Dairy products are one of the main components of Russian cuisine, and the most common of them are kefir and fermented baked milk. Recently, kefir has become more popular in other countries of the world, but usually it is found abroad using fruit additives. In Russia and other post-Soviet countries, it is sold as a natural dairy product, without the addition of flavorings. In fact, “everything natural” is an important aspect for many Russians when buying products and especially when choosing dairy products, although fruit-flavored yogurts are also very popular. Due to the fact that both of the above drinks are especially popular, the question inevitably arises: how is kefir different from fermented baked milk? What is the difference?
What are these drinks?
Kefir looks like a cross between milk and yogurt. It has a thick texture and a slightly pungent taste. It is produced using a bacterial culture for the fermentation of milk. Historically, people did this at home, but today, most consumers buy industrially made kefir at grocery stores.
Ryazhenka tastes like kefir, but it is softer. The taste of this product is less spicy, but still sharper than that of ordinary yogurt. In addition, fermented baked milk has a smooth, uniform texture. As you can see in the photo, kefir is pure white, and fermented baked milk has a brown tint. This is because fermented baked milk is fermented baked milk. This product has historically been produced by baking fermented milk in the oven or by languishing it at low temperature in the oven for several hours. Again, today, as a rule, consumers simply buy ready-made ryazhenka at grocery stores.
Thus, both products are fermented milk in various ways. In order to understand the difference between fermented baked milk, yogurt and kefir, it is necessary to study in detail the properties of each product.
What is kefir?
Kefir is rich in nutrients and probiotics and is incredibly useful for digestion and intestinal health. Many researchers believe this is a healthier and better acting alternative to yogurt. There are several useful qualities of kefir, which are confirmed by research. To understand how kefir differs from ryazhenka, it is necessary to study its composition. How is it made?
First of all, kefir is a fermented drink traditionally prepared using cow's or goat's milk. It is done by adding special spores to milk. However, these are not disputes in the generally accepted sense, but cultures of yeast and lactic acid bacteria that resemble cauliflower in appearance. Within 24 hours or so, microorganisms multiply and ferment sugar in milk, turning it into kefir. Then the spores are removed from the liquid and can be used again.
Dairy-free versions of kefir can be made from coconut, hazelnut milk or other sweet liquids. However, they will not have the same nutritional value as a milk drink, which is a rich source of calcium, protein and B vitamins.
Probiotic effect
Kefir is a more powerful probiotic than yogurt. Some microorganisms contained in it can have a beneficial effect on health with regular use. The main effects are improved digestion, weight management and mental health. How is kefir different from ryazhenka and Snowball, if we consider the benefits for digestion?
Probiotics can help restore the balance of beneficial bacteria in the gut. That is why they are very effective in treating many forms of diarrhea. There is also much evidence that probiotics and probiotic products can help with all digestive problems. This includes irritable bowel syndrome, ulcers caused by Helicobacter infection, and others. For this reason, kefir can be useful if you have digestive problems.
Yogurt is the most famous probiotic food in the world, but kefir is a much more powerful source. Its spores contain about 30 strains of bacteria and yeast, which makes it a very powerful probiotic. Other fermented dairy products are made from a much smaller number of strains and do not contain any yeast, including Snezhok, which is the Soviet and Russian analogue of yogurt.
Other useful qualities of kefir
In addition, kefir has powerful antibacterial properties - it is believed that some probiotics contained in it protect against infections. For example, the unique microorganisms Lactobacillus kefiri, which are found only in this drink. Studies show that this probiotic can inhibit the growth of various harmful bacteria, including Salmonella, Helicobacter pylori and E. coli. This is one of the characteristic features of how kefir differs from ryazhenka.
Kefiran, a type of carbohydrate present in kefir, also has antibacterial properties.
Another proven fact is that kefir can improve bone health and reduce the risk of osteoporosis. This disease is especially common among older women, and it dramatically increases the risk of fractures. Ensuring adequate calcium intake is one of the most effective ways to improve bone strength and slow the progression of osteoporosis.
Kefir made from fat milk is not only an excellent source of calcium, but also vitamin K2. This nutrient plays a central role in calcium metabolism, and its use reduces the risk of fractures by 81%.
Kefir also helps prevent cancer. As you know, cancer is one of the leading causes of death in the world. This disease develops when an uncontrolled growth of abnormal cells in the body occurs and a tumor occurs. It is believed that probiotics contained in fermented dairy products inhibit tumor growth by reducing the formation of carcinogenic compounds, and also stimulate the immune system.
What is fermented baked milk?
Fermented baked milk is a fermented milk product prepared on the basis of baked milk fermented with thermophilic streptococcus lactic acid. Since it is made from heat-treated milk, which usually warms up for a long time, it has a tan or cream tint and a classic sour-milk taste. This drink does not contain artificial colors or stabilizers, it is a completely natural sour-milk product.
Real fermented baked milk is homogeneous. What is the difference between fermented baked milk and kefir? Unlike him, it should not have any clots and gas, and should have a gentle and pleasant taste. However, milk films on its surface are acceptable. The content of nutrients in fermented baked milk is actually similar to the content of those in milk, but at the same time they are better absorbed.
Useful qualities of ryazhenka
It is assumed that fermented baked milk is also characterized by therapeutic qualities: one glass of the drink contains a quarter of the body's daily need for calcium and 20 percent phosphorus. Protein fermented baked milk is easier to digest than milk.
The main criterion for determining how kefir differs from ryazhenka is the composition of the fermenting substance. The lactic acid contained in the latter gives appetite, improves the functioning of the gastrointestinal tract and kidneys. Fermented baked milk facilitates the function of restoring the stomach, intestines, pancreas, and is also used to treat gastritis. It contains a complex of biologically active substances (enzymes, free amino acids, antibiotic substances) that accumulate as a result of the activity of lactic acid bacteria. Fermented baked milk is healthy for those who suffer from inflammatory diseases of the liver, pancreas, gall bladder, intestines.
The use of kefir and ryazhenka
Most people just drink kefir and fermented baked milk in pure form, but you can use them in other ways. They mix well with fresh or dried fruits and nuts, and are great instead of milk with granola and muesli, as well as oatmeal. What to choose - kefir or ryazhenka - depends on personal preferences.
Some argue that ryazhenka can be used as a substitute for buttermilk in the preparation of pancakes, but this combination is not an amateur. At the same time, pancakes and pancakes on kefir dough are a widespread dish.
Fermented baked milk is also used for cosmetic purposes. For example, to make the skin softer, you need to add a liter of fermented baked milk in bath water. The skin will look great after taking such a bath for only 15 minutes. If this treatment is repeated regularly for a month, you will enjoy a lasting effect. Whenever you use this product, keep in mind that the fresher the fermented baked milk is, the more healing it is. This is due to the fact that it is a fresh drink that contains a maximum of useful live lactic acid bacteria.
Fermented baked milk and kefir: calories
How is kefir different from ryazhenka? If you compare the calorie content of the products, you can see that there is 66.00 kcal in fermented baked milk, while in kefir - only 41.00 kcal per 100 grams. Thus, for figure watchers, the choice is obvious. However, in addition to the calorie content of products, it is important to know their other characteristics. To make a correct comparison, you need to pay attention to the protein content, the amount of carbohydrates and, most importantly, the presence of fat in both of these dairy products.
Fat in fermented baked milk and kefir
The difference between kefir and fermented baked milk with respect to their calorie content can not always be a determining factor. You need to look at other details. So, there are many misconceptions about fats and their effects on the body. Fermented baked milk contains 3.60 grams of fat, while kefir - 0.93 grams. Of these fats, some are saturated and trans fats (which are unhealthy), while the rest are mono- and polyunsaturated (useful and even necessary).
Given this separation, fermented baked milk contains 2.40 grams of saturated fat, kefir - 0.66 grams. The amount of trans fat in kefir is 0.04 grams. Both saturated and trans fats are unhealthy and should be avoided as they increase the risk of CHD. Speaking about the useful components of this type, kefir contains 0.31 grams of monounsaturated fat and 0.05 grams of polyunsaturated.
Amount of carbohydrates
Carbohydrates are considered the main source of energy in the body. As in the case of caloric content, fermented baked milk contains a greater amount of carbohydrates - 4.80 grams, kefir - 4.48 grams. These substances help in maintaining a healthy digestive system. Carbohydrates in fermented baked milk and kefir can be divided into two types: fiber and sugar. In both dairy products, only the second is present. Usually, after eating, the body breaks down food into fibers, sugars and starch, but in fermented baked milk and kefir, there are no fibers at all.
Based on the foregoing, it is difficult to conclude that it is more useful - kefir or fermented baked milk, and why. On the one hand, kefir contains less calories and fat, so it is preferable for those who monitor their weight. On the other hand, fermented baked milk has a unique chemical composition, the benefits of which are obvious to health.