TRADITIONAL KEFIR of (Kundeps) CAUCASUS

Traditionally, in a region of the Caucasus Mountains, kefir was prepared with raw, full-cream goat or cow's milk. Fresh milk with the addition of kefir grains placed in goatskin leather bags was fermented for 24 hours at room temperature. Separation of the grains was achieved by forcing the contents to one corner of the leather bag by hand, where most of the grains were retained. The liquid-kefir was separated from most of the grains by pouring the contents into a container. This produced a foaming beverage, creamy in texture and consistency with an alcohol content of around .5% by volume. During cold conditions, the goatskin bag was kept in the sun during the day, or hung near a fireplace. It was also a custom to hang the bag near a door way. The bag was given a gentle nudge as individuals passed by. This was possibly performed as a religious ritual, with practical consequences or a beneficial effect by mixing together the contents, by which the culture-process is somewhat assisted.

Maturation. Liquid kefir was regularly forced through a secondary fermentation or a continual fermentation to ripen. A mixture of freshly strained kefir, sometimes with the addition of fresh milk and the occasional addition of the root of the Snow Rose [Rhododendron caucasicum] was stored in wooden barrels, or clay crocks. The container of choice was plugged airtight and the contents brewed over several days. This produced a highly effervescent beverage, with increased alcohol content compared to pre-secondary fermentation. This form or variety of kefir has an exceptional good keeping quality, with a substantial increase of certain Vitamins of the B group. Folic acid may increase by at least 116% after the second day of ripening. With this, the ripening kefir could be enjoyed as it evolves toward maturation.

Far left; strained kefir with added orange peel and cinnamon bark, ripening in a 10 Lt [2.5 gal] stoneware crock [day 4]. The formation of foam forming on the surface of the brew is quite obvious. Right; the matured kefir in a glass. This kefir has a wonderful smooth texture with a delightful creamy mouth-feel. Yes, this ripened kefir definitely satisfies the bliss-point-factor in good-deed! Note. The stoneware crock is lined with a layer of beeswax, in order to form a barrier, which prevents leaching of unfavourable elements from the glaze into the ripening kefir.

Today, traditional kefir is cultured in multitudes of households worldwide. Unfortunately though, the ripening process as explained above, is not well addressed nor is it practiced. Omitting this important process, and solely consuming freshly strained kefir, or refrigerated kefir, is only in part of reaping a wider spectrum of benefits, initiated by the very mysterious natural mother-culture--- kefir grains.