Although kefir and yogurt are both cultured dairy products packed with probiotics and protein, there are a few key differences that differentiate one from the other. Yogurt is made from the bacterial fermentation of milk—there are numerous types of yogurts with varying fat content. According to the FDA, yogurt must contain “live and active” cultures, including Lactobacillus bulgaricus and Streptococcus thermophiles. There are as many brands and types of yogurts now as you can possibly imagine, including the thicker, unsweetened Greek yogurt that’s popular (think Fage and Chobani), not to mention Icelandic-style (Siggi’s), Australian (Noosa), and Bulgarian (Trimona). Yogurt is easy to make at home and if you’re sick of the store-bought flavors you can easily add a number of additions like jam, granola, fruit, and nuts.
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