Kefir is a probiotic drink rich in lactic ferments and with important healthful properties. The classic kefir is obtained from fermentation of a fresh milk such as cow’s, goat’s or sheep’s milk and, thanks to this fermentation process, the result is in general well tolerated also by people who are lactose intolerant, but there are a lot of variants of this drink obtained from the fermentation of the sugars contained in soy or rice milk as well as in a solution of water and sugar by the kefir grains, a culture of yeast and bacteria. Thanks to the ferments the kefir prevents and counteracts constipation, improves digestion and strengthens the immune system, it results useful during a course of antibiotics, in the elderly or in case of a stressful period of your life. In addition to this, kefir contains vitamins of group B and K, mineral salts such as calcium, magnesium, phosphorus and iron, results useful to prevent dehydration and to integrate the mineral salts lost as a consequence of an intensive physical exercise or excessive sweating. Kefir contains also important amino acids such as the tryptophan, that plays a role in the production of serotonin and for this reason helps improve the mood, and folic acid, important during pregnancy for the fetal development. This drink has also antibacterial properties because the probiotics are able to inhibit the growth of different bacteria such as the bacteria of salmonella or Helicobacter Pylori, the bacterium responsible of gastric ulcer, according to scientific studies such as that published on World Journal of Gastroenterology in 2014 by a group of Chinese researchers. How to prepare kefir? First of all, choose the type of drink you want, milk or water. If you choose water then you should add 2 tablespoons of sugar, half a lemon and two dried figs or plums. Pour the drink in a glass jar and add the kefir grains, for 1 l of drink 3 tablespoons of kefir grains but this quantity depends on your personal taste. Pay attention to a point, kefir can be prepared by using milk or water with sugar but the kefir grains are different in the two cases, so buy the type of kefir grains that suits you the best. Cover the jar with a cloth closed with an elastic band, let it rest at room temperature, in 24 hours the kefir grains multiply and ferment the sugars, it is also possible to wait two days, also this depends on your personal taste because the more the kefir ferments, the stronger is the taste. At the end filter the drink, on the strainer you will have the kefir grains that you can use for the preparation of the next kefir.
Antibacterial and digestive properties, helpful in case of constipation and diarrhea, useful to balance and improve the bowel functionalities, strengthens the immune system.