Kefir
A fermented milk drink made with kefir grains, a culture of bacteria and yeasts. It is thinner than yogurt, tangier, and slightly effervescent.
| Category | Yogurt & Cultured |
|---|---|
| Maker / Origin | Eastern Europe |
| Storage | Keep sealed in its bottle in the fridge. Leave a little headspace; the cultures make gas. |
| Shelf life | About 2 to 3 weeks refrigerated unopened; about 1 week after opening. It continues to ferment slowly and tangs further. |
| Best uses | Drinking, smoothies, dressings, baking, and overnight oats. |
| Substitutes | Drinkable yogurt, or buttermilk for cooking uses. |
| Pairings | Berries, honey, granola, and muesli. |
| Last checked | October 18, 2026 |
About it
Kefir grains look like small cauliflower florets and are a living colony passed from maker to maker; dried starters imitate them. Unlike yogurt's two cultures, kefir's grains carry dozens of bacteria and yeasts, which is why it is faintly fizzy.
Storing it
Kefir freezes for up to 2 months for smoothies; thawed kefir separates and is best blended. Keep grains in fresh milk if you make your own.
Using it
Drink kefir plain and cold, blend it into smoothies, or use it in place of buttermilk in pancakes and dressings for extra tang.
Swaps & pairings
Drinkable yogurt is the closest bottled swap, sweeter and thicker. Buttermilk covers kefir's role in baking and dressings.
More from this maker: Eastern Europe