Kefir is a creamy, fermented, dairy product that has been consumed in Russia and many Eastern European countries for centuries. Recently, modernized versions of kefir have become increasingly popular, especially in North America, Europe, UK and Australia due to its refreshing taste and probiotic content. Probiotics have been defined by the FAO to be live microorganisms which when administered in adequate amounts confer a health benefit on the host. It started out as a small niche, but may now be found in many big retail chains. And the kefir story doesn't stop there. We are beginning to see a growing interest for Kefir in many new countries; all the way from Scandinavia to Southeast Asia.
Fresh and delicious flavor profile
Traditionally, kefir is consumed plain and consumed throughout the day with meals and has a slightly acidic and effervesce taste, due to a combination of cultures and yeast. Modern versions have a more fresh, mild, clean and slightly sparkly flavor profile, which makes it a refreshing alternative to drinking yogurt. It is delicious in plain versions and is also well-suited as a base for berries and citrus fruit flavors.