History of yogurt and kefir
How Eurasian nomads gave the world sour-milk masterpieces
Sour-milk drinks appeared thanks to the nomadic life of Turkic cattle-breeding peoples. Their way of life implied long passages, in which dairy products had to be stored for a long time without spoiling. It was in such conditions that the principles of spontaneous fermentation were discovered, which became the basis for many drinks: koumiss, ayran, shalap, shubat, yogurt and kefir.
Even the ancient Roman historians Pliny and Flavius described “thick and very tasty dairy products” made by the Turks. These references are among the first evidence of early forms of fermented dairy products.
Even the ancient Roman historians Pliny and Flavius described “thick and very tasty dairy products” made by the Turks. These references are among the first evidence of early forms of fermented dairy products.
The history of yogurt
Time chronology
2300 years ago.
2300 years ago.
Herodotus in his History describes the preparation of koumiss, a fermented drink made from mare's milk. He mentions the use of burdens and the process of churning while being carried on horseback.
Middle Ages
Middle Ages
The name “yogurt” comes from the Turkish ‘yogun’, which means “thick”. In modern Kazakh, the counterpart is “yugan” - “thickened, fermented”. Yogurt was then made from goat or sheep's milk, and for fermentation they used the insides of sheep's stomachs or foals' skins - mounds, in which natural fermentation took place
19th century
19th century
Scientist Ilya Mechnikov became interested in the healing properties of yogurt. His student Stamen Grigorov isolated the microorganisms responsible for the process: Lactobacillus bulgaricus (Bulgarian bacillus). From that moment on, the scientific research of the product and its introduction into European food culture began.
Later
Later
Yogurt is officially named and recognized as a useful fermented milk product. Its mass production and distribution in different countries of the world begins.
“The fact that I have lived to these years in good health I owe to the fact that I ate yogurt regularly.”
Ilya Mechnikov
Biologist
Kefir, like yogurt, owes its origin to nomadic life. It is believed that its primordial form was preserved by the Nogai people from the 15th century, a Turkic people inhabiting the lands from the Volga to Moldavia.
This drink was distinguished from the rest by the presence of large and unique bacteria forming “kefir fungi”. These settled on the surface of the drink and were used for re-fermentation. It was these symbiotic colonies of bacteria and yeast that became the basis of living kefir culture.
This drink was distinguished from the rest by the presence of large and unique bacteria forming “kefir fungi”. These settled on the surface of the drink and were used for re-fermentation. It was these symbiotic colonies of bacteria and yeast that became the basis of living kefir culture.
The story of Irina Sakharova
Entrepreneur Blandov receives an order from the All-Russian Society of Physicians for kefir culture.
His agents travel around the North Caucasus - but the locals won't give up the recipe.
In 1908, he sends a young trainee, Irina Sakharova. She is gladly treated, but the secret is not revealed.
In the aul of Prince Beymurza Bayshirov, he falls in love with Irina and tries to kidnap her, but she gets a trial.
At the trial, Irina forgives the prince in exchange for 10 kilograms of kefir fungi.
The culture is delivered to Moscow, and Russia's first kefir production begins.
Why does kefir fizz?
The name “kefir” comes from the Turkic word ‘kopiru’ - “to foam”. This effect is the result of kefir fungi, which release carbon dioxide (CO₂) during fermentation. As a result, the product is slightly fizzy and has a slight sourness.
Kefir also contains probiotics that help digestion, restore microflora and immune function of the body.
Kefir also contains probiotics that help digestion, restore microflora and immune function of the body.
Kumys, yogurt, ayran, shubat, kefir - drinks born in the steppes and transferred to the modern world
Today, Natige brand yogurts and kefirs are a harmony of ancient wisdom and modern technology. We are proud to continue this history, putting quality and naturalness into every product.