Kefir is a tangy probiotic drink made with milk that is fermented with kefir grains—small clusters containing a mixture of bacteria and yeasts. It is a slightly effervescent beverage with a consistency of a thin yogurt and a mildly acidic flavor.
The preparation is simple and involves soaking the grains with milk and leaving the combination at room temperature. The bacteria ferment the lactose and turn it into lactic acid. The liquid is strained, the kefir grains are removed, and are then ready to be used in the next batch.
It has a centuries-old tradition in the Caucasus, Eastern Europe, and the Balkans. The consumption of kefir has often been related to a variety of health properties. It is believed that it boosts the immune system, and that is especially beneficial for digestion.
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