Yogurt vs. Kefir

It’s time to start some new cultured dairy!

When we moved to Oregon, my precious Villi Yogurt and Water Kefir came along, too, transported carefully for over 1500 miles.  We kept them cool in an ice chest, then transferred them to a refrigerator at our temporary lodging here.  My dear husband cleaned out that fridge when we were ready to move into our home, and dutifully brought the yogurt and kefir into our kitchen, placing them on the counter.  In a box.  Under a bunch of stuff.  Where they sat, unnoticed, for 3 weeks.

Oh well.

Time to start again.

I’m not ready to get back into Water Kefir just yet (we have some busyness coming up in the next few months!), but it’s time to ditch the yogurt from the grocery store and start making my own yogurt again.  Or is it?


I have always been pretty sold on the Villi Yogurt that I’d been making for several months, especially when I realized out how easy it is to make and how easy it is to thicken to a toddler-friendly consistency!  But I’ve been hearing some pretty fantastic things about a similar cultured dairy product called Kefir.  Here is a little bit of the relevant info:

• Kefir contains even more beneficial bacteria than yogurt does, plus beneficial yeasts.
• Instead of just passing happily through, like yogurt does, the good bacteria/yeast in kefir can actually colonize your digestive tract, fighting off pathogens and keeping your immune system in good shape.
• It was either given to Mohammad by Allah, or it was the Manna given to Moses and the Israelites in the desert by God.

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