Assoc. Prof. Dr. Murat Doğan, Deputy Dean of Istanbul Gelişim University (IGU), Faculty of Fine Arts (GSF) and lecturer of the Department of Gastronomy and Culinary Arts, talked about the health benefits of kefir, which is an important probiotic, and how it is made, in the live broadcast of ATV.
Assoc. Prof. Dr. Murat Doğan was the guest of the breakfast news broadcast by Pelin Başalma Şanlı, which was broadcast live on ATV every weekday on Tuesday, December 6 at 10:30. Doğan provided the audience with valuable information on the health benefits of kefir, a probiotic product, and how to make kefir at home.
For Kefir To Be Beneficial, It Must Be Done Right
Underlining that kefir must be made correctly and properly in order for it to be beneficial, Doğan said, “Probiotics are the microorganisms that can live in our intestines, they are taken from the products we call fermented. One of them is kefir. Boza can be given as an example, pickles can be given as an example. But yogurt is not a probiotic. Because the two bacteria in yogurt do not live in the intestines. But others can live very comfortably. These are different bacteria, probiotic bacteria, which we call lactic acid bacteria," he said.
Many Mistakes Are Made When Making Kefir at Home
Talking about the mistakes that occur while making kefir, Doğan said, “First of all, metal materials are never used. It is necessary to use plastic or wood. Basically, these are important. Apart from that, we should definitely not kill kefir. For example, the uncontaminated version of kefir we have now. It needs to be used after it has been revived. In order to revive, it needs to be poured after fermenting for 3-4 days, we do not use it. If we do this, we will definitely get a good kefir” and underlined the important points about kefir.
Doğan, who also detailed the production phase of kefir, emphasized that the origin of kefir is the Caucasus, and stated that the straining and fermentation stages are important. He said that the milk should be at the fermentation temperature and noted that kefir should be filtered daily. Underlining that kefir can be washed in water and stored for 1-2 months at +4 degrees, and its sourness can be adjusted according to the amount of milk, Doğan emphasized that it takes one week to revive kefir, and that it must ferment daily within a week and pour the milk. He stated that after a week, it can be used by fermenting again.
