Makenzie Tillberg-Fermentation Project
Published on Nov 19, 2015
Kefir- Fermentation Project
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PRESENTATION OUTLINE
What is it?
- Kefir "grains"
- Live cultures:Yeast & Bacteria
- Creates a probiotic, enzyme rich drink
- Has many health benefits
- Two kinds: Dairy & Water
Photo by dominik18s
Kefir Drink
Photo by GaetanoRosace
Ingredients
- Cow, goat, soy or coconut milk
- 2% or whole cow's milk is best
- Kefir (dairy)
Photo by Curtis Gregory Perry
Instructions
- Put kefir grains in a clean jar
- Pour milk into the jar
- Place lid on jar loosely
- Place in shade at room temperature
- Leave for 8-48 hrs then strain
Photo by Chiot's Run
Fermenting
- Microorganisms ferment
- Lactose (sugar) from milk=food
- Lactic Acid Fermentation
Photo by irisb477
History
- Originated in Caucasus Mt.
- Nomadic shepherds
- Fermented in leather pouches
- Sacred to the people
Photo by Whewes
History
- Czar ordered it be brought to Russia
- Became popular in N. Europe & Asia
- Later came to N. America
Photo by Matti Mattila
Interesting Facts
- Easier to digest than milk
- Lactose= Lactic acid
- Can be dehydrated/frozen, then revitalized
- Comes from Turkish "Keif" (good feeling)
- Has over 20 names
Photo by ImageAbstraction
