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
Explore further
Breeds, cuts & preparations
Preparation
Characteristic
CommonCharacteristic
Grading systems
Russia — RU Classic Kefir
RU Classic Kefir
Russia — RU Biokefir
RU Biokefir
Russia — RU Low Fat Kefir
RU Low Fat Kefir
History
Peoples of the North Caucasus fermented milk with kefir grains, treating the cultures as valued household heirlooms.
Russian and Soviet dairy science popularised kefir as a healthful fermented drink beyond its mountain homeland.
Industrial kefir production expanded across Eastern Europe with standardised cultures and bottling.
Global health-food interest carried drinkable kefir into Western supermarkets and home-fermentation communities.