They say that when the residents Caucasus they found kefir they kept it to themselves secret for hundreds of years. They thought it was a gift from the gods and did not want to share it. And it is not surprising that they considered it something divine, given the beliefs of the time, since it is true that it has endless properties. Fortunately, they finally made their recipe public, popularizing it throughout the world. Today, kefir can be found in all supermarkets; but, even better: We can do it ourselves.
About ten years ago making homemade kefir It was fashionable. Groups of friends and family would share microbe pellets to ferment milk. Just like the SCOBY used to make kombucha is shared. It’s a beautiful ritual because it not only gives us the satisfaction of making something delicious and healthy ourselves. It also connects us with the people with whom we share the science behind it.
Although the trend seemed to have died down a bit, kefir is still on the rise. It’s easier to find and buy, but there’s nothing better than making it at home. So we’re sharing the steps to take and, of course, a little more. history and science.
Jewels of the Gods
Families in the Caucasus would hoard kefir granules themselves and pass them down from generation to generation. In fact, they treated them as if they were jewelrybecause for them it was a divine gift. And also delicious, since its name comes from the Turkish kefwhich means “good feeling”.
It took them several centuries to tell the world about their recipe. However, it did not become well-known until the 19th century. Since then, kefir has only grown in popularity. So much so that many people now know it as the “yogurt of the 21st century.” But This is not yogurt. The difference is big, because in yogurt the milk is fermented only by bacteria, and in kefir a large population of bacteria and yeast is used. That’s what was in those granules that they treated like jewelry.
The Science of Kefir
Kefir grains, known as Bulgarianscontain mainly lactic acid bacteria. More than 92% belong to one gender or another. Lactobacilli. However, other lactic acid bacteria are also widespread, especially representatives of the genus Leuconostocas well as some acetic acid bacteria of the genus Acetobacter. As for yeast, the most common ones are Saccharomyces cerevisiae, the same one from which drinks such as beer and foods such as bread are obtained.
If lactic acid bacteria predominate, it is because they are the ones who initially intervene, fermenting lactose to form lactic acid. In the process, other products are also obtained, such as kefiran. This is a polysaccharide typical of kefir, responsible for its typical thick texture.
However, at the end of fermentation, other microorganisms appear, forming as products ethanol and carbon dioxide. They are responsible for the typical bubbling of kefir. And yes, there is alcohol in it, but in a very low concentration, much less than 1%.
Where does it get its taste from?
Kefir has a very distinctive taste precisely because of the great variety of microorganisms that exist in Bulgarians. Each of them is responsible for volatile compounds that give specific aromas and tastes. For example, Acetobacter pasteurianus gives a sour taste, like vinegar, Lactobacillus kefiranofaciens imparts a cheesy aroma, Leuconostoc mesenteroides adds a buttery flavor and of course, Saccharomyces cerevisiae hidden behind fruity aromas.
Now: how to make kefir?
To make kefir, the first thing we need is microorganism granules. Although you can buy them, ideally, as we have seen, ask someone to make kefir already. If they give them to us inactiveWithout removing them directly from the milk, the first thing you need to do is activate them.
To do this, you need to enter in a glass container with fresh milk. The proportion should be approximately one tablespoon of Bulgarian per one glass of milk. You can cover the container to prevent dust or any dirt from getting in, but this should be done with a rag to allow oxygen to enter.
Then, after 24 hours at room temperature, they need to be strained, separated from the milk and washed with warm water. Then we will have to repeat the process 5-7 times until we see that the milk begins to thicken. At this stage, the granules are ready for making kefir.
And for this we need to take from 10 to 50 grams of activated granules and add them to a liter of milk, again in a glass. glass jar. You should always leave some space at the top of the container, without filling it to the top.
The fermentation process will continue from 12 to 24 hoursdepending on the temperature. The higher the temperature, the faster. We will know about readiness when the milk thickens. This will be kefir. At this point, you will have to strain the result. In the strainer we will have grinders that can be used immediately or stored with a small amount of milk at a temperature of 4 ºC. This is a normal refrigerator temperature, but it can only be consumed in the near future. Maximum in 2-3 weeks. If we are going to wait, we can freeze them until 6 months.
Sharing is living
With each use, the Bulgarians will become larger. Therefore, it is not only pleasant to give to friends. It is also recommended. It will become larger and take up a lot of space, so this is the best option. You can give them inactive granules so that they can activate them and monitor the entire process.
The wonderful properties of kefir
Ukrainian microbiologist Eli MechnikovThe 1908 Nobel Prize winner for his discovery of phagocytosis, was one of the first scientists to study the properties of kefir. And he did it in his own body. He fermented the milk himself and drank it regularly. In doing so, he saw his gut microbiota become much healthier.
Over time, it became clear that this was accompanied by many other virtues. And kefir has, among other things, antimicrobial, anticancer and immunomodulatory properties. Its consumption is remarkable. It is not surprising that in the Caucasus its granules were treated like precious stones. In a sense, this is true.
Source: Hiper Textual
