4. Kefir
This traditional fermented milk drink features organic goat or cow’s milk. The recipe calls for the addition of kefir grains to the milk. These lactic acid bacteria and yeast cultures have a similar resemblance to cauliflower sprigs.
During the 24-hour fermentation process, the bacterial organisms in the kefir grain consume the sugars in the milk. They quickly colonize and turn the beverage into kefir. After fermentation, manufacturers remove the kefir grains and reuse them in further batches.
The word “Kefir,” originates from the Turkish “keyif,” which translates to “good feeling.” The beverage is a traditional drink in parts of Southwest Asia and Eastern Europe. Kefir has a thinner viscosity and consistency than yogurt but is slightly thicker than milk.
The beverage is rich in calcium, B12, K-vitamins, biotin, and folate. Kefir contains beneficial probiotics and enzymes that fight candida infection, improve bone density, and heal the gut by enhancing biome health.