Mount And Blade Sttutering After

kefir kefir: history and creation of kefir and friendship

We start in this wonderful trip, I'll try to explain how these small grains create a drink special and extraordinary stories of friendship ......
end our journey with an excerpt from wikipedia to explain to newcomers what the Kefir ... (so if you do not know what it is .... peek!).

Small kefir grains are in effect the little creatures that reproduce during their activities, and increase so that in a week or ten days are doubled.
The beauty is that all the little creatures are active and no one is to reject much that can be passed on to everyone: friends and relatives ....

If you would restrict the story would end here.
But they're not! The kefir grains are not limited and continue to reproduce so much that they can give to anyone, anyone they want!
And then begin to meet people who had never known before.
Ll 'friendship of kefir grains grown and continues to increase, so as to compete with Facebook, (ok, come on, do not overdo it!), And the Internet is the world where word of mouth for the exchange is more active, more active!
The story goes that at some point Barbara meets Anna, and become friends.
does not matter if they live near or far, if you can see, if you feel, or even if you write .... because these are friends of kefir grains has donated them to Barbara Ann, and every time you
product kefir by Barbara, his mother, his aunt and her friend Joan,
Anna will be with them.
All these people are together, united by the desire to grow, improve, improve their diet and give others the opportunity to make kefir at home!
Thanks Anna!
Thanks also to Anna for all those who receive the beads to mother Barbara, his aunt and Joan! THANK YOU ANNA
, you're a person Special .... and you are my friend!




The kefir (kefir also or kefyr ) is a beverage rich in lactic acid bacteria and probiotic fermented from milk. It contains about 0.8% lactic acid , has a fresh taste and is a nutritious food. Originally from the Caucasus . The
traditional kefir is prepared using fresh milk (sheep, goat or cow) and yeast or kefir grains , consisting of a polysaccharide called kefiran housing colonies of bacteria and yeasts in symbiotic association.
In modern times, was the Nobel prize for medicine Ilya Ilyich Mečnikov an interest in kefir and to study the bacterial strains, convinced it was one of the reasons for longevity Caucasian populations with the presence of lactic acid that would take at bay bacterial growth in 'gut ^[2] .

Preparation [edit ]

Preparation of kefir : kefiran ready for a new fermentation and kefir just filtered

The preparation of kefir requires inoculation of milk with the same name enzymes, an association of bacteria and yeasts living in structures made of a polysaccharide the kefiran , produced by the bacteria themselves. The microorganisms multiply in the milk carrying through the fermentation process.
different species involved in fermentation of yeast and lactic acid. It is a predominantly lactic fermentation , but in part alcohol (with yeast that transforms the sugar into alcohol and carbon dioxide ). In preparing traditional domestic
the granules are recovered and reused for subsequent fermentations.
enzymes are added to milk (must be cold or at room temperature, but not too hot) and left to ferment for 24 to 48 hours at 20 ° C, stirring occasionally (You can use fresh milk pasteurized or the long-life milk ). The kefir produced in the domestic production may have a slight alcohol content (up to 1 degree) while some industrial products do not have this feature due to specific production methods.
If not consumed immediately, the kefir must be put in refrigerator, where it is kept safely for more than a week if left to ferment becomes too acid over and picks up a spicy taste.