Kefir grains
Traditional kefir is created from milk by a living kefir culture, kefir grains (colloquially kefir sponge), which are colloquially glorified as a miracle of nature or a gift from the gods. Kefir grains are a symbiosis of good bacteria (lactic acid bacteria) and yeasts. Kefir grains resemble cauliflower in shape, are white in colour and up to 2 cm in size.
Kefir grains
Kefir is made by placing kefir grains in milk. During the fermentation process, the bacteria and yeasts in the kefir grains process the basic components of milk into biologically more valuable and more easily digestible substances.
During the production of traditional kefir, the following elements are decomposed:
- milk sugar (lactose) to lactic acid,
- proteins to their basic building blocks – amino acids,
- milk fat to free fatty acids,
- carbon dioxide is released, B-complex vitamins, antimicrobials…
Kefir grains under a microscope (4,000x magnification).
Kefir grains from Krepko Dairy give Krepko kefir its distinctive and refreshing taste.
To date, scientists have not been able to explain the origin of the kefir grains, but the legend of kefir explains more.
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