Introduction:
The word kefir comes from Turkish and means "well-being". Kefir is a sour milk product made from cow's, sheep's or goat's milk, which is produced with acetic acid bacteria and various yeasts instead of lactic acid bacteria, as in yoghurt production. It tastes more sour than yoghurt and has a thick, slightly tingly consistency.
Use/Preparation:
Kefir is used as a buttermilk substitute, to soak grains to make them more digestible, as a salad dressing, marinade, as a dip, in sauces, bread, cakes and desserts.
Health:
Kefir is a probiotic drink that can support intestinal flora and digestion and strengthen the immune system. The valuable nutrients calcium, magnesium, phosphorus and vitamins B12, B2 and vitamin D are abundant in the fermented milk drink.
Alternatives:
Kefir can also be made quite easily by using milk kefir lumps. Any compatible milk or milk alternative can be used. For example, completely lactose-free kefir can be made from coconut milk or rice milk. Other sour milk products such as buttermilk, yoghurt or ayran can also be used as a substitute.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 46/194 |
| Fat | 1,5 g |
| Healthy fatty acids | 1 g |
| Carbohydrates | 4,1 g |
| Sugar | 4,1 g |
| Protein | 3,4 g |
| Salt | 0,13 g |
