克非尔

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克菲尔r颗粒

克非尔(Kephir,也译为开菲尔)，又称为牛奶酒，是一种发源于高加索的发酵牛奶饮料。

这种饮料是通过在牛奶或羊奶上接种上一批的克非尔粒-或称为克非尔珠。克非尔粒是由蛋白质、脂质和糖组成的基质上细菌和酵母菌的复合体。嗜酸乳杆菌和克非尔酵母菌被广泛使用，尽管细菌和酵母菌的准确的组成在不同的地区还是有很大的差异。在室温条件下，牛奶被接种一天或更多的时间，在这个过程中乳糖被发酵。产生的饮料是酸的，充满碳酸气的，轻微的酒精饮料。浓度与酸奶相当。而事实上，大多数出售的美国克非尔即不含碳酸气，也不含酒精，和酸奶没有什么两样。在其他地方也许有具有酒精却没有碳酸气的克非尔。

卡非尔的生长在其他不同液体的变种存在，这些变种无论从外观还是微生物的组成与克非尔都可能有相当大的区别。水克非尔是室温下，在糖水，和干水果如无花果和柠檬的果汁中生长一天或更多的时间。

由于克非尔中有少量的酒精，一些人认为克非尔可以治疗宿醉。

[编辑] 克非尔的生产

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90克克非尔粒

Making kefir requires a live culture of bacteria and yeasts. This culture can be bought in the form of a starter kit or can be acquired as a "chunk" from another culture. This bacterial culture forms a rubbery feeling lump that can look like a small floret of cauliflower and ranges in size from a small kernel of corn to a small plum. As you make more kefir, this culture will grow in size. Eventually, you will be able to split the culture in two. It is then possible to make two batches at once, dehydrate one portion for storage, or give it to a friend. Commercially available, bottled kefir and powdered starter cultures containing some of the bacteria and yeasts isolated from the kefir lump, or "mother grain", will not spontaneously generate lumps or "mother grains". The lumps will only multiply from existing lumps. Kefir grains will exude a clear or pale yellow gel called kefiran at certain stages of growth which is normal and contributes to kefir's organoleptic (mouthfeel) properties.

The kefir lump tends to float in your fermented milk and can be scooped from the surface before drinking the kefir and making a new batch. It is okay to transfer some of the fermented milk to the next batch of kefir. Wash out your kefir-making container between batches. Washing the kefir culture, especially in normal tap water, is not recommended.

Many variations of the simple method exist. Different individuals will assert that one way is better than another; however, different bacterial cultures are present in different quantities during the fermentation of the milk. For this reason there is no "correct" method of making kefir so long as the culture is kept alive.

Depending on the volume of milk and the size of your kefir culture, your milk will ferment into a jelly or thin yoghurt over the course of 12-36 hours. More bacteria and less milk tend to make this fermentation happen faster. Kefir separates into lumps (cheese curds)and a thin straw colored liquid (whey) when left for long durations. This is not ideal for drinking but it is possible to form a soft cheese with it.

Room temperature or slightly warmer is ideal for making kefir. Making kefir in an old jam jar or pickle jar works well. Fermentation creates carbon dioxide and as a result, a tight fitting lid can cause a buildup of pressure. Keep your kefir out of direct sunlight. The top of a warm refrigerator or a cupboard above the stove are ideal places to keep it. Keeping your culture out of contact with metal utensils is also recommended. Otherwise, the acidity of a kefir culture can allow metal residues to get into your body. Stainless steel is unlikely to cause any trouble but glass and plastic are preferable. In warm to hot climates, it is best to put the culture into the refrigerator during the day and on the counter top at night, to help regulate the temperature.

Taking a break from making kefir is easily done. Instead of leaving the culture at room temperature, put it in the refrigerator before it is allowed to begin fermenting. When ready to make kefir again, remove it from the refrigerator and your culture will begin to grow. This will not work indefinitely. For longer storage or to create a backup supply of kefir, the lumps can be washed in preboiled cold water, dehydrated at room temperature for a few days and then stored in an airtight bag in the refrigerator. These dehydrated grains will be yellow in color and can be stored for many months. Reactivating dehydrated kefir is done by starting to make kefir using the normal method. This will not produce normal kefir for a few days. Cycle the milk every day but don't drink this kefir until it looks and smells like normal. This re-growth stage is required to re-establish the correct bacterial balance within the culture.

See also: kumis, ayran, lassi, tibicos, kombucha and other dairy products.

[编辑] 克非尔的饮用

很多人都认为直接饮用克非尔太酸了，更愿意加入水果、蜂蜜、槭糖浆或其他风味或甜味剂。冻香蕉，草莓,兰莓或其他水果可以与克非尔由食物搅拌机混合在一起，做成雪泥果汁。

[编辑] 不同种类的奶

克非尔粒可以成功地发酵几乎所有哺乳动物所产的奶，并能在其中继续生长。典型的奶包括牛奶，山羊奶，绵羊奶，each with varying organoleptic and nutritional qualities.

此外，克非尔粒可以发酵非哺乳动物的“奶”，比如豆浆，米浆，和椰浆，同样可以发酵其他含糖液体包括果汁，椰汁，麦芽汁和姜汁酒。但是，克非尔在这些液体中会停止生长，所以最好只是在有额外的可非尔粒的情况下才进行这些液体的发酵。

豆浆是个例外，据说[1]可非尔粒在豆浆中会不断生长，但将变为灰黄色，并且也只有豌豆大小。

[编辑] 参考文献

Farnworth, Edward R. (2003). Handbook of Fermented Functional Foods, CRC. ISBN 0849313724.
Katz, Sandor Ellix (2003). Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, Chelsea Green Publishing Company. ISBN 1931498237. URL accessed 2006-04-23.