Kefir and Kefir Whey: Dairy Fermentation
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Origin
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Description
Kefir — milk fermented by kefir grains (a polysaccharide matrix housing bacteria and yeasts in a symbiotic community) — produces a beverage that is simultaneously sour (from lactic acid), slightly alcoholic (from yeast fermentation), and mildly carbonated. The kefir whey (the liquid strained from kefir cheese) is one of the most useful fermentation by-products — a complex, tangy, proteinaceous liquid that can be used as a lacto-fermentation starter, a meat tenderiser, or a sour liquid component in cooking.
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The Thread
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Flavour Context
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Pillars V — VII
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