Organic Kefir Cultures

Kefir cultures are a symbiotic mix of bacteria and yeasts, often referred to as a 'kefir grain'. These microorganisms ferment milk, creating a tangy, effervescent beverage with a consistency similar to yogurt. The cultures are living and are used to initiate the fermentation process in milk.

Kefir cultures are used to ferment milk, producing kefir, a probiotic dairy beverage. They impart a unique tangy flavor and effervescence. They are most commonly found in dairy products like yogurt and other drinks.

Kefir cultures are the basis of kefir, a fermented dairy product. Fermented foods containing live cultures are often consumed for their potential probiotic benefits, which may support gut health. The FDA considers kefir a dairy product and does not specifically regulate the cultures themselves beyond general food safety standards. JECFA and EFSA have evaluated various microorganisms used in food fermentation, but specific evaluations for 'kefir cultures' as a distinct additive are not typically listed.