Kefir
Kefir
Kefir (/kəˈfɪər/ kə-FEER) is a fermented milk drink that originated in the Caucasus Mountains. It is made by adding a culture of yeast and bacteria to milk and allowing it to ferment.
Etymology
The word "kefir" is derived from the Turkish word "keif", which can be translated as "good feeling". This is likely a reference to the sense of well-being that many people experience after consuming kefir.
Production
Kefir is produced by adding a kefir grain to milk. The grain, which is a complex community of microorganisms, ferments the milk over a period of 24 hours. The grain is then removed, and the kefir is ready to drink. The grain can be reused to produce more kefir.
Health Benefits
Kefir is rich in probiotics, which are beneficial bacteria that can improve digestive health. It is also a good source of protein, calcium, and vitamin B12. Some studies suggest that kefir may have anti-inflammatory and anti-cancer properties, although more research is needed in these areas.
Related Terms
- Fermentation: The process by which yeast and bacteria convert sugar into alcohol and carbon dioxide.
- Probiotics: Beneficial bacteria that can improve digestive health.
- Kefir grain: A complex community of microorganisms used to produce kefir.
External links
- Medical encyclopedia article on Kefir
- Wikipedia's article - Kefir
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