Buttermilk vs. Kefir — What's the Difference?

A slightly tangy liquid left after churning butter, used in baking.

A fermented milk drink made with kefir grains, rich in probiotics.

Cultured buttermilk, a fermented dairy product made by adding bacteria to milk.

Contains a wide variety of beneficial yeasts and bacteria.

Often used as a base in creamy dressings and dips.

More liquid and drinkable than yogurt, often consumed on its own.

A traditional ingredient in Southern cuisine, especially in biscuits and fried chicken.

Sometimes used in baking as a substitute for buttermilk or yogurt.

Can be used as a leavening agent in conjunction with baking soda.

Can be used in smoothies and salad dressings for a tangy flavor.

Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream; however, as most modern butter is made not with cultured cream, but with sweet cream, most modern buttermilk is cultured.

Kefir (also spelled as kephir or kefier, Russian: Кефир; Karachay-Balkar: Гыпы) ( KE-feer), is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the North Caucasus, in particular the Elbrus environs along the upper mountainous regions of Karachay and Balkaria from where it came to Russia, and from there it spread to Europe and the United States, where it is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.

The liquid, usually either naturally soured or cultured with acid-producing bacteria, that remains after the butterfat has been removed from cream by churning.

A creamy drink made of fermented cow's milk.

A sour milk made by culturing usually skim milk with acid-producing bacteria.

A fermented milk drink from the Caucasus and Eastern Europe, similar to yogurt but more liquidy.

The liquid left over after producing butter from full cream milk by the churning process, also called traditional buttermilk.

An effervescent liquor like kumiss, made from fermented milk, used as a food and as a medicine in the northern Caucasus.

Cultured buttermilk, a fermented dairy product produced from cow's milk, with a characteristically sour taste.

A sour fermented milk drink, used in various regions of Asia, made by addition of Streptococcus or Lactobacillus cultures to cow's or goat's milk; it is considered by some as a form of yoghurt.

The milk that remains after the butter is separated from the cream.

Residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture

While buttermilk contains some probiotics and nutrients, Kefir is more recognized for its health benefits, particularly for digestive health.

Buttermilk is a by-product of butter making with a mildly tangy taste, while Kefir is a fermented milk drink rich in probiotics with a more robust tartness.

Buttermilk is traditionally preferred for its leavening properties in baking, though Kefir can also be used, especially for its nutritional value.

Yes, Kefir can substitute for buttermilk in most recipes, but expect a tangier taste and thinner consistency.

Kefir is generally better tolerated by those with lactose intolerance due to its fermentation process, which reduces lactose content.

You can make a buttermilk substitute by adding an acid, like lemon juice or vinegar, to milk and letting it sit for a few minutes.

Homemade Kefir requires kefir grains and milk; the mixture is left to ferment at room temperature for 24-48 hours.

Yes, buttermilk is used in various international cuisines, including Indian, where it is consumed as a drink or used in recipes.

Kefir contains a broader range and higher concentration of probiotics than buttermilk.

Yes, there are non-dairy versions of both, made from alternatives like coconut, almond, and soy.

Both should be refrigerated and tightly sealed to maintain freshness.

Typically, buttermilk lasts about 2 weeks, while Kefir can last up to a month in the refrigerator.

Kefir generally has more protein and probiotics compared to buttermilk, which is lower in fat and calories.

Yes, both can tenderize meats in marinades, though Kefir might impart a stronger flavor.

Yes, Kefir is available in various flavors, including fruit-flavored varieties.