Fermented milk, found in foods such as yogurt and kefir, is fermented by lactic acid bacteria; both fermented and non-fermented milk are widely consumed, particularly in Scandinavian countries.

Few foods are as healthy and versatile as yogurt. But what’s better? Greek yogurt or Icelandic? Dairy or oat or almond? Nonfat, low-fat or whole-milk?

Kefir is a creamy, drinkable fermented milk product with a slightly tangy taste and a milkshake-like consistency. It is ...

Yogurt and kefir, both fermented milk products, have long histories and unique characteristics that set them apart. Yogurt has a tangy flavor and a creamy texture requiring a spoon for consumption.