Greek yogurt, skyr and kefir are dairy products with great properties, but what difference is there on a nutritional level and not only between these three milk derivatives?
Greek yogurt, skyr, and kefir are all dairy products but, despite that, they are not the same. They have quite different characteristics and nutritional values.
Let's find out in detail and get to know the main differences better.
Index
Greek yogurt
Lo greek yogurt it is a fermented product, just like classic yogurt; what distinguishes them is the process to arrive at the final product.
Greek yogurt also called strained or filtered yogurt, is produced by eliminating the whey through a filtering process; even the classic yogurt is filtered, but the Greek one is subjected to 3 filtration passages.
This affects the texture which is thicker and creamier, but also the nutritional characteristics; in fact, Greek yogurt has many more protein and less lactose and sodium compared to regular yogurt. (Read also: Greek yogurt: all the benefits you don't expect concentrated in one jar)
skyr
Lo skyr is another very popular and popular dairy product, whose consistency resembles that of Greek yogurt. Originally from Iceland, skyr is made with skim milk, which is the milk from which the fat, bacteria and yeast have been removed.
For its production, the milk is heated and kept at a constant temperature to promote the proliferation of bacteria and yeasts. The skyr is ready when it thickens; after that, he must undergo a filtering process to eliminate the serum.
Its main feature is thehigh protein content, just like Greek yogurt, but the latter contains less (about 7 grams per 100 grams of product); on the other hand it is low in fat and carbohydrates, which makes it perfect to be included in a low-calorie diet.
THEhigh protein content, a jar of about 150 grams can also contain 20 grams of protein, making it ideal also for sportsmen such as post-workout snack.
In addition, compared to Greek yogurt, skyr has a very low lactose content; therefore in case of intolerance or allergy, Icelandic yogurt is the best choice, since during the production process, about 90% of its lactose content is removed from the skyr.
Kefir
Among the fermented dairy products we cannot fail to mention the kefir, a drink traditionally made from cow's or goat's milk and originally from Eastern Europe and Southwest Asia.
The name derives from the Turkish word keyif, meaning "to feel good", and this is precisely the function of kefir, that is, to make us feel good thanks to Probiotics in it contents that help keep the intestines healthy.
This drink, in fact, unlike Greek yogurt, contains many more probiotics; in addition, it is also possible to produce it at home as it is sufficient to add the granules of yeast and lactic bacteria. After about 24 hours, the microorganisms in the kefir granules multiply and ferment the sugars in the milk, turning the milk into kefir. After that, the granules can be discarded and then reused to make more kefir from fresh milk.
Like skyr, kefir also contains one low amount of lactose, a feature that makes this drink ideal for allergies and intolerances. (Read also: Kefir, what happens to the body by consuming a cup every day)
Kefir, skyr and Greek yogurt: which one to choose?
As for the choice, it is important to emphasize that there is no better or worse product than another; the choice depends on the nutritional needs of the person and if you suffer from lactose or casein intolerances or allergies. (Read also: Kefir and yogurt: what are the differences and which one to prefer?)
The big difference between these three products lies in the protein content, which in the skyr is greater. So, if you are looking for a high protein product ea low in fat and carbohydrates, we recommend that you turn to Icelandic yogurt.
If you want to look at the well-being of the intestine, instead, opt for the kefir since it is a bevanda probiotics, as it contains yeasts and bacteria that survive in the intestine. The main ones are Bifidobacterium and Lactobacillus, a valid help for the immune system and to promote intestinal transit.
Whichever of the three we choose, in case we do not opt for self-production, we carefully read the labels and nutritional values, preferring products with less sugar (possibly below 6 g per 100 g)
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