Skip to content
FriendsPantry
Kefir

Eggs & dairy · Yoghurt & cultured

Kefir

Tangy, slightly fizzy fermented milk drink made with kefir grains; thinner than yogurt.

A kind of milk

3 recipes with it

Photo: Quijote at Russian Wikipedia, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Kefir is milk fermented by kefir grains, small clusters of bacteria and yeasts, which make it sour and often lightly effervescent. It is pourable, like drinking yogurt, and more sour and yeasty than buttermilk. It originated in the Caucasus and is widely drunk across Eastern Europe and Central Asia.

How it’s used

  • Drunk plain or in smoothies
  • Cold soups such as Lithuanian šaltibarščiai and okroshka
  • Pancakes and quick breads (like buttermilk)
  • Marinades for chicken
  • Overnight oats

Characteristics

Taste
Sour and tangy, sometimes slightly yeasty.
Texture
Pourable, lightly thick and sometimes fizzy.
When cooked
Acts like buttermilk in baking, reacting with baking soda. Separates when boiled.
Sold as
fermented, liquid
Cooking uses
Usually eaten raw, Suitable for baking

Storage

Refrigerated. Keep chilled and sealed; it keeps fermenting slowly and grows more sour and fizzy. Shake before using.

Diet, allergens and safety

Contains Milk.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains milk (allergen).

Nutrition per 100 g

Energy
43 kcal
Protein
3.79 g
Carbohydrate
4.77 g
Fat
1.02 g
Fibre
0 g
Sugars
4.61 g

USDA FoodData Central: Kefir, lowfat, plain, LIFEWAY.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Buttermilk — 1:1 in baking and cold soups.
  • Yogurt — Thin plain yogurt with milk or water to pouring consistency.

Related ingredients

Recipes with kefir

More yoghurt & cultured