Welcome to Kefir.biz the reference web for kefir.
Kefir is a drink made from the fermentation of milk or sweetened fruit juices, prepared using “kefir grains”, a leaven consisting mainly of lactic acid bacteria and yeast. The resulting drink is slightly carbonated. As a living food, providing certain trace elements and micro-organisms, it is considered a probiotic and used for its dietary properties (intestinal flora, transit, immune system, etc.).
It contains a small amount of alcohol compared to the most common fermentations, the alcoholic degree is around less than 1%. It can vary according to the length of fermentation and the method of preparation (aerobic or anaerobic), but when the fermentation is too long (more than three to four days), the high acidity makes the product unfit for consumption. These long fermented “strong” kefirs can be used as natural preservatives.
The name “kefir”, which designates the product obtained, should not be confused with “kefir grains”, which are amalgamations of micro-organisms that are used to seed the drink.