Kefir

Kefir is a fermented milk drink produced by fermenting cow's, goat's or sheep's milk using kefir grains, a symbiotic culture of bacteria and yeasts. It has a mildly sour, refreshing flavour and a thin, pourable consistency. In the kitchen, it is used as a base for smoothies, dressings and meat marinades, and its natural acidity makes it excellent for tenderising batters for pancakes, crepes or bread. It contains probiotics, protein, calcium and B vitamins, making it valued for its beneficial effects on digestion and gut microbiome. Unlike yoghurt, it is liquid and can be drunk straight as a refreshing beverage or added to porridge.