What is Kefir and why Kefir is better than yogurt?

 

Kefir is such a healthy drink that people even call it “magic milk” Although we are accustomed to consuming yogurt daily in morning breakfasts, it would still be good to replace it with kefir.

Here’s why: 

-Kefir is such a healthy drink that they still call it “magic milk”. It is made from goat, cow’s milk or sheep’s milk, mixed with kefir mushroom and left to ferment.

-It’s a great probiotic, full of healthy yeasts, vitamins, minerals and nutrients.

 

They are also easily consumed by people who are intolerant to lactose. There are many reasons why Kefir is better than yogurt, and should therefore be replaced occasionally with this drink.

WHAT ARE THE KEFIR BEANS?

 It is a combination of yeasts and special bacteria, mixed with various proteins, lipids and sugars, forming “clans” of healthy bacteria in fermented milk, so the kefir has a dense structure.

Kefir is a very old drink (it is believed to have been used for more than 5,000 years). He reached us by traveling from the Caucasus, through China.

WHY THE KEFIR SO HEALTHY

 It has the ability to cleanse our body and digestive tract, eliminate bad bacteria, improve the immune system, control diabetes and lactose intolerance. It is very useful for those who want to lose weight, improve the health of the skin and hair and protect against fungal and viral infections.

For digestion it is much better because it contains healthy probiotics, which can expel bad bacteria from the intestines and help us to better absorb and digest food. It also contains dietary fiber and prevents constipation.

 

Diabetic and those who do not tolerate lactose should regularly consume kefir. Kefir contains sugars, but also bacteria that “eat” lactose.

Excess sugar is ejected from the body before it causes a problem with blood sugar. Those who consume kefir should keep in mind that this drink really cleanses the body, so you may be more likely to visit the toilet.

GENERAL HEALTH

It contains vitamin C and good minerals, so it is good for strengthening the immunity. It is rich in protein and accelerates metabolism, but it also helps to speed up the healing of wounds and infections.

They should also be consumed by people who have a problem with arteriosclerosis or those who have suffered a stroke or heart attack. Make a mix of kefir and beet juice for an extra healthy drink.

HOW IS IT MADE? 

It is important to note that the industrially produced kefir is not obtained with the help of the “kefir mushroom” but from hops and bacteria cultures that give the drink the same taste, but not quality. It’s best to prepare it at home.

Kefir is a fermented milky potion with a sourly-refreshing flavor with a mild note of fresh yeast, which is obtained by means of a kefir or kefir crop culture. It is thought to originate in the Caucasus and it is old for up to 1,000 years.

The inhabitants of the Caucasus are known for their longevity and good health, live almost without disease, attributed to their daily and unlimited consumption of kefir. The culture of kefir is also called kefir fungus, but kefir grains are not fungi.

The kefir grains, which in appearance resemble cooked cauliflower, are a mixture of proteins, amino acids, lipids and fumigated polysaccharides, and contain symbiosis among a large number of good, lactic acid bacteria, acetic bacteria and yeast types.

Grains of kefir feed and multiply in milk and have no shelf life, they can live forever. Many attempts at microbiologists to produce kefir grains in the laboratory persist with failure.

The question of how to come and how it happened has been left without a scientific answer. Kefir grains can be obtained from someone who already has them and already he makes kefir at home.

Preparation 

The method of preparation is very simple. Only milk and mushrooms, or kefir beans are needed. Traditionally, for the preparation of kefir no metal containers and spoons are used, as they can destroy the healing effect of the beverage.

Half a liter of kefir requires two tablespoons of kefir grains and any milk (cow, sheep, goat). Milk can be cooked or not, but it must not be hot. It is recommended that the milk contains no less than 2.8% fat – the fat content in the milk is higher, the kefir is better.

Procedure 

Place the milk in a glass or plastic container and place the grains. It coincides (for example, with a platter), and is left at room temperature for 24 hours. The temperature in the room must not be higher than 30 degrees.

Within 24 hours, the liquid will thicken. It can be mixed occasionally for density checking. After that, the kefir should be processed (it is recommended to use plastic scrubber), flush into a bottle and store in a refrigerator. The mushroom of the kefir should be washed with cold or lukewarm water and a day or two (until next use) should be left in the refrigerator, in cold water or in milk.

Kefir beans will very quickly be multiplied, which will enable getting a larger amount of beverage. The amount of milk to prepare kefir increases in proportion to the amount of grains.

You can drink it on a daily basis for the purpose of maintaining health and vitality. It is recommended to start with 100 ml and gradually increase the amount. For therapeutic purposes, drink one liter of kefir daily.

PREPARATION OF WATER KEFIR 

Grains of milk kefir, if they are washed well with water to remove the traces of milk, can be prepared with water, as the so-called. Japanese crystals. With this way of preparation, kefir remains a probiotic with all its properties, only we get a different taste of the beverage that is actually carbonated juice.

 

Required Ingredients: 

one glass jar of 750 ml

wooden spoon for mixing

gauze or coffee filter to cover the jar

 plastic shredder

 3-4 teaspoons fungus kefir, well washed with water

3 tablespoons sugar

1/2 l water

 10 grains of raisins

 1/2 lemon

dried fruit for taste at will

Procedure:

Place the water in the jar (the water is at room temperature, if tap water is to be boiled and the best mineral water is to be used), add grain kefir, sugar and raisins (usually seven grains of 2 liters of water, you can put figs, plums, cranberries, apricots …) for fermentation, half a lemon (can also orange, citron, etc.) for taste.

-coat the jar with a gusset and tighten it. The more time you leave it to stand, the more fermentation takes from 24 to 72 hours. 48 hours is enough to get the desired taste.

After 48 hours, drain the liquid through a plastic clinker in another container or jar. Add sugar and water to the fungi and repeat the procedure. It is important not to use metal objects in preparation.

 Where to get the mushroom of kefir?

 Unfortunately, you can not get the mushroom in the trade. You can get it from someone who already has it. It quickly multiplies, so it’s not a problem to split up with others.

THE REAL DOSE

In therapeutic health promotion goals, you can also take one liter of kefir daily. For starters it is good to start with a smaller dose, for example, 100 ml per day, then gradually increase the amount. Kefir radically changes the composition of the intestinal flora – useful bacteria, which destroy the pathogens and take their place, which in some people can cause transient digestive problems.

People sensitive to dairy products are most likely to have good kefir because in the process of fermentation the highly digestible components of milk are decomposed and processed. Kefir bacteria break down milk lactose, so they can be used by those who do not lactose. Minerals from milk, for example, calcium, are more readily available in the fermentation process, and the organism can be more easily used.

Those who take care of the ingestion of carbohydrates can further reduce the sugar content of kefir in a way that they leave it for another two or two days at room temperature to mature. This mature kefir contains at least sugar, and the content of vitamins B1, B6 and B9 (folic acid) increases. The content of alcohol in kefir also increases, which can range from 0.8 to 2 percent. The usual amount of alcohol in one-day kefir is 0.08 to 0.1 percent.

REGULAR CONSUMATION OF KEFIR IMPROVES:

 

– it strengthens immunity

– cleans the body of toxins

 – helps in establishing normal blood pressure

 – reduces cholesterol levels

– helps with gastric disease.

 – restores the flora and alleviates gut diseases

– Helps in diseases of the liver, kidneys and yolk

 – heals inflammatory processes (natural antibiotic)

 – helps with bloodlessness and poor circulation

– heals respiratory diseases

 – helps with stress, insomnia and diseases of the nervous system

– acts against fungi and bacteria

– it slows down the spread of cancerous cells

 – Helps in asthma and allergies

 

It also contains many probiotics or so-called good bacteria that are very important for the digestive tract, such as: Lactobacillus Caucasus, Leuconostoc, Streptococcus, Acetobacter, And several beneficial yeasts like Saccharomyces and Torula kefir.

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