Kefir

Kefir ( from the Turkic word köpürmek " foam " ) is a thick, slightly carbonated and alcoholic milk drink that originated from the North Caucasus and Tibet. Kefir is produced through a fermentation process, typically by lactic acid bacteria such as Lactococcus lactis and Lactobacillus acidophilus, yeasts such as Kluyveromyces marxianus and a little acetic acid bacteria. There is also the water kefir, which is based on the fermentation of sugar in aqueous solution. Kefir is Choormog next one of the few dairy products, in the production yeast employed.

Production

Milchkefir produced by admixing Kefirknollen (see below) one to two days with cow, goat or sheep milk. The use of mare's milk is possible, the product is then called Kumys. The milk should be previously boiled and then cooled. The use of UHT milk and pasteurized milk is also quite possible. Also coconut milk can be fermented to Kefirmilch.

The mixture is then left to stand. Many instructions see the unique stirring ago after a few hours. Optimum temperatures are between 10 ° C and 25 ° C. The milk is fermented. The alcohol content of the finished product can be, depending on the fermentation period of 0.2 percent to a maximum of about 2 percent. At lower temperatures outweigh the yeast fermentation and the product contains more carbon dioxide and ethanol, and less lactic acid. At higher temperatures, the lactic acid fermentation is preferred, and the ethanol content is less, the lactic acid content is higher.

Fat and protein content of which corresponds approximately to the milk used. The creamy drink has a slightly sour taste.

The kefir is separated with a plastic sieve with gentle shaking of the cauliflower-like Kefirknollen, which can then be rinsed with cold water and covered in a jar with a water - milk mixture and kept in a cool, dark place until the next preparation.

Kefirknollen

The Kefirknollen ( kefir grains, Kefirpilz, Tibetan fungus) usually grow to about the size of walnuts, as well as fist-sized Kefirknollen are not uncommon. Kefirknollen have a rubber-like consistency, consisting of bacteria, yeast, proteins, lipids and polysaccharides which are produced by various bacteria contained in the tubers. These tubers increase in size over time and decompose partially into smaller tubers. They double their mass depending on the ambient conditions at room temperature in about 14 days. Kefirknollen can be dried for storage or frozen.

" Kefir, mild"

Health value

Ingredients of Milchkefirs

• Microorganisms: lactic acid bacteria, yeasts, acetic acid bacteria
• Fermentation products: carbon dioxide, carbon dioxide, ethanol (alcohol)
• Nutrients: polysaccharides ( complex sugars )
• Vitamins or vitamin precursors: vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin D, folic acid, niacin
• Minerals: calcium, iron, iodine, magnesium