Kefir cultured milk

Kefir is usually a thinner, pourable fermented milk drink. It’s made with a mix of bacteria and yeasts, while yoghurt is generally fermented with bacteria alone.

Stir it into overnight oats or pour it over muesli with berries or sliced banana. For hot porridge, let the porridge cool a little before adding kefir so it stays smooth.

Yes. Use the same volume in pancakes, soda bread or scones; kefir’s acidity works well with bicarbonate of soda, though its thinner texture may make the mixture looser.

Try berries, banana, oats or muesli for a simple breakfast or snack. You can also blend it with fruit for a smoothie.

Keep it sealed in the fridge at 5°C or below, as the Food Standards Agency advises for chilled food. Follow the pack’s use-by date and any instructions for how long to use it after opening.

No. They’re soft clusters of bacteria and yeasts used to ferment milk; they aren’t cereal grains such as wheat or oats.

Yes. Fermentation uses some of the milk’s lactose, but kefir isn’t automatically lactose-free; choose a product specifically labelled lactose-free if that’s what you need.