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Kefir is a fermented milk drink with a tangy, slightly effervescent taste. It contains diverse probiotic cultures (10-34 strains) compared to yogurt's 2-7 strains, making it a probiotic powerhouse.
Kefir typically contains more diverse probiotic strains (10-34 vs yogurt's 2-7) and higher quantities. Both are beneficial, but kefir offers more microbial diversity.
Often yes. Kefir's bacteria digest much of the lactose during fermentation, and produce lactase enzyme. Many lactose-intolerant people tolerate kefir well.
Kefir has a tangy, slightly sour taste similar to drinkable yogurt with mild effervescence. Plain kefir is tart; flavored varieties are sweeter.
Keep refrigerated at 35-40°F. Use within 2-3 weeks of purchase or by best-by date. Kefir continues to ferment slowly, becoming more tart over time.
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