What is better to drink: kefir or Ryazhenka?

It is well known that all fermented foods have a beneficial effect on intestinal microflora. But the great variety of these products on supermarket shelves sometimes confuses the consumer. This article explores the main types of dairy products cultivated and explains the difference between kefir and Ryazhenka, yogurt and jam.

Comparative features and what dairy products are healthier

These four fermented dairy products are based on the benefits of whole cow’s milk. Milk is transformed into dairy products to confer a unique flavor and a longer life. According to nutritionists, milk must be 1/3 of the daily diet. Milk contains calcium, phosphorus, magnesium, sodium, potassium, group B vitamins, vitamins A, D, C, E. Among its positive effects on the body, the following stand out

  • reinforces the immune system
  • Help prevent colds
  • It favors reproductive and hormonal systems;
  • reduces the negative effects of salty and agrio foods
  • strengthens bones;
  • It has a positive effect on the mind and view;
  • Improves cardiovascular and nervous system activity;

Let’s compare the characteristics of lactic acid products considered and understand the differences between Ryazhenka and Kéfir, and between Varenyts and yogurt in the table:

The origin of the product

The homeland of the kefir is the northern Caucasus or, to be more precise, the northern aspect of the Caucasus mountain range. The peoples who lived there appreciated the kefir fungi, considering them a gift from heaven. Legend has it that Muhammad brought the grains, which were yeast mushrooms, as a gift to the mountaineers. He taught them to use these grains to prepare a special drink.

The manufacturing method was classified. But now we know that the odre (and in the future the mud vessel) was filled with milk and mushrooms were added. The vessel was left on the way for the fermentation process to take place more quickly and passersby kicked her.

The Ryazhenka has its roots in Ukraine.”Pryazhyt” translates from Ukrainian as “toasted in the oven.”To make it, milk and cream was mixed in “Glechik” pots and let it cook in the oven until it paled. Next, the milk was led with sour cream and left in a warm place throughout the night.

The date of origin of yogurt is not known with certainty. According to some sources, it goes back to the 5th century. But people probably realized the unusual qualities of sour milk: its refreshing flavor and its ability to last a long time. From then on, yogurt was especially elaborated and black bread bark could be used to read it.

Varenys are originally from Siberia. Both in Siberia and in the Urals, Vareenyets meant melted milk with cream, no sour cream. The Varenyts was served with tea.

Preparation methods

From 1866 to 1867, the kefir was made using dry fungi brought from the Caucasus. The fungi were relived in boiled and skimmed milk and were used to prepare the ferment. The kefir occurred in dairy plants by pasteurization of milk, using the same technology.

In the 1930s the production process was accelerated, which went on a thermostatic process. It consists of fermenting and maturing the drink in bottles inside a thermostatic chamber. Today, the tank method is also used, in which fermentation, fermentation and maturation take place in the same container.

From ancient times, cooked yogurt was made in an oven. At night he put on a mud vessel with milk. In the morning the water of the milk evaporated, became more fat and acquired a brownish tone. Below was added sour to milk as a ferment. Bifidobacteria and lactobacillos are used today as ferments, and factory fermentation lasts several hours.

Ryazhenka is made in factories through thermostatic and tank methods, from pasteurized milk, sterilized milk, molten milk and pure crops of lactic bacteria.

To make mother dough at home you have to boil the milk for 5 minutes, stirring and reducing heat. Then you have to cool it at 30-40 degrees and add the mother dough. There are several types of mother mass and the ferment is different for each one.

For example, for the Mass Mecnikovskaya dough pure crops of thermophilic lactic streptococci and Bulgarian bacilli are used. But all types of mother mass are elaborated following the same technological process for dietary lactic products.

To make jam in Russia, the milk melted and stewed in an oven for a long time. Now it can be used for this oven. On an industrial scale, only high quality milk is selected, pasteurized and ages 3 to 5 years to guarantee a creamy color and a special flavor.

Next, the mixture is cooled and the ferment is added, it is removed and allowed to ferment for 4-6 hours. Then it cools, removing from time to time. The cooled mixture is poured and left in the refrigerator.

The good quality kefir must have a uniform milky white color. If you have a yellowish dye, it indicates that it is a rancid product. If a dye can be seen when buying fresh kefir, it means that food and fruits have been added.

The Ryazhenka must have a milky white color with a subtle creamy dye, which is formed during the boiling process. Varenyts, like Ryazhenka, must have a yellowish and creamy color. The milk serum is characterized by its white color. But if it is made with rancid milk (soaked for 2-3 hours) or sterilized, the tone can be brownish.


The caloric value depends on the fraction of fat mass per 100 g:

  • 1% kefir – 40 kcal;
  • 2% kefir – 51 kcal;
  • 2. 5% kefir – 53 kcal;
  • 3. 2% kefir – 56 kcal;
  • 1% Ryazhenka – 40 kcal;
  • 2. 5% Ryazhenka – 54 kcal;
  • 4% Ryazhenka – 76 kcal;
  • 6% Ryazhenka – 85 kcal;
  • 1% sour milk – 40. 1 kcal;
  • 2. 5% sour milk – 52. 6 kcal;
  • 3. 2% sour milk – 57. 9 kcal;
  • 4% (of Mechnikov) – 65. 9 kcal;
  • 2. 5% – 50 kcal;
  • 3. 2% jam – 56. 54 kcal.

Which is better to consume

There is no doubt that all fermented dairy products are healthy and must be consumed regularly. However, the properties of a specific product influence its performance more.

To lose weight

Consider whether jam, yogurt, Ryazhenka or kefir are more useful and effective to lose weight.

Kéfir is more effective in losing weight because it contains live bacteria that improve intestinal microflora and digestion. The Ryazhenka undergoes a heat treatment that partially kills the beneficial microorganisms. In terms of calories, they are the same. With 1% fat, both drinks have a caloric value of 40. Kéfir helps to burn fat quickly.

Proteins are also good to lose weight. It is rich in proteins of high energy value, that is, it saties quickly and decomposes quickly in the body. After a glass of sour milk, one feels full and calories are used to nurture muscle fibers. Fat loss occurs without reducing muscle mass.

Varenyts can serve to lose weight if consumed in moderation. It is important to be careful not to exceed the necessary amount of proteins, fats and carbohydrates. Fatty milk sweet contains approximately 200 kcal per ration of 200 ml.

In general, a diet can include Ryazhenka, Kéfir and sour milk. However, such a diet must be supervised by a nutritionist so as not to damage the body and achieve results.

For the intestine and stomach

Let’s find out what is better for intestines: sour milk, jam, Ryazhenka or kefir.

The kefir is the best type of fermented dairy drink to restore intestinal microflora. Stabilizes digestion, helps with constipation, restores the microflora of the intestine, prevents pathogen processes, eliminates toxins.

Ryazhenka helps with swelling after a heavy meal, improves digestion and better faces thirst. It is rich in natural dairy fat, it helps the absorption of some fa t-soluble vitamins, such as vitamin A, so it is better to buy raw milk with a fat content of at least 4%. A cup of Ryazhenka meets daily calcium needs by 25% and phosphorus in 20%.

Yogurt is a dietary and satiating product, totally digestible and beneficial for the intestine. It affects integrally to all parts of the digestive system, restores microflora, normalizes digestion and helps avoid pathologies caused by infections.

Vareenyets purifies the intestines, has a slightly laxative effect. It has a high concentration of vitamins and minerals. Create a favorable microflora in the intestines, easy to digest, eliminates harmful bacteria.

Characteristics when buying

A wide range of products, of different prices and producers, can sometimes confuse the consumer. Let’s find out how to choose the most useful product.

When choosing kefir, it is best to opt for a product with a fat content of at least 1%. The kefir with a fat content of less than 1% is made with skim milk, which has no vitamins. Even if the kefir is chosen to diet, 1% or 2% is the correct choice. The classic fat content is 3. 2%. Nutritional quality depends on fat content. Its flavor depends on the production date. The milk serum acquires an acre and sour taste during its conservation.

If the kefir is labeled as a kefir drink, it has no qualities and produces an effect that removes thirst.

The yeast content indicates that the kefir is made with bac k-based yeast and not with special concentrates.

Ryazhenka’s standard fat content is 3. 2% to 4%. People on diet should opt for a Ryazhenka with less fat, for example, of 2. 5%. The Ryazhenka should not present bubbles or spots. The color must be uniform and without veins. If there are clots, they must easily get rid of. According to Gost, the Ryazhenka protein content must be at least 2. 5%, regardless of fat content. The greater the protein content, the greater the quality of the milk with which the product is made.

The consistency of the yogurt must be homogeneous, without lumps, bubbles or flakes. It can be loosen if the conservation temperature is not correct or if the jar is stirred or turned face down. If the sour cream separates, serum appears.

The mother mass should only contain milk and serum, and must have a soft and soft flavor. You should not have more than 5 days. A product with a fat content of 5% or more is suitable for baking.

Jam should only contain milk and mother dough. The expiration of the jam does not usually exceed 14 days. The consistency is homogeneous, without lumps or lumps. The white color indicates a defective production process. The color of the good jam has a yellowish dye.

Contraindications of use

Even dairy products have contraindications.

The kefir is not recommended in the following cases:

  • Gastritis with increased gastric acidity, since kefir tends to irritate the stomach;
  • Ulcerative disease;
  • liquid feces;
  • Do not consume daily people prone to the formation of kidney stones
  • harmful to gastrointestinal infections;
  • There is the opinion that the kefir reduces the concentration, so it is better to consume it at night, since its prolonged use decreases the pressure;
  • However, if edema is suffered, drinking kefir before bedtime can get worse
  • contraindicated in young children; minimal amounts allowed during pregnancy;
  • The kefir of more than 3 days can cause fermentation in the stomach.
  • The average daily dose for a healthy adult is a normal glass.

Harmful properties and contraindications of Ryazhenka:

  • The content of glycotoxins in the Ryazhenka (final product of glycosylation of proteins, which is formed when foods are stewed or baked for long periods of time). It can cause damage to the nervous system, blood vessels, kidneys and vision organs, that is, it is identical to the damage that occurs with diabetes. There are very few substances in the Ryazhenka, but you should not abuse melting milk and its products;
  • gastric acidity;
  • gastric and duodenal ulcers;
  • Compulsive dining rooms.

Dairy products should not be consumed if they have:

  • duodenal inflammation
  • gastritis with hyperacidity;
  • kidney calculations, or those who have a tendency to do so.

Varenyts are not recommended in the following conditions

  • Acute phase of pancreatitis, enterocolitis, colitis;
  • Ulcerative disease;
  • Eating in excess can cause swelling, belching and diarrhea.

All foods, in particular fermented milk, must be consumed with prudence and moderation. You should never eat excessively or something that is not fresh. If you suffer from any disease, you want to put yourself on diet or notes discomfort after eating a certain product, you should always go to your doctor.

Add a comment