Food

Kefir

Also known as: Milk kefir

Cultured milk fermented by kefir grains — small gelatinous structures harboring a symbiotic community of dozens of species of bacteria and yeasts. Originated in the Caucasus mountains; Turkic and Caucasian shepherds traditionally fermented milk in leather bags, producing a tangy, slightly effervescent, mildly alcoholic cultured milk. Modern kefir is among the most-microbially-diverse fermented foods documented — typically 30+ species per grain. Kefir grains, properly maintained, persist indefinitely; they are passed between households and across generations rather than purchased. A separate water-kefir tradition uses different grains and fermented sugar-water rather than milk.

What kefir grains are

Kefir grains are small (5–35mm), white-to-yellowish, irregular gelatinous structures with the texture of small [[cauliflower|cauliflower]] florets. Each grain is a stable community of 30+ species of:

Lactic-acid bacteria — Lactobacillus kefiranofaciens, L. kefiri, L. acidophilus, Lactococcus, Leuconostoc
Yeasts — Saccharomyces, Kluyveromyces, Candida kefyr, others
Acetic-acid bacteria — minor presence

The community produces kefiran — a polysaccharide that gives the grains their texture and binds the microbes together. Grains grow over time as the polysaccharide accumulates; healthy cultivation produces visibly more grain mass each batch.

How kefir is made

Place a tablespoon of grains in 1 cup of milk
Cover (cloth, paper, or loose lid — gas must escape)
Ferment 12–48 hours at room temperature; longer at cooler temperatures
Strain out the grains; they go directly into a new batch
The strained kefir is ready to drink; fermentation continues slowly under refrigeration

Variables: temperature, milk-to-grain ratio, fermentation time. Each affects sourness, thickness, and the precise microbial profile.

Origins

Kefir originated in the Caucasus mountains — the disputed region between the Black and Caspian Seas. Traditional shepherds fermented milk in leather bags hung in the doorway; passing family members would bump the bag, agitating it, distributing the culture. The grains were closely guarded and considered sacred; they were not freely traded outside the originating cultures until the 20th century.

Water kefir

A separate tradition uses different grains (smaller, translucent) and ferments sugar-water rather than milk. Water-kefir grains contain a different microbial community (largely lactic-acid bacteria and Saccharomyces) and produce a slightly effervescent, tart, mildly alcoholic beverage. Variants include tibicos (Mexican tradition), Japanese water crystals, and sugary kefir grains.

Sources

[[the-art-of-fermentation|The Art of Fermentation]], [[sandor-katz|Sandor Ellix Katz]]
Kefir: Microbiology and Health Benefits, Bourrie et al. (Microorganisms 2016)
Wild Fermentation, [[sandor-katz|Sandor Ellix Katz]]

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