The kefir is popular here as well and in Lithuania is called kefyras which means kefir, being one of the oldest fermented milk products we know. Kefyras is a bit more liquid than yogurt, which makes it easier to drink and enjoy on the way. Back in the days, kefyras used to be prepared in leather bags, as it was noticed, accidentally, that when milk was stored for longer periods in this kind of bags, it started fermenting and transforming into a different thing. Shepherds started enjoying this sour beverage and, in order to make sure that the soured milk was mixed well during the making process, they used to hang these leather bags on the door, so that each time someone passed through there the content was well shaken and mixed. These days, the easiest way to make kefir is to mix fresh milk with kefir grains. You can use any kind of milk you prefer, as cow’s, goat’s, or sheep’s milk are all great for the making of kefyras. It is worth mentioning that this dairy product is more to Lithuanians than just a drink, as it is one of the main ingredients for their recipe of cold soup, called Šaltibarščiai. Also, it can be served as a sauce for potato dishes, instead of sour cream.