• It is a cell regenerator, beneficial for hair and skin health.
  • Prevents the globalization of substances in the intestines.
  • It is a source of health and youth.
  • Gives energy to the body, increases beneficial bacteria in the intestines, stops hair loss.
  • Gives energy to the brain and provides mental development.
  • It has a protective effect against cancer and delays cancer.

Kefir is a fermented milk drink originating from the CAUCASUS, its homeland dating back 5000 years, made and consumed by the local people. It is also known among the public as KUNDEPSİ-KUNDEPS-KUNDEPSU. It is a fermented milk product first made in Western Asia and now spread to many countries. Caucasians drink kefir instead of water and also use it as an elixir of youth. The people who spread from the Caucasus to all over the world took and spread this drink with them. Kefir still constitutes 70% of the sour milk drinks consumed in Russia.

It has been stated that 1,160,000 tons of kefir were produced in this country in 1981 and it was commercially produced and sold in Federal Germany, Finland, France, Sweden, and Czechoslovakia. In recent years, kefir production is also being done at home, especially by some faculties conducting scientific studies to cure some ailments in our country, and serious studies reveal important results. The demand for kefir is increasing day by day as our people become more conscious.

Since it contains the nutrients in milk, the nutritional value of kefir is very high, like yogurt. During its formation, microorganisms break down the proteins in milk into peptones, peptides, and even amino acids; and milk sugar into lactic acid and alcohol, making it very easy to digest. Furthermore, these new substances that emerge constitute the characteristic features of this milk product, which has a refreshing, appetite-stimulating, and beloved taste and aroma.

Because it is easy to digest and rich in protein, kefir is a suitable food for patients and children. It is even recommended to give 1-2 spoons a day to 20-30 day old babies. It has been explained that, like all sour milk products, continuous consumption of kefir improves intestinal flora and consequently cures some intestinal disorders. Additionally, kefir is also beneficial for nervous disorders, loss of appetite, and insomnia. Apart from these, it is said among the public that this milk product has curative properties for ulcers, high blood pressure, bronchitis, asthma, bile disorders, and some other diseases. Even recently, some doctors recommend drinking kefir for certain diseases. But of course, more scientific results are not fully proven yet. These are still being examined in detail. It is reported that for the healing of various diseases, about 1 liter of kefir should be taken daily during the illness process, and this can even continue from six months to a year. For stomach ailments like ulcers, the kefir to be drunk should be fresh, not old.

According to research conducted on mice in Japan, it is stated that substances found in kefir reduce cancer by 53.6%, and also when kefir is used together with cancer-preventive drugs, it reduces the recurring risks of cancer by 7%. (star 22.02.2002)

Kefir is rich in minerals and essential amino acids used in the body's basic functions and various activities. The proteins in kefir are partially digestible and therefore can be easily utilized by the body. Tryptophan, one of the essential amino acids found abundantly in kefir, and the minerals calcium and magnesium are known to have a relaxing effect on the nervous system. Phosphorus, the 2nd most abundant mineral in our body, facilitates the use of carbohydrates, fats, and proteins for cell development and meeting energy needs. Kefir is also rich in Vitamins B1, B12, and K. It is also known that sufficient amounts of these vitamins provide countless benefits for the kidneys, liver, nervous system, and skin diseases.

Making Kefir

Primarily cow's milk is used in making kefir. Its preparation at home and industrially in milk factories differs from each other.

  1. The milk to be used in making kefir is boiled well for about 5 minutes, then transferred to a container and cooled to 25 degrees. The cream layer on top is removed. About 15-20gr of kefir grains are added per liter of milk and stirred well to make it homogeneous. The container's lid is closed and the container is left stationary so the milk stays at 20-25 degrees. In cold weather, the container is wrapped to preserve heat. The container is kept at a constant 20-30 degrees. This temperature is lower than the temperature at which milk is cultured to make yogurt. Because the culturing temperature for yogurt is 42-45 degrees. Therefore, in kefir making, if the milk's temperature is checked with the little finger, kefir grains are added to the milk at a temperature where neither heat nor cold is felt.
  2. The milk in the container normally coagulates after 18-24 hours. The coagulation time is affected by the amount of kefir grains added to the milk and the temperature of the milk during waiting. In cold weather, if the container is not wrapped, the milk's heat will drop, delaying or preventing coagulation.
  3. When the curd, i.e., kefir, forms, it is placed in the refrigerator and kept there until it cools. The kefir taken from the refrigerator is passed through a wire strainer placed over a container to separate the grains. The grains remaining on the strainer can be used immediately for making kefir or washed and stored in a glass of water in the refrigerator for about a week. When storing, it is necessary to put enough water in the glass to cover the grains.
  4. The obtained filtrate is drunk immediately or can stay in the refrigerator for 2-3 days. During this time, some acid, alcohol, and carbon dioxide form in the kefir, consequently changing its taste and aroma.
  5. In this type of fermentation, lactic acid bacteria and yeasts act together. As a result of the fermentations present in kefir, acid (e.g., lactic acid, oxalic acid, keto glutaric acid) and some volatile compounds (volatile fatty acids) are formed from lactose, as well as alcohol and carbon dioxide. These compounds help form the typical aroma of kefir.

The substances in kefir's composition essentially depend on the properties of the milk. Also, its composition, taste, and aroma are affected by the milk's culturing temperature during production, the waiting period, and the time from production until drinking. The substances in kefir made from cow's milk are generally as follows.

Substances Found in Kefir's Content

WATER

  • WATER
  • DRY MATTER
  • FAT
  • CASIEN (IT IS MILK PROTEIN)
  • LACTOALBUMIN
  • LACTOSE (MILK SUGAR)
  • ALCOHOL (IN SMALL AMOUNTS)
  • MILK ACID
  • MINERAL SUBSTANCES

I have shared with you unknown information about kefir, how kefir is made, and the substances it contains. Let's protect this valuable drink that belongs to us and not neglect consuming it. Wishing you to stay healthy.

Other Benefits of Kefir

  • Relieves high blood pressure
  • Facilitates weight loss.
  • Lowers cholesterol.
  • Relieves arteriosclerosis.
  • Prevents osteoporosis.
  • Reduces bronchitis and asthma attacks
  • Relieves anemia and blood disorders.
  • Increases resistance against microbial infections.
  • Beneficial for eczema and allergies.
  • Treats urinary tract infections.
  • Dilutes urine.
  • Treats liver disorders.
  • Good for stomach and intestinal disorders, accelerates intestinal functions.
  • From infancy to adolescence; positively affects the formation of bones and teeth and the development of healthy tissues and muscles.
  • Provides the vitamin, mineral, and protein support necessary for the body's development
  • Reduces health risks for children who consume excessive chocolate, sugar, and gum.
  • Prevents tooth decay.
  • Enables the assimilation of sugar and converts sugar into energy
  • Stimulates appetite and provides strong support for nutrition.
  • Serves a relaxing role in nervous diseases.
  • Prevents anemia and relieves blood disorders. Ensures nails stay healthy.
  • Strengthens eyesight.
  • Enables cuts and wounds to heal quickly
  • It is a delicious milk drink that provides natural protection and safe nutrition for children's growth.
  • Provides strong support for growth. Helps height increase and healthy development.
  • Adds positive activity to the puberty period.
  • Helps establish hormone balance.
  • Activates brain cells and increases cerebral dynamism.
  • Acts as a brake against excessive weight gain or loss.
  • Builds the digestive system and provides complete nutrition.
  • Positively aids protein synthesis during digestion.
  • Regulates kidney functions.
  • Acts as symbiotic cement with its collaborative structure among vitamins and minerals
  • Prevents oiliness and dandruff on the skin. Strengthens hair.
  • Enables burns to heal quickly.
  • Repairs tissues.
  • Keeps the body's fluid balance at an optimum level.
  • Positively affects DNA synthesis and renewal.
  • Plays an effective role in cells' oxygen intake
  • It is an unforgettable partner in making the youth period an active, energetic, and active period.
  • Provides activity in the continuity of sexual functions.
  • Regulates the harmonious and synchronized work of all organs of the body.
  • Relieves insomnia. It is an energy store for those who do sports.
  • With its refreshing pleasant smell and unique taste, it provides comfort, relaxes, and loosens.
  • Adds pleasure to your enjoyment at meals.
  • It is the most ideal drink for those on a diet.
  • Does not cause weight gain and creates a nutrition synthesis.
  • While chemotherapy treatment continues, it ensures the body stays strong and nutrition continues.
  • Prevents muscle contractions and cramps.
  • Contains a fat tissue dissolving function.
  • Regulates traffic in the digestive system.
  • Prevents the formation of many diseases right from the initial stage.
  • Has positive effects on hormones, primarily reproductive hormones estrogen, progesterone, testosterone, as well as cortisone, insulin, thyroid, serotonin, and adrenal hormones.
  • For those who consume alcohol, provides complete supplementation in regaining lost vitamins.
  • Cleanses the blood against poisoning.
  • Neutralizes cyanide entering the body.
  • Since antibiotic drugs kill all vitamins and bacteria in the body; it establishes natural defense and war armies and undertakes the role of a natural antibiotic.
  • With its antioxidant properties, it contributes to cell renewal.
  • Reduces risks during menopause.
  • Slows down excessive wear and aging.
  • It is the architect of metabolism towards a long and healthy life trend. Supports bones and muscles staying strong.
  • Creates resistance against osteoporosis and Alzheimer's disease
  • It is known to have a preventive effect against many cancers, especially prostate and colon cancer.
  • Effective against muscle contractions and paralysis.
  • Prevents hand tremors and memory weakness and decreased attention.
  • Increases strength against chronic weakness.
  • Reduces numbness and tingling in hands and feet due to nerve inflammations
  • .
  • Prevents weak eyesight and cataract formation
  • Reduces the negative effects of free radicals, heavy metals, and poisonous gases in the body.
  • It is an indispensable natural friend for old age.