Kefir has a rich history. The starter for the production of this drink is a specific kefir fungus, and the Muslim Caucasus is considered the place where it first appeared.

The sourdough immediately acquired a somewhat mystical reputation (kefir grains were considered the tears of Allah), and the process of making kefir began to resemble a magical rite. So, the highlanders laid milk with kefir sourdough in a wineskin on the road, so that everyone passing by would kick it with their foot. The more kicks the wineskin got, the tastier the kefir turned out.

The secret of making kefir was kept strictly secret. It was passed down only to family members from generation to generation. It was believed that if a stranger, especially the “infidel”, recognizes him, then kefir will immediately and forever deteriorate.

This continued until the 70s of the last century, when the recipe for a healing drink became public (publication of the journal of the Caucasian Medical Society). But the first Russian kefir appeared in Moscow only at the beginning of the 20th century: one of the factories launched its production as a drink with healing properties for patients at the Botkin hospital.

One way or another, kefir quickly took an important place on our table, today it is unthinkable without it to cook many delicious dishes, and just good digestion.