kefir grains are small, gelatinous clusters made up of bacteria and yeast that are used to ferment milk or water, producing a tangy, probiotic-rich beverage known as kefir. These grains resemble tiny cauliflower florets and contain a symbiotic culture of various microorganisms that work together to convert sugars into lactic acid, carbon dioxide, and alcohol. To make kefir, the grains are added to milk or sugar water and left to ferment at room temperature for about 24 hours. After fermentation, the grains are strained out and can be reused for future batches. Kefir is known for its health benefits, including improved digestion and enhanced gut health.