What is different from kefir yogurt

 Old yogurt delicacy in Russia was curdled, in the early twentieth century, its position pressed kefir, who came to Russia from the Caucasus. Yogurt has appeared on the table Russians recently, the birthplace of the drink is considered to be sunny Bulgaria. The word "Kef" translated from Turkish means - "feel good" and "yogurt" - translated as "hard" as well as, apparently, called the thickened milk.

Methods for preparing kefir and yogurt are similar - these products are the result of the interaction of milk and a special ferment. However, the composition of the leaven for drinks are very different. Kefir is obtained after fermentation of milk and kefir starter fungal, and yogurt (like yogurt) - the result of fermentation of pure lactic acid bacteria.

Accordingly, the yogurt is a fermented dairy product solely composition while yogurt contains bacteria that can "settle" gut wall and facilitate restoration of its normal microflora. Bacteria from yogurt do not able to, but they are perfectly clean intestinal tract from harmful microorganisms. And yogurt copes with this task much better yogurt.

Also, drinks differ from each other in terms of taste. Kefir has a distinct sour taste. The higher the acidity of the drink, the more it stimulates the production of digestive juices, so to treat stomach is better to choose yogurt 3-day exposure, has an average level of acidity. Natural yoghurt with a light neutral taste. If you want to include in the diet really useful product, carefully read the label. Yogurt not contain starch, flavor enhancers, flavorings and preservatives. "Alive" yogurt is not stored for more than seven days at a temperature not higher than 8 degrees.