Yogurt vs Kevir

[Guest guest]

Yogurt is defined as containing the cultures Lactobacillus Bulgaricus and

Streptococcus Thermophilus, and typically contains a few others, such as

Lactobacillus Acidophilus. These typically grow best at a temperature of

110 degrees.

Kefir contains a large collection of beneficial bacteria and yeast strains

that grow well at room temperature. A reasonably full list can be found

at

http://www.kefir.com.au/9A_microflora.html

and Dominic Anfiteatro also discusses them in his FAW:

http://users.chariot.net.au/~dna/kefirpage.html#composition-of-KG