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Fermented milk, similar in flavour to drinking yoghurt, with a varying alcohol content (about 1 per cent), depending on how long it is left to ferment. Originally made from camel’s milk in Russia and the Caucasus, kefir is now usually made from sheep or cow’s milk. Long respected for its health benefits and contributions to longevity, it was originally used to treat stomach and intestinal diseases. It is now manufactured commercially and can be bought from health food stores.