Kefir grains look like little cauliflower florets and are a living symbiosis of yeasts and lactic acid bacteria. Give them milk and they give you back a fresh, lightly fizzy, creamy drink. Every single time.
Where most yoghurt cultures are mainly made up of bacteria, kefir grains are a more complex community: a symbiosis of lactic acid bacteria, yeasts, proteins and sugars that together form a grain-like structure. Those grains turn milk into kefir, a drink that's thinner than yoghurt, lightly fizzy from the yeasts, and with a pleasant fresh-sour taste.
How milk kefir works
You put the grains in milk and leave them at room temperature. In about a day they ferment the milk: the bacteria produce lactic acid, the yeasts add a hint of fizz and a more complex, tangy flavour. Then you strain the grains out, you drink the kefir, and the grains go into fresh milk for the next round. You don't eat the grains themselves: they actually grow and multiply, so you can share them or make a bigger batch.
Caring for kefir, in short
- Use clean equipment, and preferably no metal in prolonged contact with the acidic kefir.
- Leave the grains in milk at room temperature for about 24 hours, longer for a more sour result.
- Strain the grains out and put them straight into fresh milk.
- Not needing kefir for a while? Keep the grains in milk in the fridge; the low temperature slows the fermentation down.
Kefir and yoghurt: what's the difference?
Yoghurt and kefir are both fermented milk, but they come from different cultures. Yoghurt is usually thicker and mainly bacteria-based, while kefir, thanks to the yeasts, is thinner, fizzier and more complex in flavour. Many people use kefir as a drink or in smoothies, where yoghurt is more often eaten with a spoon.
Is kefir good for your gut?
Whether kefir suits you too varies from person to person. Kefir contains even more different cultures than yoghurt and is often low in lactose, but for some people the yeasts can trigger symptoms. Our guide to fermented foods and your gut flora covers what to look out for when working out whether it's right for you.
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