What part of the kefir is considered the drinkable kefir?
Although it may seem obvious, we actually wondered this ourselves back when we were first introduced to kefir. Kefir is simply the milk that has been fermented by the kefir grains. The kefir grains live off of the lactose and other nutrients in milk, producing acetic and lactic acids (and other small by-products such as alcohol) that give the milk its new flavor and thicker consistency. The grains are strained out and the remaining milk is the kefir. Some people do not like the whey (the clear liquid), or prefer a thicker kefir and will strain out the whey. Taking out the whey makes it more similar to cheese, and will make it higher in fat because of the lack of whey. The most nutritious and traditional way is to drink it as a whole food.
