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Kefir or milk kefir, also called kefir, kefir, talay and meudu kiki; It is a fermented milk that has its origins in the shepherds in the Caucasus region, where they discovered that fresh milk was sometimes fermented into a soft drink. It is prepared by placing kefir grains in cow’s, goat’s or camel’s milk at room temperature. In the past, kefir was prepared in leather straps that were hung near the entrance to the house, and everyone who passed the entrance to the house would hit the neck strap to make sure that the grains penetrated into the milk and mixed together. Kefir can be prepared from dairy alternatives such as coconut milk or soy milk.
Marco Polo mentions kefir when talking about his travels.
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Kefir granules consist of bacteria, yeast, a mixture of protein, milk fat, and sugar. This mixture clumps into cauliflower-like granules. Kefir grains are a colony of microorganisms that contain a variety of yeasts and bacteria.
The traditional way to make kefir is to ferment kefir grains in milk at room temperature overnight. Fermentation of milk lactose results in an acidic, somewhat alcoholic soft drink that has a consistency similar to that of milk. In the early twentieth century, the percentage of alcohol in kefir in small dairy factories was between 1-2%, but the percentage was less than 1% when it was commercially manufactured using modern methods due to the short fermentation period.
There are many types of kefir, but they differ from traditional kefir in texture and bacterial content. One of these types is water kefir (Kefir d’acqua), which is prepared from water with sugar (sometimes dried fruits such as figs and lemon juice are added for a day or more at room temperature).