HOW TO MAKE KEFIR ?
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HOW TO MAKE KEFIR ?

The kefir of water jumped to the fame of many homes because of its beneficial health properties. We tell you how to make kefir of water and what properties are those.

 

 

What is Kefir?

 

Those who have not yet heard of kefir, this is produced by the milk fermentation through fungi and bacteria, so it is also considered as fermented milk or known as Bulgarian yogurt.

 

As you can see in the image, the kefir has an aspect of granules that acquire a much whiter tone reminiscent of the cauliflower, its color and volume. There are two types of kefir, the water and the milk, both are the same and contain the same microflora but are adapted to different substances. Although, it must also be said, that the kefir of water is easier to maintain and offers more properties nowadays, realize that the kefir of milk ideally is that it stays with fresh milk.

 

The elaboration of the same can be done easily at home, all you need is that someone pass you or give you some nodules of kefir and see how they grow progressively.

 

What is the origin of the kefir?

 

The kefir emerged in the Caucasus Mountains, when the peasants prepared kumis, a beverage that was produced through leaving milk resting on skins that did not receive any washing. As this milk was consumed, fresh milk was added to the fermentation, which resulted in a crust being created on the sides and, in the end, a completely different product. A drink that no longer had to do with the traditional kumis, if not that they had in hands an improved drink to which they called as kefir.

 

The etymology of the word kefir would have to do with kief, which translates as “a pleasant feeling”. What we could now interpret, that this drink produced this feeling of well-being when consumed.

 

 

Like all the great foods that have a long history in the story, there are many legends that are counted around its origin. On this occasion, the kefir of milk was regarded as a divine food that came from Allah, specifically the Muslims baptized this product like the grains of the Prophet Muhammad. So ingrained was this belief that one could not share with people who did not partake of the same religious beliefs and could be punished with death penalty to the one who revealed the secret to a foreigner.

 

On the other hand, in the historical writings, they say that Marco Polo already referred to the kefir in his writings and that even, transferring until the nineteenth century, this product was used as a remedy against the disease of tuberculosis.

 

Beneficial properties of kefir

 

It is so long the history of kefir and so many benefits that have been attached (favors digestion, relieves constipation, asthma, improves artristis and ulcers, prevents cancer, improves arterial hypertension, gastrointestinal diseases, etc.) that numerous studies have been done to check what their health effects are.

 

One of the studies conducted relatively recently, in the year 2005, and is published in Inflammofharmacology by Dr. J. M Schneedorf, shows how kefir reduces up to 44% gastrointestinal inflammation in cases of gastroenteritis or infantile diarrhea. It would regulate the intestinal flora.

 

It is also said that this product stimulates the immune system against intracellular pathogens, hence many say that it can prevent cancer to some extent.

 

How to make water kefir?

 

For those who want to make water kefir in the most traditional way, you have to get someone to give you some nodules of kefir. This is not to say that someone goes to the herbalist and buy them, no, but a person who is making water kefir give you part of your surplus.

 

In the event that no one of your environment has and you are being the pioneers in preparing kefir, you can find by the network a multitude of people who give it away because it is that, tradition. Or, if we stick to its origin and the history that envelops the kefir, giving kefir is giving blessing.

 

 

Let’s get in the worst case, you have to buy kefir. As before we said, in herbalists or ecological shops are often have, everything depends on the area in which live.

 

On the other hand, it is important to note that no metal can be used for the fermentation or preservation of the same. The only materials that can come into contact with the kefir without damaging it are the wood, the fiberglass or the plastic, as they do not affect the bacteria.
Ingredients:
  • 1 Liter of mineral water
  • 3 tablespoons of water kefir nodules
  • 1/2 Lemon
  • 1 Dry Fig
  • 3 tablespoons of integral sugar
With regard to the materials you are going to need are a wide mouth jar, wringer (not metal) and a wooden spoon.

How to make kefir water step by step

In the container you have chosen pour the litre of mineral water (not worth the faucet) and introduce all the ingredients indicated: lemon, son, whole sugar and the nodules of kefir.
With the wooden spoon it stirs well so that all the ingredients are mixed.
Since you cannot seal the jar tightly, you can put a cloth clean or close it but with care that there is no metal.
Let it rest at room temperature for two to three days. After this time, help from the wringer to separate the liquid from the nodules. The liquid you can drink it will last several days in the fridge, the nodules can reuse them to begin the process indicated again.

About the author

William Johnson

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