Kefir

Kefir originally comes from the Caucasus. Traditionally, milk is fermented with kefir grains, a symbiotic community of lactic acid bacteria and yeasts. Industrial production mostly uses defined cultures. This produces lactic acid, carbon dioxide and a small amount of alcohol.

Kefir tastes tangy, refreshing and slightly fizzy. As with yoghurt, there are versions with different fat contents, from skimmed-milk kefir to cream kefir. It may not be heated after fermentation. Water kefir is a different, dairy-free drink.