A creamy drink made from the fermented milk of cows, goats, or sheep. The culture used to make kefir contains a combination of yeast and two strains of lactobacilli
An alcoholic beverage derived from the fermentation of milk, brought about by the activity of bacteria or fungi. This liquor bears resemblance to kumiss.
Kefir, a fermented dairy product with roots tracing back to Russia and Poland, involves blending cow’s milk, either whole or skimmed, with kefir grains. Diverging from yogurt, kefir employs supplementary cultures that instigate the production of alcohol. The resulting substance assumes a homogenous, milky-white texture, moderately slick to the touch, evocative of liquid cream, boasting a tart flavor that embodies the qualities of lactic acid. Typically, no additional flavoring agents are infused into the mixture.