Skyr and kefir are both dairy products that have grown in popularity in recent years, becoming a regular feature in shopping baskets across the UK. But just what is the difference between kefir and skyr?
Here we’re taking a balanced look at the similarities and differences between skyr vs kefir, and providing tips on how you can enjoy both as part of a healthy, balanced diet.
Skyr is an Icelandic yoghurt that can be traced back to the Vikings. It has a thick, creamy texture similar to Greek yoghurt, is naturally high in protein, and contains 0% fat.
Inspired by authentic Icelandic recipes, Danone Skyr uses just two high-quality ingredients: skimmed milk and a unique blend of live cultures, making it a delicious addition to a healthy and balanced lifestyle.
Kefir is a fermented milk thought to originate in the Caucasus Mountains and Eastern Europe. It’s made by fermenting kefir grains (as opposed to a live yoghurt starter) with either water or milk to produce a tangy, sometimes fizzy drink1.
Like yoghurt, kefir contains live cultures. These are mainly live bacteria, but kefir also contains yeasts which comes from the kefir grains.
The most obvious difference between skyr and kefir is that skyr has a thicker and creamier texture, however both can be found in either spoonable or drinkable form.
Plus, while skyr tends to have a mild natural flavour, kefir is generally considered quite tangy.
Both skyr and kefir have nutritional benefits and can form part of a healthy, balanced diet.
One of the skyr and kefir benefits is that they’re usually considered low-fat, although kefir usually has around 3g of fat per 100g compared to our Danone Skyr, which has 0g of fat per 100g2.
The amount of protein in skyr tends to be higher than in kefir. The typical protein content of skyr is around 9-10% compared to just 3% for kefir3.
Fermented dairy products like kefir and skyr contain live cultures. Some live cultures are considered ‘probiotics’, which means they have a health benefit on the host when enough is consumed4.
Skyr, like other yoghurts, contain live cultures (usually live bacteria) whilst kefir typically contains both bacteria and yeasts which results in more strain diversity (although this will vary depending on the brand you choose and the recipe they use.)
Danone Skyr is made with skimmed milk and a unique blend of live cultures, On the other hand, kefir is made by fermenting kefir grains with milk or yogurt, which can result in a great variety of live culture strains, although this varies by brand and recipe.
It is not recommended to use kefir as a direct substitute for skyr in all your cooking and baking because their textures are so different, however you can use it in some of the same recipes depending on what consistency and taste you prefer.
For example, you could use Danone Plain Skyr Yoghurt as a base for thick, creamy smoothies, or choose kefir for a thinner consistency. You can use either skyr or kefir to make dips, but you may need to strain kefir through a cheesecloth first to make it thick enough.
In baking, skyr can be a good alternative to Greek yoghurt or cream cheese, while kefir’s consistency makes it a tangy substitute for buttermilk and sour cream.
Enjoy a bowl of high-protein skyr yoghurt topped with fruit, nuts and a drizzle of honey, granola, fruit, or nuts. Or, pour kefir instead of milk over a bowl of cereal to add a mix of live cultures to your breakfast.
Grab a pot of Danone Skyr Plain Yoghurt as an on-the-go savoury snack option to use as a dip with crackers or cucumber sticks.
Make a lower-fat cheesecake alternative by substituting the cream cheese for skyr, or swap buttermilk for kefir in your favourite cake recipe.
Kefir has a slightly tangy taste, similar to yoghurt but with a more acidic flavour. It’s often described as refreshing and zesty.
Generally, there’s more protein in skyr than in kefir. That’s because skyr is strained to remove water and whey, which leaves a thick yoghurt with a high concentration of protein.
Kefir is made by fermenting kefir grains with milk or water, whereas yoghurt is made by fermenting live bacteria with milk. Kefir is a thinner texture with a tangy taste, whereas yoghurt has a thicker, spoonable texture.
Kefir can be suitable for people with lactose intolerance, as it can be made with water or fruit juice instead of milk to remove the lactose - always check the label to be sure. Skyr does contain a small amount of lactose, so it may not be suitable for those with a severe intolerance. We always recommend speaking to a healthcare professional for tailored dietary advice.
What makes danone skyr special?
