Sometimes, seemingly familiar drinks can bring unexpected surprises. Here, for example, how much alcohol is in kefir? And is it possible (or the same kvass) in this connection to be conditionally considered a low-alcohol drink and still be actively offered for sale? Is it a good puzzle for official medicine, especially in the context of baby food, isn't it?
Shocking facts
And now, what instantly shocked the general public - the statement of some researchers and supporters of a healthy lifestyle about how much alcohol is in kefir: up to 4% of ethyl can be there! That is more than in some beers. How true are such allegations and whether such figures as V. G. Zhdanov and others like him say the truth, let's look in more detail.
Sour milk fermentation
The answer to the question of how much alcohol is in kefir lies in the very method of producing a drink familiar from childhood. The thing is that some dairy products, as such, are not initially non-alcoholic in their method of manufacture. They are produced by fermentation, but in the sour-milk group there are some differences. So, for example, yogurt, sour cream, yogurt are products of pure fermented milk. Here, lactic acid eventually forms. And here is kefir (like fermented baked milk, and ayran, and koumiss) - a product of mixed fermentation, which results in the formation of alcohol and lactic acid.
What does the story say?
By the way, in ancient times, the highlanders (and it is believed that this drink was "invented" in the mountains) prepared kefir as follows. They took a wineskin prepared by the appropriate method (this is a whole bag made from the skin of an animal) and poured milk there. Then leaven was introduced (special kefir grains, which were very much appreciated). The wineskin was tied up and carried out by the owner to the road opposite the dwelling. And each passing villager or traveler, according to prevailing customs, had to kick the sacked bag with his foot. As a result, the light of the sun created suitable temperatures, and periodic shaking (from kicks) created a more active process of mixing and fermentation of the product. Such kefir reached maturity on 1-3 days, was a real treat and a nutritious drink! What is the percentage of alcohol in kefir produced by such a muddy method? Up to 4, and in some cases - even higher.
And today, if you leave a ready-made store drink (or your own hand-made production) to ferment additionally in a warm place, then it may very well “gain” a degree. So in stores, if the storage conditions in the refrigerators are not observed, there is a chance to purchase strong kefir, especially at the very latest in its shelf life.
Factory kefir
How are kefir made in industrial conditions today? And how much alcohol in kefir should be by existing standards? Let's consider further.
At the first stage, milk is brought to the plant and poured into large tanks. Milk is divided, and kefir is made from the highest quality (kefir fungi are very finicky and love quality). And these microorganisms do not tolerate cold, and the temperature of milk should not be lower than 19 degrees. Once in the tank with milk, fungi begin to multiply. This continues throughout the day (the so-called leaven is formed). Then the fungi are removed from the tank. The youngest and strongest go to new starter cultures. The resulting semi-finished product is mixed with a new portion of milk and infused for 8-12 hours. All. Kefir is ready. Then it is poured into packages and transported to stores.
Alcohol test
If you check the factory kefir with an alcohol meter, then, oddly enough, the results will tend to zero. Why is this happening: wineskin kefir has up to 5% ethyl (and if you get behind the wheel after drinking such kefir, you can completely lose your rights), but the factory one cannot. It's all about the manufacturing process. In the factory version, it goes in two stages: leaven and the creation of a drink. And in the wineskin, both stages occur in the same bowl, hence the degree is higher. At the plant, the fungi only “manage” to ferment milk due to a rather low temperature (approximately 19 degrees). And for the development of alcoholic fermentation , a higher temperature is needed: up to 30 degrees above zero. Naturally, in our time, so kefir is not stored, but stored in the refrigerator. What is the percentage of alcohol in kefir according to GOST? According to the requirements, a one-day drink should have no more than 0.2% ethyl, a two-day drink no more than 0.4%, and a three-day drink - 0.6%. Kefir is not recommended to be stored longer. How much alcohol is kefir 1% fat? If it is freshly made kefir, then the ethyl content in it is scanty: from 0.01%.
As for kvass
Another drink equally popular with the Russian people is kvass. And in it, alcohol is also present in small quantities. How many? It all depends on the method of production of the product. If this is homemade kvass made according to the correct recipe, then the ethyl content can range from 0.7% to 2-2.6% (at the final expiration dates - the older, the more). It all depends on the recipe. In factory-made kvass according to the recipe, ethyl was previously even intentionally added. But today, bottled varieties with no alcohol content are more common. And only if it is indicated on the bottle that the product is a natural fermentation, then ethyl is present there in not too large doses (usually 1-1.2%) - as a rule, the figure is fixed on the label and in the 2014 state standard specification.
Kefir and kvass for drivers
The answer to the question of how much alcohol is in kefir and kvass is often of interest to those who are used to spending a lot of time behind the wheel. Nevertheless, objectively speaking, there is a small concentration even of a product freshly prepared according to the rules of GOST. And under certain traffic circumstances, this can result in a problem. What needs to be done in order for the traffic cop device to show a zero result?
- Drink only freshly prepared factory kefir, since after 18-24 hours the ethyl content in the drink increases significantly.
- Do not use kefir or kvass immediately before the trip - it is better to refrain from this, especially so as not to attract attention and not provoke a law enforcement representative on the roads.
- Do not drink before you drive, homemade or wineskin kefir, as the strength of these drinks may be identical to the same amount of beer accepted. And if you drank, then wait at least half an hour for the product to be absorbed by the stomach, as well as rinse your mouth and brush your teeth.
Homemade kefir
It is quite simple to make, but it is tasty and healthy (only it is not stored for a long time - it is better to drink it right away). We take milk at room temperature (18-20 degrees). We buy store bio-ether (for every glass of milk you need to take a tablespoon of the drink). Enter kefir in milk. We put in a warm place and stand (day, two, three, depending on the idea), occasionally shaking the mixture. Kefir is ready. In the next preparation, you can use the obtained kefir as a starter. But after a week or two, it is better to change the leaven, as the notorious fungi tend to “age”.