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Kefir (alternately kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros) is a fermented milk drink that originated in the Central Asia's Turkic and Mongol peoples, is prepared by inoculating cow, goat, or sheep's milk with kefir grains.The usage of horse milk is possible as well. Then it is called Kumys. Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars. This symbiotic matrix forms grains that resemble cauliflower. Today, kefir is becoming increasingly popular due to new research into its health benefits. Many different bacteria and yeasts are found in the kefir grains, which are a complex and highly variable community of micro-organisms. The traditional kefir product is fermented at ambient temperatures, generally overnight. Fermentation of the lactose yields a sour, carbonated, slightly alcoholic beverage, with a consistency similar to thin yogurt[1]. Most commercially available "kefir" lacks both carbonation and alcohol and is very similar to yogurt. Other locations may have both alcoholic and non-alcoholic kefir.