The Magic of Kefir - IELTS Reading Answers

The Academic passage, ‘The Magic of Kefir’, is a reading passage that consists of 13 questions.

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The question types found in this passage are:

• IELTS Matching Headings (Q. 1-7)
• IELTS Short Answer Questions (Q. 8-11)
• IELTS Multiple Choice Questions (Q. 12-13)

Reading Passage

A. The shepherds of the North Caucasus region of Europe were only trying to transport milk the best way they knew how – in leather pouches strapped to the side of donkeys – when they made a significant discovery. A fermentation process would sometimes inadvertently occur en route, and when the pouches were opened upon arrival they would no longer contain milk but rather a pungent, effervescent, low-alcoholic substance instead. This unexpected development was a blessing in disguise. The new drink – which acquired the name kefir – turned out to be a health tonic, a naturally preserved dairy product, and a tasty addition to our culinary repertoire.

B. Although their exact origin remains a mystery, we do know that yeast-based kefir grains have always been at the root of the kefir phenomenon. These grains are capable of a remarkable feat: in contradistinction to most other items you might find in a grocery store, they actually expand and propagate with use. This is because the grains, which are granular to the touch and bear a slight resemblance to cauliflower rosettes, house active cultures that feed on lactose when added to milk. Consequently, a bigger problem for most kefir drinkers is not where to source new kefir grains, but what to do with the ones they already have!

C. The great thing about kefir is that it does not require a manufacturing line in order to be produced. Grains can be simply thrown in with a batch of milk for ripening to begin. The mixture then requires a cool, dark place to live and grow, with periodic unsettling to prevent clumping (Caucasus inhabitants began storing the concoction in animal-skin satchels on the back of doors – every time someone entered the room the mixture would get lightly shaken). After about 24 hours the yeast cultures in the grains have multiplied and devoured most of the milk sugars, and the final product is then ready for human consumption.

D. Nothing compares to a person’s first encounter with kefir. The smooth, uniform consistency rolls over the tongue in a manner akin to liquefied yoghurt. The sharp, tart pungency of unsweetened yoghurt is there too, but there is also a slight hint of effervescence, something most users will have previously associated only with mineral waters, soda or beer. Kefir also comes with a subtle aroma of yeast, and depending on the type of milk and ripening conditions, ethanol content can reach up to two or three percent – about on par with a decent lager – although you can expect around 0.8 to one per cent for a typical day-old preparation. This can bring out a tiny edge of alcohol in the kefir’s flavour.

E. Although it has prevailed largely as a fermented milk drink, over the years kefir has acquired a number of other uses. Many bakers use it instead of starter yeast in the preparation of sourdough, and the tangy flavour also makes kefir an ideal buttermilk substitute in pancakes. Kefir also accompanies sour cream as one of the main ingredients in cold beetroot soup and can be used in lieu of regular cow’s milk on granola or cereal. As a way to keep their digestive systems fine-tuned, athletes sometimes combine kefir with yoghurt in protein shakes.

F. Associated for centuries with pictures of Slavic babushkas clutching a shawl in one hand and a cup of kefir in the other, the unassuming beverage has become a minor celebrity of the nascent health food movement in the contemporary West. Every day, more studies pour out supporting the benefits of a diet high in probiotics1. This trend toward consuming probiotics has engulfed the leisure classes in these countries to the point that it is poised to become, according to some commentators, “the next multivitamin”. These days the word kefir is consequently more likely to bring to mind glamorous, yoga mat-toting women from Los Angeles than austere visions of blustery Eastern Europe.

G. Kefir’s rise in popularity has encouraged producers to take shortcuts or alter the production process. Some home users have omitted the ripening and culturation process while commercial dealers often add thickeners, stabilisers and sweeteners. But the beauty of kefir is that, at its healthiest and tastiest, it is a remarkably affordable, uncluttered process, as any accidental invention is bound to be. All that is necessary are some grains, milk and a little bit of patience. A return to the unadulterated kefir-making of old is in everyone’s interest.

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1 Probiotic = substance containing beneficial and intestine-friendly microorganisms

Questions 1-7

List of Headings

i A unique sensory experience

ii Getting back to basics

iii The gift that keeps on giving

iv Variations in alcohol content

v Old methods of transportation

vi Culinary applications

vii Making kefir

viii A fortunate accident

ix Kefir gets an image makeover

x Ways to improve taste

1 Section A

2 Section B

3 Section C

4 Section D

5 Section E

6 Section F

7 Section G

Questions 8–11

8 What do kefir grains look like?

9 What needs to happen to kefir while it is ripening?

10 What will the yeast cultures have consumed before kefir is ready to drink?

11 The texture of kefir in the mouth is similar to what?

Questions 12 and 13

Which TWO products are NOT mentioned as things that kefir can replace?

A Ordinary cow’s milk

B Buttermilk

C Sour cream

D Starter yeast

E Yogurt

The Magic of Kefir Reading Answers

1 Answer: viii

Question type: Matching Headings

Answer location: Paragraph A

Answer explanation: Paragraph A talks about the discovery of kefir and how it was made by accident. We get to know in Paragraph A that the shepherds of the North Caucasus region of Europe when transporting milk in leather pouches accidentally made kefir due to fermentation of the milk. This can be termed a fortunate accident since kefir was later used as a health tonic and a naturally preserved dairy product. Thus the answer is viii.

2 Answer: iii

Question type: Matching Headings

Answer location: Paragraph B

Answer explanation: Paragraph B talks about the expanding nature of yeast-based kefir grains. The following lines from Paragraph B say that “These grains are capable of a remarkable feat: in contradistinction to most other items you might find in a grocery store, they actually expand and propagate with use. Consequently, a bigger problem for most kefir drinkers is not where to source new kefir grains, but what to do with the ones they already have!” Hence the answer is iii.

3 Answer: vii

Question type: Matching Headings

Answer location: Paragraph C

Answer explanation: Paragraph C talks about the manufacturing process of kefir and how it does not require a manufacturing line to be produced. We also understand that it takes about 24 hours for the mixture to be ready for human consumption. Thus, the answer is vii.

4 Answer: i

Question type: Matching Headings

Answer location: Paragraph D

Answer explanation: Paragraph D talks about the taste and sensory experience of having kefir. The first few lines of Paragraph D say that “Nothing compares to a person’s first encounter with kefir. The smooth, uniform consistency rolls over the tongue in a manner akin to liquefied yoghurt. The sharp, tart pungency of unsweetened yoghurt is there too, but there is also a slight hint of effervescence, something most users will have previously associated only with mineral waters, soda or beer.” Hence the answer is i.

5 Answer: vi

Question type: Matching Headings

Answer location: Paragraph E

Answer explanation: Paragraph E talks about the different culinary applications of kefir apart from being a fermented milk drink. The following lines from Paragraph E say that “Many bakers use it instead of starter yeast in the preparation of sourdough, and the tangy flavour also makes kefir an ideal buttermilk substitute in pancakes. Kefir also accompanies sour cream as one of the main ingredients in cold beetroot soup and can be used in lieu of regular cow’s milk on granola or cereal.”

6 Answer: ix

Question type: Matching Headings

Answer location: Paragraph F

Answer explanation: Paragraph F talks about the change in the kefir social image in recent times. Previously kefir was associated with “Slavic babushkas clutching a shawl in one hand and a cup of kefir in the other”. However, the drink has become a popular drink and people have been introduced to its benefits and how it is rich in probiotics. Nowadays kefir has been synonymous with “multivitamins”, especially among the wealthier sections of society. Hence the answer is ix.

7 Answer: ii

Question type: Matching Headings

Answer location: Paragraph G

Answer explanation: Paragraph G talks about the modifications that people have implemented in the kefir-making process. Some people skip the ripening process whereas commercial dealers add thickeners and sweeteners to their products. It is in the interest of everyone that the old and simple manufacturing process is used, as it requires fewer ingredients and produces a better product. Hence the answer is ii.

8 Answer: cauliflower rosettes

Question type: Short Answer Questions

Answer location: Paragraph B, line 4 – line 6

Answer explanation: The following lines from Paragraph B say that “This is because the grains, which are granular to the touch and bear a slight resemblance to cauliflower rosettes, house active cultures that feed on lactose when added to milk.” This clearly shows that kefir grains resembled cauliflower rosettes. Hence the answer is cauliflower rosettes.

9 Answer: periodic unsettling

Question type: Short Answer Questions

Answer location: Paragraph C, line 3 – line 4

Answer explanation: The following lines from Paragraph C say that “Grains can be simply thrown in with a batch of milk for ripening to begin. The mixture then requires a cool, dark place to live and grow, with periodic unsettling to prevent clumping.” This clearly suggests that periodic unsettling is required during the ripening process. Thus the answer is periodic unsettling.

10 Answer: milk sugars

Question type: Short Answer Questions

Answer location: Paragraph C, line 5 – line 7

Answer explanation: The following lines from Paragraph C say that “After about 24 hours the yeast cultures in the grains have multiplied and devoured most of the milk sugars, and the final product is then ready for human consumption.” This clearly shows that the yeast cultures consume milk sugars. Hence the answer is milk sugars.

11 Answer: liquefied yogurt

Question type: Short Answer Questions

Answer location: Paragraph D, line 1 – line 2

Answer explanation: The first two lines of Paragraph D say that “Nothing compares to a person’s first encounter with kefir. The smooth, uniform consistency rolls over the tongue in a manner akin to liquefied yogurt.” This suggests that the texture of kefir is like liquefied yogurt. Hence the answer is liquefied yogurt.

12 & 13 Answer: C & E

Question type: Short Answer Questions

Answer location: Paragraph E, line 2 – line 5

Answer explanation: The following lines from Paragraph E say that “Many bakers use it instead of starter yeast in the preparation of sourdough, and the tangy flavour also makes kefir an ideal buttermilk substitute in pancakes. Kefir also accompanies sour cream as one of the main ingredients in cold beetroot soup and can be used in lieu of regular cow’s milk on granola or cereal.” This clearly shows that kefir is used along with sour cream and buttermilk for different recipes and not as a substitute for those ingredients. Hence the answer is C and E.

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