Dairy

Kefir

Kefir is a tangy, lightly effervescent fermented milk drink produced with kefir grains — a symbiotic culture of bacteria and yeasts. Thinner than set yoghurt and more complex in aroma, it ranges from mild drinkable styles to robust traditional ferments with noticeable fizz and acidity. Originating in the Caucasus, kefir is now made from cow, goat, sheep, and other milks for drinking, smoothies, marinades, baking, and cold soups. Grain-fermented dairy kefir is distinct from water kefir, though both share a live-culture, probiotic reputation.

Also known as: Kefiri, Kefir, Kefir, Kefir, Kefir, Kefir / Kefir Drink

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Buffalo

Camel

Cow

Goat

Mare

Sheep

Style

Characteristics

Preparations

ChilledDrinkingFreshFrozenLiquidLive CulturePasteurised BasePowderRaw Milk BaseStrained

Traits

CleanComplexCreamyEffervescentFermentedFreshMildPaleSourTangyThinYeasty

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 141

Amount per 100 g

Total Fat 9.5 g
Saturated Fat 6.19 g
Trans Fat 0.3 g
Monounsaturated Fat 3.2 g
Polyunsaturated Fat 0.3 g
Cholesterol 30.1 mg
Sodium 79.1 mg
Salt 0.21 g
Total Carbohydrate 4.73 g
Dietary Fibre 0 g
Total Sugars 5.34 g
Complex / starch 0 g
Protein 8.08 g
Water 73.4 g

Detailed nutrients

Energy 141 kcal
Water 73.4 g
Carbohydrates 4.73 g
- Sugars 5.34 g
  - Monosaccharides 3.74 g
  - Disaccharides 6.42 g
Protein 8.08 g
- Animal Protein 7.68 g
Fat 9.5 g
- Saturated Fat 6.19 g
- Monounsaturated Fat 3.2 g
- Polyunsaturated Fat 0.3 g
  - Omega-3 0.03 g
  - Omega-6 0.15 g
- Trans Fat 0.3 g
Vitamins 447 mg
- Vitamin A 429 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 0.11 mg
- Vitamin B5 — Pantothenic Acid 0.46 mg
- Vitamin B6 0.06 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 8.9 µg
- Vitamin B12 — Cobalamin 2.4 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.11 mg
- Vitamin K 0.5 µg
Minerals 434 mg
- Major Minerals 427 mg
  - Calcium 169 mg
  - Sodium 79.1 mg
  - Potassium 179 mg
- Trace Minerals 6.8 mg
  - Iron 1.4 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.21 g
- Sodium Chloride 0.21 g
Cholesterol 30.1 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 2.4 · vitamin-a: 429 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 0.11 · vitamin-b5-pantothenic-acid: 0.46 · vitamin-b6: 0.06 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 8.9 · vitamin-d: 0.5 · vitamin-e: 0.11 · vitamin-k: 0.5 ·

Minerals

Sodium: 79.13 · Potassium: 179 · Calcium: 169 · Iron: 1.4 · Zinc: 0.4 · Iodine: 5 ·

Dairy contributes complete protein, saturated fat, and lactose unless cultured or strained.

In the kitchen

Culinary partners and combinations that usually underperform with Kefir.

Pairs well with

Classic and complementary matches

Banana
Blueberry
CucumberSavoury drinks
Dill
HoneyBreakfast
Oats

Usually avoid with

Often clash in flavour or tradition

Grading systems

Grades are placed along a shared scale so systems can be compared side by side.

European Union

Fermented Milk

Low Fat Full Fat

Russia

GOST Style

Low Fat Kefir Biokefir Classic Kefir

History

1000 BCEGE

Peoples of the North Caucasus fermented milk with kefir grains, treating the cultures as valued household heirlooms.

1900RU

Russian and Soviet dairy science popularised kefir as a healthful fermented drink beyond its mountain homeland.

1930RU

Industrial kefir production expanded across Eastern Europe with standardised cultures and bottling.

2000

Global health-food interest carried drinkable kefir into Western supermarkets and home-fermentation communities.