Kefir
kéfir · Kefir · kéfir de lait
Kefir: what every chef needs to know
Chances are Kefir is already in your kitchen — a fermented drink made from cow's goat's or sheep's milk, fermented with kefir grains: a complex symbiosis of lactic acid bacteria (Lactobacillus, Leuconostoc, Lactococcus) and yeasts (Saccharomyces). It differs from yoghurt in the presence of yeasts, which give the product a light effervescence and mild alcohol content (max. 1–2% in traditional production). Commercial kefir typically contains 10⁷–10⁸ CFU per millilitre. EFSA has not broadly approved "probiotic" health claims under EU Regulation 432/2012; specific per-strain claims are under review. Kefir contains histamine due to fermentation, which may cause issues for people with histamine intolerance. Store at 0–4°C (32–39°F) and consume before the expiry date.
Kefir: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central.
Kefir: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Kefir: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Schud the bottle for use; serve gekoeld puur or with fresh saute. light bruisend through CO2 of gistfermentatie.
use as botermilk-alternatief for marinated chicken; the melkzuren make the meat tender and give a fresh acidity.
mix with lemon, dill and cucumber as tzatziki-alternatief; something dunner of consistency, but frisser of flavour.
use kefir in pannenkoeken and muffins; the zuren reageren with bakpoeder for luchtigere texture. 1:1 substituut for karnemelk.
Kefir: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Kefir: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round; more popular in summer as a refreshing fermented drink.
Kefir: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Kefir
Does kefir contain alcohol?
Traditional kefir contains up to 1–2% alcohol from yeast fermentation. Commercial kefir often contains less than 0.5%, depending on the production process and ageing.
Is kefir suitable for people with lactose intolerance?
Partly: fermentation significantly reduces the lactose content. Many people with lactose intolerance tolerate kefir better than regular milk. Milk proteins are still present, however: not suitable for those with a cow's milk allergy.
How does kefir differ from yoghurt?
Kefir: yeasts and bacteria together, lightly sparkling, thinner consistency and up to 2% alcohol. Yoghurt: bacteria only, thicker, not sparkling and no alcohol.
At what temperature should you store Kefir?
Store Kefir at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Kefir professionally?
The primary professional technique for Kefir is Drinkbaar as ontbijtdrank at 4-8°C for 2 min. Always verify core temperature with a calibrated probe thermometer.
Does Kefir contain allergens?
Kefir contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
