Kefir

Kefir is milk's product which is the result of fermentation process. This fermentation uses kefir grains which contains Streptococci and Lactobacilli bacteria / Stretococcus sp and Lactobacilli. In Rusia, kefir is a popular drink which be produced and be sold in a big number.

Although in Rusia kefir is so popular, in some country kefir is not really popular, even many people who don’t know about it. Popularity of kefir still lose by youghurt, whereas benefits of kefir is more than youghurt.

Name of kefir is from turkish, its "keif" which mean is good feeling. So, according to some research drink kefir routinely  is good for health, and healthy's body surely makes pleasant feeling.

Kefir contains bacteria lactic acid which has many benefits for health like as probiotic which can press growth of bacteria which cause indigestion. Bacteria lactic acid produce antimicrobe compound such as bacteriocins, peroxide hydrogen, and others antibiotic.

Kefir also contains phosphorus so it help body to rend a carbohydrate, fat, and important protein to growth of cell and energy source,  so kefir can help to rise immunity system of body.

Beside that, kefir has some benefits such as prevent all kinds of allergy and allergy of lactose, prevent growth cancer, tumor, hepatitis, cholesterol, and influenza. Kefir also can prevent growth of intruder body organism, and overcame some itchs on skin.

Kefir grains form of granulated and it can be a bigger when it in the milk. The colour is yellowness of white, and will become brownish when it in the milk. The size is varied, around 1 mm until 15 mm.

Granulated of kefir composed of microorganism which is surrounded by matrix with form of slime composed of polysaccharide sugar which called kefiran. Kefir grains also composed of mix from any bacterias and leavened, and each play a role in forming of taste and structure of kefir.

Kefir grains can still active if it preserved by frozen drainage, but the best way to place kefir grains is by moving old kefir grains into the milk which has pasteurized periodic, then incubation for a night and place it on refrigerator with temperature between 4° C untill 7°C. In this condition, kefir grains is still active until around one month.

To make kafir is quite easy, it even can do at home just with a simple tools. We only need a fresh milk and certainly kefir grains. Fresh milks which has been prepared bring to the boil on temperature between 85°C until 90°C, then input it into a glass and save until reach to room temperature. After that enter kefir grains into milk and save. This procces need around a day. And this is it, fermentation process is produced by kefir grains.

From this process, milk will forms become hank. This hank then be filtered and it will separate by itself between kefir grains with drink that ready to drink. As sweetener, it can be added sugar or honey. If it will not drunk directly, kefir can be placed in refrigerator for one until three days.

Mix of acid, soda, and a little bit alcohol makes kefir taste become so unique, and it will be more delicious when drink it in cool or frozen.

For people who has a problem with their digestion or has lactose intolerance, kefir can be an alternative to solve this problem, because mostly of lactose on the milk has been separated by bacteria lactic acid so it will be easier to digest. Kefir also good to drink by child, pregnant and lactating mothers, and people elderly.

There are some stories that told origin of kefir grains, but until now scientifically unknowable for sure how kefir grains was found. However it be, the fact is this drink is so adored and Kefir become so worth because of nutrition and its benefits for humans health. That’s why kefir is called as the champagne of cultured milk.