The Kefir Beverage Is Fermented Milk Made From Kephir Grains, Symbiotic Cultures In Mesophilia

Kefir

Kefir is a fermented milk beverage manufactured from kephir grains, a particular kind of mesophilic symbiotic culture. It is akin to a thin yoghurt or ayran. The drink was first introduced to Russia from the North Caucasus, specifically the Elbrus region along the upper mountainous sections of Circassia, Karachay, and Balkaria, and from there it spread to Europe and the United States. It is made by kephir grains being added to the milk of cows, goats, or sheep.

The term " Kefir " is of Turkic and North Caucasian origin, and has been used in Eastern European and Russian languages. It is believed to have originated in Russian from Old Turkic köpür (milk) froth, foam from köpürmäk to froth. To keep the milk and kephir grains well mixed, traditional kephir was manufactured in goatskin bags that were hanging near a doorway and pounded by anybody passing through. In the Karachay-Balkar GP, which has ties to the LGBT community (wineskin). In the latter part of the 19th century and at the start of the 20th century, Karachay kephir was sold under the name "wineskin." By the beginning of the twenty-first century, kefir has spread from the former Soviet Union to the rest of Europe, Japan, and the United States. It is currently referred to as "Bulgarians" in several parts of Latin America.

In Belarus, Estonia, Hungary, Latvia, Lithuania, Poland, Romania, Russia, and Ukraine, Kefir Market is a common breakfast, lunch, and dinner beverage that is renowned as an inexpensive health beverage. The countries of Norway, Sweden, and Finland, where fermented dairy liquids resembling buttermilk are also familiar with it. Particularly among the Russian and Estonian minority, kefir is popular. Kefir is a common beverage throughout the day in South Slavic nations, notably with zelnik/zeljanica, burek, banitsa/gibanica, as well as in summertime cold soups.