These little white balls that look like tiny cauliflowers are what is called « kefir milk » or « Tibetan mushrooms ».
In fact, it is about live microorganisms combined with various bacteria and yeasts.
In kefir milk, yeast can be distinguished, as it is the case for the kefir candida, and also more than twenty different bacteria, the main ones being the following:
- the Lactobacillus bulgaricus caucasicus
- the Lactobacillus bulgaricus casei
- the Streptococcus lactis.
By fermentation in animal milk (cow milk, goat milk, etc.) a beverage called « kefir milk » (just like the seeds) is obtained. It is a slightly acidic and soft drink, whose texture is very similar to that of a yogurt.