Kefir - Divine origin. The history of the emergence and distribution of kefir who invented kefir

Among absolutely all fermented milk products, which are produced today in the world, kefir does not take first place without reason, because the share of its release is 65% of the total production. If we talk about the origin of this product, then all scientists, as one, say that his homeland is the Caucasus. This is logical, since the durability of the Caucasian people is explained by the appearance of so useful food. But nevertheless the origin of the word, denoting the most useful milk product, is attributed to the Turks, in the language of which it is also associated with good well-being and health.

A bit of history

Earlier in the Caucasus kefir was considered a real gift of heaven, the secret of the manufacture of which Caucasians did not trust anyone. Today we already know that this wonderful product is made from special fungi, which gives it truly healing properties. It was the kefir start-up who had the highest value for the mountaineers, so many specific rituals and rites were associated with it. The most bizarre is that it is impossible to sell someone to SCMASP, otherwise fungi lose their magic properties. Therefore, "abductions" were quite common - when people who needed fungi themselves, the owners themselves proposed imperceptibly to kidnap them, and only after that the kidnapper brought the owner of the "wonder-grains" the appointed amount. They could also be given in the dowry girl, but the bride on the eve of the wedding also had to steal them in order to continue to bring in a new family.

Composition and beneficial properties of kefir

The body absorbs kefir three times faster than milk, also this milk product is perfectly stimulating the digestion, so that other food is absorbed far faster. It is known that the absorption of proteins does not always happen easily, but no difficulties are caused by those proteins that are contained in kefir.

Also high in the product of carbohydrates and fats, fatty and organic acids. In addition, the benefits of kefir lies in the fact that it is a source of natural sugars and cholesterol, beta-carotene, vitamins RR, C, A, N and Group B. Huge amount in kefir and calcium, magnesium, potassium, sodium, chlorine, phosphorus, zinc, iodine, iron, manganese, copper, cobalt, selenium, manganese, cobalt, molybdenum and masses of other minerals.

Kefir is a dietary product. The low-fat variant contains only 32 kcal per 100 g, and the caloric content of the fattest species itself is 58 kcal / 100 g.

Kefira use

According to reviews, kefir is indispensable for gastritis, which is characterized by reduced acidity, so it is recommended to use regularly. Nutritionists advise people with such a disease to drink it three times a day by half.

In disruption of digestion, the use of kefir will be significant if used without sugar. If you wish, you can add 1 tsp. Honey. It is impossible to drink kefir, which is just from the refrigerator, it is also not recommended to use it overheated or warm, it is better that it is room temperature.

The properties of the kefir help to make a great deal with gravity in the stomach and dysbacteriosis, because the fermented bacteria that live in it, activate the work of the intestine, while do not provide the possibility of a variety of pathogenic organisms to multiply, casin cleaved, which is difficult to absorb, contribute to the absorption of calcium, iron and vitamins, And also suppress the variety of rotting and fermentation processes.

The kefir bacteria is indispensable and in the treatment of disorders of the endocrine system, especially with the disease of the pancreas or diabetes. The use of kefir is in the normalization of blood glucose levels.

Deficious properties of kefir, feedback confirm, when combating obesity - it significantly improves the work of the intestine, and also helps the body significantly faster from slags and mucus. That is what explains the popularity of kefir diets. If the kefir becomes a component of unloading days, then it will help quite quickly spread with several extra kilograms.

With regular use of the fermented milk product, it is possible to spread with osteoporosis, which is a very serious problem. A good kefir product contains a lot of calcium, which is almost completely absorbed.

With different allergic diseases and bronchial asthma, it is every morning to drink a glass of this miraculous drink, and in the exacerbation season it will help get rid of attacks.

Kefir properties help in the fight against various skin problems, such as rash, peeling, skin itching, they prevent the appearance of ulcers and cracks. At the same time, it is not necessary to use it inside, you can simply make a bummer.

Well drink a cup of product with hypertension, especially when doctors prescribed fractional food.

Scientists argue that kefir, feedback confirm this, relaxes and soothes, it is able to reduce irritability and significantly reduce the severity, which is the consequence of stress. In general, if you are in depressive condition, it is better to start every day from a glass of kefir.

Harm

In addition, kefir can bring negative consequences if you do not know the contraindications. It is strictly forbidden to use the product to people who have an allergic reaction to any dairy and dairy products.

The use of kefir and people prone to dyspepsia is not recommended, that is, functional intestinal disorders. Negative consequences may occur in the stomach or high secretion of the gastric juice.

Olya Likchev

Beauty - like a gem: what it is easier, the more precious :)

Content

The use of fermented fermentation products is useful for maintaining the figure and digestion as a whole, but the answer to the question of which kefir is better for weight loss, not everyone knows. It is important freshness, fatness, calorieness and even the temperature of the drink. In addition, use kefir for weight loss with various additives. There are even full-fledged diets on this product. Solve the question of what kefir drink to lose weight will help you instructions below.

What should be the composition of kefir

About the benefits of this drink you can talk a lot. It lies not so much in low calories, as part. The main advantage is bacteria-prebiotics that help to restore the intestinal microflora disturbed by the low-caloric diets. It is absolutely difficult to find in the store one hundred percent natural kefir, so pay attention to the composition of the product. It should be present:

1. Kefir Zervaska. The most useful is considered to be containing lactic acid cultures, fungi and yeast. If only one of the two are consisting of two, then the product can be called alone or pseudoofir. It is not necessary to choose a drink, which contains the "start-up of lactic crops."
2. The protein in the composition of the kefir is also mandatory. Protein makes a balanced low-calorie dietary diet, helps to reduce appetite, accelerates fat burning. The protein in the composition should be at least 3%.
3. Calcium. This trace element is also obligatory. It prevents the accumulation of fat deposits and helps the body to spend calories faster.

On the package, such ingredients such as dry or restored milk, fruit additives, dyes, palm oil and preservatives should not be present. These products turn a real kefir into a kefir drink. The most useful and natural in this case acts farming products. As part of a good kefir may be present:

• pasteurized milk;
• explosion of live bacteria or on kefir fungi;
• equal column trembling and bifidobacteria.

Chloride caloric content

When weight loss, one of the important criteria for choosing products is their calorie content. The same applies to kefir. His calorie content is determined by fat. To achieve a slim figure, it is desirable to choose a drink with the lowest percentage. Calorie in this case will be about 25-30 kcal per 100 g of the product. In such a low-fat drink there is all the benefits without unnecessary calories.

Kefir what goodness is better for weight loss

In a completely degreased kefir there is no row of useful vitamins, so you should not choose this option. In addition, it is not necessary to completely exclude from the diet the fat either, because it is necessary for the body. The optimal option is to choose a beverage with a fat content of up to 1%. With the use of vegetable oil in a diet such kefir will fit. If, in your diet, fats are completely limited, then choose a 2,5% wability option.

Shelf life

What kefir is better for weight loss - just manufactured or the one who is already a couple of days? Only a fresh product has positive properties. The term of the natural kefir is 7-10 days from the date of manufacture. Only such a period live bacteria in the composition of the drink. A larger expiration date indicates the presence of preservatives. The cocked kefir has the same impact on the body, but:

• has increased acidity, which is why it may adversely affect the work of the digestive system;
• it has a strong laxative effect.

The consistency is also talking about the extension of the product. Fresh kefir she is homogeneous. If, when scattered in the drink, two layers are distinguished - serum and flakes, this is indicated by the expiration of the shelf life. The yellow beverage, bitter taste and sharp smell indicate this. Such a drink is categorically impossible. Fresh product slightly sour and does not have a strong smell, and its color is white.

How to drink kefir to lose weight

It is important not only the question of which kefir is better for weight loss, but also how to drink it. Most nutritionists recommend using this drink for dinner or before bedtime, and no reason. With its powerful fat burning action, Kefir is obliged by calcium, which is better absorbed just in the evening. For this reason, the glass of such a cocktail before bed really contributes to weight loss. In addition to this nuance, it is important to comply with the following rules of use:

1. Daily rate. Optimal is 200-400 ml kefir per day. A larger volume can lead to edema, abdominal bloating, strong meteorism.
2. Time of receipt. This drink is useful not only in the evening. An excellent breakfast option in the morning is buckwheat or fruit mix with kefir. For lunch to maintain mental activity and suppressing the desire of the sweet, you can drink a glass of this product with adding honey or cinnamon.
3. Duration. If it is a kefir alone, then it is impossible to stick more than 3 days, because for the body it is a big stress. With a balanced menu using cocktails, fruits and vegetables, slimming with kefir can last 7, 10 and even 21 days.

With honey

When answering the question, what kefir is better for weight loss, it is worth noting the possibility of drinking a drink with additives. This will help to diversify the diet, and the drink itself will not get bored so quickly. There are many recipes of kefir cocktails, including the addition of honey. One of them is preparing:

1. Prepare 250 ml kefir with fatty up to 1%.
2. Add a teaspoon of honey to it. It can be replaced by a similar amount of rose rose syrup.
3. At the end, to introduce a spoon of oat or wheat powder bran.
4. Stir all to a homogeneous state.
5. Use the product instead of a second breakfast or last meal.

Cinnamon

To increase the fat burning properties of the kefir, you can add different spices to it, for example, cinnamon. In addition to the use of slimming, it also improves the taste of the drink. This is especially important not to get addictive to Kefir, and he did not begin to bother. A cocktail is preparing very simple - in a glass of fermented milk drink is simply added half a teaspoon of cinnamon. It is better to use it before bedtime so that at night in the body there was a fat burning process.

What brand kefir is better to drink for weight loss

After you learned what kefir is better for weight loss, it is worth examining the rating of more popular manufacturers. In addition to the product name, the review displays calorie, fatness, some main characteristics and price. Presented brands that are in demand and good reviews, such as the "house in the village", "Prostokvashino", "Danon", "Biomax", etc., each manufacturer offers buyers kefir different fatness.

Fatty:

Calorie:

• 34.6 calories per 100 g.

Characteristics:

• production - Voronezh;
• shelf life - 13 days;
• storage conditions - 2-4 degrees;
• weight - 1000 g;
• the composition is the normalized cow's milk with Zavskaya on kefir fungi, bifidobacteria.

• 80 rubles.

Biofroduct kefir, enriched with bifidobacteria, activation 1%

Fatty:

Calorie:

• 39 calories per 100 g

Characteristics:

• production - Moscow;
• shelf life - 24 days;
• storage conditions - 2-6 degrees;
• weight - 835 g;
• composition - skimmed milk, cream, frustration of dairy crops, yeast, bifidobacteria. ActiRegularis.

• 93 p.

Prostokvashino

Fatty:

Calorie:

• 36 calories per 100 g

Characteristics:

• production - Vladimir;
• shelf life - 14 days;
• storage conditions - 4-6 degrees;
• mass - 930 g;
• composition - skimmed milk, whole milk, frustration on kefir fungi.

• 69 p.

Kefir is one of the most popular fermented milk products, which accounts for more than 2/3 of their production. The word "kefir" - Turkish origin: "Kef" translated from Turkish means "health".

From the history of Kefir, it can be said that the birthplace of this product is the North Caucasus, whose peoples have long been considered to be a drink of health and cheerfulness and called the "gift of heaven." The method of making kefir was kept in the strictest mystery.

Kefir's homeland is the northern slope of the Caucasian ridge. Living in those places of long-livers-mountains (Ossetians and Karachai) considered Kefir fungi with the sacred gift of Allah himself. They were so trended by this goodskaya, which never gave her to anyone and did not sell (even tribesmen) - the mountaineers believed that Allah would deprive the kefir fungi of their magic strength. The problem was solved as follows: the owner of the Razvask allowed her to paint it to the one who had so much crammed, and then he had already taken money, but not for fungi, and for some other, most often a purely symbolic product. Even the girls who got married got a start-up to the dowry not just like this: they cut it away from their parents, and the scenario of this "ritual theft" was developed to the smallest detail.

Back in the 19th century, the hustances were preparing kefir by an amazing way: Milk was filled into Burdyuk, kefir fungi was added there, they tied, carried out for the threshold of the house and left in the sun in the nearest path. It was believed that to kick the lying Burdyuk means to express respect for the owners of the house, because constant shaking contributes to more intensive fermentation. Nowadays, the mountains make kefir in a special clay tableware, which is put next to the warm stove.

Although Herodotus mentioned a certain popular milk acid product from the Caucasus, the people of Karachayevsky folded his own beautiful legend, considering it was his land of his homeland kefir.

B Ancient times came the prophet Magomet to Mount Elbrus and admired the people living under his peaks. As a gift, he pulled out several small peas from his staff and taught the buildings to create healing health and longevity drinks from them.

Only one Magomet commanded - not to give the grains with these inverters and the secrets of the drink do not disclose. Otherwise, the health and longevity of Karachai will disappear. The peasons were bold and the mystery was holy. They shrew so that even the daughters who married to other aules were not given to the dowry.

The name of the Caucasians these cherished balls "The Prophet's Peng" or "Magomet Granks". And the divine drink was called in different aulah and cats in different ways: Chidch, Khagi, Caps. The pea of \u200b\u200bthese (or Gipa Ayran, Gyph Ajran) and were a goat beverage, which we now call Kefir.

From the middle of the XIX century, there was information that in the Caucasus there is an extraordinary milk drink, which has a pleasant taste, slightly drunk and, by rumors, heals from many diseases.

Russians who fought in the Caucasus and the tried, responded to the drink with a big delight. Alexander Pushkin highly appreciated the taste and healing properties of the beverage, not like either on the milk vodka, nor the European Kumys already known to Europeans or the Russian Prostokow. According to eyewitnesses, another great Russian poet, and the writer, Mikhail Lermontov, and the writer - Mikhail Lermontov also complained.

Kefir has long been considered to be a Soviet national drink, which is an undoubted leader, in the CIS is about 2/3 from all milk products. This drink is previously anywhere, except the USSR has not been produced.

Nobel laureate Ilya Miskovov, all his life engaged in the study of the processes of the aging of the human body. He was confident that the dominant role in these processes belongs to putrid bacteria, millions of our intestines inhabiting our toxins with their toxins to our organism. Kefiru, he assigned the role of rescuers, successfully overwhelming putreshide processes, and thus extend our health and life. Therefore, Kefir is called a "drink of longevity"!

In Russia, kefir production began at the beginning of the 20th century. Kefir production is the exclusive Russian right. In addition to her, only Japan and Canada produce it under license.

Before the beginning of the 20th century, Kefir did not prepare in Central Russia - only occasionally tosed from the Caucasus and sold at a very large price. In Moscow, kefir fungi appeared only in 1908, and then only thanks to a happy occasion. An employee of the Moscow dairy factory Irina Sakharov, who came to the Caucasus behind kefir fungi, kidnapped a rich supplier of dairy products from Kislovodsk Prince Baicharov. Without having achieved her hands, he was attracted to the court and was able to pay off only ten pounds of kefir fungi. After a few weeks after the court, Kefir were able to try patients of the Botkin Hospital. It was in Russia that the technology of kefir production was also patented.

If you get acquainted with Kefir closer, it becomes clear that it is really amazing and even a unique drink. Indeed, in contrast to other types of dietary products, kefir is produced using natural start-up - kefir fungi, which are symbiosis (joint existence of organisms) of various microorganisms.

According to some researchers, the composition of kefir fungi includes up to 22 types of microorganisms, the main of which is recognized as lactic acid streptococci, including aromatic-forming species, lactic chopsticks, acetic acid bacteria and yeast. In kefir fungi, these microorganisms are in complex symbiotic relationships that manifest themselves that in favorable conditions for development, the relationship between individual species is preserved with an amazing constancy. It is this feature of the swax that is the reason that kefir developed on kefir fungi has an unchanged typical taste.

Attempts to highlight and isolate microorganisms from the composition of kefir fungi and to further use them for the preparation of artificial starters were not crowned with success. In such swaxes, the ratio of microorganisms was very quickly changed, the predominant development of a single type was observed, i.e. Zakvaska degenerated, kefir as a result of these changes lost typical properties.

After making kefir fungi in milk, not only lactic acid, but also alcohol fermentation begins and under certain conditions a significant amount of alcohol is accumulated. The combination of lactic acid formed during fermentation, carbon dioxide and alcohol causes a specific refreshing, slightly sharp taste and sour creamy-like carbonated or foamy consistency of the products of this group.

Kefir has all the beneficial properties of fermented milk drinks and refers to dietary dairy products. Major nutrients of kefir are present in an easily-friendly form, so this product is especially valuable for children, elderly and recovering people after the disease. Therapeutic properties of kefir are well known in folk medicine and are explained by the accumulation of antibiotic substances (lowlands and other produced by yeast cells).

The main advantage of kefir is the ability to provide probiotic effects, i.e. Possessed to the composition of intestinal microbes: kefir suppresses the growth of pathogens of microorganisms, thus, it helps to prevent the development of intestinal infections and helps with dysbacteriosis.

In addition, the use of kefir has a beneficial effect on the protective forces of the body: it increases immunity. Kefir is recommended to be used to restore forces in small-class, with some diseases of the gastrointestinal tract.

A particularly valuable physiological effect of kefir is determined by its "fortress", depending on the duration of the process of its "maturation". So, one-time kefir is considered "young" and has a "relaxing" action, and more "strong", three-day kefir - already "fixing". Thanks to the lactic acid and carbon dioxide, kefir perfectly quenched thirst, excites appetite.

The magic of kefir is that the more his fortress, the stronger it stimulates the branch in the stomach (and intestines) of digestive juices. Kefir is very useful for gastritis with reduced acidity (and not only).

Also, the positive action of kefir was noted on the state of people suffering from chronic fatigue syndrome. In case of sleep disorders, neurotic states, kefir is again recommended as one of the indispensable components of the patient's diet, since it also has a soothing effect on the neuropsychiatric sphere.

Moreover, the low-fat kefir is able to have a diuretic effect, and even useful when combating overweight and edema. However, it is necessary to remember that in some diseases, some caution should be observed with a kefir, so, for example, kefir is contraindicated by the stomach or duodenal ulcerative ulcer, gastritis with increased acidity and pancreatitis.

Kefir's manufacturing technology in Soviet times was somewhat different, - before Kefir (that is, it was not a kefir at first, and milk) came out, as experts say, directly in bottles, and now this process goes in large tanks, and only then already flows into the containers. Consistency of kefir may not be so thick, but its composition is invariably the same.

"Bifox" - this drink can be attributed to the "new generation" kefir. Enriched with bifidobacteriums, it successfully combines the therapeutic properties of "bifidbacterial" and the excellent nutritional properties of a full kefir, differing from it, however, less acidity and more enjoyable taste. "Bifox" is an easy-friendly nutritional product with a set of essential amino acids, vitamins, enzymes, biologically active substances that contribute to rapid digestion of food. It normalizes the intestinal microflora, reducing the amount of rotary microflora.

Types of kefira

Depending on the milk and mass fraction of fat, kefir produces:

* Fat - with fat content of 1%, 2.5% and 3.2%;
* low-fat - from low fat milk;
* kefir fatty with the addition of vitamin C;
* kefir low-fatty with the addition of vitamin C;
* Tallinn - with a mass fraction of fat 1%;
* Tallinn Nezhigar
*; Fruit fat - with a mass fraction of fat 1% and 2.5%, manufactured from normalized milk with the introduction of fruit and berry syrups;
* Fruit gentry;
* Special - from a mixture of milk solid and skimmed with the addition of sodium dry caseinage;
* Kefir 6% fat content - from a homogenized mixture of milk and cream;
* Ayran - a fermented milk drink of the peoples of the Caucasus - Kabarda, aunt and punishment, reminds Kefir, but has its own characteristics.

Ayran is produced from solid and skimmed milk - cow, sheep or goat. Explosion for the product consists of lactic acid streptococci, sticks, yeast. Airan, unlike kefir, has a thinner, soft and gentle fermented sour taste and aroma, has tender cereal cereal. At lower acidity and minor alcohol content (0.1%), compared with kefir, has a higher process of pentonized proteins, has high dietary and therapeutic properties.

Kefira selection parameters

Kefir acidity.

The quality of the finished kefir depends on the quality of milk from which it was made, and the taste is from acidity. The higher the kefir acidity on the termera scale (from 85 to 120 points), the more tastier the drink.

Release date - the degree of maturity of kefir

According to the acidity parameters, accumulation of carbon dioxide and alcohol, as well as the degree of swelling of proteins kefir is divided into three degrees of maturity:
* weak (single);
* medium (two-day);
* Strong (three-day).

The weakness and fortress of kefir - indicators of accumulation of carbon dioxide and alcohol with kefir as the product ripening. And on the intestine there are different types of kefir just opposite: weak kefir has a laxative effect, while strong kefir, on the contrary, crepait. This is due to the fact that the string of kefir - the stronger it stimulates the production of digestive juices in the stomach and intestines and more actively regulates the processes of its purification.

Keep in mind that a strong three-day kefir is far from all - for example, it can cause serious trouble in people suffering from ulcerative disease, gastritis or pancreatitis.

The fat content of kefira

The greater was the milk from which the kefir makes, the more fat will get a ready-made drink. The average fatness of kefir is 2.5 percent. People suffering from edema caused by kidney diseases, it is better to give preference to low-fat kefir. Kefir with a small percentage of fat, among other things, has a diuretic property.

Consistency kefira

When buying, you need to pay attention to the cursing of kefir - kefir should be uniform. If flakes and lumps appear, it means that it was incorrectly stored before the sale, or shelf life has expired.

Before the trading network included kefir of dense consistency, with difficulty pouring out of the bottle. Currently produce kefir more liquid consistency. And the other does not differ in their chemical composition. Difference only in the cooking method. If earlier kefir was keen directly in bottles, now in large tanks. In addition, when the kefir is ready, it is thoroughly mixed and only after that they are sent to bottling in bottles, bags or bags.

The presence of special additives
In stores, in addition to ordinary kefirs, sell biokhira, which approaches even those people who have allergies to cow's milk.

Bio-meter from ordinary kefir is characterized by the fact that special bifidobacteria has been added to it, which help the body absorb milk. Bifidobacteria also improve the operation of the gastrointestinal tract, the nervous and cardiovascular systems are tone, reduce the risk of cancer, and also neutralize the side effects of antibiotics.

Also in kefir, various fruit fillers can be added. But experts believe that the product with fruit additives kefir cannot be called. If it is cooked on the basis of kefir with fruit ingredients or using flavors, then the "kefir drink" should be called.

Besides Being Memorable, .com Domains Are Unique: This Is The One and Only .com Name of Its Kind. Other Extensions Usually Just Drive Traffic To Their .com Counterparts. To Learn More about Premium .com Domain Valuations, Watch The Video Below:

Turbocharge Your Web Site. Watch Our Video to Learn How.

Improves Your Web Presence

Get Noticed Online With A Great Domain Name

73% of all domains registered on the Web Are .coms. The Reason Is Simple: .com Is The Where Most of Web Traffic Happens. Owning A Premium .com Gives You Great Benefits Including Better SEO, Name Recognition, And Providing Your Site with A Sense of Authority.

Here "s what others are saying

SINCE 2005, WE "VE HELPED THOUUSANDS OF PEOPLE GET THE PERFECT DOMAIN NAME

• Purchasing Domain Name From Hugedomains.com is Convenient and Secure. Highly Recommended to Premium Domain Name Purchasers. - Lily, 11/7/2019
• I Was Intereted in This Domain for a Little While Before Deciding to Purchase IT. I LOOKED IT UP SEVERAL TIME AND WAS ALWAYS DIRECTED TO ONE OF HUGE DOMAINS COMPETITORS. I Found Huge Domains Kind of by Accident WHILE DOING A Little Research. I Found Their Price to Be a Small Fraction Of The Other Guys and That Prompted Me to Do A Lot More Research. What i Found with Huge Domains Was A Company I Felt Comfortable Doing Business With. I Didn't Find Any Fine Print, ADDITIONAL FEES OR A REASON TO BELIEVE THE ROOM WAS TO GOOD TO BE TRUE. I'm Recommending Huge Domains to Anyone Who Could Benefit from their Services. - Brian McIntosh, 11/5/2019
• I Called Hugedomains and Negotiated A Price Over The Phone. Easy Process and No Pressure AT ALL. - John Ball, 11/5/2019
• More

The story of how this ferocular product arose appeared rather unusual. It is believed that the Caucasian ridge, or rather his northern slope, and there is the birthplace of kefir fungi, these yellowish peas.

Locals gave them the name - "Prophet's" Prophet ", and in some villages they were called" Magomet's Grains ". According to the legend, Magomet himself brought these peas as a gift to the mountaineers. He taught them to apply these peas to prepare a special product. But only the mountaineers were forbidden to give the "magometry grains" to the inviera.

The inhabitants of the Caucasus are holders of kefir fungi, began to prepare a drink that was considered divine. In different regions, it was called in his own way. Somewhere - CEP, she liked someone else - Khagu, and someone - Chi Nhep. Centers were held, and the preparation recipe did not change. As before, the milk was poured into Burdyuk (they began to use a clay vessel), and fungi was added there. To accelerate the fermentation process, the capacity was left on the road so that passersby kick his legs.

There are no unambiguous information about the origin of kefir in Russia. According to one version, the Russian doctor received a precious start-up (in the form of a gift in 1866) from another Chechen. In another version, Kefir came to Moscow in 1908 from the vicinity of Kislovodsk. And Irina Sakharov delivered him, the assistant to the milkman Bland. The girl noteworthy with his beauty and fearlessness was sent to the Bland's prince Beck Mirza Baicharov (a supplier of local damp) to persuade him about the sale of fungi.

Varnished by the beauty of Irina, the prince was ready to give her, but delayed with the decision, fearing to break the ban of the prophet. The son of Beck Mirza, falling in love with Irina, abducts her. At the time of supply, the police appears to her and hearts. The young prince threatens the court. And then the prince of Beck Merza Baicharov offers affected compensation in the form of fungi (10 pounds). So the firm Bland is due to these events after some time was able to start the release of kefir.

It has been proven that the microflora of kefir fungus contains such microorganisms as yeast, acetic bacteria, lactic chopsticks, streptococci and aroma-forming substances. Two main processes contribute to the preparation of kefir: fermentation alcohol and fermentation fermented. Losting his inaccessibility, "Prophet's millet" and remained a mystery for everyone. Scientists could not bring the kefir fungus with artificial means.