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Fermented milk from Caucasus region, popular in the North Caucasus
Kefir is milk soured by kefir grains, clusters of lactic bacteria, acetic bacteria and yeasts held together by a network of protein and polysaccharide. The grains sit in milk at about 23–25 °C for about a day, are sieved out and reused. The drink is acid, slightly yeasty and lightly fizzy.
| Milk (cow, goat or sheep) | Fat of 2.5–3.5 % is common; the milk is heated first[tp] |
| Kefir grains1 part to 20–30 parts milk (about 3.5–5 %) | One study used 2 % grains (weight/volume) in pasteurised whole milk[tp][walsh2016] |
| Starter | kefir-grains |
Total time across the recorded steps: 24 h – 38 h
What changes: Heat kills stray bacteria and phages before the grains go in
Microbes at work in this step
heat kills competing bacteria and phages that would harm the grains
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kefir is milk soured by kefir grains, clusters of lactic bacteria, acetic bacteria and yeasts held together by a network of protein and polysaccharide. The grains sit in milk at about 23–25 °C for about a day, are sieved out and reused. The drink is acid, slightly yeasty and lightly fizzy. Made in 5 steps over 24 h – 38 h. The longest step, ferment with occasional stirring, takes 12–24 h (FOODSAFE BC with the BC Ministry of Health 2022) and runs at 23–25 °C (Tetra Pak). Lactobacillus kefiranofaciens and Lentilactobacillus kefiri do most of the fermenting.
| Main step | 12–24 hReported[bc-kefir][tp][walsh2016] | Ferment with occasional stirring |
|---|---|---|
| Temperature | 23–25 °CReported[tp][walsh2016] | Ferment with occasional stirring |
| Acidity | pH 4.4Reported[tp] | Ripen cool, then chill |
Kefir is soured by a reusable grain that holds bacteria and yeasts together, so it is acid, a little alcoholic and fizzy. Yoghurt uses only two bacteria and no yeast. Koumiss is mare milk soured by a liquid starter, with no grains.
Codex requires kefir to reach a titratable acidity of at least 0.6 % lactic acid and to hold at least 10^4 yeasts and 10^7 starter bacteria per gram. BC food-safety guidance uses pasteurised milk, sets pH 4.6 or lower as the critical limit, keeps kefir at 4 °C or colder and bans reusing grains between batches in food service.
Every number is labelled with how it is known. How this atlas is made
Tetra Pak's Dairy Processing Handbook says kefir originates from the Caucasus region. Proteins in lumps found with Early Bronze Age burials at the Xiaohe cemetery in Xinjiang point to a kefir-like dairy there (Yang et al. 2014).
