Few people know about the kefir and its properties. It is a natural drink based on fermented milk which, according to some, has excellent health properties, thanks above all to its high probiotic content.

Good and beneficial: the kefir it is often consumed with the aim of improving the health of the digestive system and stimulating the immune defenses.

Kefir: what it is and history

What is kefir? It is a fermented milk also known as the elixir of life for its excellent properties.

The history of fermented milk has its roots in prehistory and there are many legends and traditions linked to this food.

The availability of milk was not always constant and primitive men managed to find a method for its conservation. Shortly after the domestication of animals such as goats and sheep, the first conservation procedures began in the area that included the Fertile Crescent: the milk was placed in a wooden or leather container and the coagulated mass was continuously renewed in the same extent as it was consumed. From Mesopotamia to the Caucasus to reach India, Scandinavia and the Mediterranean.

There history of kefir it cannot be easily reconstructed because it is fragmentary, and we speak of polycentric origin because the milk is not always the same and depends on the type of animal and the climatic and morphological conditions of the territory in which it is raised.

Nowadays the kefir is appreciated by lactose intolerant. Part of the lactose in fermented milk is transformed into lactic acid and ethyl alcohol, while the bacteria elaborate enzymes, and this allows us to overcome all the problems related to intolerance.

But there is a mystery in the history of this product and it concerns the water product of Caucasian origin which involves a type of culture similar to that of yogurt.

Milk kefir

The milk kefir it is a creamy food, the PH is between 4.2-4.7 and it is slightly sparkling. The aroma and flavor are unique and are due to the presence of lactic acid, carbon dioxide, ethanol, acetaldehyde, diacetyl, acetyl, formic acid, acetic acid and traces of other products deriving from the production process. kefir fermentation.

Refreshing and healthy, this drink is rich in probiotics that have the ability to resist the acidic environment of the stomach.

It derives from the heterolactic fermentation of milk and occurs thanks to the presence of yeasts and bacteria. The kefirunlike the yogurtis made up of 30 strains of bacteria which are divided into: thermophilic, mysophilic and psychrophilic.

When the fermentation process ends the product divides into curd (white and fat-rich part) e serum (yellow colored liquid part). Whey should not be thrown away because it contains most of the bacteria.

What is the difference between kefir and yogurt?

How to prepare milk kefir

The preparation of homemade kefir it’s very simple. To get started you need some tools: a scale to weigh the ingredients, a glass jar, a stainless steel strainer, kefir grains and milk with lactose. The best proportion is 1:10, so for 50 g of kefir grains you need to add 500 g of milk (grams and not millimeters).

The grains and milk are poured directly into the glass jar, so when you place it on the scale you tare it. Mix with a steel spoon, cover with a paper towel and leave in a place protected from the sun.

After about 12 hours, stir to prevent the surface from drying out and after 24 the kefir can be filtered. Fermentation can last up to 48 hours but it all depends on the type of grains you use.

The whey and fat part of kefir are consumed together with fresh fruit or seeds. It is also possible to do a second fermentation which makes the kefir more acidic.

Water kefir

The water kefir derives from fermentation of small grains called tibicos which inside them have colonies of yeasts and bacteria together with the dried fruit. During the fermentation process, yeasts break down simple sugars including glucose and fructose from fruit and transform them into ethanol and acetic acid, while bacteria convert complex sugars and carbohydrates into simple sugars and lactic acid. The result is a fizzy, (mildly) alcoholic drink that contains probiotics. Products like the water kefir they are considered functional because they are rich in enzymes and nutrients. The drink is appreciated by vegans and by those people who, due to lifestyle choices or health problems, cannot consume milk and dairy products.

How to make water kefir

For the preparation of water kefir you need some tools such as a glass jar and a glass bottle with a capacity of 1.5 liters, a stainless steel spoon and ladle and a funnel. The ingredients instead are: 1 liter of natural water, 3 tablespoons of tibicos, 3 tablespoons of sugar, 1 wedge of lemon, natural dried fruit. So it’s a lactose-free kefir.

After pouring the water into the glass jar, add the sugar and stir to dissolve it, pour in the grains, lemon and dried fruit (possibly wrapped in a veil of tulle). The solution must ferment for 24-48 hours and then is filtered into the bottle. Even for water kefir you can do a second fermentation for 8-12 hours but in an airtight jar.

Attention to composition of the tibicosif they lose volume, the bacteria are not working and therefore we must proceed to re-establish the balance between yeasts and minerals with 5 g of Himalayan pink salt or a small piece of sterilized eggshell.

Kefir: properties and benefits

The milk and water kefir I am very rich in probiotics. The second has many more properties that derive from the foods that are added. For example, if we add red fruits such as blueberries and cherries it will also have anti-inflammatory properties.

What are the benefits of kefir? Both types contribute beneficial to the intestine. During fermentation, substances are produced that counteract the development of bacteria including the much feared salmonella, escherichia coli, helicobacter and the candida albicans fungus. Taking kefir prevents diarrhea and enterocolitis while new studies are ascertaining its anti-inflammatory properties.

THE fermented milks such as kefir they stimulate the immune system, reduce hypertension, assimilate lipids and cholesterol that come from food, are antioxidants and anticancer because inhibit the development of tumor cells.

Finally among the properties of kefir we also find the ability to prevent osteoporosis and the risk of fractures, it helps keep weight under control and has positive effects on the nervous system and circulatory system.

Why kefir makes you lose weight? Thanks to its richness in probiotics which promote intestinal health (better digestion and absorption of nutrients, reduction of inflammation and regulation of appetite) and proteins (which help maintain a sense of satiety, limiting overeating).

Kefir, are there any contraindications?

The kefir has contraindications details? No, but you should keep in mind that it could interfere with the action of some medications, such as ciprofloxacin and tetracyclines, prescribed to treat bacterial infections as its microorganisms could affect its effectiveness or absorption.

If we talk about milk kefir then it may still contain a certain amount of lactose, thus opening up the possibility of suffering from gastrointestinal symptoms who cannot drink kefir (i.e. all people with lactose intolerance). However some people with lactose intolerance can tolerate it kefir as the probiotic bacteria present can help digest lactose.

No, the kefir is not dangerous. It is well tolerated by those who take it, but if too much is consumed they could arise constipation And intestinal cramps.

So if it is inserted into a particular healthy diet and balanced and under the advice of doctor can bring benefits to the body.