In brief: Kefir is made by fermenting milk with kefir cultures containing bacteria and yeasts.
What does fermentation change?
| Feature | Interpretation |
|---|---|
| Lactose | Can be partly broken down |
| Microorganisms | Product-dependent |
| Acidity | Increases |
| Protein | Largely retained |
“Probiotic” is not a universal claim
Not every kefir contains the same strains or amounts. A broad protective effect against disease cannot be assumed.
FAQ
Is kefir lactose-free?
Not automatically.
Is water kefir the same?
No.
Is kefir suitable for everyone with lactose intolerance?
Not for everyone.
Is homemade kefir risk-free?
No, hygiene matters.
Conclusion
Kefir is an interesting fermented food. Product quality and individual tolerance matter more than broad probiotic claims.
