Buttermilk vs. Kefir

Buttermilknoun

The liquid left over after producing butter from full cream milk by the churning process, also called traditional buttermilk.

Buttermilknoun

Cultured buttermilk, a fermented dairy product produced from cow's milk, with a characteristically sour taste.

Buttermilknoun

The milk that remains after the butter is separated from the cream.

Buttermilknoun

residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture

Buttermilk

Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream; however, as most modern butter is made not with cultured cream, but with sweet cream, most modern buttermilk is cultured.

Kefirnoun

A fermented milk drink from the Caucasus and Eastern Europe, similar to yogurt but more liquidy.

Kefirnoun

An effervescent liquor like kumiss, made from fermented milk, used as a food and as a medicine in the northern Caucasus.

Kefirnoun

A sour fermented milk drink, used in various regions of Asia, made by addition of Streptococcus or Lactobacillus cultures to cow's or goat's milk; it is considered by some as a form of yoghurt.

Kefir

Kefir (also spelled as kephir or kefier, Russian: Кефир; Karachay-Balkar: Гыпы) ( KE-feer), 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. The drink originated in the North Caucasus, in particular the Elbrus environs along the upper mountainous regions of Karachay and Balkaria from where it came to Russia, and from there it spread to Europe and the United States, where it is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.