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Kefir (/kəˈfɪər/ kə-FEER; alternative spellings: kephir or kefier) 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. It is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.
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| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Kefir | Alternative names | Milk kefir, gıpı ayran, qundəps, búlgaros | 1.00 | infobox |
| Kefir | Main ingredients | Milk and kefir grains | 1.00 | infobox |
| Kefir | is a | common breakfast | 0.90 | text |
| Kefir | is a | very popular drink in the North Caucasus | 0.90 | text |
| the kefir grains rising out of the milk while fermenting or curds forming around the grains | instance of | The microbe flora can vary between batches of kefir due to factors | 0.80 | text |
| as well as temperature | instance of | The microbe flora can vary between batches of kefir due to factors | 0.80 | text |
| aluminium | instance of | Because of its acidity the beverage should not be stored in reactive metal containers | 0.80 | text |
| copper | instance of | Because of its acidity the beverage should not be stored in reactive metal containers | 0.80 | text |
| or zinc | instance of | Because of its acidity the beverage should not be stored in reactive metal containers | 0.80 | text |
| as these may leach into it over time | instance of | Because of its acidity the beverage should not be stored in reactive metal containers | 0.80 | text |
| Kefir | related to Alcohol content | The | 0.60 | section |
| Kefir | related to Alcohol content | Germany | 0.60 | section |
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