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.
Breakfast food with granola, mueseli and other cereals
Foodsites with kefir recipes: