The MAGIC Of KEFIR - IELTS Reading Answers & Explanations
From Road to IELTS Academic Reading Test 2 · Part 1 · Questions 1–13
Reading Passage
You should spend about 20 minutes on Questions 1–13, which are based on Reading Passage 1 on the following pages.
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 up on 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 yogurt. The sharp, tart pungency of unsweetened yogurt 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 short cuts 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.
1 Probiotic = substance containing beneficial and intestine-friendly microorganisms
Questions
Questions 1–7 Matching Headings
Reading Passage 1 has seven paragraphs, A–G.
Choose the correct heading for each paragraph from the list of headings below.
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
Questions 8–11 Short Answers
Answer the questions below using NO MORE THAN TWO WORDS from the passage for each answer.
Questions 12–13 Multiple Choice (Two Answers)
Choose TWO letters, A–E.
Answers & Explanations Summary
| # | Answer | Evidence | Explanation |
|---|---|---|---|
| Q1 | viii | A fermentation process would sometimes inadvertently occur en route, and when the pouches were opened up on arrival they would no longer contain milk but rather a pungent, effervescent, low-alcoholic substance instead. This unexpected development was a blessing in disguise | Excerpt/Passage Explanation: The passage explains that the drink was made by mistake ('inadvertently') while being moved. Even though it was not planned ('unexpected development'), it turned out to be a very good thing ('a blessing in disguise'). Answer Explanation: The answer 'viii' (A fortunate accident) refers to the way kefir was first discovered by people in the past. Reason For Correctness: The correct answer is 'viii' because the paragraph describes how shepherds discovered kefir 'inadvertently' (by accident) while they were simply trying to transport milk. It explains that this 'unexpected' change was actually a 'blessing in disguise'—meaning something that seemed accidental or unplanned but had a very positive result. The words 'inadvertently' and 'unexpected' match the idea of an 'accident,' while 'blessing' matches the word 'fortunate.' |
| Q2 | iii | 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 | Excerpt/Passage Explanation: The passage explains that kefir grains are special because, unlike normal food from a store, they actually grow and increase in number when they are used. Answer Explanation: The answer means that kefir grains are like a present that never stops producing more, because they grow and multiply as they are used. Reason For Correctness: The correct answer is heading iii because Section B explains that kefir grains naturally increase and create more of themselves while you use them. Because the grains "expand" (get bigger) and "propagate" (produce more), users end up with an endless supply. This makes them a 'gift that keeps on giving' because you do not need to buy new ones; you simply have more and more. |
| Q3 | vii | 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) | Excerpt/Passage Explanation: The passage explains the simple instructions for making kefir: you add the special grains to milk, keep it in a cool and dark spot, and shake it occasionally to make sure the drink doesn't become lumpy. Answer Explanation: The answer 'vii' means that Section C focuses on how to create or produce the drink called kefir. Reason For Correctness: The correct answer is 'vii' (Making kefir) because Section C explains the step-by-step process of creating the beverage. It highlights that kefir is easy to 'produce' without a factory and details the specific conditions needed for it to grow. The paragraph describes the actions taken—putting grains in milk, keeping them in a dark place, and shaking them periodically—to arrive at the 'final product.' |
| Q4 | i | 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. The sharp, tart pungency of unsweetened yogurt 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 | Excerpt/Passage Explanation: The passage describes what it is like to try kefir for the first time. It tells us about the thick texture, the sour taste, the bubbly feeling like soda, the smell of yeast, and the slight taste of alcohol. Answer Explanation: The answer 'i' means that this part of the text describes how drinking kefir affects your senses, like taste, smell, and touch. Reason For Correctness: The correct answer is heading 'i' because Section D describes the different ways a person experiences kefir through their senses. It mentions the 'consistency' (how it feels on the tongue), the 'flavour' or 'pungency' (how it tastes), the 'effervescence' (the bubbly feeling), and the 'aroma' (how it smells). Together, these descriptions create a full picture of a 'sensory experience'. |
| Q5 | vi | 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 | Excerpt/Passage Explanation: The passage explains that people use kefir to bake bread and make pancakes. It also says that kefir is a main part of a specific soup and can be eaten with breakfast cereal instead of normal milk. Answer Explanation: The answer means that this part of the story talks about how people use kefir as an ingredient when they cook or prepare different types of food. Reason For Correctness: The correct answer is vi because Section E focuses on the different ways kefir can be used in the kitchen. The word 'culinary' refers to cooking or food, and 'applications' means the ways something is used. The paragraph lists several examples of how kefir is used in food, such as for baking bread (sourdough), making pancakes, being an ingredient in soup, and serving as a milk replacement for cereal (granola). |
| Q6 | ix | 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 | Excerpt/Passage Explanation: The passage explains that when people hear the word 'kefir' today, they think of stylish, healthy women in California rather than old-fashioned or cold images of Eastern Europe. Answer Explanation: The answer means that the paragraph describes how the public's perception of kefir has changed from something old and traditional to something modern and fashionable. Reason For Correctness: The correct answer is 'ix' because Section F highlights a shift in how kefir is viewed. It mentions that instead of being linked to images of elderly Slavic grandmothers ('babushkas'), it is now seen as a trendy 'celebrity' product in the West. This transformation from a traditional drink to a symbol of the modern health food movement is a literal 'image makeover.' Key indicators include the contrast between 'austere visions of blustery Eastern Europe' and 'glamorous, yoga mat-toting women.' |
| Q7 | ii | A return to the unadulterated kefir-making of old is in everyone’s interest | Excerpt/Passage Explanation: The passage states that it is better for everyone if we go back to the pure, original way of making kefir that people used a long time ago. Answer Explanation: The answer means that the final section of the text suggests returning to the simplest and most original way of making kefir. Reason For Correctness: The correct answer is ii because Section G discusses how the growing popularity of kefir has led some companies to change the recipe by adding sugars or thickeners. However, the author argues that the best version of the drink is made using the original, simple method without these extra ingredients. The phrase 'getting back to basics' matches the author's suggestion to use an 'uncluttered process' and return to the 'unadulterated' methods used in the past. |
| Q8 | cauliflower rosettes | 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 | Excerpt/Passage Explanation: The passage explains that when you look at these grains, they look a little bit like the small flowering sections of a cauliflower. Answer Explanation: The answer means that kefir grains look like the small, flower-shaped parts of a cauliflower vegetable. Reason For Correctness: The correct answer is found in Section B. The text describes how the grains look by saying they "bear a slight resemblance to cauliflower rosettes." The word "resemblance" is a synonym for "look like." Therefore, the physical appearance of the grains is compared to these specific parts of a cauliflower. |
| Q9 | periodic unsettling | The mixture then requires a cool, dark place to live and grow, with periodic unsettling to prevent clumping | Excerpt/Passage Explanation: The passage explains that the kefir mixture must be kept in a dark spot and must be moved around from time to time so that it stays smooth and does not stick together in thick pieces. Answer Explanation: The answer means that the liquid needs to be moved or shaken slightly every once in a while. Reason For Correctness: The correct answer is found in Section C, which describes the steps for turning milk into kefir. It mentions that while the mixture is ripening (getting ready), it needs 'periodic unsettling' (meaning it should be moved or stirred every now and then) to stop it from forming thick lumps or 'clumping'. |
| Q10 | milk sugars | 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 | Excerpt/Passage Explanation: The passage says that after one day, the yeast has eaten the sugar in the milk, at which point the drink is finished and ready to be drank. Answer Explanation: The answer refers to the natural sugar found in milk. Reason For Correctness: The correct answer is 'milk sugars' because Section C of the passage explains the process of making kefir. It states that before the drink is finished and ready for people to use, the yeast must eat these sugars. The text uses the word 'devoured', which is a synonym for 'consumed' or 'eaten'. |
| Q11 | liquefied yoghurt | The smooth, uniform consistency rolls over the tongue in a manner akin to liquefied yogurt | Excerpt/Passage Explanation: The passage states that the way kefir feels inside your mouth as you swallow it is very similar to yogurt that has been made into a liquid. Answer Explanation: The answer identifies a food product similar to kefir in texture: yogurt that has been turned into a liquid form. Reason For Correctness: The correct answer is found in paragraph D, which describes the physical experience of drinking kefir. The text uses the word 'consistency' to refer to what the question calls 'texture.' It explains that this consistency is 'akin to' (meaning similar to) 'liquefied yogurt.' Although the answer uses a different spelling ('yoghurt'), this is documented in other parts of the passage and both terms refer to the same dairy product. |
| Q12 | — | — | |
| Q13 | C / E | 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 | Excerpt/Passage Explanation: The passage explains that kefir is a replacement for yeast, buttermilk, and cow's milk. However, it notes that kefir is an extra ingredient that goes with sour cream and is mixed together with yoghurt. Answer Explanation: The answer is Choice C (Sour cream) and Choice E (Yoghurt). These are the two items that the text does not say kefir can replace. Reason For Correctness: The correct answer is found by looking at how kefir is used with other foods. The passage says kefir is used 'instead of' starter yeast, as a 'substitute' for buttermilk, and 'in lieu of' (meaning instead of) regular cow's milk. This means it replaces those three things. However, the text says kefir 'accompanies' sour cream, which means they are used together. It also says athletes 'combine' kefir with yoghurt, meaning they mix them together. Since kefir is used with sour cream and yoghurt rather than taking their place, they are the items not mentioned as things kefir can replace. |