Kefir vs. Yogurt

Kefirnoun

A fermented milk drink from the Caucasus and Eastern Europe, similar to yogurt but more liquidy.

Kefirnoun

An effervescent liquor like kumiss, made from fermented milk, used as a food and as a medicine in the northern Caucasus.

Kefirnoun

A sour fermented milk drink, used in various regions of Asia, made by addition of Streptococcus or Lactobacillus cultures to cow's or goat's milk; it is considered by some as a form of yoghurt.

Kefir

Kefir (also spelled as kephir or kefier, Russian: Кефир; Karachay-Balkar: Гыпы) ( KE-feer), is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the North Caucasus, in particular the Elbrus environs along the upper mountainous regions of Karachay and Balkaria from where it came to Russia, and from there it spread to Europe and the United States, where it is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.

Yogurtnoun

A milk-based product thickened by a bacterium-aided curdling process, and sometimes mixed with fruit or other flavoring.

Yogurtnoun

Any similar product based on other substances (e.g. soy yogurt).

Yogurtnoun

a custard-like food made from curdled milk

Yogurtnoun

a semi-solid sourish food prepared from milk fermented by added bacteria, often sweetened and flavoured

Yogurt

Yogurt (UK: ; US: , from Turkish: yoğurt) also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures.