The Magic of Kefir Reading Answers, IELTS Passage

The Magic of Kefir Reading Answers: The IELTS Reading section evaluates a candidate's ability to comprehend and analyze various passages. "The Magic of Kefir IELTS Reading Answers" is a passage that delves into the fascinating history, production, and health benefits of kefir, a fermented dairy drink that has gained popularity worldwide. 

This guide includes a sample IELTS Reading passage along with answers to various question types, such as Matching Headings, Short Answer Questions, and Multiple Choice Questions, aimed at helping IELTS candidates sharpen their reading skills. By practicing with this passage, test-takers will improve their ability to locate key information quickly and enhance their overall reading comprehension. Read on to understand the key details of kefir and how to answer related questions efficiently for IELTS 2025.

Free IELTS Reading Practice Tests, Cambridge Sample Test PDF

The Magic of Kefir Reading Answers

You should spend about 20 minutes on Questions 1-13, which are based on the Reading Passage below.

The Magic of Kefir

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.

The Magic of Kefir Reading Answers Sample Questions

Matching Headings (Q. 1-7)

Match each paragraph (A-G) with the correct heading. Write the correct number (1-7) for each paragraph.

1. The health benefits of kefir

2. A brief history of kefir

3. The production process of kefir

4. The taste and texture of kefir

5. Modern uses of kefir

6. Kefir’s rise in the West

7. Issues with commercial kefir production

Short Answer Questions (Q. 8-11)

Answer the questions below using NO MORE THAN THREE WORDS from the passage.

8. What was the unexpected result of transporting milk in leather pouches?

9. How do kefir grains change when used over time?

10. What is the primary ingredient needed to make kefir?

11. What is the possible alcohol content in a typical batch of kefir?

Multiple Choice Questions (Q. 12-13)

12. According to paragraph D, what is one of the distinctive features of kefir’s taste?
    A) A sugary sweetness
    B) A tangy sharpness
    C) A strong coffee flavor
    D) A smooth creaminess

13. What has contributed to kefir’s popularity in modern times, as mentioned in paragraph F?
    A) The addition of artificial ingredients
    B) The rise of probiotics in health diets
    C) The influence of Eastern European culture
    D) Its use as a flavoring in mainstream beverages

The Magic of Kefir Reading Answers with Explanations 

1. The health benefits of kefir
   Answer: 6
   Answer Location: Paragraph F
   Answer Reference: "Every day, more studies pour out supporting the benefits of a diet high in probiotics."
   Explanation: This paragraph discusses how kefir has become popular in the West due to its health benefits, particularly its probiotics.

2. A brief history of kefir
   Answer: 2
   Answer Location: Paragraph A
   Answer Reference: "The shepherds of the North Caucasus region of Europe were only trying to transport milk... when they made a significant discovery."
   Explanation: This paragraph explains how kefir was accidentally discovered by shepherds while transporting milk in leather pouches.

3. The production process of kefir
   Answer: 3
   Answer Location: Paragraph C
   Answer Reference: "Grains can be simply thrown in with a batch of milk for ripening to begin."
   Explanation: The paragraph outlines the simple process of making kefir, including how grains are added to milk and stored for fermentation.

4. The taste and texture of kefir
   Answer: 4
   Answer Location: Paragraph D
   Answer Reference: "The smooth, uniform consistency rolls over the tongue... there is also a slight hint of effervescence."
   Explanation: This paragraph describes the texture and flavor of kefir, mentioning its smoothness, tartness, and slight effervescence.

5. Modern uses of kefir
   Answer: 5
   Answer Location: Paragraph E
   Answer Reference: "Many bakers use it instead of starter yeast in the preparation of sourdough... can be used in lieu of regular cow’s milk on granola or cereal."
   Explanation: This paragraph explains the diverse culinary uses of kefir, such as in baking, soups, and as a milk substitute.

6. Kefir’s rise in the West
   Answer: 6
   Answer Location: Paragraph F
   Answer Reference: "The unassuming beverage has become a minor celebrity of the nascent health food movement in the contemporary West."
   Explanation: This paragraph describes kefir’s increasing popularity in the West, especially among people focused on health trends.

7. Issues with commercial kefir production
   Answer: 7
   Answer Location: Paragraph G
   Answer Reference: "Some home users have omitted the ripening and culturation process while commercial dealers often add thickeners, stabilisers and sweeteners."
   Explanation: This paragraph discusses how commercial kefir production often involves shortcuts, including the addition of artificial ingredients, which can affect the quality of kefir.

8. What was the unexpected result of transporting milk in leather pouches?
   Answer: Fermentation process
   Answer Location: Paragraph A
   Answer Reference: "A fermentation process would sometimes inadvertently occur en route."
   Explanation: This sentence explains how the milk would ferment unexpectedly during transport, resulting in a different substance.

9. How do kefir grains change when used over time?
   Answer: They expand and propagate
   Answer Location: Paragraph B
   Answer Reference: "These grains are capable of a remarkable feat: in contradistinction to most other items... they actually expand and propagate with use."
   Explanation: This describes how kefir grains grow and multiply when used, unlike other ingredients.

10. What is the primary ingredient needed to make kefir?
    Answer: Kefir grains
    Answer Location: Paragraph C
    Answer Reference: "All that is necessary are some grains, milk and a little bit of patience."
    Explanation: The paragraph mentions that kefir grains are the essential ingredient needed for making kefir.

11. What is the possible alcohol content in a typical batch of kefir?
    Answer: 0.8 to 1 percent
    Answer Location: Paragraph D
    Answer Reference: "Although you can expect around 0.8 to one percent for a typical day-old preparation."
    Explanation: This sentence provides the typical alcohol content of kefir after fermentation.

12. According to paragraph D, what is one of the distinctive features of kefir’s taste?
    Answer: B) A tangy sharpness
    Answer Location: Paragraph D
    Answer Reference: "The sharp, tart pungency of unsweetened yoghurt is there too."
    Explanation: The paragraph mentions that kefir has a sharp, tangy flavor similar to unsweetened yogurt.

13. What has contributed to kefir’s popularity in modern times, as mentioned in paragraph F?
    Answer: B) The rise of probiotics in health diets
    Answer Location: Paragraph F
    Answer Reference: "Every day, more studies pour out supporting the benefits of a diet high in probiotics."
    Explanation: The paragraph discusses how kefir’s popularity in the West has grown due to its association with probiotics and health trends.

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