🥛 Kefir

Kefir is a fermented milk drink made by culturing milk with kefir grains. The grains are springy lumps, usually 2–9 mm across, that look like cauliflower: in a matrix of the polysaccharide kefiran and proteins live lactic acid bacteria (lactobacilli, lactococci, leuconostocs), acetic acid bacteria and yeasts together. Up to 50 species of microorganisms have been described in grains from different regions.

Traditionally the grains are put into milk and left for about a day at room temperature, then strained out and reused. Industry more often uses starter cultures derived from the grains, because the grains themselves grow slowly and give less consistent results. The drink comes from the North Caucasus; thanks to the yeasts it contains a little carbon dioxide and trace amounts of alcohol (usually a fraction of a percent).

Kefir differs from yogurt in its mesophilic fermentation (at room temperature), the involvement of yeasts, a thinner consistency and a light fizz. It is drunk as a beverage and added to dough, cold soups and marinades.