Yogurt vs labneh vs kefir — these dairy products are all great sources of probiotics, as well as calcium, vitamins, and minerals. They’re all somewhat tart, and slightly sour too.
TELL ME MORE: Yogurt, Labneh & Kefir
YOGURT is made by combining milkand live active cultures. The two mostcommon types are traditional yogurt,which is fairly thin and light, and thepopular Greek yogurt, which is madeby straining out some of the wheyfrom regular yogurt. It’s tangier, thicker,and higher in protein than regularyogurt. There are also Icelandic,Australian, and nondairy yogurts.
LABNEH is considered a yogurtcheese made in the same way yogurtis, but it’s ultra thick, like creamcheese, because the whey is nearly allstrained out. Labneh is also high inprotein. It’s popular in the Middle Eastas a savory dip or spread. Traditionallyit was made with camel’s or goat’smilk, but in the U.S. it’s almostexclusively made from cow’s milk.
KEFIR is a fermented yogurt drinkmade from milk and kefir grains (ora powdered starter). Known as theChampagne of dairy, due to its fizzyqualities, it has a thinner consistencythan regular yogurt, but it too is highin protein. Kefir’s long fermentingprocess means it has a higherprobiotic count per serving, resultingin bigger potential health benefits.
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