In a recent interview, we explored the fascinating history of kefir grains, often associated with making yogurt, and their ability to ferment soy milk and cheese. This method of dairy production dates back over 4,000 years, practiced by the ancient inhabitants of the Loulan region in Xinjiang.
In 2003, archaeologists unearthed a remarkably well-preserved female mummy from the Xiaohe Cemetery, believed to be around 4,000 years old. This stunning figure, known as the “Xiaohe Princess,” captivated researchers not only with her striking beauty but also with the intriguing discoveries made during the excavation. Among the findings were small, pale-yellow clumps, later identified as kefir cheese, derived from kefir milk through fermentation with kefir grains.
In a groundbreaking development, Chinese scientists have employed ancient DNA techniques to conduct a systematic analysis of these “oldest cheeses.” Their research aims to uncover insights into the lifestyles of ancient populations in the Tarim Basin, as well as the exchange and evolution of technological cultures. Furthermore, it seeks to understand the co-evolution and mutually beneficial relationships between kefir lactic acid bacteria and human beings over time.
The findings from this significant study have been published in the prestigious academic journal, Cell, shedding new light on our understanding of ancient food production and cultural practices.
