Description
Kefir, pronounced "KEY-fur", is often referred to as the "Champagne of Milks". Historically, kefir was seen as a mystical and miraculous food for its ability to heal various problems and even regenerate itself to make more!
Today, this fermented milk is a favourite in many parts of the world and is now becoming popular in North America. It has a delicious, fresh, taste and texture and can be used as an alternative to yogurt.
Kefir is made when beneficial bacteria in fresh milk react with the bacteria and yeast in the starter culture. The reaction forms small grains in the milk that resemble cauliflower florets. As the process continues (over the course of a day), the milk coagulates in stages and forms a thickened, custard-like, living food.
This cultured milk is unique in producing the above-mentioned grains. They can be reused again and again, without loss in quality, as each batch produces new starter grains. Yogurt, in contrast, eventually loses its "longevity" and requires new starter culture.
Kefir helps remove lactose from milk and can also be made with soy milk. It also produces smaller curds, making it easier to digest. If you have trouble digesting yogurt, with its high curd tension, but still desire the probiotic benefits, you may find kefir quite suitable.
Kefir makers can be purchased at health food stores. They are very economical, easy to use, and reusable. As mentioned, the culture grains regenerate during the fermentation process and can be used again and again.
