Il Kefir (term that derives from the Turkish keif, it means, not surprisingly, to feel good). It is a slightly acidic food which is obtained from XNUMX cups milk fresh fermented.
The type of milk used can be animal origin (cow, sheep) or vegetable (soy, rice, almond, coconut, oat).
However, kefir can also be prepared using only the water. Kefir has significant beneficial properties.
These are mainly due to the high content of live lactic ferments that help balance the intestinal bacterial flora.
Fermentation is mainly due to the presence of particular bacteria and yeasts belonging to the Lactobacillus, Leuconostoc, Streptococcus and Acetobacter strain and to yeasts of the Lachancea type fermented, Hanseniaospora valbyensis.
These are present in high concentrations in kefir grains, mixed with milk proteins (casein) and incorporated into a polysaccharide called kefiran.
The kefir grains have the consistency of gelatinous crystals and a yellowish white color.
The presence of lactic ferments give the kefir digestive properties, intestinal, but also antibiotic as they stimulate the production of antibodies for the immune defense. Regular intake of kefir helps to regulate intestinal functions by preventing constipation but also diarrhea as it favors the restoration of intestinal bacterial flora.
The digestive system also benefits from it as i lactobacilli, the acetobatteri they contain an antibiotic action capable of counteracting the establishment of harmful germs in the digestive system.
Kefir possesses remarkable nutritional properties thanks to its content of B vitamins (cobalamin, folic acid, thiamin, niacin, biotin, riboflavin, pyridoxine), Vitamin K which is not present in other foods, di mineral salts such as calcium, magnesium, phosphorus and potassium.
The caloric intake varies according to the type of milk used: goat's milk kefir has a higher calorie intake (about 108 Kcal) compared to kefir prepared for example with soy milk (approx 45 Kcal). Water-based kefir is the least caloric of all (about 20 Kcal).
Kefir does not contain gluten and therefore can be consumed without problems even by celiacs. Kefir is well tolerated even by those who do not digest lactose as, during fermentation, lactose is consumed by the beneficial bacteria present in it, transforming it into lactase (an enzyme that makes milk digestible for those who are intolerant).
How to make kefir
Kefir can be easily prepared at hometo. You can do the milk kefir, But also the water kefir. The milk kefir it is prepared with 2 tablespoons of milk kefir granules and half a liter of milk at room temperature, chosen from those you prefer (vegetable or animal), a glass jar.
Kefir granules put in the glass jar and gradually pour the milk: close the container with the cap (but not completely closed to let the kefir "" breathe ") or with a cloth and place it in a place at room temperature. It must be left to ferment for 48 hours, time necessary to obtain the right curdling of the milk Then filter the kefir, in order to separate the granules from the fermented milk, store in the fridge for no more than a week.
Il water kefirinstead, it is prepared using water kefir granules (4 tablespoons), 1 liter of natural water, 30 g of raw sugar, 2 lemon wedges, a dry fruit to taste
(plum, apricot, pineapple, fig, etc.), a cinnamon or vanilla pod, a glass jar. Pour the liter of water and sugar into the jar. Mix well to dissolve the sugar.
Add the kefir grains, lemon slices and dried fruit and vanilla (or cinnamon) pod. Leave the container closed, with a cap or a cap or a cloth to ferment for 48 hours, at room temperature.
After the fermentation time, filter kefir, to separate the grains and place it in the refrigerator. Kefir grains can be used continuously. In fact, after filtration they can be used again by putting milk (or water) to prepare more kefir and so on.
Sand you do not want to use them for a certain period you can keep them in a vacuum bag in the freezer and at the time of reuse just leave them in the milk for 48 hours, rinse them and proceed with the usual preparation of kefir.
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