kefir
Sign in to savethumb|Homemade kefir and kvass served alongside kolach and [[korovai]]
AI overview
I don't have sufficient information in the provided context to write an accurate overview of kefir. The context only shows an image caption mentioning kefir as a homemade beverage served with certain foods, but contains no details about what kefir is, how it's made, its ingredients, or why it matters. I cannot write the requested overview without inventing facts, which you've asked me not to do.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Nutritional value.kcal
- 52
- Food.name
- Kefir
- Food.image
- Kefir in a glass.JPG
- Food.image_size
- 175px
- Food.caption
- Plain milk kefir being poured
- Food.alternate_name
- Milk kefir, gıpı ayran, qundəps, búlgaros
- Food.main_ingredient
- Milk and kefir grains
- Nutritional value.name
- Kefir, plain
- Nutritional value.water
- 87 g
- Nutritional value.protein
- 3.56 g
- Nutritional value.fat
- 0.96 g
- Nutritional value.carbs
- 7.48 g
Article
12 sectionsContents
- Origin and etymology
- Fermentation and kefir grain formation
- Decreased lactose content
- Alcohol content
- Nutrition
- Microbiota
- Production
- Milk types
- Culinary
- See also
- References
- External links
thumb|Homemade kefir and kvass served alongside kolach and [[korovai]]
Kefir ( ; alternative spellings: kephir or kefier) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. It is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.