Kefir is a fermented milk drink with an alcoho content of up to 1%. The starter consists of characteristic ‘Kefir grains’ which contain the acid produc ing L. lactis and Lb. delbrueckii subsp. bulgaricus and an alcohol-producing Torula spp. Kumiss which is produced in Russia is similar to kefir but uses mares milk. Fermentation can result in an alcohol content of up to 2%