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Kefir has been around for ages but it can be surprising to know that many people remain clueless over what kefir is. Where did kefir originate; when did the population begin utilizing the grains as ingredients in all sorts of cooking? How can cultures like these be acquired and what kind of preparation should be implemented to ensure that the outcome becomes that which is edible for humans?

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. Kefir is a cultured milk drink from the Caucasus region no matter what it is called or referred to. 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. Be sure to take a look at kefir grains piece. 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.

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. Twentieth century fermentation processes for kefir delivered alcohol levels of one to two percent for the beverage. Modern processes involved lesser fermentation periods which lessened the alcohol percentage to about one percent and even lower. 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. Interested? Take a look at this feature on kefir.

Kefir can prove to be quite the flexible ingredient in daily recipes and kitchens all over the world. There are some who may want to add some fruits or honey to adjust the taste of kefir but there are some who can drink it straight up. There are also some countries who use kefir not as a drink but as an ingredient in their home cooking using it for soups and other similar recipes.

Kefir grains will actually work well with regard to fermenting the milk coming from most mammals namely the cow, goat, and sheep. 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. Regardless of where and how you take in kefir, it can become a staple in your existing diet; kefir is something you will definitely love. Want to know more? Read this piece on .