Kefir
开菲尔酸奶
Kefir looks like diluted yogurt and has a special sour taste and yeast aroma, distinct from ordinary yogurt fermentation. Kefir relies mainly on the yeast in the kefir grains for fermentation, which also provides a subtle aroma, trace alcohol, and some bubbles (carbon dioxide emitted by yeast).
开菲尔kefir看起来像是稀释过的酸奶，闻起来也有特别的酸味和酵母香气，不同于普通酸奶发酵，开菲尔主要依赖开菲尔粒里中的酵母菌来发酵，酵母菌还提供了微妙的香气，微量的酒精和一些气泡（酵母排出的二氧化碳）
开菲尔粒 Kefir Grain
a small, cauliflower-like symbiotic colony
Kefir grains—a small, cauliflower-like symbiotic colony, may seem small but is actually a combination of yeast and various bacteria, similar to kombucha. Inside the kefir grain, yeast predominates, while the outer surface is active with various bacteria.
开菲尔粒kefir grain—一个看似小小的白花椰菜状复合体，实则是像红茶菌一样由酵母菌和多种细菌组合的的共生菌落，开菲尔粒的内部主要以酵母菌为主，外表面为多种细菌活动，这为开菲尔发酵额外带来独有的香气、微量酒精和细腻的气泡。
The symbiotic colony in kefir grains includes observable yeast, lactobacilli, and lactococci.
From a microbiological perspective, kefir is an excellent source of probiotics. The microbial diversity in kefir is much higher than in other fermented dairy products, like yogurt. The yeast and lactic acid bacteria in kefir not only help break down lactose, making it digestible for those with lactose intolerance but also produce various compounds beneficial to human health, such as B vitamins, potassium, and calcium.
Kefir under the microscope
Delving deeper into kefir, we find that kefir balances health and flavor, offering a unique dietary cultural experience that bridges the past and the present. It also represents a wisdom of living in harmonious symbiosis with nature.
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