Kefyr

Kefyr is a traditional fermented milk beverage with origins in the Caucasus region, particularly among the Ossetians, Ingush, and other ethnic groups in the North Caucasus. It is closely related to other fermented dairy products like kefir and ayran, though it has distinct characteristics. Kefyr is typically made from cow’s milk, though goat’s or sheep’s milk may also be used. The fermentation process involves the use of kefyr grains, which are symbiotic cultures of bacteria and yeast that promote fermentation.

The preparation of kefyr begins with adding kefyr grains to fresh, warm milk. The mixture is left to ferment for 12 to 24 hours, depending on the desired acidity and thickness. After fermentation, the grains are removed and can be reused for subsequent batches. The resulting liquid is a slightly effervescent, tangy drink with a consistency ranging from thin to thick, depending on fermentation time.

Kefyr is known for its probiotic properties, as it contains beneficial bacteria and yeast that support gut health. It is often consumed as a refreshing beverage, particularly in warm climates, and may also be used in cooking or as a base for soups and sauces. In some cultures, it is served chilled or slightly warmed, sometimes with herbs, honey, or spices.

Historically, kefyr has been valued for its nutritional benefits and longevity-preserving qualities. It remains a staple in many North Caucasian diets and has gained popularity in other regions for its health-promoting effects. While similar to kefir, kefyr tends to have a slightly different taste and texture, often described as creamier and more viscous.