Kefir is like yoghurt.....but in our
opinion much better. It is great sweetened with honey and
fantastic with fruit, maple syrup, cereals, in smoothies or
even on baked potatoes and salad.
Kefir originated in the northern area
of the Caucasus Mountains, here it was called "Airan" and
was usually made with cows or goats milk.
The Traditional fermentation was a continuous culturing
process in that the milk and starter were mixed in the
leather sacks and fresh milk added as the finished Kefir was
gradually removed.
It is said that the secret of the Kefir grains and Kefir
production was kept from the rest of the world for so long
because the grains were given to the people by the Prophet
Mahomet. It was feared that the grains would lose their
strength if shared with others not of the Faith.
However, luckily for us, Kefir culture
has been shared and passed on through the centuries. It has
spread around the world and is believed to be beneficial to
health by millions of people who eat it daily.
Kefir culture is unique
among fermented milk starters in that it is composed of a
mixture of friendly bacteria and yeasts that harmoniously
co-exist.
The microbes break down the lactose in milk and the other
chemical components, contributing to the taste and
transformation of milk to Kefir.
