Skyr and kefir are both yogurt-like dairy products used for a wide variety of meals and snacks. They are popular due to their versatility and great flavour. Skyr originated in Iceland, where it has been enjoyed for hundreds of years. It is similar to Greek style yogurt in terms of texture. Kefir, on the other hand, is more akin to a milk drink, and it has been enjoyed just so for a long time in Eastern Europe and parts of Asia.
They are both used in the kitchen for smoothies and shakes, and they are perfect for salad dressings or marinades. Both can also be used as frozen treats. Below, we go through some of the differences between the two types of yogurt because, although similar, each is still their own.
What is the difference between skyr and kefir?
The main difference between the two lies in their content of proteins. They have different levels because of their different fermentation processes. Skyr is made by fermenting skim milk with specific bacterial cultures, while kefir is made from a fermented mix of kefir grains and milk. The result is a difference in taste and texture as well as protein.
Kefir is known for its thinner texture that allows it to be consumed as a drink. In comparison, skyr is thick and creamy and is generally consumed in much the same manner as Greek yogurt as the two are similar in texture. A similar creamy texture is also found in labneh as you can read more about in our article What is labneh?
Do skyr and kefir have the same protein content?
No, skyr and kefir do not have the same protein content. Kefir generally contains 3.5 grams of protein per 100 grams, while plain skyr typically boasts a more substantial 11 grams per 100 grams and some fruit variants contain about 9.1 grams per 100 grams. However, the protein content can fluctuate based on the specific product.
