So, what is kefir?  It is simply cultured milk.  The culturing happens when kefir grains are fermented in milk.  These grains look a little like cottage cheese or tiny cauliflowers.  According to Patricia Robinson in “How to Make Kefir”, the grains are “comprised of more than 35 varieties of probiotic bacteria plus yeasts, proteins, lipids and sugars”.  The probiotic bacteria is what accounts for many of the health benefits of kefir (see “Health Benefits” below).

Kefir can have many different varieties.  For example, it can be made using any type of milk, the most popular being dairy milk.  It can also be consumed as a beverage on its own, or used as an ingredient in many delicious recipes.