Kefir is a fermented milk drink made by inoculating milk with kefir grains, a blend of yeast and bacteria. It has a savory, rich flavor and can be modified with fruit purees and sweeteners. Kefir is believed to aid digestion and can be made from plant or nut milks. It can also be used in smoothies and baked goods. Kefir can be purchased at markets or health food stores, or made at home with starter kits.
Kefir is a cultured milk drink popular in the Middle East, Eastern Europe, and parts of the Mediterranean and Russia. It’s made by inoculating a milk with kefir grains, a blend of yeast and bacteria that will sour the milk slightly, creating a drink that’s almost like liquid yogurt. Traditional forms have a savory, rich flavor that can be modified with the addition of ingredients such as fruit purees and sweeteners, or eaten plain. Some markets and health food stores offer kefir, and it’s also possible to order the grains from suppliers to make at home.
The word “kefir” is Russian, and probably comes from a Turkish word meaning “foam”. Traditionally, it was made from camel milk, although milk from other animals can also be used. People who prefer not to use dairy can also make it from plant or nut milks such as soy or almond milk. The drink is generally brewed at room temperature and takes about 18 hours to fully mature, although in cold climates this may take longer.
When kefir grains are introduced into milk, fermentation begins, changing the chemical structure of the milk. Fermentation creates a distinctively acidic flavor and can make the beverage mildly alcoholic under some conditions. As the milk ferments, it thickens and once it is ready the kefir is consumed or refrigerated. Traditionally, it’s not sweet, though many companies pack their kefir with sweeteners to make it more appealing.
There are several uses for kefir. Some people drink it simply because they believe cultured milk is good for them and appears to aid digestion for some people, according to studies on the drink. Kefir can also be used in smoothies, baked goods, and other foods if a tangy flavor is desired. The drink generally stays quite well in the refrigerator for a few days.
For people unfamiliar with kefir, the cow’s milk version is a good place to start, as it has a mild, creamy flavor. One made with sheep or goat milk can be a little gamy and spicy, due to the hormones these animals produce. Non-dairy varieties are also commercially available, for people who want to enjoy the flavor and health benefits without using animal products.
People who want to make their own kefir can order appetizers through health food stores or online retailers. These starters come with detailed instructions on the culture process, so people can be confident they are preparing food that is safe to drink. It is important to use sterile containers and stable temperature conditions during production to ensure that only good bacteria can grow in the culture.
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