08 April 2021
Kefir is consumed around the world and has been for centuries. It is a fermented milk drink developed in the northern Caucasus Mountains, according to popular belief.
The name Kefir comes from the Turkish word keyif, which refers to the “good feeling” a person gets after they have drunk it.
While yogurt is the fermentation of bacteria in milk, kefir is a combination of bacteria and yeast fermentations. The combination of bacteria and yeast is called “kefir grain.”
Kefir grains are not typical grains, such as wheat or rice, and do not contain gluten. Milk is combined with the kefir grains and stored in a warm area to “culture,” producing the kefir beverage.
Kefir has a tart and tangy flavour, and a consistency similar to a drinkable yogurt. Due to the fermentation process, kefir may taste slightly carbonated.
Many of kefir’s health benefits are attributed to its probiotic content.
Probiotics, or “good bacteria,” are living organisms that can help maintain regular bowel movements, treat certain digestive conditions, and support the immune system.
While kefir is typically made from cow’s milk, it can also be produced from the milk of other animals, such as goats or sheep, or from non-dairy milks.
Kefir made from cow’s milk is available in non-fat, low-fat, and whole milk varieties and available in plain and flavored varieties.
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