Fermented Foods: Kefir

Julia R. Skinner

Release Date: 7/18/2024

DOI: 10.32473/edis-fs457-2024

Family and Consumer Sciences

Abstract

Kefir is a fermented dairy beverage made from milk and kefir grains containing yeast and bacteria. This publication describes how kefir is made and its potential health effects for consumers. Written by Julia R. Skinner, and published by the UF/IFAS Food Science and Human Nutrition Department, July 2024.

About this Publication

This document is FSHN24-2, a publication of the Food Science and Human Nutrition Department, UF/IFAS Extension. Original publication date July 2024. Visit the EDIS website at https://edis.ifas.ufl.edu for the currently supported version of this publication. © 2024 UF/IFAS. This publication is licensed under CC BY-NC-ND 4.0.

About the Authors

Julia R. Skinner, student intern, Master of Science - Dietetic Internship Program, Food Science and Human Nutrition Department; UF/IFAS Extension, Gainesville, FL 32611.

How to Cite

Skinner, J. R. (2024). Fermented Foods: Kefir. EDIS, 2024(4). https://doi.org/10.32473/edis-fs457-2024

Authors

Julia Skinner

alum and former student intern, M.S. 2024 - Dietetic Internship Program, UF/IFAS Food Science and Human Nutrition Department, Gainesville, FL

Contacts

Wendy Dahl

Contact

Specialist

University of Florida

professor and Extension specialist, UF/IFAS Department of Food Science and Human Nutrition

View Wendy Dahl's Profile

Publication #FSHN24-2