Originally made from camel’s milk, kefir comes from high in the caucasus—a 750-mile-long mountain range between the caspian and black seas. Today, however, it’s more commonly produced from cow’s milk. It’s a slightly sour brew of fermented milk, most of which contains about 2½ percent alcohol. Kefir is reminiscent in both taste and texture of a liquid Yogurt. It’s available in cartons or bottles in natural food stores. See also Kumiss.
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