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Slavic homemade foods kolach and korovai served alongside kvass and kefir. Kefir (/ k ə ˈ f ɪər / kə-FEER; [1] [2] alternative spellings: kephir or kefier; Russian: кефир [kʲɪˈfʲir] ⓘ; Karachay-Balkar: гыпы) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture.
Kefir and yogurt have a lot of similarities, which can make it easy to conflate the two. Wondering which one would win out in a kefir vs. yogurt battle? Registered dietitian Andrea Mathis, RD ...
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It is made with yogurt, salt, mint, diced cucumbers, lime, and is sometimes carbonated. It is enjoyed alongside bolani, Afghan flatbread, and other picnic foods. In Albania, ayran is known as dhallë and is made exclusively with yogurt, salt and water and it is served cold. The name 'dhallë' comes from mixed and shaken.
In Northern Iran, Mâst Chekide is a variety of kefir yogurt with a distinct sour taste. It is usually mixed with a pesto-like water and fresh herb purée called delal. Common appetizers are spinach or eggplant borani, Mâst-o-Khiâr with cucumber, spring onions and herbs, and Mâst-Musir with wild shallots.
In Russia, the products include yogurt, yogurt drinks, and kefir, a drink traditionally popular in Commonwealth of Independent States countries. The fiber yogurt series includes three muesli flavors in addition to the oat cereal flavor found in the US and UK. Drinkable yogurt variations include pineapple and dried apricot, among others. In 2023 ...
Delivery of Yakult drinks on a Yakult-branded bicycle in Fukushima City, Japan, 2009. In 2006, a panel appointed by the Netherlands Nutrition Center (Voedingscentrum) to evaluate a marketing request by Yakult found sufficient evidence to justify claims that drinking at least one bottle of Yakult per day might help improve bowel movements for people who tend to be constipated and might help ...
In Turkey, kashk is a dried yogurt product also known as keş peyniri, kurut, taş yoğurt, kuru yoğurt, or katık keşi. [27] Its contents and production vary by region. In western and northern Turkey, especially in Bolu , the product is categorized as a cheese owing to its shape and white color.