Kefir

Kefir is a fermented milk drink made by adding kefir grains, a culture of bacteria and yeast, to milk or cream and allowing it to ferment for 24 to 48 hours. The result is a pourable, lightly fizzy liquid with a pronounced sour, yogurt-like flavour and a slightly thicker texture than milk. In cooking it is used in sauces, dressings and marinades to add acidity without the sharpness of vinegar or the heaviness of cream. Widely available in supermarkets, it can replace buttermilk in most recipes. Its natural tang pairs well with seafood, herbs and light vinaigrettes.