Kefir
Today, I get my first Kefir from my colleage.
Kefir (alternately kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros) is a fermented milk drink that originated in the northern Caucasus is prepared by inoculating cow, goat, or sheep’s milk with kefir grains. Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars. Many different bacteria and yeasts are found in the kefir grains, which are a complex and highly variable community of micro-organisms. The traditional kefir product is fermented at ambient temperatures, generally overnight. Fermentation of the lactose yields a sour, carbonated, slightly alcoholic beverage, with a consistency similar to thin yogurt. In fact, most commercially available American “kefir” lacks both carbonation and alcohol and is nothing more than liquid yogurt. Other locations may have both alcoholic and non-alcoholic kefir.
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