Kefir
Overview
Kefir (alternately kefīrs, keefir, kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros) is a fermented milk drink
that originated with shepherds of the North Caucasus
region, who discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage. It is prepared by inoculating cow
, goat
, or sheep's milk with kefir grains.
Fermentation (food)
Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol...
that originated with shepherds of the North Caucasus
North Caucasus
The North Caucasus is the northern part of the Caucasus region between the Black and Caspian Seas and within European Russia. The term is also used as a synonym for the North Caucasus economic region of Russia....
region, who discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage. It is prepared by inoculating cow
Cattle
Cattle are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos primigenius...
, goat
Goat
The domestic goat is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe. The goat is a member of the Bovidae family and is closely related to the sheep as both are in the goat-antelope subfamily Caprinae. There are over three hundred distinct breeds of...
, or sheep's milk with kefir grains.
Unanswered Questions
