The name kefir originates from the Turkish word keyif, which means having a “good feeling” after eating. Kefir is a beverage traditionally made with cow’s or goat’s milk that has been fermented. This is done by adding to milk the “yeast” from kefir seeds, a cereal grain that hosts microorganisms.
In particular, it consists of thirty stems of yeast and bacteria and eleven species of probiotics, bacteria friendly and beneficial to the proper functioning of the digestive system and the human body overall. When added to milk, these micro-organisms multiply and convert lactose, which is the milk’s basic sugar, into lactic acid, giving kefir a sour taste. Subsequently, these seeds are removed and can be used again in another batch of milk so as to convert it into kefir.
