Kefir is a very healthy beverage that has been drunk by Caucasian Turks until today. Kefir, which has a granular structure, has the appearance of cauliflower in white and yellow colors. The particles form clusters with the bacteria/yeast mixture casein (milk protein) and complex sugars. It is known that some particles reach sizes that can fit in the palm of the hand as a result of fermentation processes.
It is one of our traditional fermented milk products obtained as a result of ethyl alcohol and lactic acid fermentation using kefir grains. Since kefir is made from milk, it contains all the nutrients in milk such as fat, lactose, mineral substances and vitamins. In fact, the synthesis of some vitamins and the partial breakdown of proteins and lactose during its formation increase the nutritional value of kefir.
To date, many studies have been conducted to investigate the effects of kefir on gastrointestinal disorders. In addition, many studies have been conducted in recent years regarding the ability of kefir to control some types of cancer, its cholesterol-lowering effect and its effects on the immune system, and positive results have been obtained in this direction.
The proteins in it are easily digestible and contain natural antibiotic properties. People who cannot tolerate lactose can easily consume kefir because the large amount of beneficial yeast and bacteria in kefir consume almost all of the lactose in the environment after the culture process with the lactase enzyme in their structure.
Kefir can be made with cow, goat, sheep, coconut, rice or soy milk.
* It is very easy to use and digest.
* Prevents the globalization of substances in the intestines
*Energizes the brain and provides mental development
* It has a protective and cancer-delaying effect against cancer.
*Relieves high blood pressure
* Lowers cholesterol
* Prevents osteoporosis
* Reduces bronchitis and asthma attacks
* Eliminates anemia and blood disorder
* Increases resistance against microbial infections
* Helpful in eczema and allergies
* Treats urinary tract infections
* dilutes the urine
*Treats liver disorder
* Increases stomach and intestinal secretions and facilitates digestion
* Accelerates bowel movements
* Good for stomach and intestinal disorders
The most important feature that should be considered in making kefir is that it does not come into contact with metal. It is necessary to use glass or plastic containers, such as plastic spoons, plastic strainers.
The kefir yeast waiting in the refrigerator in the water is poured into the strainer and washed. Kefir yeast is placed in a glass or plastic jar and the milk that has been waiting at room temperature is poured over it. The mouth of the jar is closed so that it is not too tight and it is kept in a cool place out of sunlight, for example in the kitchen cabinet, for 8-10 hours in summer and 12 hours in winter. When the waiting time is over, kefir is filtered by placing a strainer over the mouth of another jar. Strained kefir is put in the refrigerator. The kefir yeasts remaining in the strainer are placed in a bowl, filled with water and stored in the refrigerator. Kefir yeast can be kept in the refrigerator for 3-4 days.