Culture & History
What is it?
Kefir is a type of fermented milk product with a "creamy consistency and a slightly sour taste". Unlike yogurt, which is also a fermented milk product, kefir is made only from a combination of kefir grains and milk (or water). It was originally made in hanging skin bags to preserve milk (usually from cows or goats).
Where did it originate?
Originating in the Northern Caucasus, kefir grains were seen as a gift from Allah by the Muslim peoples of the region and were passed down through generations, signifying family wealth. The existence of the beverage as well as the method of preparation were kept secret for a long time, as it was feared the grains would lose their magic strength if shared. The word "kefir" is possibly derived from the Turkish word, "keif", which can be translated to "good feeling".
How did it spread?
Beginning in the late 19th century, the drink became popular in Russia as a treatment for intestinal issues and tuberculosis. This is when the first scientific studies were performed. By the 1930s it was being produced on a relatively large scale in Russia. Since then, it has become common across the former Soviet territories and Eastern and Northern Europe, and is starting to catch on in places like the United States, Japan, and parts of Southwest Asia.
Kefir is a type of fermented milk product with a "creamy consistency and a slightly sour taste". Unlike yogurt, which is also a fermented milk product, kefir is made only from a combination of kefir grains and milk (or water). It was originally made in hanging skin bags to preserve milk (usually from cows or goats).
Where did it originate?
Originating in the Northern Caucasus, kefir grains were seen as a gift from Allah by the Muslim peoples of the region and were passed down through generations, signifying family wealth. The existence of the beverage as well as the method of preparation were kept secret for a long time, as it was feared the grains would lose their magic strength if shared. The word "kefir" is possibly derived from the Turkish word, "keif", which can be translated to "good feeling".
How did it spread?
Beginning in the late 19th century, the drink became popular in Russia as a treatment for intestinal issues and tuberculosis. This is when the first scientific studies were performed. By the 1930s it was being produced on a relatively large scale in Russia. Since then, it has become common across the former Soviet territories and Eastern and Northern Europe, and is starting to catch on in places like the United States, Japan, and parts of Southwest Asia.
References
- http://kefir.it/symbiotic_yeasts.pdf
- http://kefir.it/symbiotic_yeasts.pdf