kefir grain
Quick Summary
Kefir grains are small, cauliflower-like masses composed of symbiotic colonies of yeasts and bacteria. These grains are crucial for fermenting milk into kefir, a tangy, slightly effervescent drink similar to cultured buttermilk.12
The fermentation process converts lactose (milk sugar) into lactic acid, primarily through bacteria like Lactobacillus and Streptococcus. Yeasts in the grains also produce small amounts of alcohol and carbon dioxide, contributing to kefir's flavor and fizziness.2
Kefir is a good source of calcium, protein, and probiotics, which are beneficial for gut health. Traditionally made by shaking milk and grains in goatskin bags, modern production involves fermenting milk with grains at room temperature, then straining the kefir from the grains for consumption.2
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