Exempel på kefir

• It is also popular in summer to drink fermented milk (curds, kefir, yoghurt, or buttermilk) mixed with finely cut dill (and sometimes other herbs).

• It is also sold in a kefir yogurt-drink form.

• Kefir can be produced using lyophilized cultures commonly available as a powder from health food shops.

• For instance, kefir over-ripened (which increases the sour taste) significantly increases folic acid content.

• Kefir grains contain a water-soluble polysaccharide known as kefiran, which imparts a rope-like texture and feeling in the mouth.

• The third was something to drink: tea, coffee, kompot, milk, kefir, etc.

• As a result of the fermentation, very little lactose remains in kefir.

• Other research indicated that kefir grains are carbohydrates of bacterial origin produced by lactobacilli from within the matrix, forming sheet-like structures that become a grain.

• The book also discusses some foods that are not, strictly speaking, wild ferments such as miso, yogurt, kefir, and natt.

• The curd is separated by cold straining or by heating using the acidic by-products of the kefir culture to set the curd, followed by straining.

• Traditional kefir was made in bags from goatskin.

• One can possibly change the nutrient content of kefir by simply fermenting for shorter or longer periods, possibly with each stage providing value.

• Of dairies, yogurt is common, as are kefir and similar varieties.

• Sometimes manufactured kefir is used instead of natural sour milk for time saving reasons, though some say it detracts from the original taste of okroshka.

• One study showed that kefir also may aid in lactose digestion as a catalyst.