Kefir 1 article

Kefir is a drinkable fermented milk made with mixed cultures that can include bacteria and yeasts, giving it a tangy flavor and thinner texture than spoonable yogurt. Typical uses include drinking, breakfast, smoothies, and other uses suited to a cultured dairy beverage. For kefir, the clearest consumer comparison looks at protein, fat, added sugar, cultures, and whether the beverage is plain or flavored; texture, fermentation, processing, and formulation explain why nearby products can fill similar roles without being nutritionally equivalent.