Kefir
CommonTraditionally associated with the Caucasus; now produced internationally
A fermented milk beverage produced with kefir grains or related cultures containing a mixed microbial community of bacteria and yeasts.
About Kefir
A fermented milk beverage produced with kefir grains or related cultures containing a mixed microbial community of bacteria and yeasts.
Nutrition
Fat—
Protein—
LactoseVaries; generally reduced during fermentation
Common Uses
◌ Drinking◌ Smoothies◌ Breakfast foods◌ Baking◌ Dressings
Interesting Facts
- Traditional kefir grains contain complex communities of microorganisms, including lactic acid bacteria, acetic acid bacteria, and yeasts.
- The microbial composition of kefir grains varies with geographic origin, culture conditions, and production practices.
- Fermentation consumes part of the milk's lactose, but finished kefir can still contain residual lactose.