The Microbiology of Milk Kefir [Plus, How to Make Kefir at Home]
Originally published Jan 20, 2017. Updated May 22, 2022.
We can thank microbes for the tangy flavor and the effervescent creamy texture of kefir. If you’re new to kefir, it’s similar to yogurt. Both are made by fermenting milk. To my taste buds, kefir is like an intensified form of yogurt, effervescent and wonderfully tart and tangy. Kefir is thinner than yogurt so it is easier to drink on the go.
Kefir relies on dozens of bacteria and yeasts to convert the lactose and other compounds found in milk to small molecules that contribute to the taste and texture of kefir. Thank you microbes! In this blog post, I’ll cover the history of kefir, some of the microbiology behind it, and how I make kefir at home. (more…)