Kefir

Kefir is a frothy carbonated milk drink made from the milk of cows, sheep and goats. The lactic acid bacteria and yeasts clump together to form the kefir fungi, with the lactose being broken down into lactic acid and thus becoming "sour". In this fermentation process, in addition to the carbonic acid, a low alcohol content is formed naturally. As a rule, this is 0.5-1 percent in the end product, although ready-made kefir from the supermarket only contains between 0.1-0.5 percent alcohol. If the kefir is kept in a warmer place for a longer period of time, the alcohol content can rise to over two percent.

Above all, kefir is considered to be very healthy for the circulatory system. It stimulates intestinal activity, eliminates pathogens and particularly strengthens the immune and nervous systems. It also contains important vitamins such as vitamin A, D and B vitamins, amino acids and minerals such as calcium, magnesium and phosphorus. Including, it reduces chronic fatigue, stress and bloating.
 

Is Drinking Kefir Allowed (Halal)? 

Although kefir is an alcoholic drink and can contain small amounts of alcohol, consumption is permitted because the drink has no intoxicating effect and the alcohol contained was not added afterwards, but is produced naturally through fermentation. Ripe fruits such as bananas, apples or bread and fruit juices also contain small amounts of alcohol, which do not lead to intoxication and are therefore classified as pure and permitted, like kefir (decisions of the Fatwa Commission (Diyanet Isleri Baskanligi) of DITIB and the first national Conference on Halal and Health in Turkey, 2011).

References

• Elgün Adem: Alkollü Ickiler ve Gidalarda Alkol. In: 1. Ulusal Helal ve Saglikli Gida Kongresi Kitabi. Ankara, 2011
• Cayiroglu Yüksel: Helâl Gida. Istanbul, 2014
• Sert D., Demirci T., Akin N.: Probiyotik Süt Ürünü Kefir: Besinsel ve Terapötik Özellikleri. In: 1. Ulusal Helal ve Saglikli Gida Kongresi Kitabi. Ankara, 2011