Although you may have only recently heard of kefir, or perhaps have never heard of it all, it has a long history. Kefir is even mentioned by the famous traveler, Marco Polo. The reason for kefir’s relatively recent debut worldwide is interesting. Originating in the Caucasus region in eastern Europe, the knowledge of kefir production was considered part of a family’s heritage. Kefir grains are necessary to produce kefir, and the recipes for the grains were closely guarded. It wasn’t until the twentieth century and the persistent interest and research of physicians in Russia that people outside of this closed culture gained access to the beverage.

Kefir grains contain probiotics–bacteria which are good for human health. In this way, kefir is similar to yogurt. However, kefir grains also feature yeast. The final result, kefir, is a drinkable, slightly effervescent yogurt-like beverage. Its light, tangy taste and creamy texture make it a very versatile food. Also, most people who are lactose intolerant can have kefir without discomfort.

Try kefir over cereal, as a substitute for yogurt in smoothies, or for sour cream or buttermilk in sauces. Sweetened with fruit juice or syrup, it makes a refreshing beverage.