the production of curdled milk, sourdough is used that contains lactic acid bacteria that are beneficial to humans, which contribute to the balanced functioning of the stomach and intestines and increase the body's natural resistance.

Buttermilk

Buttermilk is a by-product of butter production. It has a uniform texture sour taste and a slight smell butter. Buttermilk, which is sold in our stores, is obtained by oxidizing fresh buttermilk with a special starter culture. To improve the consistency, skimmed milk is added to the buttermilk.

Yogurt

Yogurt is a mild-tasting fermented milk product made by fermenting milk with a protosymbiotic blend of pure cultures. Sourdough, as a rule, contains a special culture - the so-called. Bulgarian shelf and lactic acid streptococcus. These bacteria break down milk sugar, coagulate milk proteins, provide the taste, smell and texture inherent in yogurt, and synthesize vitamins. Yogurt contains more protein than other dairy products, so its nutritional value is somewhat higher.

The benefits and taste of fermented milk products are known to absolutely everyone. They are used as separate simple dishes, and as ingredients for complex recipes. They are recommended by doctors to support the body during the healing and prevention of many diseases. The most popular products are kefir and curdled milk, which, at first glance, are very similar to each other. But it is not so.

Kefir

This is a kind of sour-milk drink, it is based on fresh milk, to which a starter is added, called milk or kefir "mushroom". He looks like white homogeneous mass with bubbles of carbon dioxide. In industry, this drink is obtained using the reservoir method.

The first mention of kefir drink dates back to the 19th century, and it appeared in North Ossetia. In folklore, there are a lot of legends and legends about the origin of this drink. According to one version, the secret of cooking was passed on to the Caucasians by the prophet Mohammed. FROM medicinal purposes kefir is taken as a remedy that restores and maintains the intestinal microflora. It helps stabilize cholesterol levels, is good for vision, and is used in the fight against tumors. Kefir bacteria suppress the symptoms of food allergies. An effective kefir diet is very popular.

However, the use of kefir has contraindications.

It cannot be drunk:

• with dyspepsia (difficulty digesting food and delayed release of the stomach);
• with peptic ulcer of the stomach or colon;
• with improper circulation of digestive juices.

Due to the fact that the milk "mushroom" destroys lactose, when using kefir, allergic reactions rarely occur, even for those who are allergic to dairy products.

curdled milk

The appearance of this drink also has a long history, but it is associated with traditional Russian cuisine. The exact date of appearance is unknown, but even in Homer's Odyssey there is mention of sour milk in a jug. Yogurt appears during the usual souring of milk that occurs during room temperature(approximately +26 degrees). AT ready-made it is a thick mass with milk clots. Under factory conditions, acceleration of souring is achieved through the use of yeast and lactic acid bacteria. In industry, it is made in a thermostatic way.

Due to the easy digestibility of the drink, the digestive functions of the body are stabilized. It is recommended to drink to people with low acidity, in the fight against candidiasis. This drink helps to restore a diseased liver, has a beneficial effect on the body with atherosclerosis and obesity, contributing to weight loss.

With great benefits, the use of yogurt also has limitations. It is not recommended to use:

• with pancreatitis;
• with gallstone disease;
• with erosive gastritis, complicated by an increase in acidity;
• with stomach ulcers and other diseases of the digestive tract.

Similarities and differences

When summarizing all the characteristics of these two fermented milk products, certain conclusions can be drawn. They are similar in their usefulness, as they help maintain immunity, activate weight loss, contributing to proper nutrition. These drinks are similar in taste, for this reason, from a culinary position, they are equivalent.

But the process for getting them is different. Yogurt is obtained by lactic acid fermentation. Sour cream and yogurt are also made. And kefir, like koumiss, is formed by a combination of two types of fermentation: lactic acid and alcohol.

For the preparation of kefir, a special sourdough (milk or kefir “mushroom”) is required, and absolutely nothing is required to obtain yogurt, because it is produced by “personal forces”.

Drinks also differ in consistency - yogurt, in comparison with kefir, is thicker. Kefir consistency is relatively homogeneous, and yogurt has milk clots.

The fat content of curdled milk is higher and is about 3.2%. By palatability kefir is slightly more acidic.

A significant difference lies in the biological composition of fermented milk drinks. Yogurt contains lactic acid bacteria such as streptococci and bacillus bulgaricus. And in kefir there are not only such microorganisms, but also lactic acid sticks, flavoring streptococci, yeast and "acetic" bacteria. It is well known that kefir contains a small amount of alcohol.

In terms of usefulness, it is impossible to clearly distinguish any of these products. Kefir has a slight advantage in this, since mixing two types of fermentation (alcohol and sour milk) has a more intense effect on the gastrointestinal tract.

These drinks can make wonderful cottage cheese. With them you can cook various pastries: pies, pies, cookies, muffins, pancakes, pancakes. Even without the use of yeast, such pastries are soft and airy. These drinks are also good in cold soups (sorrel, okroshka, tarator and others). Smoothies and cocktails, jellies prepared with them are popular. They are also used for salad dressings, marinades and sauces.

How to make fermented milk drinks at home?

It is best to make kefir from fresh milk and kefir "fungus", which is often sold in stores. A little kefir “fungus” is placed in a sterile jar and milk is poured into it. After 12-50 hours, the drink will be ready. To preserve the acidity, after a certain time, the resulting drink can be poured, and fresh milk can be added to the remaining one.

It is possible to make kefir without a special “fungus”, replacing it with ordinary store-bought kefir. However, it is worth considering that in this case it will have to be cooked in smaller containers (for example, in a glass). To do this, pour a few tablespoons of kefir into a glass, add fresh milk to it and wait until the drink is completely sour.

In order to prepare curdled milk, you should boil 1-2 liters of fresh milk, cool it to 35-45 degrees and add 1-2 tablespoons of sour cream, curdled milk or a piece of yeast bread to speed up the process. Mix everything thoroughly and leave at room temperature for souring for 2-6 hours. This time will be enough to prepare a high-quality sour-milk drink.

It is impossible to prepare yogurt based on kefir or, conversely, yogurt from yogurt, since they have a different composition of bacteria. But the basis for them is the same - it is fresh milk.

What to choose?

Choosing a fermented milk drink for daily use, it is recommended to be guided not only by taste preferences. If a person is completely healthy, he has no problems with the stomach and intestines, it is better to choose kefir. Such a drink will speed up the digestion of food, saturate the body with beneficial bacteria and will be an excellent prevention of many diseases. People on a diet can drink a glass of kefir at night to prevent hunger pains during sleep.

For children, it is not entirely advisable to purchase kefir due to its high acidity. For kids, yogurt is well suited, which will protect the children's body from rickets and allergic manifestations. The only contraindication is individual intolerance, but it is extremely rare. It is also good to drink yogurt for adults suffering from low acidity.

How to make yogurt at home, see the following video.

Even children know that absolutely all fermented milk products are very good for health. They have a beneficial effect on digestion, and also stimulate the production of B vitamins, magnesium, phosphorus and calcium. However, if kefir, fermented baked milk and curdled milk are equally useful, what is the difference between them?

curdled milk

Yogurt is not just sour milk, it is a product consciously fermented with the help of lactic acid streptococci. However, this product is not in vain called curdled milk. Making it at home is not at all difficult. The milk is filtered and simply left warm for 9-10 hours, and then the dishes with the future curdled milk are transferred to a cool place for 3-4 hours. Unlike yogurt, whose fat content can reach 1.5%, yogurt cannot have a fat content lower than 3.2%. Yogurt is easily absorbed by the body. In order for it to be completely absorbed into the intestines, only one hour is enough.

Yogurt is a fermented milk product various types bulgarian stick, as well as thermophilic streptococcus. Almost all yogurt contains powdered milk, but this does not diminish its useful properties. On the contrary, in high-quality milk powder there are much more useful substances than in ordinary milk. In addition, it is precisely due to the increased content of solids that the percentage of survival of the correct bacteria in yogurt increases significantly. Yoghurt starter is much more efficient than other starter cultures in fermenting lactose. Therefore, yogurt can be eaten even by those whose body does not digest milk. Also, yogurt is one of the few fermented milk products that is highly resistant to gastric juice. Thanks to this, beneficial microorganisms can easily reach even the intestines.

Kefir is produced using a special fungal ferment, which is a kind of symbiosis of lactic acid organisms and yeast. Therefore, kefir is not as easy to prepare as yogurt. And it is necessary to insist this drink longer - from 1 to 3 days. Kefir is a very capricious and unstable product, and this is expressed not only in the process of its preparation, but also in use. For example, fresh kefir has a laxative effect, and standing for more than 3 days acts quite the opposite. Properly prepared kefir has a spicy taste and smells like vinegar.

Ryazhenka is made from baked milk, which is why it has such a creamy hue. Ryazhenka is a product with more calories than kefir, so those who want to lose weight should not include this drink in their diet. However, many doctors consider ryazhenka more useful than the same kefir. The fact is that due to the fact that during the cooking process most of the water evaporates from fermented baked milk, the concentration of nutrients in it increases.

acidophilus

Acidophilus is obtained by fermenting milk with an acidophilus bacillus. Acidophilus contributes to the restoration of normal microflora throughout the body, ranging from gastrointestinal tract and ending with female organs. Acidophilus is able to synthesize antibiotics in the body that destroy various harmful microorganisms. This drink is low in calories and promotes the rapid breakdown of fats, which is why nutritionists recommend it to overweight people.

To make snowballs, manufacturers use sourdough, which includes Bulgarian bacillus and lactic streptococci. This snowball is very similar to yogurt. However, unlike yogurt, sugar is always added to the snowball. Despite this, the most popular snowball among the people has a very low fat content - 2.5%. Thanks to this, this drink can be consumed even by people on a diet.

Post Prostokvash, fermented baked milk, kefir: a guide to fermented milk products first appeared on Umnaya.

In the middle of the last century, milk was declared harmful. The persecution and persecution of a product with a centuries-old reputation began healing drink With medicinal properties. But it didn't last long.

What only harm was not attributed to milk. It, they say, “sticks together the walls of the intestines”, because of it “poisonous mucus is formed in the body”, and the fathers-inventors of separate nutrition were not allowed to take milk with bread.

Fortunately, all these clods of dirt did not stick to the brightest drink, because they were thrown by people who were insignificant in their illiteracy. All arguments against milk were unsubstantiated. The high-profile scandal was just a desire to become famous, challenging the contradictions around the world.

In fact, the unique properties of milk have been known since the time of Hippocrates, and modern science only proves the rightness of the great physician and seer. And it goes further, creating new ones based on milk. healthy foods. At the moment, more than 100 types of milk drinks have already been prepared.

MILK. Since milk was originally invented by nature to feed babies, it is easy to guess what it contains all the substances necessary for the body, up to immunological protection, and all of them in a balanced and digestible form. And as a result we have the following.

Calcium is best absorbed from milk, so it is recommended to take it for any problems with the skeletal system - from fractures to the prevention of osteoporosis. Milk helps with insomnia. It expels excess fluid from the body. Hot milk for colds is an indispensable remedy. And milk is good for blood formation. And to reduce the acidity of the stomach. It is useful to take it for such diseases as cardiovascular insufficiency, atherosclerosis, obesity, bronchial asthma, liver and kidney diseases.

However, milk also has contraindications. If the body does not produce the enzyme lactase, it is simply impossible to drink milk. And it is not necessary. Intestinal diseases with accompanying diarrhea will be exacerbated by milk. Do not recommend it during operations - some time before and after. And, of course, if there is an allergy to milk.

FERROUS MILK DRINKS. Although they are all made from milk, during the fermentation process they develop additional properties that distinguish them from whole milk. The main difference is in better digestibility. The fact is that during fermentation, bacteria turn milk protein into more tender flakes that are better digested in the body. By the way, that's why artificial babies in Soviet time It was kefir that was prescribed for feeding, which was prepared in special dairy kitchens.

Of course, all lactic acid drinks are prepared different ways. Lactic acid bacteria, bacilli or fungi are added to them for fermentation. Some use a combination of microorganisms, for example, varenets is fermented with both bacteria and lactic acid bacillus. But despite this, in general, they are not much different from each other. Except for the taste. BUT beneficial features almost the same, the difference is very small.

The most remarkable healing property of fermented milk drinks is the improvement of the intestines. Lactic acid microorganisms create precisely that beneficial microflora that successfully fights pathogenic microorganisms, inhibits their reproduction and development. I remember how one of the oldest gynecologists in the country strongly advised every woman to douche with kefir so as not to get sick. And this makes a lot of sense.

In addition, if many people are allergic to whole milk, then I personally have not heard of allergic reactions to lactic acid drinks.

PROGURETTE. It was one of the first milk-based drinks. Lactic acid streptococci "cook" this product. Yogurt is good because it is very well absorbed in the body and has antibacterial properties. This drink can be safely called - "everything is the head." Indeed, quite a lot of various drinks have been created on the basis of curdled milk.

MECCHNIKOVSKY CURRY- one of the varieties of yogurt. It is considered more therapeutic, although, in my opinion, the difference is small, just for fermenting Mechnikovskaya, in addition to streptococci, they also use the Bulgarian stick. However, in fairness it must be said that there is more vitamin A and beta-carotene in it. But so is fat!

Ryazhenka. This is another type of yogurt, which is also called "Ukrainian yogurt". It differs from the usual one in that milk and cream are used for cooking. Their mixture is heated to 95 degrees and fermented with pure cultures of lactic streptococcus. Therefore, ryazhenka is a fatter product and has more calories - 84 kcal per 100g of product.

VARENETS. This type of curdled milk is prepared on the basis of baked milk. Varenets is fermented with the help of streptococci and lactic acid bacillus. It turns out a very peculiar drink, which has devoted admirers.

KEFIR. This is the most common fermented milk drink, which is fermented with special kefir fungi. Kefir is written with odes, it is tirelessly explored, revealing more and more new medicinal properties, it is being modernized, enriching beneficial substances. However, the essence remains the same! Kefir has high-grade proteins (as, indeed, other fermented milk drinks), is very well absorbed, has antibacterial properties, and stimulates the digestive tract. Kefir has a funny contradiction - it has both a laxative and a fixing effect. Remember! One-day yogurt weakens, and a three-day fixes.

YOGURT. A relatively recent invention that has become very popular. In fact, this is also yogurt, which is fermented with a special yoghurt sourdough from Bulgarian sticks and a special strain of streptococci. It has almost all the properties of other fermented milk drinks.

ACIDOPHYLIN. And here the difference will be more significant. By chemical composition and calorie acidophilus is similar to kefir. But! Acidophilus bacillus, with which this drink is prepared, takes root better in the intestines, lives in it longer, which means that it will maintain cleanliness and beneficial microflora in the intestines for a longer period than other lactic acid drinks. In addition, acidophilus bacteria themselves produce antibiotic substances in the intestines. In addition, they are resistant to some antibiotics, such as levomycetin, which means that after treatment with such antibiotics, the microflora in the intestine will not change. Moreover, it is acidophilic bacteria that successfully fight fungi, preventing them from becoming active and multiplying. In general, of most fermented milk drinks, acidophilus has the most medicinal properties. But there are not very many regular fans of acidophilic products - it must be that not everyone knows about their medicinal properties.