- Kefir
:"For the Islamic term, see
Kaffir ".Kefir (alternately "keefir", "kephir", "kewra", "talai", "mudu kekiya", "milkkefir", "búlgaros") is a fermentedmilk drink that originated in theCaucasus region. It is prepared by inoculating cow,goat , orsheep 's milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.cite book
title = Handbook of Fermented Functional Foods
last = Farnworth | first = Edward R.
publisher = CRC
year = 2003
id = ISBN 0-8493-1372-4]Overview
Kefir grains are a combination of
bacteria andyeast s in a matrix ofprotein s,lipid s, andsugar s. This symbiotic matrix forms grains that resemble cauliflower. Today, kefir is becoming increasingly popular due to new research into its health benefits. Many different bacteria and yeasts are found in the kefir grains, which are a complex and highly variable community of micro-organisms. [cite journal
last = Lopitz-Otsoa | first = F
coauthors = Rementeria, A; Elguezabal, N; Garaizar, J
title = Kefir: A symbiotic yeast-bacteria community with alleged healthy capabilities
journal = Revista Iberoamericana de Micología
volume = 23 | issue =
pages = 67–74
publisher =
date = 2006
url = http://www.reviberoammicol.com/2006-23/067074.pdf
doi =
accessdate = 2007-06-10]Traditional kefir is fermented at ambient temperatures, generally overnight. Fermentation of the
lactose yields a sour, carbonated, slightlyalcoholic beverage , with a consistency similar to thinyogurt .Kowsikowski, F., and V. Mistry. 1997. Cheese and Fermented Milk Foods, 3rd ed, vol. I. F. V. Kowsikowski, L.L.C., Westport, Conn.] Kefir fermented by small-scale dairies early in the 20th century achieved alcohol levels between 1% and 2%, but kefir made commercially with modern methods of production has less than 1% alcohol, possibly due to reduced fermentation time.Variations that thrive in various other liquids exist. They may vary markedly from kefir in both appearance and microbial composition. "Water kefir" (or kefir d'acqua) is grown in
water with sugar (sometimes with added dry fruit such asfig s, andlemon juice) for a day or more at room temperature.Making kefir
Production of traditional kefir requires kefir grains which are a gelatinous community of
bacteria and yeasts. Kefir grains contain a water soluble polysaccharide known askefiran that imparts a rope-like texture and feeling in one's mouth. Kefir grains cannot be produced from scratch, but the grains grow during fermentation, and additional grains are produced. Kefir grains can be purchased or acquired from other hobbyists, see below. Kefir grains appear white to yellow and are usually the size of a walnut, but may be as small as a grain of rice.Health and nutrition
One can change the nutrient content by simply fermenting for shorter or longer periods. Both stages have different healthful benefits. For instance, kefir over-ripened (increases sour taste) significantly increases
folic acid content.cite journal
last = Kneifel | first = W
coauthors = Mayer, HK
title = Vitamin profiles of kefirs made from milks of different species
journal = International Journal of Food Science & Technology
volume = 26
issue =
pages = 423–428
publisher =
date = 1991
url =
doi =
accessdate = ] Kefir also aids in lactose digestion as a catalyst, making it more suitable than other dairy products for those who are lactose intolerant. [cite journal
last = Hertzler | first = Steven R.
coauthors = Clancy, Shannon M.
title = Kefir improves lactose digestion and tolerance in adults with lactose maldigestion
journal = Journal of the American Dietetic Association
volume = 103
issue = 5
pages = 582–587
publisher = Elsevier, Inc.
date = 2003 May
url = http://www.adajournal.org/article/PIIS0002822303002074/abstract
doi = 10.1053/jada.2003.50111
accessdate = 2007-06-10] Thekefiran in kefir has been shown to suppress an increase inblood pressure and reduce serumcholesterol levels in rats.cite journal
last = Maeda | first = H
coauthors = Zhu, X; Omura, K; Suzuki, S; Kitamura, S
title = Effects of an exopolysaccharide (kefiran) on lipids, blood pressure, blood glucose, and constipation
journal = BioFactors
volume = 22
issue = 1-4
pages = 197–200
publisher = IOS Press
date =2004-12-30
url = http://iospress.metapress.com/link.asp?id=kfk3vbda80uh2cq8
doi =
accessdate = 2007-06-10]Drinking kefir
While some drink kefir straight, many find it too sour on its own and prefer to add
fruits ,honey ,maple syrup or other flavors or sweeteners. Frozenbanana s,strawberries ,blueberries or otherfruits can be mixed with kefir in a blender to make asmoothie . Vanilla, agave nectar and other flavorings may also be added. It is a breakfast, lunch and dinner drink popular across all areas of the former Soviet Union and Finland, where it it is known as an affordable health drink.Different milk types
Kefir grains will successfully ferment the
milk from mostmammals , and will continue to grow in such milk. Typical milks used includecow ,goat , andsheep , each with varying andnutritional qualities.In addition, kefir grains will ferment
milk substitute s such assoy milk ,rice milk , andcoconut milk , as well as other sugary liquids includingfruit juice ,coconut water , beer wort andginger beer . However, the kefir grains may cease growing if the medium used does not contain all the growth factors required by the bacteria (which are all present in mammalian milk).
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