De geschiedenis van Milk Kefir
Waar komen Kefir korrels vandaan?
De geschiedenis van melk kefir maakte aanvankelijk deel uit van een legende en was ook een beetje mysterieus. Mensen die op de noordelijke hellingen van de Kaukasische berg wonen, geloven dat Mohammed, de Grote Profeet, kefirkorrels aan het orthodoxe volk gaf en hen liet zien hoe ze kefir moesten maken. Zij bewaakten de korrels en de kennis die de profeet hun gaf uit angst hun kracht te verliezen. De kefirkorrels werden de families en de rijkdom van de stam, en het gebruik en de technieken van voorbereiding waren alleen bekend bij de toekomstige generaties.
Wat is Kefir?
Kefir is a milk product made from the milk of goats, cows, and sheep also. There were sacks made of animal skin in which kefir was made. The bags were kept so that they encountered direct sunlight, which helped in the fermenting process of the milk. In the evening, the sacks were carried back home and hung behind the doors so that people passing the door would prod them with their hands or feet so that the content mixes well. More fresh milk was added after the kefir was taken out, so the fermentation process did not stop. These people enjoyed this whole food for many years. They believed that the beverage prepared with it had magical properties.
How did Kefir become well-known all over the world?
Echter rond de 19th century, Russian doctors believed that kefir had excellent healing properties, like treating tuberculosis and other intestinal disorders and published the first scientific research studies. To produce kefir grains, the source of the grains was required urgently to use this unique food for treating ailing patients. The Blandov brothers owned a Dairy in Moscow and properties in the Mountains of the Caucasus area. They were asked to gather the grains of kefir to be manufactured on a large scale in Moscow. Although it was not a straightforward process, finally, the grains were brought to Russia by princess Irina and the first bottles of kefir drink were on sale in Moscow in 1908. They were consumed especially for medicinal value. In the 1930s, commercial production began in copious quantities.
Since the original method was not appropriate for large-scale manufacturing, scientific methods were used to obtain this healthy food. In the 1950s, VNIMI invented more straightforward ways, including fermentation, agitation, coagulation, ripening, and cooling in massive vessels. The Soviet Food Minister thanked Irina for bringing these valuable grains to Russia. Today, kefir is the most popularly used fermented milk in Russia. In modern times, kefir is manufactured in Finland, Norway, Hungary, Poland, Bulgaria, Russia, and other places like the USA, West Germany, Canada, and Denmark commercially.
Hoe kefirkorrels eruit zien en hun gezondheidsvoordelen
Kefir korrels look like small-size cauliflower, like wheat kernels. They are processed in such a way in leather sacks that they naturally ferment. These grains contain innumerable gelatinous micro-organisms and casein that are symbiotically grown together. Yeast is also present in the grains. These microorganisms are beneficial for health and make kefir so different from other milk products cultured in diverse ways. This self-carbonated beverage has probiotic properties and medicinal benefits, for which the effervescent drink is so popular worldwide. It contains high calcium, magnesium, vitamin B12, K2, enzymes, folate and biotin, and other unique nutrients that boost immunity, increase bone density, fight allergies, support detoxification, and improve lactose digestion.
Melk kefir korrels are named differently in various places, like Kefir Yogurt, Snow Lotus, Kewra, The Grains of The Prophet Mohammad, Tibetan Mushroom, and Yogurt Plant name a few. It is a fantastic drink that is enjoyed by all.
Waar kunt u kefirkorrels kopen?
Krijgen verse kefir korrels van een vriend die momenteel kefir thuis produceert, is vaak de eenvoudigste methode om ze te verkrijgen. Ze kunnen ook online worden besteld, maar ze moeten snel worden vervoerd en direct bij levering in verse melk worden geplaatst, anders raken ze gestoord en vergaan ze als gevolg van een gebrek aan voedsel.