What is Milk Kefir?

Kefir is a fermented beverage traditionally crafted from cow’s milk, though it can also be produced using goat’s or sheep’s milk. The key components are kefir grains, resembling disassembled cauliflower inflorescences, which, when introduced to whole milk, proliferate and initiate sugar fermentation, resulting in the formation of kefir. Typically, the fermentation process, encompassing both lactic acid and alcoholic fermentation, transpires within a span of 24 hours. Lactic acid bacteria play a pivotal role in converting milk lactose into lactic acid, imparting a tangy flavor to the drink.

When concocting kefir at home using non-dairy alternatives like coconut or almond milk, it’s crucial to intersperse them with real milk to ensure the kefir grains receive essential nutrients. Lactose, being the sugar in milk, cannot be substituted with regular sugar, as kefir grains exclusively thrive on the lactose present in milk.

Ensuring the quality of kefir grains is paramount when preparing kefir at home. Healthy kefir grains manifest as dry, firm clusters of varying sizes. When immersed in milk, these enzymes undergo swelling, increasing in volume and acquiring elasticity.

In terms of history, the birthplace of kefir is the northern slope of the Caucasus Range. The local long-liver inhabitants, Ossetians and Karachais, regarded kefir grains as a sacred gift from God. These grains were highly prized, and their possession was considered a significant cultural inheritance. Even during marriages, young brides received kefir grains as part of their dowry, often obtained through a ritualized ‘theft’ from their parents.

In the 19th century, mountain dwellers adopted a unique method for kefir preparation. They poured milk into wineskins, added fungi, tied them up, and left them in the sun along the nearest path. It was customary for passersby to kick these lying wineskins as a gesture of respect to the homeowners, as the continuous shaking in the distinctive container facilitated more vigorous fermentation. Nowadays, villagers in the Caucasus utilize special clay vessels placed near warm ovens for kefir production.

Milk KEFIR CULTURE buy in NAIROBI Kenya - KefirDelight Milk Kefir Grains Nairobi

Composition and Nutritional Value

Kefir is a rich source of essential nutrients, including vitamins B1, B2, B12, and vitamin D, along with calcium, phosphorus, magnesium, potassium, and antioxidants. It comprises beneficial lactic acid and lactic acid fermentation bacteria, as well as various proteins such as casein and albumin.

  • In the Caucasus, kefir grains used to be called the prophet’s millet.
  • Kefir in the resorts of the Caucasus has always been prescribed for the treatment of the digestive system. The combination with local mineral water gave good results.
  • Kefir is a dietary fermented milk product; it is recommended to be used to restore strength in cases of anemia and diseases of the gastrointestinal tract.
  • Children older than 8 months absorb milk protein better from kefir than from milk.
  • Kefir improves appetite, tones the activity of the cardiovascular and nervous systems, and normalizes kidney function.
  • When coughing, drinking kefir increases the separation and dilution of mucus in the respiratory tract, as a result of which breathing and expectoration become easier.
  • Low-fat kefir is useful for people suffering from obesity, atherosclerosis, liver and pancreas diseases.

Healthy for All!

Distinguished by its diverse microbial composition, kefir boasts 30 to 50 major strains of beneficial bacteria that are not commonly found in nromal yogurt or ‘Maziwa Mala’. Considered a turbocharged energy drink, kefir offers unique health benefits.

The ethyl alcohol content in kefir varies, measuring around 0.07% in a one-day drink and escalating to approximately 0.88% in a three-day fermentation/brewing. Prolonged exposure or open storage can result in peroxide formation, elevating the alcohol level to 2.5-3%.

  • The technical specifications state that kefir is a homogeneous drink of a milky-white color, uniform throughout the entire mass with a broken or undisturbed clot.
  • Gas formation caused by the action of microflora of kefir grains is normal.
  • It is not advisable to store kefir for more than three days, as it acquires a strongly sour taste. You should avoid using such kefir in its natural form - always add fresh raw milk to keep the culture growing.
  • Kefir, unlike dairy products, contains almost no lactose - in it it is partially converted into lactic acid. So people with lactose intolerance can drink kefir.
  • It is not advisable to store kefir for more than three days, as it acquires a strongly sour taste. You should avoid using such kefir in its natural form - always add fresh raw milk to keep the culture growing.

Benefits of Drinking Kefir Regularly

Kefir strengthens the immune system, has antibacterial properties, reduces the risk of osteoporosis, improves bone density, combats chronic fatigue, alleviates the symptoms of allergies and asthma, is indispensable for sleep disorders and diseases of the nervous system, and quenches thirst well on hot summer days.

Kefir also helps restore normal intestinal microflora and improves digestion. A fresh (one-day) drink slightly weakens. And more “mature” kefir can have the opposite effect on the body: it does not promote the active work of the intestines, but, on the contrary, hinders it.

It reduces blood glucose levels in people with type 2 diabetes. However, some endocrinologists recommend that diabetics do not drink kefir at night to avoid an increase in blood sugar, but consume it throughout the day with light snacks.

The drink improves skin condition due to its vitamin D and antioxidant content.

We can talk endlessly about the beneficial properties of kefir:

Judge for yourself:

  • Kefir is super-rich in vitamins B1, B9, B12, K2, biotin and loads of minerals: calcium, magnesium and phosphorus.
  • The protein contained in kefir is already partially digested, so it is very easily absorbed in our gastrointestinal tract.
  • Contains the largest number of different types of beneficial bacteria – Probiotics and yeast, compared to yogurt – actually more than 50 times more than yoghurt.
  • Creates ideal conditions in our intestines for the colonization of beneficial bacteria, unlike yogurt, which only feeds existing bacteria.
  • Yeast and bacteria found in kefir activate the enzyme lactase, which breaks down the lactose remaining after the fermentation process. Therefore, even people who suffer from lactose intolerance can consume kefir.
  • Improves the functioning of our digestive system.
  • Stimulates the immune protective function (our immunity is located in the intestines).
  • Has antifungal and antibacterial properties.
  • Combats digestive allergies.
  • Cleanses the body of toxins.
  • Fights inflammatory diseases of the gastrointestinal tract (colitis, Crohn’s disease).
  • Helps get rid of Candidiasis and Thrush.
  • Reduces the risk of developing cancer cells.

Kefir is the path to health!

The aging of the body and susceptibility to numerous diseases are accelerated many times over by toxins produced by harmful bacteria that live in our intestines. He also believed that good beneficial bacteria living in fermented milk products, especially kefir, were one of the reasons for the longevity of the inhabitants of the Caucasus Mountains. This probiotic drink helps restore and strengthen the immune system.

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