Kefir: because fermented milk sounds so appetizing
When the origin of a food literally means “feeling good” I’m obviously intrigued. The Turkish word for kefir is derived from keyif which means you’re going to feel good after you eat. Kefir has been aiding cultures in digestion for centuries. Kefir in a tangy fermented drink that is cultured from little balls of bacteria. Sounds appetizing right?
How It’s Made
It’s starts with balls of cultured bacteria. The process: add bacterial grains to milk, let it sit at room temperature for around 24 hours, strain the clumpy looking balls of bacteria, and drink the milk. These starter grains contain lactic acid bacteria that will multiply by the billions as the bacterial culture proliferates and the milk ferments.
Why I Love It
The finished products contains twenty percent of our RDA of calcium, phosphorus, and riboflavin. It’s also a good source of vitamin B12, protein, folic acid, and vitamin K2. It also contains galacto-oligosaccharides which acts as a prebiotic for the intestinal microbiota. Dairy kefir contains around thirty different strains of bacteria. All of these kefir qualities promote the growth of beneficial bacteria in the gut. This makes it a much more potent probiotic source than yogurt. Kefir is quite tangy because the carbohydrate lactose is removed during the fermentation process. This also means some people with lactose intolerance can actually drink kefir.
Still freaked out by the idea of fermented milk? Try coconut or water kefir. Make kefir the base of your smoothies, add it to your oatmeal, or drink it before your morning coffee to line your gastrointestinal tract with a nice little coating of friendly bacteria.
Ready to learn about fermented soy?