Kefir

Kefir is a delicious and nutritious fermented milk beverage that resembles a thin yogurt. It originates from the North Caucasus and Eastern Europe. The term "kefir" is thought to derive from Georgian or North Caucasian languages, with possible ties to Turkic or Kurdish words.

Traditionally, kefir is made by adding kefir grains to milk and allowing it to ferment at room temperature. These kefir grains consist of a symbiotic culture of lactic acid bacteria and yeasts that collaborate to break down lactose. The result is a tangy, slightly fizzy, and mildly alcoholic drink.

Nutritionally, kefir is rich in minerals, vitamins, essential amino acids, and beneficial probiotic bacteria such as Lactobacillus and Bifidobacterium. Because the yeasts in kefir gradually reduce the lactose content, it is often more accessible for individuals who are lactose intolerant.

To prepare kefir, simply add the kefir grains to milk, let the mixture ferment, strain out the grains, and store the fermented liquid. You can use various types of milk or even milk substitutes, and the kefir grains will adapt accordingly. Kefir is not only a beverage but can also be used in cooking and baking or as a milk substitute in numerous recipes.