What are the benefits of kefir? Discover how to make it at home

If it is an exceptional food and only within the reach of a few people, kefir is already a product that can be found on all shelves of supermarkets, occupying a prominent place among the so-called dairy desserts.

Kefir or kefir milk is a fermented milk drink that looks like yogurt, but with a slightly more liquid consistency, and is loaded with properties and health benefits. The history of this product dates back thousands of years in the Caucasus and Eastern Europe area, where nomadic shepherds kept goat’s milk in containers made from some animal. With the movement that occurred due to the trip and some factors that intervened, such as temperature and humidity, as well as some substances that were present on that continent, they realized that a new food was formed, which was goat’s milk that, unintentionally, had suffered a process of double fermentation.

Thus, the tribe’s voice ran out to be used as a drug by Russian doctors in the 19th century.

So, what is kefir and why is it so beneficial?

The kefir is a milk derivative that is achieved after the double fermentation of the kefir balls, which have an appearance similar to that of the cauliflower.

The Kefir balls are composed of:

– Coagulated casein.

– Mushrooms or yeasts, such as Kluyveromyces (Candida ke) and Saccharomyces, producers of alcohol (alcoholic fermentation).

– Bacteria Lactobacillus, Streptococcus, Bifidobacterium, and Lactococcus, responsible for the production of lactic acid (lactic food).

Double fermentation of goat’s milk is what is normally called kefir, but this can also be made from other plant ingredients such as:

– The kefir of water: Made with sugary water or even thanks to the juice of some fruit, because it is the sugar that substrate important for fermentation

– The coconut kefir: made from coconut water or coconut milk

– Rice kefir: The main ingredient of this type of kefir is rice drink, just as it can also be made with soy milk.

Properties of the Kefir

In addition to being rich in bacteria, it also has calcium, proteins, and vitamins, making as a positive aspect being a low-lactose food and tolerating better. In addition, kefir grains have more than 400 million microorganisms, half of them Lactobacillus.

Yogurt kefir is much softer than milk as it is less acidic, although it has fewer probiotic microorganisms.

In any case, kefir has numerous benefits derived from its probiotic character. Among them are:

Improves digestive problems

This is one of its best known benefits, to alleviate the discomfort of the digestive system, especially constipation. For use you must always keep in mind the number of hours you have been fermenting. Thus, if you sneak it in the next 24 hours, the kefir will have laxative properties, while sneaking hours later, then it becomes more astringent and ideal to use as a remedy in case of diarrhea.

Strengthens the bones

Another of its great benefits is to protect the bone system, palliating the effects of diseases such as osteoporosis and disqualification. In addition, kefir strengthens our bones, making them more resistant to fractures, splintering and other damage they may suffer.

Regulates hypertension

Kefir helps lower blood pressure, in addition to reducing the concentrations of triglycerides and those of so-called “bad” cholesterol.

Helps lose weight

By favoring intestinal transit, kefir also facilitates the elimination of fats. Thus, it is ideal to include it in a slimming diet.

Strengthens defenses

Its richness in vitamins and minerals are ideal for stimulating and strengthening the immune system, as well as facilitating the elimination of toxins.

Helps lower blood glucose levels

People with diabetes can also include in their diet when it helps lower blood glucose levels.

Reduces the effects of allergic reactions

By having anti-inflammatory properties, kefir can become effective in mitigating the effects of allergic reactions or asthma symptoms.

Promotes the digestion of milk

By reducing the amount of lactose and changing the nutritional properties of milk a little, kefir is better tolerated by those who have trouble assimilating it.

How to take the kefir?

The kefir can be an excellent breakfast after a fast, it can also be taken as a snack as well as being included in the preparation of dishes such as creams, bakery or pastry; and the way to take it will already depend on the tastes of each who, it can be served cold or hot; yet, the most recommended thing to take advantage of all its benefits, is to consume it in the most natural way and at room temperature.

How to make kefir at home?

Making kefir at home is quite simple and you will make sure you get all the benefits in a healthier and more natural way, but the process of care and cultivation requires a lot of patience; the most important thing to be able to create your own kefir nodules will be to get Kefir Grains.

– The next step will be to have a glass bowl or bowl that can be covered well with a lid or a tight-fitting cloth.

– Once you have chosen the basic ingredient to make your kefir (milk, water or coconut milk, vegetable milk of rice or soy, etc.), fill 2-thirds of the container or bowl together with kefir balls (3 tablespoons per liter of liquid), and then cover the container.

– It is left away from light for 24 hours at room temperature, stirring gently at an interval of every 8 hours. After 24 hours, the mixture should be strained through a strainer that is not metal.

– We must separate the kefir balls and repeat the whole process

It is very important to consider that even if the kefir is not to be consumed, the contents of the container should be changed every 24 hours. Keeping it in the fridge delays the fermentation process by allowing kefir grains to be kept in the base liquid for at least one week.

You have to wash the kefir grains with mineral water, the chlorine content of the water that comes from the tap could damage the colonies of bacteria already formed. Then you have to drain and dry on kitchen paper until they look crystallized. You can also store them in a bag or container to freeze, and thus keep the kefir balls healthy for 1 month.