Kefir or kephir ( kə-FEER), alternatively milk kefir, or búlgaros, is a fermented milk drink that originated in the north Caucasus Mountains made with kefir "grains", a yeast/bacterial fermentation starter. It is prepared by inoculating cow, goat, or Sheep milk with kefir grains. Traditional kefir was made in goatskin bags that were hung near a doorway; the bag would be knocked by anyone passing through to help keep the milk and kefir grains well mixed.
The word kefir, known in Russian since at least 1884, is probably of North Caucasian origin, although some sources see a connection to Turkic köpür (foam). Kefir has become the most commonly used term, but other names are found in different geographic regions.
Traditional kefir is fermented at ambient temperatures, generally overnight. Fermentation of the lactose yields a sour, carbonated, slightly alcoholic beverage, with a consistency and taste similar to thin yogurt.
The kefir grains initiating the fermentation are a combination of lactic acid bacteria and yeasts in a matrix of proteins, lipids, and sugars. This symbiotic culture of bacteria and yeast (or SCOBY) forms "grains" that resemble cauliflower. A complex and highly variable community of lactic acid bacteria and yeasts can be found in these grains although some predominate; Lactobacillus species are always present. Even successive batches of kefir may differ due to factors such as the kefir grains rising out of the milk while fermenting, or curds forming around the grains, as well as room temperature.
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Katz, Sandor Ellix (2003). Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Chelsea Green Publishing Company. ISBNÂ .Â
- Margulis, Lynn. Sex, Death and Kefir; August 1994; Scientific American Magazine, p. 96.
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