Kefir

Traditional methods for making kefir involve mixing "kefir grains" with animal milk. Kefir grains, like yogurt, contain live cultures of bacteria that help in the breakdown and digestion of milk's lactose.

Lactose is turned into glucose by the lactic acid bacteria in fermented dairy products like kefir and yogurt, making them substantially lower in lactose than milk. They also include enzymes that can help in further breaking down the lactose. Because of this, kefir typically gets along well with lactose intolerant people, at least when compared to regular milk. Keep in mind that coconut water, fruit juice, or any non-dairy beverage can be used to make kefir that is 100% lactose-free. In fact, an earlier 2003 study discovered that fermented dairy products like yogurt or kefir might lessen intolerance symptoms by 54-71% when compared to milk.