 
The 'kefir fungus' looks like cauliflower and is elastic like
rubber. The microscopical analysis shows that the nodule is not a fungus, but
consists of big rod-like bacteria, lemon-shaped yeast cells, and
smaller bacteria.
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In classical food fermentations, the required bacteria - usually
mixed cultures - develop spontaneously, and can be transferred over
many generations.
Kefir is a semi-solid milk product that develops at room
temperature, while yoghurt is fermented at 40 to 45 °C. The typical
nodules consist of mixed populations of microorgansims and are named
'kefir fungus'.
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Microbes in the Kitchen
