These little white balls that look like tiny cauliflowers are what we call "milk kefir" or "Tibetan
It is actually about living microorganisms, combined with various yeasts and bacteria.
In the milk kefir strains, yeasts such as Kefir candida and also more than twenty different bacteria can be distinguished, the main ones being the following:
- Lactobacillus bulgaricus caucasicus
- Lactobacillus bulgaricus casei
- Streptococcus lactis.
By fermenting in animal milk (cow's milk, goat's milk, etc.) we obtain a beverage called exactly as the seeds, namely "milk
kefir": it is a slightly gaseous and acidic beverage, whose texture resembles strongly to a yoghurt's one.
Number of kilocalories per 100 grams of whole milk kefir: 64
Number of kilocalories per 100 grams of semi-skimmed milk kefir: 53
Number of kilocalories per 100 grams of skim milk kefir: 36
Source: "The probiotic miracle", Claire Pinson, IDEO editions 2012, p. 54