All You Need to Know About the World's Best Yogurt

Philadelphia City Paper | October 16, 2007
Dubbed "the champagne of yogurts" by cultured culture connoisseurs, kefir, like all members of the yogurt family, is the end result of milk that has undergone bacterial fermentation -- but your standard-issue Dannon cup will never be able to boast kefir's historical pedigree.

Philadelphia City Paper

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