In fact, Bekmyrza Baichorov continued to engage in animal husbandry and supplied the Caucasian breed of sheep for the famous Parisian Maxim restaurant, as well as to restaurants of Moscow. If Bek-Mirza is no longer with us вЂ“ his eternal memoryвЂќ. Then Irina Timofeevna wrote: вЂњBek-Mirza and I left the world a huge health-improving heritage of millions. ДЄlso, according to Alimurat Tekeyev (great-grandson of Bek-Mirza Baychorov, owner of a patent for the manufacture of ayran), letters from Irina Timofeevna refute the fact of abduction: 'My great-grandfather, realizing what would become the most valuable gift for Irina, gifted kefir fungi to her'. In 1973, Irina, then 85, was sent a letter from the Minister of the Food Industry of the Soviet Union, acknowledging her great part in bringing kefir to the Russian people. In September 1908 Irina Sakharova brought the first bottles of kefir to Moscow for sale where it was at first used for medicinal purposes. She promptly brought the prince before the Tsar's court where she accepted grains of kefir as the settlement of her suit for abduction. ДЇinding herself back in his presence and facing a proposal of marriage into the bargain she remained silent until a rescue mission arranged by her employers freed her. When he declined to give up any of the precious substance she left to return, only to be captured by agents of the Bek-Mirza, who didn't want to give up the kefir and did not wish to lose the presence of the lovely Irina either. She, therefore, traveled to the Narsana where she attempted to interest a local uzden, Bek-Mirza Baychorov, to assist her in this plot. One of the brothers, Nikolai Blandov, persuaded a young employee, Irina Timofeevna Sakharova, to use her beauty to gain access to the much-desired grain. Word of this powerful food and medicine spread to areas far from the Caucasus, and at the beginning of the 20th century, the All-Russian Physician's Society asked two brothers Blandov, who owned cheese manufacturing factories in the Northern Caucasus, for help in obtaining the culture grains of kefir. So the North Caucasian people found a way to get kefir grains, they вЂіbogusly stealвЂі them from their neighbors by prior agreement, so spirits wouldn't know about this. It's still believed in North Caucasian tradition that it's taboo to give kefir grains to anyone because it makes the spirits angry. The cauliflower-like grains of kefir culture were thought of as having amazing healing powers as far back as the 18th century, and great care was taken by the North Caucasian families who bequeathed from generation to generation as a source of family wealth. There has been controversy on which one of the two first invented it, as nationalists of both sides claimed their side was the original inventor. The homeland of kefir is considered to be 'the vicinity of Elbrus along the upper reaches of the Kuban', and the invention of kefir sourdough belongs to Circassians or Karachay- Balkars. Kefir spread from the former Soviet Union to the rest of Europe, Japan, and the United States by the early 21st century. It was under the name 'wineskin' that North Caucasian kefir was distributed in the second half of the 19th century and at the beginning of the 20th century. In Karachay-Balkar it is called gД±pД±, which may have a connection with gД±bД±t ( wineskin). ДЄmong people of Circassian descent all over the world, it is called qundЙ™ps ( Adyghe: РєСЉСѓРЅРґСЌРїСЃ, Adyghe pronunciation: ). Traditional kefir was made in goatskin bags that were hung near a doorway the bags would be knocked by anyone passing through to keep the milk and kefir grains well mixed. Another view is that it comes from Adyghe РєIСЌР№ 'barrel' and С„С‹СЂ 'to sour'. The word kefir, known in the Russian language ( РєРµС„РёСЂ) since at least 1884, is possibly of North Caucasian origin, as etymology dictionararies mention the origin of the word to be possibly deriving from a Caucasian language.

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