Kefir

Kefir originated in Eastern Europe and Russia, where it is prepared by inoculating cow, goat, or sheep milk with kefir grains. Traditional kefir is fermented at ambient temperatures, generally overnight. Fermentation of the lactose yields a sour, carbonated, slightly alcoholic beverage, with a consistency and taste similar to thin yogurt. People with lactose intolerance are able to tolerate kefir, provided the number of live bacteria present in this beverage consumed is high enough. It has also been shown that fermented milk products have a slower transit time than milk, which may further improve lactose digestion. Kefir can be used to make a sourdough bread. It is also useful as a buttermilk substitute in baking. Plus, it is one of the main ingredients in borscht in Lithuania, also known in Poland as Lithuanian cold soup, and other countries. Kefir-based soup okroshka is common across the former Soviet Union. Kefir may also be used in place of milk on cereal, granola, milkshakes, salad dressing, ice cream, smoothies and soup.