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Artesanalmente talks each other of an elaborated ferment by means of the addition to the milk or it waters down of different yeasts and bacilli, which he does not support the industrial processes.

    Initially the Kefir was prepared fermenting camel milk; then it passed to the mare milk, and later to the milk of goat and the milk of cow. This fresh raw material would be ideal, but at present it is almost impossible to gain access to her. Numerous persons have verified in practice how his kefir grows I recover in conventional milk straight milked, always looking for the best possible quality and avoiding with it contaminations.

    An effect typical of the Kefir is that it is in constant growth, since there are living microorganisms. The nodules that they create, break for gemación and soon they will duplicate his size needing more energy contribution and space. It is then when it separates a little, that it is possible to offer other persons so that they benefit with him and this way with our help and along the history, they have managed to colonize a planet of tribes and the alternative people.

    The Kefir, it would be like a cultivation, but traditionally it neither is bought nor sells, but it has continued a hand flow in hand, like gift between well-known and friendly, in gesture of good will. It is not chance that it means more or less that, a blessing desire, etymologically in Turk ¨sentirse well ¨.

Nourishing properties

•      The Type of yogurt Improves in the capacity of assimilation of the food.

•       The Type of yogurt regulates the intestinal transit.

•       The Type of yogurt Strengthens the defenses opposite to both viral and bacterial infections.

•      The Type of yogurt Reduces the levels of cholesterol and the risk of enduring colon cancer.

    The Kefir is the most ancient fermented milk that exists. It has the special and most valuable properties, as it is demonstrated by the longevity of the peoples that usually consume it, for thousands of years.