Have you ever heard of milk bulgarians? Whatever the answer, I'm sure you're more familiar with the name of kefir that kind of yogurt that we see on the supermarket shelf and that, if you have tried it, you may not have liked it too much. However, its properties for our body shine by themselves. The kefir it is a food probiotic, and therefore, contributes significantly to the health of our digestive system. This wonderful dairy product is the result of the fermentation of whole milk produced by milk Bulgarians.
What are milk Bulgarians?
Physically they are small grains of color white o medium yellowish. They are similar to cooked rice grains or miniature cauliflowers as we can see in the photograph. Biologically it is the symbiotic union of bacteria and yeasts. And what are they used for? Well mainly to do kefir.
How is kefir made?
We keep the product in a container plastic o glass. Never metal. We cover them with a cloth or something that lets the gases produced by fermentation escape. We fill the container fresh whole milk. We avoid sunlight and let them rest in a cool place at room temperature. Every 24 hours approximately strain the milk to separate the bulgarians her. The resulting liquid (already separated from the Bulgarians) is the kefir, usually more liquid than yogurt. Finally, They are washed and reused. They should be washed at least once a week.
As we can see, it is quite easy to do. Plus, it's a great option for those intolerant to lactose. This colony of bacteria absorbs the sugar and 99% for the lactose of the milk Among its many benefits we find its anti-inflammatory properties, the strengthening of the immune system, the contribution of minerals such as phosphorus or magnesium, etc. What are you waiting for to try them?
