John Myers
Kefir is a slightly sparkling, slightly alcoholic dairy product. It is made from milk by adding so-called kefir grains or mushrooms, which consist of lactic acid bacteria and yeast fungi. They make the milk ferment. As a result, it coagulates and part of the milk sugar is converted into carbonic acid and alcohol. Depending on the milk used, kefir is available in different fat levels, in a spoonable or liquid form, or as fruit kefir with fruit additives.
Origin
Kefir has its origins in the Caucasus, where it is traditionally made from mare’s milk and is called kumys.
Taste
The fermentation products, lactic acid, and alcohol, give kefir its typical fresh, sour taste. Carbon dioxide provides a slight tingle.
Use
Kefir tastes great on its own or mixed with fruit, mixed with sweet or savory ingredients as a refreshing drink, and is suitable for light salad dressings, dips or desserts. It is also suitable for baking, e.g. in bread rolls or batter.
Storage
Kefir should be kept sealed in the fridge. Refer to the expiration date on the packaging.
Nutritional value/active ingredients
Kefir contains valuable protein, calcium, and vitamin B12. Depending on whether it is low-fat kefir, full-fat kefir or cream kefir, the calorie content varies. On average, kefir contains 65 kcal/ 272 kJ, 3.5 g fat, 3.3 g protein, and 3.6 g carbohydrates per 100 g. Since part of the milk sugar (lactose) is fermented during production, the lactose content of around 3.6 g per 100 g is slightly lower than that of milk. Proteins contribute to the maintenance of muscle mass, calcium is responsible for the maintenance of normal bones, and vitamin B12 for a normal energy-yielding metabolism.
