Did you know that kefir is a viscous fermented drink, with a tangy and slightly effervescent taste, which is produced artisanally from the fermentation of lactose or sucrose with grains composed of different microorganisms ? And that in addition to being delicious, it has beneficial properties for health? In fact, the word kefir comes from the Turkish “keif” which means “pleasant taste” or “pleasant sensation” or “to feel good”.
HIS ORIGIN
Its origin comes from the northern Caucasus Mountains, when peasants prepared ayrag (fermented milk product) by letting the milk of their animals rest in skins (leather containers) that were never washed or cleaned and that were hung outside or inside their houses depending on the season. At some point, they observed that the spongy and whitish crust of the inner part of the skin was able, if milk was added to it, to give a drink similar (if not better) to the original ayrag, which was called kefir. This led to the obtaining of the first kefir grains and natural fermentation took place, thus beginning a long tradition.
KEFIR GRAINS: MICROBIAL NATURE IN ACTION
Kefir grains or nodules are small conglomerates with an irregular structure and variable size. They have a soft and gelatinous texture with a white-yellowish color. They are made up of a polysaccharide matrix with lipids and proteins where probiotic bacteria such as Lactobacillus acidophilus and yeasts such as Kluyveromyces marxianus are found, forming a symbiotic community (Lopitz et al., 2006). However, it is important to mention that the composition of the microorganisms that make up kefir varies according to regions and cultivation methods.
ITS BENEFITS
From ancient times to the present day, kefir has been consumed worldwide mainly for its taste profile, but above all for its health-promoting properties such as antimicrobial, antitumor, immunomodulatory, anti-inflammatory, healing, antioxidant and cholesterol-reducing activity; as well as for its improvement of lactose tolerance, fatty liver and modulation of the intestinal microbiota. These properties are attributed both to the probiotic microorganisms present in the product and to the metabolites they produce such as vitamin B12, K2, biotin, folate, calcium, magnesium and enzymes.
There are two types of kefir grains, milk and water, although the most known and widespread in the world is the milk one; however, both have a similar microbiota that adapts to different environments, with also distinctions in the enzymes present in one and the other, giving them different sensory characteristics and benefits. Find out which one you like the most!
MILK KEFIR
Milk kefir is somewhat similar to yogurt; however, by using kefir grains as a starter culture to carry out the fermentation, the result is a fermented drink with unique properties, such as the presence of carbon dioxide and alcohol in low concentration (1 – 3%), obtaining a slightly effervescent, gaseous and foamy product. This is the result of the symbiotic action of bacteria and yeasts responsible for generating the double fermentation, lactic acid and alcoholic, using as a substrate the lactose present in milk.
In addition, the resulting product has a different microbial diversity than yogurt, as well as different compounds such as lactic acid, bioactive peptides, exopolysaccharides and bacteriocins. Its consumption helps restore our microbiota, so important for maintaining good intestinal health and for the proper assimilation of nutrients; it is also an excellent alternative for people who do not tolerate lactose.
WATER KEFIR
If you are vegan, this is your option. The main difference between water and milk kefir is that for the elaboration of the first, the lactose present in milk is not necessary; in this case, sucrose is the main substrate for fermentation with water kefir grains, also known as “tibicos” or “sweet kefir grains” (in English, “sugary kefir grain”) to differentiate them from those used to ferment milk. Although tibicos share with milk kefir the fact of being a complex microbiological system immobilized in a matrix, they differ in the chemical composition of the matrix and the main microorganisms that compose them.
Water kefir can be prepared by adding the grains in a sugar solution, between 3 – 10%; with or without dried fruits, such as figs or raisins, and sometimes lemon is also added, obtaining a sweet, slightly alcoholic, acidic and foamy drink, yellowish in color and with a fruity taste and aroma, which many call “kefir liquor”. This contains viable bacteria and yeasts and a variety of compounds such as acetoin, diacetyl, acetaldehyde, B vitamins and glucans. This drink can be consumed immediately or stored in the refrigerator for 1 or 2 days, although the gas content will increase, producing a more carbonated drink.
Get your milk or water kefir grains, and prepare your own kefir to enjoy it and benefit from all its properties and unique taste.