Plain milk kefir being poured | |
Alternative names | Milk kefir, gıpı ayran, qundəps, búlgaros |
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Place of origin | North Caucasia |
Region or state | Kabardino-Balkaria, Karachay-Cherkessia |
Main ingredients | Milk and kefir grains |
Kefir (/kəˈfɪər/ kə-FEER;[1][2] also spelled as kephir or kefier; Russian: кефир; Polish: kefir; 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 is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.[3]
Karachays and Balkars are the creators of kefir and kefir yeast.[4][5] 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,[6][7] and from there it spread worldwide. Kefir is a common breakfast, lunch or dinner drink consumed in countries of western Eurasia. Kefir is consumed at any time of the day, such as with zelnik (zeljanica), burek and banitsa/gibanica, as well as in cold soups.
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