History and origin
Kefir is believed to have originated centuries ago in the Caucasus Mountains, a rugged region at the intersection of Europe and Asia. The name ‘kefir’ is linked to the Turkish word keyif, meaning ‘feeling good’ – a nod to the ancient belief in the drink’s restorative powers. These grains were once so highly prized by the Caucasian mountain community that they were kept as guarded family secrets for generations. It wasn’t until 1908 that a woman named Irina Sakharova successfully brought the first kefir grains to Moscow, eventually making kefir accessible to the rest of the world, leading to its availability in our shops today.
What is the difference between kefir and yogurt?
The biggest difference comes down to how they’re made. While yogurt is usually made by heating cow’s milk and adding a few specific types of powdered bacteria, kefir is made with cow’s milk fermented at room temperature using a diverse symbiotic culture of bacteria and yeast (also known as a SCOBY). As a result, the key difference between kefir and yogurt is that kefir has a much broader probiotic profile compared to yogurt and other dairy products.
Texturally, they’re also very different: yogurt is thick and creamy, while kefir milk is thin, pourable and has a natural fizz (caused by carbon dioxide released in the fermentation process).
Looking for something in between? Kefir yogurt offers the best of both worlds with the familiar texture of yogurt and the diverse probiotics of kefir. Win, win.
What does kefir taste like?
Kefir has a tart, tangy flavour similar to Greek yogurt, accompanied by a distinct natural effervescence or ‘fizz’ on the tongue. Because it is fermented with both bacteria and yeast, it is more acidic than milk and less sweet than traditional yogurt.
Not a fan of the tang? You’re not alone – plain kefir can be an acquired taste. But flavoured versions are also available, usually made with a fruit purée. Or you can mask the flavour by adding it to your own smoothie recipe.
Kefir recipe ideas: Easy ways to use probiotic milk
The easiest way to enjoy kefir is to drink it straight from the glass, but it’s also incredibly versatile in the kitchen.
Switch cow’s milk for kefir milk:
- Morning fuel: Pour it over your favourite cereal or use it as a base for creamy overnight oats.
- Fruit smoothies: Blitz it with frozen berries, a banana and a spoonful of nut butter. The natural ‘fizz’ of the kefir gives smoothies a lighter, aerated texture.
If you prefer kefir yogurt, try it as an alternative to Greek yogurt:
Top tip: To keep the ‘friendly’ bacteria alive and well, and ensure you get the desired kefir benefits, try to use kefir in cold recipes or add it to hot dishes just before serving.
How to store kefir and check for spoilage
To keep those live cultures happy, kefir products should be kept refrigerated at 1-5°C. Make sure to shake kefir drinks before opening to ensure that they are well-mixed. Always check your specific product’s packaging for the exact storing details and ‘use by’ date.
Because kefir is a fermented ‘living’ food, it can be tricky to tell when it’s gone off. While a gentle fizz and a tangy, yeasty smell are normal for kefir, here’s a quick guide to help you tell the difference:
- Normal: A sharp, clean, sourdough-like or vinegary smell with tiny bubbles. You might also notice a slight separation – this is totally natural, just give it a stir or a shake.
- Spoiled: If you detect a putrid, rotten egg, or cheesy smell, it’s time to bin it. Keep an eye out for any colourful mould (pink, orange, or black), which is a clear sign of spoilage.
Where can I buy kefir?
You can find kefir in store or online. Kefir milk and kefir yogurt can be found in the refrigerated dairy aisle by the yogurts, probiotic drinks and creams or the international section of the supermarket. You may also find some kefir drinks in the Food To Go section with smoothies and juices.
From our own-brand Gut Sense range to branded favourites, you can explore our full selection of kefir products here.