Natural low-fat kefir

Low-fat natural kefir is a fermented dairy product, known for its slightly acidic flavor and creamy texture, similar to a liquid yogurt. It is obtained through the fermentation of milk (usually from cows, goats, or buffalo) with a combination of probiotic bacteria and yeasts present in so-called "kefir grains". This fermentation process converts lactose into lactic acid, reducing the fat content and providing multiple health benefits.

Kefir originates from the Caucasus region, where it has been traditionally consumed for centuries as a revitalizing and digestive food. Today, it has become popular worldwide for its probiotic properties, helping to balance the gut flora and strengthen the immune system.

From a nutritional standpoint, low-fat natural kefir is an excellent source of protein, B-complex vitamins, calcium, and essential minerals, but with a lower calorie and saturated fat content compared to other full-fat fermented dairy products. This makes it an ideal ingredient for healthy recipes, desserts, smoothies, or dressings that aim to reduce calorie intake without sacrificing flavor or functional benefits.

In Latin America, kefir may also be known simply as "kefir", as it is the universally accepted term. However, in some regions it may be called "Bulgarian yogurt" or "fermented yogurt"; although these terms are not strictly synonymous, they are used in similar culinary contexts to refer to fermented dairy products with similar characteristics.