Biodiversity is something you expect to find in the rainforest — not so much in a smoothie. But the diversity of beneficial microbes is what attracts consumers to kefir: a tangy, fermented and sometimes fizzy milk drink.
While yogurt may have just two beneficial cultures, kefir can contain more than 50 strains of bacteria and yeast. This, when consumed, can increase microbial diversity and reduce inflammation in the gut. It’s also a good source of calcium, protein and minerals. Add all these benefits together, and you see why kefir is rapidly becoming a top health food trend.
What is kefir?
Kefir (say it kuh-FEER) has been around for centuries. It was developed in the mountainous Caucasus region of Asia and eastern Europe, where households would store fermented milk in a hanging goatskin bag to preserve it. As the kefir was drunk, fresh milk would be added.
The secret to making kefir is in the grains. These aren’t wheat grains, but rather small colonies of bacteria and yeast that live in symbiosis (benefiting each other) on a matrix of polysaccharides and proteins. These grains have a firm, gelatinous texture, and look something like tiny white cauliflower heads. Sounds appetizing, right? Well, you don’t typically eat the grains. Rather, people consume the fermented milk, which is full of beneficial probiotics.
The word kefir is derived from the Turkish word “keyif,” which means “good feeling,” or “pleasure.” Kefir’s health benefits have long been known, but not recognized widely until a Russian immunologist wrote a book that connected the consumption of kefir with the longevity of people in the Caucasus.
Fast forward to today, when kefir is widely produced and easy to obtain. All kefir isn’t equally beneficial, however. “The quality of traditional kefir is mainly influenced by the microorganisms present in kefir grains and kefir processing conditions,” research has found, and so commercially produced kefir may have less microbial diversity.
Are there non-dairy versions of kefir?
Yes, several! Milk kefir can be made with any milk — not just cow or goat milk, but also plant-based milks. Coconut milk kefir is the most common variety, although it’s also made with oat milk, soy milk and almond milk.
There’s also water kefir, a very different drink that’s made from coconut water or juice fermented with kefir grains. “Water kefir tastes like a fizzy, fermented soda, with some of the funk associated with kombucha, but a much lighter and less acidic taste profile,” Tasting Table explains.
Should you add kefir to your menu?
In recent years, kefir has gone from a fairly esoteric health-food beverage to a mainstream offering. Whole Foods carries more than 15 varieties of kefir in various forms and flavors. It’s less common on restaurant menus, but that’s changing as customer interest in probiotics and fermented foods continues to grow.
For smoothie shops and cafés serving blended drinks, kefir smoothies are a winner. Kefir blends beautifully for a smoother, thinner consistency than yogurt. It’s naturally low in sugar, which satisfies customers’ desire for less-sweet smoothies. A Hamilton Beach Commercial high-performance blender creates a creamy, precisely blended drink profile.
Kefir also works well as an ingredient in healthy coffee drinks. Blend it with coffee and ice for a kefir frappe, or simply add to iced coffee.
Kefir even has a home behind the bar. We’re intrigued by some of the kefir cocktails we’ve seen, such as mango rum kefir lassi (yum) or the They Can’t Kill Us All, a clarified milk punch. All you need is a blender, some kefir, and your imagination.
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