Kefir Culture

Kefir culture is living kefir grains, a symbiotic community of lactic-acid bacteria and yeasts joined in gelatinous lumps resembling a cauliflower floret. It is they that turn ordinary milk into kefir — a refreshing cultured-milk drink with a light natural effervescence.

The mechanism is twofold: the bacteria ferment the milk sugar (lactose) into lactic acid, which sours and thickens the drink, while the yeasts give a small amount of carbon dioxide and traces of alcohol, from which kefir slightly “sparkles”. To make the drink, the grains are simply covered with fresh milk and left at room temperature for a day, then strained — the grains are fished out and used again and again, for they grow and multiply, serving in essence as an immortal living culture. Kefir has long been prized for its wealth of probiotics, which support a healthy gut flora, improve digestion, and strengthen immunity. It is one of the most beneficial fermented drinks, well known in the Ukrainian tradition too.