Kefir Comes From...

Even if Kefir is a rather common food, there are still a lot of people who are either new or have not been introduced to what kefir is. So what is kefir anyway and where did it come from; when did people begin using the cultures and creating different foods and beverages from it? What process is involved when sourcing out these cultures and what kind of preparation makes it possible for people to have the chance to add kefir to their diets?

Depending on where you are, kefir may be called by varying names including kefirs, keefir, kephir, kewra, talai, mudu kekiya, milkkefir, and bulgaros to name a few. Regardless of the term used to refer to kefir, it remains to exist as a fermented milk beverage which originated from the Caucasus region. In Persian, the word kefir is a combination of the terms kef meaning foam and shir pertaining to milk.

Kefir grains contain yeasts and bacteria cultures and kefir is formed when these are introduced to cow, goat, or sheep's milk. Commercial kefir beverages have been developed to cater to people who need dairy-free alternatives and the base liquids for these are usually soy or coconut milk. Kefir making began with the traditional method of hanging the mixtures from skin bags posted along doorways; when someone passes through, he or she will surely knock the bags in some way causing a regular mixing of the liquid and kefir grains inside to ha

As what was earlier mentioned, kefir is loaded with a significant amount of beneficial bacteria and yeast compounds that assist the body with its normal functioning. The kefir also contains a mix of fats, carbohydrates, and proteins which contains within them the yeasts and bacteria components of the kefir. The intertwined elements of the kefir result to its cauliflower-like appearance.

Kefir contains complex yeast and bacteria components referred in their entirety as probiotics. Traditional kefir is prepared with an overnight fermentation process at room temperature. The lactose when fermented results to the development of a semi-sour, semi-carbonated, and alcoholic beverage; the drink's consistency reflects that of regular yogurt which is rather thin but thicker than plain milk.

When kefir was first introduced for mass consumption during the twentieth century, the fermentation process created an alcoholic beverage rendering alcohol levels averaging from one to two percent. Modern kefir beverages commercially produced yield alcohol levels of less then one percent due to a decreased fermentation time element involved. Some kefir beverages do not use milk as the base liquid for the concoction; some use plain water and the fermented mix is blended with fruits and the like afterwards.

Some people can drink kefir straight as it comes but for some the taste can be quite sour and they might prefer to add some fruits or even honey to adjust the taste. Kefir need not remain to simply be a drink; in some countries, kefir is used for recipes such as soups and the like.

Most mammal milk serve as great complementary ingredients for kefir during fermentation; these include cow, goat, and sheep's milk. Sugary liquids such as coconut water, soy milk, ginger beer, and fruit juices can be substitutes for the milk and will still deliver good resulting kefir. No matter how kefir is made and where the food is used, there are plenty of ways for people to enjoy a regular consumption of kefir.