For some people, they may not understand about kefir. Kefir is almost the same as yogurt which is thick and has a slightly sour taste. Maybe this is because the manufacturing process is different. In the yogurt fermentation process, the bacteria used are bifidobacterium bacteria and streptococcus thermophillus bulgaricus and other bacteria. While kefir is made using kefir seeds containing streptococci and lactobacilli bacteria.
The way to make it is fresh milk, preheat it at a temperature of 85-90 degrees Celsius, then put it in a glass container and let it sit until it reaches room temperature (25-28 degrees Celsius). Then enter the kefir seeds into the milk and leave it overnight for around 20-24 hours. Fermentation from kefir seeds will produce milk that forms clots. After that, the lumps are filtered so that the kefir seeds with kefir drinks are ready to drink separately. If not taken directly, this drink should be stored in a refrigerator (but it is recommended to store only for a maximum of 3 days).