Food Lens · Dairy
Kefir
Tangy and slightly fizzy, thinner and sharper than yogurt.
Lens analyzedKefir is a fermented milk drink, thinner and tangier than yogurt, made by culturing milk with a combination of bacteria and yeast rather than yogurt's bacteria alone. That mixed culture gives it a slightly effervescent, tart quality plain yogurt doesn't have.
Where it comes from
Kefir originated in the Caucasus Mountains, where the grains used to ferment it were passed down through generations of households long before it appeared on North American dairy shelves. It's traditionally made by adding kefir grains — a rubbery cluster of bacteria and yeast — directly to fresh milk and letting it culture at room temperature.
Buying it
Shake the bottle before buying, since kefir naturally separates and settles. Check the label for plain versus flavored versions if you want it for savory uses like dressings or marinades.
Storing it
Keep kefir refrigerated and use within about two weeks of opening; give it a shake before each pour since it separates while sitting.
Keeps about 14 days in the fridge.
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