The history of kefir dates back thousands of years, originating in the Caucasus Mountains. Legend has it that the Prophet Muhammad gave kefir grains to the people of the region as a gift, proclaiming them to be a source of health and longevity. These grains were considered sacred and were carefully guarded by the locals.
Kefir grains are not actually grains at all, but rather a combination of bacteria and yeast that form symbiotic colonies. They resemble small, gelatinous clumps and have a unique texture. There are two main types of kefir grains: milk kefir grains and water kefir grains.
Milk kefir is made by fermenting cow’s or goat’s milk with milk kefir grains. The fermentation process breaks down lactose into lactic acid, making it suitable for lactose-intolerant individuals. This tangy beverage is rich in probiotics, which are beneficial bacteria that support gut health.
Water kefir, on the other hand, is made by fermenting sugar water or fruit juice with water kefir grains. It produces a milder taste compared to milk kefir and is often flavored with fruits or herbs during secondary fermentation.
Making your own kefir at home is relatively simple. To make milk kefir, you’ll need fresh milk and milk kefir grains. Simply add the grains to a jar of milk and let it sit at room temperature for 24-48 hours until it thickens slightly. Strain out the grains and transfer them to fresh milk for another batch.
For water kefi