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Differences between Greek yogurt, Kefir and Skyr

Greek yogurt has a higher protein content than normal yogurt and milk, and has a concentration of all microorganisms equal to at least one hundred billion (10^10) organisms for each group

Skyr has a very high protein content and is fat-free, with a very low concentration of bifidobacteria and lactobacilli (10^3) and with the absence of streptococci and lactococci.

Kefir can act as a probiotic it has the same concentration as yogurt for streptococci, lactococci and lactobacilli and a lower concentration (10^7) for bifidobacteria

Greek yogurt

Greek yogurt is a fermented dairy product, like regular yogurt.

Both of these types of yogurt (regular and Greek) are fermented dairy products and are made with the same ingredients: fresh milk and a "starter" composed of two bacteria: Streptococcus thermophilus and Lactobacillus bulgaricus. These bacteria, during fermentation, convert lactose into lactic acid. That's why even those who are lactose intolerant usually manage to eat yogurt.

However, plain and Greek yogurt are made in different processes and differ in taste and nutrients.

Regular yogurt is made by heating the milk, adding the bacteria, and letting it ferment until it reaches a pH of around 4.5. After cooling, other ingredients such as fruit can be added. The consistency of the final product can vary and it is in fact possible to obtain both drinkable and spoonable yoghurts.

Greek yogurt, also known as concentrated or strained yogurt, is made by removing the whey and other liquids from regular yogurt. Because the straining process reduces the total volume, Greek yogurt requires significantly more milk than regular yogurt to make the same amount. In fact, Greek yogurt is much thicker than regular yogurt.

Greek yogurt contains more caseins than regular yogurt. If you have a genetic predisposition to intolerance or allergy to milk proteins, this food is probably not suitable for you!


Kefir is a fermented drink, traditionally made from cow's or goat's milk. Unlike normal or Greek yogurt, it contains not only the two yogurt bacteria but many other probiotics.

It is also possible to do it at home by adding the "granules of yeast and lactic acid bacteria". These are colonies that act as starters. In about 24 hours depending on the temperature, the microorganisms in the kefir grains multiply and ferment the sugars in the milk, transforming the milk into kefir.

Once the kefir is ready, the granules can be removed and reused to reform other kefir from fresh milk.

Kefir is native to eastern Europe and south-western Asia and was originally used as a way to preserve milk during the movements of nomadic populations. The name comes from the Turkish word keyif, which means "to feel good" after eating. The microorganisms contained in kefir act as probiotics and help maintain intestinal health. In fact, some probiotics contained in kefir help protect us from infections and limit the growth of various harmful bacteria such as Salmonella spp. and Helicobacter pylori.

Kefir contains a low amount of lactose and is therefore useful in case of intestinal dysbiosis. If you want to understand if you are in a condition of intestinal dysbiosis you can do, for example, the analysis of the intestinal microbiota.

In case of lactose intolerance you can opt for water kefir or kombucha or other probiotic fermented drinks obtained from coconut water, coconut milk or other sweet liquids.


Skyr is a typical Icelandic milk product. The ingredients of skyr are skimmed milk, i.e. milk from which the fatty part has been removed, a "starter" of bacteria and yeasts. The milk is then heated and then kept at a controlled temperature in order to grow bacteria and selected yeasts. Once the product has thickened, it is filtered to remove the whey. The consistency is therefore similar to that of Greek yogurt.

The main feature of skyr is that it has a high protein content, but is low in fat and carbohydrates.

Generally a 150g jar contains about 20 grams of protein and is therefore a valid source of protein both for athletes and for those who need to regulate their blood sugar or embark on a slimming journey.

In fact, it contains much more protein than other types of dairy products, for example Greek yogurt contains 7 grams per 100 grams of product or whole milk 3.2 g (per 100g of product).

If you are allergic or intolerant to milk proteins this product is not for you. In fact, there are genetic mutations that predispose to the development of intolerances or allergies to lactose or milk caseins. Luckily if the problem is just with the lactose, the manufacturing process of skyr removes about 90% of its lactose content, so many people with lactose intolerance can tolerate moderate amounts of skyr.

In conclusion, all these products make a valid contribution both for the macronutrient content, but above all for the well-being of our microbiota.

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