Unlike newfangled yoghurts, kefir is a drink known for more than one millennium. If you believe the legends, kefir was invented somewhere in the North Caucasus region. A bag of milk was hung next to the front door, and each guest had to knock on the bag a couple of times.
So the sour milk was evenly shaken up, and turned into kefir: a slightly carbonated, pleasantly sour, invigorating drink, while surprisingly healthy. According to another version, the shepherds, when they attached skins with milk to the saddles, noticed that on the way it fermented, turning into a white frothy drink. How kefir is prepared today and how it is useful, the EdimDom editors decided to ask a specialist-expert in the field of production of fermented milk products from the Asenyevskoe Milk farm. What is good about kefir
Fermented foods are all very helpful, and if you talk about kefir made from natural organic milk, it's just a magic drink. Kefir is rich in beneficial microorganisms. Kefir improves digestion, restores the intestinal flora, killed long courses of antibiotics. Kefir babies need to prepare their gut to digest normal food. By the number of beneficial bacteria it is far ahead of even such dairy products, like yogurt and cottage cheese.
Kefir consists of lactic acid bacteria, yeast, milk protein, polysaccharides, vitamins, minerals, water, carbon dioxide and a small amount of ethanol. Yes, kefir has a “degree”, but these are such minimal quantities that they can be ignored. Kefir contains lactose, but there it is much less than in ordinary milk. So, kefir can drink and those who suffer from lactose intolerance. After all, kefir, like milk, is a source of calcium and iodine necessary for humans. Kefir helps to balance the internal ecosystem of the human body. The main thing is to drink it regularly.
What you need for a good kefir
Good kefir requires good milk. Not sterilized, not ultra- or super-pasteurized - nothing alive remains in such milk. You need ordinary, natural, fresh milk from healthy cows. And, by the way, at present it is very problematic to find such milk. Without fear, for the production of kefir, you can take only milk from proven farms, in which increased attention is paid to keeping animals, feeding them and observing sanitary standards at work. Better yet, if the dairy is firmly connected to a good dairy farm.
Our farm, TD "Asenevskoye Milk", which is located in the Kaluga region, is quite young, but with prospects. We made a bet on a farm with a closed production cycle. We have our own livestock complex, meadows and fields planted with fodder crops, and a full-fledged dairy plant. Cows on our farm live in excellent conditions, free-range, do not get sick and eat well, so the composition of Asenyev milk, its fat content, acidity and density are close to ideal. Such milk is enough to be pasteurized in the simplest way, and it can be sent to a special shop where kefir is prepared.
For the fermentation of yogurt used "kefir grains". In fact, of course, not grains and kefir grains colony. Kefir grains in milk simply placed, and after some time it skvashivaetsya. The farm TD "Asenevskoe milk" used Kefir fungus grown in accordance with GOST and thoroughly tested in our modern microbiology laboratory.
In the production of yogurt milk goes through several stages. First, it is normalized, ie the fat content of milk is brought to the required level. Then the homogenized milk, the fat was distributed evenly in the milk and pasteurized, and then cooled to a temperature at which fermentation occurs.
Cultures introduced into milk, and it is kept at about 25 ° C. The microflora in warm milk multiplies rapidly, and increases the acidity produced milk protein clot. But fermented yogurt has yet to mature. It takes about 10 hours. It is at this stage, the alcoholic fermentation. By the way, the "older" yogurt, the more alcohol in it. Ready stirred yogurt and bottled.
Kefir milk is obtained from asenevskogo environmentally friendly, natural, and therefore can not be stored for a long time. It must be consumed within ten days after the release.
For interest, you can go shopping and look at the expiration dates of different kefir and kefir products from other manufacturers. You will meet the most incredible expiration dates, sometimes reaching up to 28 days. What living can be in such a kefir is not clear. And some foreign manufacturers use genetically modified microorganisms in the manufacture of kefir-like drinks. And if nothing is said about this on the label, you will never know about it - you can check the composition only in the laboratory.
We are proud that the Trading House "Asenevskoe milk" deliberately chose a traditional, most environmentally friendly technology. All our company dairy products including yogurt and is made without the use of GMO, antibiotics, hormones, and contains no synthetic pesticides and trace additives. And most importantly - these dairy products are very tasty, without any additives and sweeteners.
List of shops