Kefir is a fermented drink of milk origin, which has a specific taste and aroma.
Kefir enters the dishes of many culinary cultures, especially in the culinary cultures of Asia and the Caucasus. In these countries, kefir is produced not only from cow's milk, but also from goat's, sheep's and even horse's milk.
Recently, there has been a lot of interest in this product, because scientific studies have proven, that it contains many probiotics, which have a beneficial effect on our body.
Kefir is made with live yeast, and this enriches it with a lot of probiotics that help our digestive system work better.
How to make kefir
Use milk, which is organic and obtained from free-range cows. This milk is mixed with probiotic sourdough, the composition of which includes 6 types of microorganisms. Some of them are extracted from kefir grains, which are a combination of bacteria and yeast, and those that remain are left to take care of the unforgettable taste.
Kefir fermentation lasts between 12 and 15 hours and the temperature should be 90°F (30°C). Neither water, nor salt is added.