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Yoghurt and Kefir
Originally a simple fermented dairy product, yoghurt now has many variations and characteristics. It can be thin and runny, or thick and firm. It can be made from cow milk, goat milk, sheep milk, nut milk, soy milk, rice milk, and from many other creamy, protein-rich substances.
Yoghurt is the product of beneficial bacteria fermenting milk and turning it into a thickened, acidic food that will stay fresh longer than milk itself. It also contains millions of bacteria that are "friendly" to the human gut.
Like yoghurt, kefir is a thickened and fermented milk product. The difference between yoghurt and kefir is that various strains of yeast also take part in the fermentation process. It has a slightly sour flavor and sometimes a faint effervescence.
Not only do yoghurt and kefir contain the same amount of protein and fat as the milk from which they are made, they also contain calcium, riboflavin, vitamin B6, and vitamin B12.
About Country Brewer
The Country Brewer has been helping Australians discover the satisfaction of making great food and drink at home. Whether you're passionate about brewing beer, crafting cider, making artisan cheese, stuffing gourmet sausages, curing bacon, creating jerky or preserving your own food, we have the quality ingredients, equipment and expert advice to help you succeed.
With 13 stores across New South Wales, Queensland, Tasmania, Victoria and South Australia, plus Australia-wide online shopping, we're proud to be one of Australia's most trusted destinations for home brewing, cheese making, sausage making and food preservation supplies.