What is Kefir?
Kefir Is a cultured dairy drink.
The word “cultured” when it comes to food and biology refers to the growth of life, specifically bacteria, in a controlled space, such as a jar of milk.
Kefir is created by placing small, white, squishy, bumpy bacteria starters called Kefir grains.
And then allows milk to ferment over 24 to 48 hours.
The word “fermentation” refers to the chemical activity of breaking down bacteria, yeast, and other microorganisms that usually create heat and air effervescences.
A Functional Food
Kefir grains are responsible for inoculating the milk with billions of healthy, thriving bacteria that help our guts.
Once the Kefir Grains have Fermented the milk, the grains are strained from the leftover liquid, and a fresh batch of Kefir is ready!
Kefir can be made from different milk types like a cow, goat, sheep, and other milk.
When you place Kefir Grains in fresh milk, the bacteria and yeast break down the sugar or lactose.
The proteins and fats in the milk maintain their integrity, which means Kefir is fermented, not rotten.
That’s a key difference!
Similar to how grapes are safely turned into wine, milk is turned into Kefir!!!
The milk is not spoiled or curdled, and it is a far cry from milk that has been left at the back of your fridge for too long. Kefir brings life to your milk by filling it with healthy, good bacteria!!!
