HOW DO YOU PRONOUNCE KEFIR?
“Hey siri, how do you say Kefir?” It is an honest question! We have heard many different pronunciations, and we are a bit mixed with our opinion. So, let’s get down the WHY there might be so many ways to say KEFIR!
HISTORY OF RAW KEFIR
Kefir has dated back to many ancient traditions. The history about raw milk kefir is fascinating! It originates from the Northern Caucasus region in Russia. The people of the Northern Caucasus region are well known for their longevity, with one of the highest proportions of centenarians in the world. Milk kefir is a dietary staple in this region. Is that a coincidence? It was long kept a secret in this region, for the people were afraid if they shared milk kefir with the world, then its special properties would go away.
Traditionally, milk kefir was made by combining fresh milk and kefir grains inside goatskin bags. During the daytime, the goatskin bags were hung in the sunshine of the doorways, and prodded or pushed by each person who went through the doorway. As the milk kefir was consumed, more fresh milk was added to the goatskin bag, forming a continuous fermentation cycle. Today, we make our Raw Kefir by culturing whole raw milk at 85° for 36-48 hours to acheive a PH of approximately 3.8. Very different!
How did kefir become known by the world? Well, it is a scandalous story. The Blandov brothers, from Moscow Dairy, were commissioned by the All Russian Physicians’ Society to obtain kefir grains from the tribes in the Caucasus mountains. But, the tribes refused to sell any kefir grains to the Blandov brothers. The deeply curious brothers came up with a scheme to obtain the kefir grains: they would send a lovely woman to the court of tribal Prince Bek-Mirza Barchorov, and with her allure she would get the kefir grains! Irina Sakharova, an employee of the Blandov brothers, was chosen for this important project. The Prince was delighted with her, but he wouldn’t give her the precious kefir grains. So, Irina left the Prince, but his tribesmen were sent to capture her with the intention of forcing her to marry the Prince. Thankfully, the Blandov brothers rescued Irina before the forced marriage could take place. When Irina presented her grievance before the Czar, Prince Barcharov was ordered to make retribution to Irina. Although she was offered gold and jewels, Irina refused. She could only be compensated for what she had endured in one way: with kefir grains. The Czar ordered Prince Barcharov to give Irina 10 pounds of kefir grains!
COMMONLY PRONOUNCED TODAY, IN 2024
Here are the ways people pronounce kefir differently:
Key-fur
Ku-fur
Ka-fur
Que-fur
Kuh-feer
So the debate goes on! Which pronunciation is correct? KEY-fur or kuh-feer? RAW FARM Whole Raw Kefir is made by culturing our whole raw milk with 12 specialized bacteria colonies (in addition to the bio-diverse colonies of beneficial bacteria naturally found in our raw milk). It is cultured for 36-48 hours to achieve a pH of approximately 3.8. RAW FARM Whole Raw Kefir is deliciously smooth and very drinkable! Raw Kefir contains special prebiotics, which feeds and protect gut bacteria. In addition, our raw kefir is alive with fully active enzymes containing a biodiversity of probiotic bacteria a broad spectrum of naturally occurring beneficial bacteria, essential amino acids, OMEGA-3 fatty acids, metabolically available vitamins, immunoglobulins, minerals, and antioxidants.
Raw Kefir is traditional in the herding regions of Russia and Turkey. It is, in fact, one way to preserve milk for a day or two. That’s what’s so awesome about raw dairy products. They rarely spoil or go “bad.” They simply sour and evolve, and are safe to consume sour.
Kefir is a powerful health food, and it is popular in Eastern Europe. Kefir has probiotics and may boost the immune system and improve digestion. If you have digestive issues with regular (pasteurized) dairy products, raw kefir may be a great option for you! Regular consumption of kefir also may help people control cholesterol and blood sugar (Critical Reviews in Food Science and Nutrition, Vol. 53, Issue 5, 2013).