Kefir
Kefir introduction
Kefir is a refreshing cultured-milk
beverage, which originated many centuries ago, in the Northern Caucasus Mountains. Kefir
has a uniform creamy consistency, a slightly sour refreshing taste, with a mild aroma
resembling fresh yeast. There are an assortment of approx. 40 aromatic compounds, which
contribute to the unique flavour and distinctive pleasant aroma of kefir.
Traditional authentic kefir can only be
prepared by culturing fresh milk with Kefir grains. Kefir grains are not to be mistaken
for cereal grains this is to say that the grain part of the name is a misnomer. Kefir
grains, or kefir granules if you wish, are in fact a natural-starter or
natural-mother-culture. The grain's bio-structure is created through the efforts of a
symbiotic relationship, shared between a vast mixture of specific friendly Lactic acid
bacteria [LAB] and yeasts. The grains are a soft, gelatinous white biological mass,
comprised of protein, lipids [fats] and a soluble-polysaccharide Kefiran complex. The
microbes and yeasts not only create the bio-matrix structure, they are harboured by the
very structure that they create; abiding either on the surface or encapsulated within the
bio-matrix itself.
More info here
Kefir = probiotic
Kefir Caucasicum, is a combination of
Kefir grain, which is among the world's first known grains, and a type of yogurt culture
derived from Kefir. The end result is a complex, symbiotic mixture of the micro-organisms
that indigenous peoples of mid-Eastern countries have been consuming for many centuries.
It naturally contains 4 genera and 11 species of probiotic, or friendly, bacteria. It is
then freeze-dried at low temperatures, and 2 probiotic growth accelerants are added,
recognized as superb. The end result is a complete, alcohol and yeast-free, Kefir complex
in every capsule.
The yogurt which most Americans eat is
quite basic. The yogurt manufacturers usually add 2 species of friendly bacteria to milk,
along with flavorings, sugar, and small amounts of overcooked fruit. It is then bottled in
various shapes of containers, and then allowed to ferment in incubators. This is more of a
dessert than anything else. Even the plain yogurt, while a good calcium-rich food, is no
match for the actual probiotics, or friendly bacteria, contained in the Kefir Caucasicum.
However, there is a use in a healthful diet for both the plain, calcium-rich yogurt, and
the Kefir Caucasicum.
More info here
How to make kefir
Kefir is a fermented milk product. It can
be made from different kind of milk, from sheep, goat or cow's milk. It only needs milk
and kefir grains. Through fermenting of Kefir drink, different natural aromatic substances
are produced and also CO2. Kefir is rich with vitamins of B group, and contains E vitamin
too. It is helping with circulation, decreasing cholesterol and keep healthy intestinal
microflora. For people who are on macrobiotic diet, Kefir grains also can be used with
water instead of milk. Just it is needed little more time that grains pass from milk
grains to kefir crystals. When putting grains into water, you should add little sugar and
little lemon juice.
More info here
Kefir grains
While yogurt can readily be made from the
lactic acid bacteria present in fresh yogurt, kefir can only be made from kefir grains and
mother cultures prepared from grains. The grains contain a relatively stable and specific
balance of microorganisms which exist in a complex symbiotic relationship. Kefir grains
are clusters of microorganisms held together by a matrix of polysaccharides. The grains
include primarily lactic acid bacteria (lactobacilli, lactococci, leuconostocs) and
yeasts, and include acetic acid bacteria and possibly other microorganisms. The overall
organization of microorganisms of grains is not completely elucidated. More than a
thousand years of consumption have demonstrated that the microorganisms in kefir are not
pathogenic. Even further, milk inoculated with grains can suppress the growth of some
pathogens such as Salmonella or Shigella.
More info here
Complete removal of Lactose from
the Kefir
I find a good way to eliminate lactose
even further is to ferment the kefir per usual (24 hours), strain, then keep the strained
kefir in a bottle (at room temperature) for a further 2 -3 days before consuming (ongoing
fermentation). I don't keep my strained kefir in the fridge any more, but keep it like
this in a cupboard. The kefir is still good even after 6-7 days. One must give the bottle
which the kefir is continuously fermenting in, a shake at least once daily. This is so
that the microbes (mainly the yeasts) are mixed in well. Other wise one may find a film or
colonies of yeast or the acetic acid forming bacteria on top of the kefir. This is safe,
but some lactose digesting yeasts may be flourishing mainly in this top layer, shaking
will help to distribute them into the kefir, where you want them to do their work
(breaking down lactose).
More info here
More links
|
