Kefir

Kefir (pronounced /kəˈfɪər/ kə-FEER) (or alternatively kefīrs, keefir, kephir, kewra, talai, mudu kekiya, milk kefir, búlgaros) is a fermented milk drink made with kefir grains and is believed to have its origins in the Caucasian mountains of the former USSR. It is prepared by inoculating cow, goat, or sheep's milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.

Marco Polo mentioned kefir when recounting his travels.

Read more about KefirOverview, Production, Preliminary Research, Consumption, Milk Types, Culinary Uses, Possible Origin of Kefir Grains, Other Fermented Dairy Products, Other Fermented Beverages

Other articles related to "kefir":

Fermented Milk Products - Comparison Chart
... Kefir kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros 0-4% 10–14 days Kefir grains, a mixture of bacteria and yeasts A fermented beverage, originally from ...
Fermented Milk Products - Products - Soured Milk
... Asia yogurt Brittany laezh-ribod Bulgaria kiselo mlyako Central Asia kefir Central Asia chal kumis Czech Republic Kefír or Acidofilní mléko Denmark kærnemælk, tykmælk, and ymer Estonia ...
Kumis
... Kumis is a dairy product similar to kefir, but is produced from a liquid starter culture, in contrast to the solid kefir "grains" ... or goat's milk, when fermented, kumis has a higher, though still mild, alcohol content compared to kefir ...
Tibicos
... Tibicos, also known as tibi, water kefir grains, sugar kefir grains, Japanese water crystals and California bees, and in older literature as bébées, African bees, ale nuts ... As with kefir grains, the microbes present in tibicos act in symbiosis to maintain a stable culture ... Pidoux (1989) also identifies the sugary kefir grain with the ginger beer plant ...
Kefiran
... Kefiran is the clear or pale yellow polysaccharide gel exuded by dairy kefir or water kefir grains ... Dairy kefir grains are symbiotic consortia of bacteria and yeasts which ferment milk containing the complex sugar lactose, whereas water kefir grains contain less ... qualities, and it contributes to the organoleptic (mouthfeel) qualities of kefir ...