with 'Kefir' (of the turksprachigen word köpürmek = foam) concerns it a rather high-viscosity, carbonic acid and easily alkoholhaltiges milk beverage, which originally originates from the Caucasus and Tibet. Kefir results to yeasts from a fermentation process, typically by bacteria such as Lactobacillus acidophilus and how Saccharomyces kefir. Besides there is still the Wasserkefir, a beverage, which is based on the fermentation of sugar in aqueous solution.
Milchkefir develops, by shifting the Kefirknollen until two days with cow, goat or sheep milk. The milk should be abgekocht, H-Milch andpasteurisierte milk function also. Ungekochter raw milk is to be advised against. Also of the successful use of Soja „milk “was already reported. The milk is fermentiert. Optimal temperatures lie within the range of 10 °C to 25 °C. The alcohol content can depending upon fermenting duration of 0,2 per centuntil maximally about 2 per cent amount to. Fat and protein content correspond about to that the used milk. The cremige beverage has an easily säuerlichen taste. The Kefirgetränk is separated with a plastic filter under easy vibrating from the mushroom. Anschliesend are rinsed the cauliflower-like Kefirknollen with cold water andin a preserving glass with water/milk mixture covered and at a cool, dark place up to the next preparation keeps.
the Kefirkörner (Kefirpilz, Kefirknolle) can grow to approximately to the size of Walnüssen, Kefirknollen big as a fist is not unusual. Kefirknollen possess a rubber-likeConsistency and consist of proteins, fats and Polysacchariden, which are produced by different bacteria. These tubers increase in the course of the time, it double its mass depending upon the site conditions at ambient temperature approximately in 14 days. Surplus Kefirknollen can for keeping dried or frozenor to other humans to be passed on. Kefirknollen and Kefir should not come for longer time with metals into contact, to agitating with a normal Esslöffel (made of high-grade steel) represent however no problem.
Industrially more manufactured and in the trade of offered Kefir corresponds usually not traditionally with Kefirknollenmanufactured beverage and the designation has „Kefir, mildly “. So that the developing beverage always possesses the same taste, industrially with a defined mixture of different bacteria and yeasts one works, which can copy the complex composition of the Mikroflora of Kefirkörnern not completely. Traditional Kefir possesses one onits environment adapted composition of the Mikroflora, which can change for example seasonally.
contents materials of the Milchkefirs
- micro organisms: Lactic acid bacteria, yeast mushrooms
- of fermentation products: Carbonic acid, ethanol (alcohol)
- nutrients: Proteins, Polysaccharide (multiple sugars)
- Vitamine or Vitaminvorstufen: Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin B12, Vitamin D, Folsäure, Niacin
- of mineral materials: Calcium, iron, Iodid
Milchkefir is to possess the among other things following health-promoting effects:
- Adjustment of the blood pressure
- antibiotic, entzündungshemmend
- positive influence on cancer illnesses
- positive influences on that Immune system
of welfare announcements was reported:
- Gastritis (gastritis)
- stomach /Darmkatarrh, failure and blockage
- liver, kidney and Gallenerkrankungen
- of ulcers of internal and outward kind
- slows the new development down of Metastasen
by Kefir is alleged our digestive tract able, many contained mineral materials and Vitamineparticularly well to take up (z. B. many B-Vitamine, Vitamin D, to use Vitamin C) and better than with the benefit of unvergorener milk - besides the Darmflora strengthened, which particularly after the income of antibiotics can be important. If an effect rather exhausting is to be obtained, should the Kefir 12 to 24 hours before the consumption to be set. With fermentation times over two days is the effect rather chair-strengthening. Particularly to emphasize it is that Kefir prevents a putrefying of the indigested food in the intestine by the lactic acid bacteria allegedly and thus a special contribution to the healthto carry out is. One can read off this easily from the healthy consistency of the chair. Since the lactose is amplifier-off-changed to a large extent with the fermentation to lactic acid, Kefir is very often suitable for persons with lactose incompatibility (lactose intolerance), who would have to do otherwise without milk. Over the benefit thathealth advantages of the Kefirs to come, one should enjoy this regularly. The consumption of daily minimum quantities from up to a litre is not necessarily, since such numbers miss on the one hand to each scientific basis, on the other hand also in the countries of origin unknown is. It is important that everyone its individual quantityeven and this with benefit to itself finds out takes and not under obligation and self overcoming. Kefirdrink suggestion: 1/4 litre of Kefir is mixed also finely rubbed ginger and a prize salt and enjoyed immediately. Many modifications (herbs, garlic, Cumin etc.) are possible. Sweet Kefirgetränkecan blow strongly!