KefirKefir is ongoing search for a natural and healthy diet has led to certain food products and demand more. This is the case of kefir, a great unknown for many but usually referred to food and dietary forums. But what exactly is kefir?, Why use it?, What are the benefits? …

Kefir, tells us the dietitian-nutritionist Marta González Caballero, “is a creamy dairy product originating in the Caucasus region.” Although its texture is very similar to yogurt, not to be confused because the process of fermentation of both is different: “kefir fermented milk by a lacto-alcohol reaction and yogurt through lactic reaction,” he clarifies the expert.

Fuller understanding
Kefir KéfirEl most widely known and most milk is consumed, ie one that fermented milk. But it is not the only type that exists. There is also the water which, as its name suggests, fermented in the liquid element and the least known, of kombucha. The expert explains that he “is a fermented sweetened tea prepared by a colony of microorganisms called” kombucha colony ‘formed by the Bacterium xylinum and several yeasts. “

The benefits of kefir are manifold. The water, for example, is suitable for people with lactose intolerance because it does not need milk. But the milk because “it breaks down into nutrients simpler and more gastrointestinal and tolerable,” said González Caballero. It is also advisable for constipation, intestinal flora regenerates and fights harmful bacteria in the digestive system. To make matters worse, only “contains 60 calories per 100 grams and its glycemic index is low, 35,” said the specialist.

Culinary uses
The milk, in particular, is used by many in the kitchen. It is easy to store and very cheap. The tradition makes a gift, it is a ferment that regenerates easily, and, if kept well, last long. It looks similar to cauliflower. Just take a quart of milk (as fresh as possible) in a glass jar with an airtight lid, and a handful of kefir, close it and put it on a shelf at room temperature and, if possible, without being of light directly to ferment better.

HeladoPasadas twenty four hours, strain and drink. Much more time is left to ferment, have a sour taste. To speed up the fermentation, you can put in a warmer place, like if you put in the fridge, will be delayed. On the way to taste it, some people take it as is, as a yogurt, with or without sugar. But in addition, “with the liquid obtained after the strain it can be prepared smoothies with vegetables, fruits, wheat germ and honey. And is also used for the production of cream cheese, “says the dietitian-nutritionist.

Just wash the pot every now and take care of their preservation will make you have a delicious product for multiple uses, economic and, most important, with many advantages and benefits for your health.