Kefir or Bulgarians is a combination of probiotic bacteria and yeasts in a matrix of proteins, lipids, and sugars. Their nodules have a similar appearance to the for cauliflower but is more soft and gelatinous and are wrapped in a parent polysaccharide called kefiran. The main microorganisms in kefir are the bacterium Lactobacillus acidophilus and yeast (unicellular fungus).
There are three types of kefir: milk, water, and tea or Kombucha (is a fermented beverage of slightly acid flavour), some people think that the water it is best the kefir milk is milk, but the most widespread and known. The three types are the same Kefir, with the same microflora, but adapted to different media, by so many benefits which we provide are the same.
Particularly the milk kefir fermented milk by a lacto-alcoholic, and therefore anaerobic reaction; milk lactose is transformed into lactic acid and carbon dioxide and alcohol are produced.
How does it occur at home?
Are inserted into a glass container milk and kefir (3 tablespoons per liter of kefir de leite) nodules, closes with airtight lid or a piece of fabric with a string, and left at room temperature for 12-36 hours, depending on the consistency that we want to have kefir 12 hours will be a kefirada milk, 24 hours will have a consistency of yoghurt 36 hours will get a greater amount of serum and a more acidic drink. Then strain the resulting liquid with a non-metallic filter. Then rinse the flask in water not chlorinated, and again repeat the process with more fresh milk. Every 3 or 4 days the nodules should be washed with water without chlorine, although there are people who do not wash it never or rarely. For a more liquid kefir added more milk, and for one thick more quantity of nodules. In the fermentation speed influences the ambient temperature, the temperature of the milk and the number of nodules. The milk must not exceed 35 ° and the environmental temperature should be around 20 degrees. We recommend using whole or pasteurized instead of the UHT fresh milk if Bio is better, and it may be of cow, goat, sheep, or donkey.
The retrieved fluid, called milk kefirada, is an alcoholic beverage of low-grade (less than 1%), carbonated, yogurt-like consistency, but with a softer texture and slightly more acidic flavor. To sweeten your choice is usually add sugar, cinnamon or honey, although it is better not to use honey since due to its antimicrobial and antiseptic properties it could negatively affect the kefir reducing microbial population. After the fermentation kefirada milk can be stored in the refrigerator at 4 ° C, in keeping with good quality up to 14 days.