![]() Fermentation of the lactose yields a sour, carbonated, slightly alcoholic beverage, with a consistency and taste similar to drinkable yogurt. Traditional kefir is fermented at ambient temperatures, generally overnight. Fermentation Kefir grains, a symbiotic matrix of bacteria and yeasts The homeland of kefir is considered to be "the vicinity of Elbrus along the upper reaches of the Kuban". It has become known in parts of Latin America as búlgaros, or " Bulgarians".īekmyrza Baychorov and Irina Sakharova. Kefir spread from the former Soviet Union to the rest of Europe, Canada, Japan, and the United States by the early 21st century. It was under the name "wineskin" that Karachay kefir was distributed in the second half of the 19th century and at the beginning of the 20th century. In Karachay-Balkar gıpı, which has connection with gıbıt ( wineskin). Traditional kefir was made in goatskin bags that were hung near a doorway the bags would be knocked by anyone passing through to keep the milk and kefir grains well mixed. The p to f transformation may indicate possible transmission to Russian through Arabic كِفِير ( kifīr), which would have served as a lingua franca in the Muslim parts of the Caucasus. More likely is another Caucasian origin compare Georgian კეფირი ( k’epiri), Mingrelian ქიფური ( kipuri), Ossetian къӕпы ( k’æpy), Karachay-Balkar гыпы ( gıpı). It is thought that the name origin of Kefir comes from "Köpür" in Old Turkic. A Russian borrowing in English, its ultimate origin is unknown. The word kefir, known in Russia and Eastern-European countries since at least 1884, is of North Caucasian origin. Kefir is consumed at any time of the day, such as with zelnik (zeljanica), burek and banitsa/ gibanica, as well as in cold soups. Kefir is a common breakfast, lunch or dinner drink consumed in countries of western Eurasia. The drink originated in the North Caucasus, in particular the Elbrus region along the upper mountainous sections of Karachay and Balkaria, from where it came to Russia, and from there it spread worldwide. Karachays and Balkars are claimed to be the creators of Kefir and Kefir Yeast. It is prepared by inoculating the milk of cows, goats, or sheep with kefir grains. Kefir ( / k ə ˈ f ɪər/ kə- FEER also spelled as kephir or kefier Russian: кефир Karachay-Balkar: гыпы) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. It does not store any personal data.Slavic homemade foods kolach and korovai served alongside kvass and kefir The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". ![]() This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. ![]()
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