Kefiri

Kefiri is the plural form of kefir in several languages and is commonly used to refer to the traditional fermented milk drink or to the kefir grains themselves. The term may be used in reference to both the beverage and the microbial culture that produces it.

Traditional kefir is made by inoculating milk with kefir grains, a symbiotic culture of bacteria and yeasts embedded in a polysaccharide matrix. The mixture is allowed to ferment at room temperature for about 12 to 24 hours. During fermentation lactic acid bacteria acidify the milk, and carbon dioxide produced by the yeasts gives kefir its slight fizz. After fermentation, the grains are strained from the liquid and can be reused for new batches; the resulting drink is typically consumed fresh or refrigerated.

Besides dairy kefir, there is water kefir, or tibicos, made with sugar water and fruit, which yields a non-dairy kefir-like beverage. Kefiri can also be produced from other plant milks such as coconut, almond, or soy, using adapted grains or strains.

Kefiri originated in the Caucasus region and spread to Eastern Europe, the Middle East, and beyond. It has a long traditional role as a daily beverage in many households, valued for flavor, tang, and perceived digestive benefits.

Nutrition and health aspects are often discussed in relation to kefiri. The beverage provides calcium, protein, B vitamins, and a diverse probiotic population. While probiotic content and fermentation are linked to potential digestive benefits, specific health effects vary and evidence is mixed.