Kefir

Kefir is a fermented milk drink made by adding kefir grains, a symbiotic culture of bacteria and yeasts, to milk.

Kefir is a fermented milk drink made by adding kefir grains, a symbiotic culture of bacteria and yeasts, to milk. It is typically tangy, slightly effervescent, and similar in appearance and taste to a thin yogurt. Kefir is commonly made from cow, goat, or sheep milk and is widely discussed for its probiotic content and potential nutritional benefits.

What it is

Kefir is a cultured dairy drink made by fermenting milk with kefir grains. It is known for its tart flavour and drinkable consistency. It is typically thinner and more drinkable than yogurt, and is often described as sour or tangy with a slight effervescence.

How it is made

Traditional kefir is made by inoculating milk with kefir grains, which ferment lactose and create acidity, carbonation, and a small amount of alcohol. The grains are removed after fermentation and can be reused, making the process continuous.

Nutrition and health

Kefir can contain protein, calcium, B vitamins, and live microorganisms. It is commonly marketed and consumed as a probiotic food, and is associated with gut-health benefits, though health outcomes depend on the product and the individual. The strength of evidence for specific health claims varies.

Kefir and yogurt

Kefir and yogurt are both fermented milk products, but kefir is made with bacteria and yeasts, while yogurt is made primarily with bacteria. Kefir is usually thinner and more effervescent than yogurt, giving it a drinkable texture.