NationMaster - Encyclopedia: Kefir

Kefir (alternately keefir, kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros) is a fermented milk drink that originated in the Caucasus region. It is prepared by inoculating cow, goat, or sheep's milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway, and the bag was knocked by everyone passing through the doorway to help keep the milk and kefir grains well mixed.^[1] Image File history File linksMetadata Download high-resolution version (1520x1008, 178 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Kefir Metadata This file contains additional information, probably added from the digital camera or scanner used to create... Image File history File linksMetadata Download high-resolution version (1520x1008, 178 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Kefir Metadata This file contains additional information, probably added from the digital camera or scanner used to create... The term Kaffir applies to various black nationalities inhabitting Southern Africa, and is today used as a derogatory term in South Africa. ... For other uses, see Fermentation. ... A glass of cows milk. ... The word drink is primarily a verb, meaning to ingest liquids. ... It has been suggested that this article or section be merged with Caucasus Mountains. ... For general information about the genus, including other species of cattle, see Bos. ... This article is about the domestic species. ... Species See text. ... Goatskin is the skin of a goat, or the leather made from it. ...

Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars. This symbiotic matrix forms grains that resemble cauliflower. Today, kefir is becoming increasingly popular due to new research into its health benefits. Many different bacteria and yeasts are found in the kefir grains, which are a complex and highly variable community of micro-organisms.^[2] Phyla Actinobacteria Aquificae Chlamydiae Bacteroidetes/Chlorobi Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Lentisphaerae Nitrospirae Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Verrucomicrobia Bacteria (singular: bacterium) are unicellular microorganisms. ... Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi, with approximately 1,500 species described. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... Some common lipids. ... This article is about sugar as food and as an important and widely traded commodity. ...

Traditional kefir is fermented at ambient temperatures, generally overnight. Fermentation of the lactose yields a sour, carbonated, slightly alcoholic beverage, with a consistency similar to thin yogurt^[3]. Kefir fermented by small-scale dairies early in the twentieth century achieved alcohol levels between 1% and 2%, but kefir made commercially with modern methods of production has less than 1% alcohol, possibly due to reduced fermentation time.^[1] Lactose is a disaccharide that consists of Î²-D-galactose and Î²-D-glucose molecules bonded through a Î²1-4 glycosidic linkage. ... Sour redirects here. ... For the chemical reaction forming calcium carbonate, see carbonatation. ... Alcoholic beverages An alcoholic beverage (also known as booze in slang term) is a drink containing ethanol, commonly known as alcohol, although in chemistry the definition of alcohol includes many other compounds. ... (19th century - 20th century - 21st century - more centuries) Decades: 1900s 1910s 1920s 1930s 1940s 1950s 1960s 1970s 1980s 1990s The 20th century lasted from 1901 to 2000 in the Gregorian calendar (often from (1900 to 1999 in common usage). ...

Variations that thrive in various other liquids exist. They may vary markedly from kefir in both appearance and microbial composition. Water kefir (or kefir d'acqua) is grown in water with sugar, dry fruit such as figs, and lemon juice for a day or more at room temperature. Tibicos Tibicos, also known as tibi, water kefir grains, sugar kefir grains, Japanese water crystals and California Bees, are a culture of bacteria and yeast held in a polysaccharide matrix created by the bacteria. ... Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... Species About 800, including: Ficus altissima Ficus americana Ficus aurea Ficus benghalensis- Indian Banyan Ficus benjamina- Weeping Fig Ficus broadwayi Ficus carica- Common Fig Ficus citrifolia Ficus coronata Ficus drupacea Ficus elastica Ficus godeffroyi Ficus grenadensis Ficus hartii Ficus lyrata Ficus macbrideii Ficus macrophylla- Moreton Bay Fig Ficus microcarpa- Chinese... This article is about the fruit. ...

Making Kefir

Production of traditional kefir requires kefir grains which are a gelatinous community of bacteria and yeasts. Kefir grains contain a water soluble polysaccharide known as kefiran that imparts a rope-like texture and feeling in one's mouth. Kefir grains cannot be produced from scratch, but the grains grow during fermentation, and additional grains are produced. Kefir grains can be purchased or acquired from other hobbyists, see below. Kefir grains appear white to yellow and are usually the size of a walnut, but may be as small as a grain of rice. Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ... Image File history File linksMetadata Download high-resolution version (916x900, 148 KB) Photograph - 90 grams of kefir grains in a dish. ... Image File history File linksMetadata Download high-resolution version (916x900, 148 KB) Photograph - 90 grams of kefir grains in a dish. ... Phyla Actinobacteria Aquificae Chlamydiae Bacteroidetes/Chlorobi Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Lentisphaerae Nitrospirae Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Verrucomicrobia Bacteria (singular: bacterium) are unicellular microorganisms. ... There are very few or no other articles that link to this one. ...

Care of kefir grains

When kefir grains are not in use they may be stored wet or dry. They can be stored wet up to 8 to 10 days in water at 4ºC. Alternatively they may be wrapped in cheese cloth and allowed to dry for 36 to 48 hours at room temperature, and these dried grains may be stored at room temperature in an envelope for 12 to 18 months. Dried kefir grains may be reactivated by several successive growth cycles in milk. The grains are ready for kefir production when the kefir they produce looks and smells like the original (wet) form. This re-growth stage is required to re-establish the correct bacterial balance within the culture.

Kefir grains may become contaminated with undesirable bacteria such as coliforms and other spoilage bacteria that shorten the kefir shelf-life. To guard against this, kefir-making containers should be washed and sanitized prior to making kefir. Suitable containers include glass jars such as jam jars or pickle jars, but any suitably sized glass container will work. When necessary to wash kefir grains they should be also washed in pre-boiled and chilled water or fresh milk. Use of chloraminated tap water should be avoided, but if necessary it should be de-chloraminated. Chloramine (monochloramine) is chemical compound with the formula NH2Cl. ...

Production of Kefir

To make kefir, milk should be inoculated with kefir grains (5% w/w) and incubated until a smooth yoghurt-like consistency develops. This is generally 12 hours at 18 - 22ºC. Carbonated kefir may be produced by sealing the fermented product into beer bottles for ripening (1 to 3 days at 10ºC). Kefir should be kept out of direct sunlight. If you have no means to regulate the temperature of fermentation, then the top of a warm refrigerator or a cupboard above the stove are suitable places. In warm to hot climates, kefir may be produced by placing the fermentation vessel into the refrigerator during the day and on the counter top at night. Yoghurt or yogurt, less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. ...

Available commercial starter cultures do not make traditional kefir. These starters contain selected bacteria and yeasts isolated from kefir grains and will not produce kefir grains. These starter cultures result in a more consistent product as opposed to traditional kefir which varies from batch to batch. Fermentation starters (called simply starters within the corresponding context) are preparations to assist the beginning of the fermentation process in preparation of various foods and fermented drinks. ...

See also: kumis, ayran, lassi, tibicos and other dairy products. In the West, Kumis has been touted for its health benefits, as in this 1877 book also naming it Milk Champagne. Kumis (also spelled kumiss, koumiss, kymys; called airag in Mongolian cuisine) is a fermented milk drink traditionally made from the milk of horses. ... Ayran Ayran, tan or liquid Labneh (arabic version) (IPA: ) (Turkish: ayran; Kurdish: Mast ow ; Persian: Ø¯ÙˆØº(doogh) ; Kazakh ÐÐ¹Ñ€Ð°Ð½ ; Bulgarian: Ð°Ð¹Ñ€ÑÐ½ or sometimes Ð¼ÑŠÑ‚ÐµÐ½Ð¸Ñ†Ð° / Ð±ÑŠÑ€ÐºÐ°Ð½Ð¸Ñ†Ð° (literally dreggy or oily liquid); Macedonian: Ð¼Ð°Ñ‚ÐµÐ½Ð¸Ñ†Ð°, Ð°jÑ€aÐ½; Greek: Î‘ÏŠÏÎ¬Î½Î¹; Armenian: Ô¹Õ¡Õ¶; Assyrian: DÃ¶weh; Albanian: DhallÃ«) is a drink made of yoghurt and water, popular in Turkey, Armenia, Bulgaria, the Arab... Lassi is a traditional North Indian beverage, originally from Punjab made by blending yogurt with water, salt, and spices until frothy. ... Tibicos Tibicos, also known as tibi, water kefir grains, sugar kefir grains, Japanese water crystals and California Bees, are a culture of bacteria and yeast held in a polysaccharide matrix created by the bacteria. ... Dairy products are generally defined as foodstuffs produced from milk. ...

Health Benefits

One can change the nutrient content by simply fermenting for shorter or longer periods. Both stages have different healthful benefits. For instance, kefir over-ripened (increases sour taste) significantly increases folic acid content.^[4] Kefir also aids in lactose digestion as a catalyst, making it more suitable than other dairy products for those who are lactose intolerant.^[5] The kefiran in kefir has been shown to suppress an increase in blood pressure and reduce serum cholesterol levels in rats.^[6] Folic acid and folate (the anion form) are forms of the water-soluble Vitamin B9. ... A sphygmomanometer, a device used for measuring arterial pressure. ... Cholesterol is a sterol (a combination steroid and alcohol). ...

Drinking Kefir

While some drink kefir straight, many find it too sour on its own and prefer to add fruits, honey, maple syrup or other flavors or sweeteners. Frozen bananas, strawberries, blueberries or other fruits can be mixed with kefir in a blender to make a smoothie. Vanilla, agave nectar and other flavorings may also be added. Still others enjoy kefir, in lieu of milk, on cereal or granola. It is also a typical and universally available breakfast drink (again, in lieu of milk) across all areas of the former Soviet Union, where it has been popularized as a cheap health drink. Popular Japanese fashion magazine throughout the 1990s; the photography of which has recently been reissued in two collections from Phaidon press. ... For other uses, see Honey (disambiguation). ... Bottled maple syrup produced in Quebec. ... This article or section does not cite its references or sources. ... Strawberries Promo Strawberries is an album by The Damned released October 1982 on Bronze Records (catalogue #BRON 542). ... For other uses, see Blueberry (disambiguation). ... Popular Japanese fashion magazine throughout the 1990s; the photography of which has recently been reissued in two collections from Phaidon press. ... An electric blender. ... Blueberry Smoothie from Lollicup A smoothie is a blended, chilled, sweet beverage made from fresh fruit and fruit juices which is blended with crushed ice, frozen fruit, or frozen yogurt. ... A glass of cows milk. ... This article is about cereals in general. ... Granola is a breakfast food and snack food consisting of rolled oats, nuts and honey which is baked until crispy. ...

Culinary Uses

Kefir is one of the main ingriedients in Lithuanian cold beet soup šaltibarščiai (commonly known as cold borscht). Other variations of kefir soups and foods prepared with kefir are vastly popular across the former Soviet Union, likely due to cow milk kefir's near-universal availability from just about any grocery and dairy shop in the USSR. Cold borscht or Cold beet soup (Lithuanian: Å altibarÅ¡Äiai, Polish: Chlodnik Litewski, Russian: Kholodnik) is a soup traditional to the Belarusian, Lithuanian, Polish, and Russian cuisines, a variety of borsch. ...

Different milk types

Kefir grains will successfully ferment the milk from most mammals, and will continue to grow in such milk. Typical milks used include cow, goat, and sheep, each with varying organoleptic and nutritional qualities. A glass of cows milk. ... Orders Subclass Monotremata Monotremata Subclass Marsupialia Didelphimorphia Paucituberculata Microbiotheria Dasyuromorphia Peramelemorphia Notoryctemorphia Diprotodontia Subclass Placentalia Xenarthra Dermoptera Desmostylia Scandentia Primates Rodentia Lagomorpha Insectivora Chiroptera Pholidota Carnivora Perissodactyla Artiodactyla Cetacea Afrosoricida Macroscelidea Tubulidentata Hyracoidea Proboscidea Sirenia The mammals are the class of vertebrate animals primarily characterized by the presence of mammary... COW is an acronym for a number of things: Can of worms The COW programming language, an esoteric programming language. ... This article is about the domestic species. ... Species See text. ... Nutrition is interpreted as the study of the organic process by which an organism assimilates and uses food and liquids for normal functioning, growth and maintenance and to maintain the balance between health and disease. ...

In addition, kefir grains will ferment non-mammal "milks" such as soy milk, rice milk, and coconut milk, as well as other sugary liquids including fruit juice, coconut water, beer worts and ginger beer. However, the kefir grains may cease growing if the medium used does not contain all the growth factors required by the bacteria (which are all present in mammalian milk), so it is best to only use excess kefir grains for trying alternative fermentation media. A can of Yeos soy milk, poured into a glass Soy milk foam on top of a Greek CafÃ© FrappÃ© Soymilk (also called soya milk or soybean milk) and sometimes referred to as soy drink/beverage and even soy latte) is a beverage made from soybeans originating from China. ... Rice milk is a kind of grain milk processed from rice. ... Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. ... Juice is the liquid naturally contained in plants. ... Coconut water is the liquid endosperm inside young coconuts. ... The exterior of the WORT studio building. ... Ginger beer is a type of carbonated beverage, flavored primarily with ginger, lemon and sugar. ...

Milk sugar is, however, not essential for the synthesis of the polysaccharide that makes up the grains (kefiran), and scientific studies have demonstrated that rice hydrolysate is a suitable alternative medium.^[7] Additionally, it has been shown that kefir grains will reproduce when fermenting soy milk, although they will change in appearance and size due to the differing proteins available to them.^[8] There are very few or no other articles that link to this one. ...

References

^ ^a ^b Farnworth, Edward R. (2003). Handbook of Fermented Functional Foods. CRC. ISBN 0-8493-1372-4.
^ Lopitz-Otsoa, F; Rementeria, A; Elguezabal, N; Garaizar, J (2006). "Kefir: A symbiotic yeast-bacteria community with alleged healthy capabilities". Revista Iberoamericana de Micología 23: 67-74. Retrieved on 2007-06-10.
^ Kowsikowski, F., and V. Mistry. 1997. Cheese and Fermented Milk Foods, 3rd ed, vol. I. F. V. Kowsikowski, L.L.C., Westport, Conn.
^ Kneifel, W; Mayer, HK (1991). "Vitamin profiles of kefirs made from milks of different species". International Journal of Food Science & Technology 26: 423-428.
^ Hertzler, Steven R.; Clancy, Shannon M. (2003 May). "Kefir improves lactose digestion and tolerance in adults with lactose maldigestion". Journal of the American Dietetic Association 103 (5): 582-587. Elsevier, Inc.. doi:10.1053/jada.2003.50111. Retrieved on 2007-06-10.
^ Maeda, H; Zhu, X; Omura, K; Suzuki, S; Kitamura, S (2004-12-30). "Effects of an exopolysaccharide (kefiran) on lipids, blood pressure, blood glucose, and constipation". BioFactors 22 (1-4): 197-200. IOS Press. Retrieved on 2007-06-10.
^ Maeda, H; Zhu, X; Suzuki, S; Suzuki, K; Kitamura, S (2004-08-25). "Structural characterization and biological activities of an exopolysaccharide kefiran produced by Lactobacillus kefiranofaciens WT-2B(T)". Journal of Agricultural and Food Chemistry 52 (17): 5533-8. American Chemical Society. doi:10.1021/jf049617g. Retrieved on 2007-06-10.
^ Abraham, Analía G.; de Antoni, Graciela L. (May 1999). "Characterization of kefir grains grown in cows' milk and in soya milk". Journal of Dairy Research 66 (2): 327-333. Cambridge University Press. doi:10.1017/S0022029999003490. Retrieved on 2007-06-09.

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External links

Categories: Turkish cuisine | Turkish cuisine beverages | Fermented foods | Fermented beverages | Dairy products | Yoghurts Image File history File links Commons-logo. ... Wikipedia does not have an article with this exact name. ... Wiktionary (a portmanteau of wiki and dictionary) is a multilingual, Web-based project to create a free content dictionary, available in over 150 languages. ... Image File history File links No higher resolution available. ... Image File history File links Flag_of_Turkey. ... Turkish cuisine inherited its Ottoman heritage which could be described as a fusion and refinement of Turkic, Arabic, Greek, Armenian and Persian cuisines. ... Ayran Ayran, tan or liquid Labneh (arabic version) (IPA: ) (Turkish: ayran; Kurdish: Mast ow ; Persian: Ø¯ÙˆØº(doogh) ; Kazakh ÐÐ¹Ñ€Ð°Ð½ ; Bulgarian: Ð°Ð¹Ñ€ÑÐ½ or sometimes Ð¼ÑŠÑ‚ÐµÐ½Ð¸Ñ†Ð° / Ð±ÑŠÑ€ÐºÐ°Ð½Ð¸Ñ†Ð° (literally dreggy or oily liquid); Macedonian: Ð¼Ð°Ñ‚ÐµÐ½Ð¸Ñ†Ð°, Ð°jÑ€aÐ½; Greek: Î‘ÏŠÏÎ¬Î½Î¹; Armenian: Ô¹Õ¡Õ¶; Assyrian: DÃ¶weh; Albanian: DhallÃ«) is a drink made of yoghurt and water, popular in Turkey, Armenia, Bulgaria, the Arab... A glass of boza. ... Pronounced JAH-Jik, this classic Turkish dish is the Turkish version of Tzatziki (which is usually less dense compared to the greek version) . It is easy to make and should be served cold in very small bowls as a first course. ... Cola Turka is a cola brand from Turkish company Ãœlker that is also sold in Germany and Austria. ... A compote is a sweet cooked preparation of whole or cut fruit (such as apples, pears, cherries, strawberries, plums) and sugar, usually more liquid in consistency than jams, jellies or preserves. ... It has been suggested that this article or section be merged into Compote. ... Pekmez is the Turkish name for the syrup-like liquid obtained after condensing juices of (especially) grape, fig or mulberry by boiling with coagulant agents. ... Rize tea or Ã‡ay is a form of black tea. ... Salep is a flour made from grinding the dried tubers of various species of orchid, which contain a nutritious starch-like polysaccharide called bassorin. ... Sherbet (Etymology: Turkish & Persian; Turkish serbet, from Persian & Urdu sharbat, from Arabic sharba drink) (British and American English) or Sherbert (Australian English and New Zealand English, also a variant used in American English) historically was a cool effervescent or iced fruit soft drink. ... ÅžÄ±ra or sira is a Turkish non-alcoholic drink made from slightly fermented grape juice. ... A cup of Turkish coffee served at an Ä°stanbul terrace. ... Turkish tea Turkish tea (Turkish Ã‡ay) is a type of tea that is drank by most people living in the Republic of Turkey, the Arab World and the Horn of Africa. ... Turnip juice is a popular beverage of southern Turkey, originating from Adana. ... RakÄ± becomes cloudy white when mixed with water. ... KÄ±mÄ±z, is a traditional alchoholic drink of the Turks, made from horse milk. ... Ã‡al KarasÄ± (Ã‡al Black) is a variety of red wine grape from the Ã‡al district of the Denizli Province of western Turkey. ... Kalecik KarasÄ± is Turkish grape variety and Turkish wine produced from this grape. ... KavaklÄ±dere is one of the oldest and wellknown wineries. ... Ã–kÃ¼zgÃ¶zÃ¼ is a Turkish grape variety and Turkish wine produced from this grape. ... Efes Beverage Group was founded in Turkey in 1969, and today consists of 14 breweries in Turkey, Russia, the CIS countries and Southeast Europe. ... Tekel BirasÄ± is a Turkish beer brand. ... This page is a candidate to be moved to Wiktionary. ... List of Turkish_desserts; AcÄ±badem Kurabiyesi AÅŸure Ayva TatlÄ±sÄ± Badem ezmesi Baklava Burma BÃ¼lbÃ¼l YuvasÄ± Cevizli Sucuk Cezerye Ekmek KadayÄ±fÄ± GÃ¼llaÃ§ HanÄ±m GÃ¶beÄŸi HoÅŸaf HoÅŸmerim Ä°rmik HelvasÄ± KadayÄ±f Kalburabasma Kazandibi KeÅŸkÃ¼l Kos Helva KÃ¼nefe Lokma... List of soups in Turkish cuisine Tarhana Ä°ÅŸkembe PaÃ§a Ezogelin Yayla ArabaÅŸÄ± YÃ¼ksÃ¼k DÃ¼ÄŸÃ¼n Ã‡orbasÄ± ToÄŸga Un Ã‡orbasÄ± YoÄŸurt Vegetable Bamya Ispanak Mercimek Category: ...

Contents

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