It is also popular in summer to drink fermented milk (curds, kefir, yoghurt, or buttermilk) mixed with finely cut dill (and sometimes other herbs).
It is also sold in a kefir yogurt-drink form.
Kefir can be produced using lyophilized cultures commonly available as a powder from health food shops.
For instance, kefir over-ripened (which increases the sour taste) significantly increases folic acid content.
Kefir grains contain a water-soluble polysaccharide known as kefiran, which imparts a rope-like texture and feeling in the mouth.
The third was something to drink: tea, coffee, kompot, milk, kefir, etc.
As a result of the fermentation, very little lactose remains in kefir.
Other research indicated that kefir grains are carbohydrates of bacterial origin produced by lactobacilli from within the matrix, forming sheet-like structures that become a grain.
