There are many beneficial microorganisms in the content of kefir by adding kefir culture or kefir grains to fermented milk. It has an important place in fermented milk products with its probiotic feature. Therefore, it is known to have many benefits such as gastrointestinal system, cardiovascular health and strengthening the immune system. Kefir is a product that can be consumed alone or with the addition of fruit and can be used as a substitute for milk in cakes and cakes. Before answering the frequently asked question about how to make kefir, it is necessary to understand what kefir is.
What is Kefir?
Kefir, which has been consumed for the treatment of diseases in the North Caucasus for many years, has become popular around the world over the years. Today, almost all European countries and the US have made kefir production is manufactured for the first time in 80 years that is packaged in Turkey. Kefir itself is like a small cauliflower composed of yeast and bacteria close to white, jelly-like spheres. Kefir is a fermented dairy product mostly made by fermenting cow, sheep and goat milk with kefir culture. It has a creamy consistency, moderately acidic and slightly smudged flavor. Being a good source of phosphorus and biotin, kefir is rich in vitamins B1, B12 and K2, calcium, magnesium, biotin, folic acid and amino acids. Kefir, which can be consumed by people of all ages, has many positive effects on human health. Kefir, also called yogurt of the 21st century, contains all the nutrients and nutritional value of milk, thanks to microorganisms created by fermenting it with kefir culture. As a result of some studies, kefir has been found to be beneficial for human health due to its antibacterial, immunological, antitumoral and hypocholesterolemic or in other words, cholesterol lowering effect. Since it contains bacteria that aid digestion, it can be regularly consumed by people with digestive problems. With a much lower lactose content compared to milk, kefir can be consumed by people with lactose intolerance after consulting a doctor.
What are the benefits of kefir?
It produces microorganisms, bioactive substances and enzymes in the product obtained by fermenting the milk with kefir culture or in other words fermenting it. During the fermentation process, microorganisms transform the chemical structure of the raw material and provide nutrition. Thus, the resulting product acquires a bioprotective effect. This transformation, which increases food safety, also causes the breakdown of toxic components, leading to the production of antioxidants and antimicrobial compounds. Foods fortified with bioactive ingredients turn into a healthier food. Studies have proven the positive effect of fermented prebiotic and probiotic dairy products on human health. It is known that kefir, which was used in the treatment of cancer and allergic diseases in the past, especially tuberculosis in Russia, increases the secretion of stomach and pancreatic organs today. Kefir plays an active role in relaxing the nervous system, as it is also rich in essential amino acids, which are tryptophan, calcium and magnesium minerals. Kefir, which is thought to have a relaxing effect on metabolism when consumed daily, has also been shown to have a positive effect on liver and kidney functions. It plays an important role in the regulation of intestinal flora with its intensive microorganisms and probiotic properties. In addition to prebiotics that serve as food for beneficial bacteria in the intestines, probiotics that provide a diversity of intestinal flora and microorganisms are also very useful for the intestines. According to a limited study, kefir was found to improve intestinal disorders by 99%, insomnia problems by 60%, depression by 50%, and high blood pressure by 30% if consumed regularly for 6 to 9 months. Anti-carcinogenic effect is thought to be among the benefits of kefir. It is thought that some enzymes that play a role in the formation of cancer cells due to DNA damage and mutation reduce their activities, increase acidity, increase the production of fatty acids and prevent cancer formation by accelerating cell death, known as apoptosis. Kefir, which has been shown to reduce the risk of breast cancer in some limited studies, was found to be effective on high cholesterol metabolism in an animal experiment. In the same study, it was observed that HDL level, which is defined as high density lipoprotein, was not affected by kefir consumption. According to another limited study, kefir has been shown to regulate blood sugar and prevent food allergies. Kefir, which causes suppression of IgE and IgG1 response, is thought to have a positive effect on food allergies as well as allergic diseases such as asthma and atopic dermatitis. As a result of these studies, it has been shown that problems such as blood pressure, digestive system and lactose intolerance are reduced with regular kefir consumption. In addition to limited studies showing that it has a positive effect on the immune system, it has also been found to have antibacterial effects against some pathogenic bacteria. Containing all the nutrients found in milk, kefir also contains essential amino acids and fatty acids for the body. When 1 cup of kefir is consumed a day, 20% of daily calcium and phosphorus needs, 19% of vitamin B2, 14% of vitamin B12 and 5% of magnesium need can be met. Other benefits of kefir are listed below in light of the many limited studies done:
- It helps prevent muscle contractions.
- It prevents vascular stiffness.
- It is effective in relieving chronic fatigue.
- It prevents anemia.
- It has positive effects on skin, nail, eye and dental health.
- Supports the treatment of urinary tract inflammation.
- It is useful in weight control.
- Increases body resistance.
- It speeds up the healing process.
While some of its known benefits have been proven in limited studies, others have only been proven in studies on laboratory animals. As with any food product, excessive consumption of kefir can be harmful. Therefore, a specialist doctor should be consulted before consuming kefir for the treatment of diseases. A doctor should be consulted before consuming during pregnancy and lactation.
How is kefir made?
Kefir is a fermented dairy product that can be bought at home or in the markets. Homemade kefir should be stored in a glass container and refrigerator. Metal spoons should not be used during the production of kefir, which can be stored in the refrigerator for a maximum of 2 days. Since it is fermented, the main feature that distinguishes kefir from other fermented products with a small amount of carbon dioxide and alcohol is that lactic acid and alcohol fermentation take place simultaneously. Industrially, kefir begins with the homogenisation of the collected raw milk. It is cooled after being pasteurized at approximately 95 degrees. After inoculation using 2% to 8% yeast, it is allowed to ferment for about 18 to 24 hours. After packaging, it is aged at a temperature of 3 to 10 degrees for a day and then stored at 4 degrees. It is sent to the markets by cold chain. Like yogurt, kefir is a fermented dairy product containing probiotics. Although it is known that it regulates the intestinal flora when consumed regularly, its effects on the diseases have not been proven yet. Therefore, the doctor should be consulted for the treatment of the related health problem and the physician should be informed about the suitability of kefir consumption with the treatment prescribed by the doctor.
