Kefir, Because it’s Good For You
Marty Martindale

Kefir, pronounced “keh-FEER,” is a fermented, cultured cow, goat or sheep milk product similar to drinkable yogurt but far more probiotic. While yogurt is touted to have two or three live cultures, Kefir, the processors say, contains 12 probiotic cultures. Animals produce kefir after they have been inoculated with kefir grains composed of good bacteria, yeast, sugars, proteins and lipids. If you like plain yogurt, you’ll enjoy kefir for a change. Kefir, like yogurt, comes fruit flavored for those who prefer a fruity edge.

Kefir is ancient, has many similar regional names and originated with the people in the Caucasus Mountain region, where Europe and Asia meet.

These people have been said to live to very old ages and credit it to their diet which usually included much yogurt and kefir. Their dependence upon cultured dairy products was necessitated by their wanderings and lack of refrigeration.

The National Kefir Association sets standards for approved kefir which is said to aid with digestive problems, bone health and lends support for immune systems. It is also rich in vitamins A, B1, B2, B6, D, folic acid and valuable minerals.

Find kefir in the dairy section in quart containers in your supermarket or health store.


Eat and use kefir as you would any yogurt.
Sourdough bread
Buttermilk substitute
Cold borscht
Breakfast food with granola, mueseli and other cereals

Foodsites with kefir recipes:

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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