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Kefir grains, which are used to make kefir Various Russian commercial kefirs Kefir (alternately kefīrs, keefir, kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros), purportedly from either the Turkish "keyif" (joy/pleasure) or "köpür" ((milk) froth, foam), is a fermented milk drink that originated with shepherds of the Caucasus region, who discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage. It is prepared by inoculating cow, goat, or sheep's milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed[citation needed]. Dairy-free alternatives are available, such as coconut milk kefir and soy milk kefir. Marco Polo mentions kefir in recounting his travels.[citation needed] Contents 1 Overview 2 Production 3 Health and nutrition 4 Consumption 5 Different milk types 6 Culinary uses 7 See also 8 References 9 Further reading 10 External links // Overview Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars. This symbiotic matrix forms "grains" that resemble cauliflower. Many different bacteria and yeasts are found in the kefir grains, which are a complex and highly variable community of micro-organisms such as Saccharomyces kefir, Torula kefir, Lactobacillus caucasicus, Leuconnostoc spp., lactic streptococci as well as lactose-fermenting yeast. Kefir grains contain a water soluble polysaccharide known as kefiran that imparts a rope-like texture and feeling in one's mouth. Kefir grains appear white to yellow and are usually the size of a walnut, but may be as small as a grain of rice. Traditional kefir is fermented at ambient temperatures, generally overnight. Fermentation of the lactose yields a sour, carbonated, slightly alcoholic beverage, with a consistency similar to thin yoghurt.[1] Kefir fermented by small-scale dairies early in the 20th century achieved alcohol levels between 1 and 2 percent, but kefir made commercially with modern methods of production has less than 1% alcohol, possibly due to reduced fermentation time.[2] Variations that thrive in various other liquids exist. They may vary markedly from kefir in both appearance and microbial composition. Water kefir (or kefir d'acqua) is grown in water with sugar (sometimes with added dry fruit such as figs, and lemon juice) for a day or more at room temperature. Production 90 grams of kefir grains Production of traditional kefir requires a starter community of kefir grains which are added to the liquid one wishes to ferment. Kefir grains cannot be produced from scratch, but the grains grow during fermentation, and additional grains are produced. Kefir grains can be bought or donated by other growers. 1. The traditional, or artisanal, method of making kefir is currently achieved by directly adding kefir grains (2-10%) to milk in a loosely covered acid proof container which is traditionally agitated once or more times a day.It is not filled to capacity to allow room for some expansion as the kefiran and carbon dioxide gas produced causes the liquid level to rise. If the container is not light proof it should be stored in the dark to prevent degredation of vitamins and inhibition of the culture. After a period of fermentation lasting around 24 hours, ideally at 20-25C but the temperature is not critical as long as it is not above one that will kill the culture or much below 4C where the process will cease, the grains are removed from the liquid by sieving and reserved as the starter for a fresh amount of liquid. The fermented liquid which contains live microflora from the grain may be now be consumed as a beverage, used in recipes or kept aside for several days to undergo a slower secondary fermentation which further thickens and sours the liquid. Without refrigeration the shelflife is two to three days. The grains will enlarge in the process of kefir production, and eventually split. Grains can be dried at room temperature or lyophilized (freeze-dried) or frozen. 2. the "Russian method", permits production of kefir on a larger scale, and uses two fermentations. The first step is to prepare the cultures by incubating milk with grains (2-3%), as just described. The grains are then removed by filtration and the resulting liquid mother culture is added to milk (1-3%) which is fermented for 12 to 18 hours. 3. Kefir can be produced using lyophilized cultures commonly available as a powder from health food shops. A portion of the resulting kefir can be saved to be used a number of times to propogate further fermentations but ultimately do not form grains and a fresh culture must be obtained. Health and nutrition Kefir has antimutagenic and antioxidant properties, as shown in two different model systems.[3] One can change the nutrient content by simply fermenting for shorter or longer periods. Both stages have different health benefits. For instance, kefir over-ripened (which increases the sour taste) significantly increases folic acid content.[4] The title of one study (funded by Lifeway Foods) claims that kefir also aids in lactose digestion as a catalyst.[5] However, the study only shows that there is simply a lower amount of lactose in kefir than in whole milk. The lactose still had an effect on the lactose-intolerant adults involved in the study. The kefiran in kefir has been shown to suppress an increase in blood pressure and reduce serum cholesterol levels in rats.[6] Consumption Some find kefir too sour on its own and prefer to add flavors or sweeteners. Frozen fruits can be mixed with kefir in a blender to make a smoothie. Kefir is sold with different varieties of fruit and flavors already added, both in the organic/ecologic and non-organic varieties. It is a breakfast, lunch and dinner drink popular across all areas of Russia, Belarus, Bosnia and Herzegovina, Ukraine, Hungary, Romania, Moldova, Poland, Norway, Sweden, Finland (especially with Russian and Estonian minorities), Latvia, Estonia and Lithuania where it is known as an affordable health drink. It is drunk the same way as milk, often accompanying pastries and other sweets. In Serbia kefir is consumed at any time of the day, especially with zelnik (zeljanica:Serbian), burek and banitsa (gibanica:Serbian), as well as in cold summer soups[citation needed]). Kefir, known as "yogurt de pajaritos" (bird's yoghurt), is also commonly consumed in Chile, where it may have been introduced by any of the various waves of migrants from the former Ottoman empire and migrants from Eastern Europe.[7] The health benefits of kefir have recently made it more popular in the U.S. It can be found at Publix, Trader Joe's & Whole Foods grocery stores, as well as at Green's Organic and Natural Market in British Columbia, Canada.[8] Different milk types A glass of kefir in a Polish cafe Kefir grains will successfully ferment the milk from most mammals, and will continue to grow in such milk. Typical milks used include cow, goat, and sheep, each with varying organoleptic and nutritional qualities. Raw milk has been traditionally used. In addition, kefir grains will ferment milk substitutes such as soy milk, rice milk, and coconut milk, as well as other sugary liquids including fruit juice, coconut water, beer wort and ginger beer. However, the kefir grains may cease growing if the medium used does not contain all the growth factors required by the bacteria. Milk sugar is, however, not essential for the synthesis of the polysaccharide that makes up the grains (kefiran), and studies have demonstrated that rice hydrolysate is a suitable alternative medium.[9] Additionally, it has been shown that kefir grains will reproduce when fermenting soy milk, although they will change in appearance and size due to the differing proteins available to them.[10] Culinary uses As it contains yeasts, kefir can be used to make a sourdough bread. It is also useful as a buttermilk substitute in baking. Kefir is one of the main ingredients in Lithuanian cold beet soup šaltibarščiai (Polish chłodnik), commonly known as cold borscht. Other variations of kefir soups and foods prepared with kefir are popular across the former Soviet Union and Poland. Kefir may be used in lieu of milk on cereal or granola. See also Food portal Ayran Buttermilk Doogh Filmjölk Kumis Lactobacillus acidophilus Lassi Matsoni Tibicos Viili Yoghurt References ^ Kowsikowski, F., and V. Mistry. 1997. Cheese and Fermented Milk Foods, 3rd ed, vol. I. F. V. Kowsikowski, L.L.C., Westport, Conn. ^ Farnworth, Edward R. (2003). Handbook of Fermented Functional Foods. CRC. ISBN 0-8493-1372-4.  ^ Liu, Je-Ruei; Chen, Ming-Ju; Lin, Chin-Win (2005). "Antimutagenic and Antioxidant Properties of Milk-Kefir and Soymilk-Kefir". Journal of Agricultural and Food Chemistry 53 (7): 2467–2474. doi:10.1021/jf048934k. PMID 15796581.  ^ Kneifel, W; Mayer, HK (1991). "Vitamin profiles of kefirs made from milks of different species". International Journal of Food Science & Technology 26: 423–428.  ^ Hertzler, Steven R.; Clancy, Shannon M. (May 2003). "Kefir improves lactose digestion and tolerance in adults with lactose maldigestion". Journal of the American Dietetic Association (Elsevier, Inc.) 103 (5): 582–587. doi:10.1053/jada.2003.50111. PMID 12728216. http://www.adajournal.org/article/PIIS0002822303002074/abstract. Retrieved 2007-06-10.  ^ Maeda, H; Zhu, X; Omura, K; Suzuki, S; Kitamura, S (2004-12-30). "Effects of an exopolysaccharide (kefiran) on lipids, blood pressure, blood glucose, and constipation". BioFactors (IOS Press) 22 (1-4): 197–200. doi:10.1002/biof.5520220141. PMID 15630283. http://iospress.metapress.com/link.asp?id=kfk3vbda80uh2cq8. Retrieved 2007-06-10.  ^ wiki/Immigration_to_Chile#cite_note-37 ^ http://www.huffingtonpost.com/ashley-koff/kombucha-and-kefirs-hype_b_519195.html ^ Maeda, H; Zhu, X; Suzuki, S; Suzuki, K; Kitamura, S (2004-08-25). "Structural characterization and biological activities of an exopolysaccharide kefiran produced by Lactobacillus kefiranofaciens WT-2B(T)". Journal of Agricultural and Food Chemistry (American Chemical Society) 52 (17): 5533–8. doi:10.1021/jf049617g. PMID 15315396. http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/2004/52/i17/abs/jf049617g.html. Retrieved 2007-06-10.  ^ Abraham, Analía G.; de Antoni, Graciela L. (May 1999). "Characterization of kefir grains grown in cows' milk and in soy milk". Journal of Dairy Research (Cambridge University Press) 66 (2): 327–333. doi:10.1017/S0022029999003490. PMID 10376251. http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=11539. Retrieved 2007-06-09.  Further reading Katz, Sandor Ellix (2003). Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Chelsea Green Publishing Company. ISBN 1931498237.  External links Wikimedia Commons has media related to: Kefir Look up kefir in Wiktionary, the free dictionary. Wikibooks has a book on the topic of Cookbook:Kefir Zoogloea.com Kefir Making. Videos About Kefir Fermented Foods: Kefir, from the National Center for Home Food Preservation Dominic N. Anfiteatro's kefir site Feedback from Dominic N. Anfiteatro's Customers Where to get kefir grains (listings by area) Source of free kefir grains - worldwide. Finding kefir Probiotic composition and therapeutic aspects Source of kefir grains in New Zealand