Kefir has no traditional Indian name because it comes from outside Bharat. In every Bharatiya language, it is simply called “kefir”, pronounced as keh-FEER. Here we have written it in a few of the common Bharatiya languages
| Language | Kefir written as |
|---|---|
| Hindi | केफिर |
| Marathi | केफिर |
| Urdu | کیفر |
| Tamil | கெஃபிர் |
| Telugu | కెఫిర్ |
| Kannada | ಕೆಫಿರ್ |
| Malayalam | കെഫിർ |
The closest food product similar to kefir in our kitchen is dahi (curd). Below, we will discuss the similarities and differences between the two.
What is kefir?
Kefir is a fermented milk drink made by adding kefir grains to animal milk. The grains are small, soft, cauliflower-like clumps of live bacteria and yeast. You put them in milk, leave them for about a day, and the milk turns into tangy, slightly fizzy kefir. You strain the grains and use again. The resulting fermented milk is kefir milk.
Kefir and dahi: closest cousins
Dahi is kefir’s closest cousin in our kitchen. Both are fermented milk, and both are made at home with a starter. The starter is where they differ.
| Dahi (curd) | Kefir | |
|---|---|---|
| Starter | A spoonful of old dahi | Kefir grains, reused again and again |
| Cultures | Mostly a few kinds of bacteria | Bacteria and yeasts together |
| Time | 6–12 hours, or overnight | About 24 hours |
| Texture | Thick, set | Thin and pourable, slightly fizzy |
| Taste | Mild, lightly sour | Tangier, sharper |
| How people take it | Eaten, or used in cooking | Mostly drunk |
How kefir is different from dahi
Kefir is not a replacement for dahi, and many people keep both in their homes. The differences are in how you make it and how it tastes.
- A living starter you keep. Dahi needs a spoonful of the last batch. Kefir grains carry on from batch to batch, and with care they keep working for years.
- A drink, not a set curd. Kefir pours like buttermilk (chaas), so it slots in where you would drink chaas or lassi.
- Tangier, with a little fizz. The yeasts in the grains give kefir a sharper taste and a light sparkle that is missing in dahi.
- Variety in the cup. Because grains hold both bacteria and yeasts, kefir is a mixed culture. Dahi is usually a simpler one.
How kefir is made
Kefir takes one jar, some milk and about a day. The steps:
- Put the kefir grains in a clean glass jar.
- Add fresh milk, about a cup or two for a tablespoon of grains.
- Cover the jar loosely and leave it at room temperature for about 24 hours.
- When the milk gets thick, strain it through a plastic strainer into a glass. The kefir is ready.
- Put the grains back into fresh milk and repeat.
The full method is in the milk kefir grains manual.
How people use kefir
Most people drink it. A few easy ways to start:
- Plain, in a glass, the way you would have chaas.
- Chaas style, with a pinch of salt and roasted jeera.
- In a smoothie, blended with banana, mango or other fruit.
- As raita, in place of dahi, with cucumber or boondi.
- With muesli or oats, soak for a while before consuming.
- In marinades, where you would use dahi.
Where to get kefir in India
Kefirwala sends kefir grains anywhere in India, with free shipping and a one-year warranty.
In Bangalore, you can also buy ready-to-drink kefir: milk kefir drink.
Written by Hari
I am Hari, founder of Kefirwala in Bangalore. I have made kefir, studied it and taught about it for over 10 years, and Kefirwala has served about 10,000 customers.
Shreehari, aka Kefirwala, started using kefir in 2015. He was struggling with multiple health issues which seemed to bring down his digestion and energy levels. After trying kefir first hand, he decided to tell others about it. He ferments, and he writes, and he dances and teaches somatic movement.
