It is probably one of the most ancient of all cultured milk products. Simply put, it's cultured milk like yogurt or sour cream. Unlike either it is fermented with it's culture. Cow, goat or sheep's milk is used most often. A culture is added, a SCOBY (Symbiotic Cooperation of Bacteria and Yeast), called Kefir Grains. the SCOBY mass looks like grains.
Kefir is made from gelatinous white or yellow particles called “grains.” This makes kefir unique, as no other milk culture forms grains. These grains contain the bacteria/yeast mixture clumped together with casein (milk proteins) and complex sugars. They look like pieces of coral or small clumps of cauliflower and range from the size of a grain of wheat to that of a hazelnut. Some of the grains have been known to grow in large flat sheets that can be big enough to cover your hand!. The grains ferment the milk, incorporating their friendly organisms to create the cultured product. The grains are then removed with a strainer before consumption of the kefir and added to a new batch of milk.
Brief History of Kefir:
The shepherds of the Caucasus Region carried milk in leather pouches. The noticed that it occasionally fermented into something that was carbonated and tasty. They would hang these bags on their doors, and people walking by would knock the bag, keeping the culture and milk well mixed.
The drink is world wide. As populations spread out, the new smaller groups kept their food culture.
According to http://www.kefir.biz/history.htm
"Amongst the people of the northern slopes of the Caucasian Mountains there is a legend that Mohammed gave kefir grains to the Orthodox people and taught them how to make kefir. The 'Grains of the Prophet’ were guarded jealously since it was believed that they would lose their strength if the grains were given away and the secret of how to use them became common knowledge.
Kefir grains were regarded as part of the family's and tribe's wealth and they were passed on from generation to generation.There is a much more detailed and thorough history on the site mentioned above.
So, for centuries the people of the northern Caucasus enjoyed this food without sharing it with anyone else they came into contact with.
Other peoples occasionally heard strange tales of this unusual beverage which was said to have ‘magical’ properties. Marco Polo mentioned kefir in the chronicles of his travels in the East."
Chock full o stuffFull of minerals, vitamins and amino acids
- Contains partially digested proteins which can be used by the body easier.
- Contains tryptophan, calcium and magnesium -- keeping you calmer, less stressed and your nervous system healthy.
- Has phosphorus to help our bodies use carbs, fat and proteins to make cells & energy, and for body maintenance.
- B12, B1m Vitamin K, Biotin. -- Aids in the utilization of other B Vitamins like folic acid, pantothenic acid as well as B12.
- Aids in kidney, liver and nervous system health, relief from skin disorders, increased energy.
- Easily digestable
- Cleans intestines
- Beneficial bacteria and yeast
- Balanced, Complete, Wholesome, and Nourishing food
- Promotes immune system health
- Has been used in the treatment of a multitude of disorders including AIDS, CFS, depression and ADHD.
- May help relieve digestive problems and make your inner ecosystem healthier.
- May also help to relieve cravings for unhealthy foods like sweets.
Sounds odd, I know. I did to me to. I mean really, fermented milk? GROSS! But really, it's not. Cheese, yogurt, sour cream, butter milk... Those are all cultured milk products that we use every day. People have been making and using kefir in their own homes, long before refrigeration and sanitation standards. Even now, the health benefits have reached the world over, and into the local super market. You can find cultures as well as premade kefir drinks in your dairy section of most grocery or health food stores.
I found powdered culture at my natural food store, and kefired a whole quart! I wasn't sure of it at first. It was unfamiliar. I threw in a tablespoon of honey and let it warm up a bit. It was fizzy and sweet from the honey, tangy like yogurt, and thick like a smoothie. YUM!
It's only been a week and I can't wait to have my next glass in the morning. I'm not sure if I truly feel a difference to write home about, but it doesn't suck. It's a great thing to have in the morning for the pick me up with your coffee.
By the way, it makes a KILLER smoothie, with some fruit and honey.
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