Talk:Kephir
From Wikipedia, the free encyclopedia. Kefir (alternately kephir, kewra, talai, mudu kekiya, matsoun, matsoni) is a fermented milk drink originating in the Caucasus.
Kefir grains are a combination of probiotic bacteria and yeasts in a matrix of proteins, lipids and sugars. They are grown in milk (most commonly cow or goat milk) for a day or more at room temperature. The resulting beverage is called kefir. It is a faintly fizzy and slightly alcoholic drink, similar to yoghurt.
The exact combination of bacteria and yeasts vary between cultures. To ensure consistency, commercial producers now generally use a powdered starter culture rather than grains. However, such cultures do not form grains or continue to culture indefinitely, making kefir grains the preferred choice for individuals.
For more information, see Dominic N. Anfiteatro's kefir in-site (http://users.chariot.net.au/~dna/kefirpage.html).
For more information in portuguese, see Kefir Brasil Carlos F. Dias Jr. Kefir Real in-site - Brasil (http://geocities.yahoo.com.br/kefirbrasil/index.html).
Variations that thrive in various other liquids (typically fruit or sugar based solutions) exist. They may vary markedly from milk kefir in both appearance and microbial composition. The beverage made from them is called kefir d'acqua or waterkefir.
In Chile this beverage is called "Yoghurt de Pajaritos".
Due to the slight amount of alcohol in kefir, Russians often use it as a hangover cure.
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