Category Archives: Milk kefir

Milk kefir is a thick liquid, carbonated and slightly alcoholic milk drink, which originally comes from the Caucasus in Russia. It is made with a mixture of various lactic acid bacteria and yeasts.

Buy Fresh or Dried kefir grains ? Buy Kefir powder ? Which Kefir to buy ?

Kefir is one of the absolute superstars of health food, Kefir grains are an amazing combination of lactic acid bacteria and yeasts in an absolute matrix of proteins, lipids and sugars. This symbiotic matrix, (or SCOBY) forms "grains" that resemble cauliflower.

Extremely beneficial even for those who are lactose intolerant and used in different parts of the World, it has recently caught on as a significantly important health food. But for those looking for kefir grains online would be faced with a choice to make. Whether to purchase from sites selling ‘living’ kefir or dried/dehydrated kefir grains. To figure this out you need to ask yourself

  1. What types of kefir grains would I require ?
  2. Where to buy kefir grains ?

For you to best answer the above questions, here is a quick overview on Kefir Grains to help you make the most suitable decision.

There are two types of Kefir available on the market.

Milk Kefir Grains: A naturally occurring organism, Milk Kefir Grains originated in the Caucasus. These are white, resemble cottage cheese and have a gluey feel. It feeds on the lactose.

Water Kefir Grains: Water Kefir Grains come from the Meso-America. Water grains are translucent, resemble cauliflower and easily break apart under pressure. It feeds on sugar.

Now we come to the choice between Fresh and Dried Kefir Grains.

When it comes to Fresh Kefir Grains, these gain re-balance quickly and within a few days of arriving on shipment begin producing drinkable pro-biotic kefir! An excellent option but only if you live within Europe and are able to immediately attend to these.

Otherwise, Dried Kefir Grains are a greater choice for you! A perfect solution if the grains are likely to be in transit internationally, this will ensure the grains is not damaged. However, these would take way longer to activate – maybe a week or more and adjust the symbiotic balance till the time frame in which it can produce a drinkable kefir beverage. This also gives the scope of a better shelf life. Of the two kind of Kefir Grains (i.e. Milk and Water) Water Kefir Grains are more difficult to revive from a dried state and may take way longer given that these are comparatively fragile.

A quick reconnaissance of some companies and websites that sell different types of kefir grain has led to the following compilation to help you further:

  1. Website: Kefirshop.eu

This particular website, selling Live and Fresh Kefir cultures which they are sure will last a life time with proper care; maintain that the kefir grains are real grains maintained on organic milk very unlike the pre-packaged kefir starters, such as Yogourmet or Body Ecology stocked and sold elsewhere. They also assure that the kefir grains retailed from their website are ready to use straight out of the packet with absolutely no failed productions or waiting several rounds for the kefir grains ( referring to both milk or water types) to become ‘active’ again.

The benefits listed by the said website are as follows:
  • Different types of kefir to choose from
  • Fresh and Active Milk and Water Kefir Grains
  • Starters Cultures
  • Ready to use
  • First batch of Kefir would be ready within 24-48 hours
The limitations listed on the same are as follows:
  • The fresh and active kefir grains cannot be shipped to international destinations. This is due to the fresh nature of Kefir cultures.

2. Website: Kefir-online.com

Of their stock, this particular website explains that each sachet of kefir powder (and other starter cultures) can be used an average of 7 times each. It further shares that six tablespoons of previous batch will ferment 1 liter of milk. The benefits mentioned by the website is the sheer convenience and the fact that it is great for short time usage.

The limitations associated with Freeze Dried Starter Cultures are :
  • These are isolated lab grown cultures
  • Not only is repurchase required, it also has limited usage

Overall it may be a good idea to invest in fresh and active kefir grains for long term usage.

How to make authentic milk kefir ?

In order to make authentic milk kefir, you need to get the supplies ready and follow the steps carefully. Here is the step by step direction on making authentic milk kefir:

  1. Get the supplies ready: First of all, you need milk, but you should make sure that the milk is not lactose free or ultra pasteurized. Raw milk or low fat milk is preferred. Next, you would need a strainer made of stainless steel or nylon. The other supplies that you would require are a bowl, a jar, a breathable lid, a plastic spoon, vanilla or fruit extract.
  2. Prepare the kefir grains: In order to prepare the kefir grains, strain off the kefir milk in which they are dispersed. Then, rinse the kefir grains in a bowl with spring water or milk. Strain off and rinse again till you are satisfied.
  3. Feed the kefir grains: After the kefir grains are prepared, you need to feed the kefir grains adequately. Place the kefir grains in a sterile jar and fill the jar with milk. You must ensure that the jar is large enough to have adequate space between the lid and the milk. The ideal ratio is for every 1 teaspoon of kefir grains, you need 1 cup of milk.
  4. Cover and ferment: The jar should then be covered with a breathable lid. You can use a coffee filter or a paper towel. However, do not use a cloth with large holes as it will result in contamination. You should keep the jar in a cool place. Sunlight is not required. Allow the kefir grains to ferment for about 24 hours.
  5. Determine if the kefir is ready: It is quite tricky to determine when the kefir is ready. Tilt the jar slightly to see whether it is gel-like or runny. If you find that it is gel-like, be sure that your kefir is ready. It has been found that fermentation is faster in summer than in winter.
  6. Strain the finished kefir: Place the strainer over a plastic bowl or bowl made of stainless steel. Pour the contents of the entire jar into your strainer. Allow it to strain slowly. You can use a sterile spoon to stir the kefir, so that it strains through the bowl perfectly, leaving behind the grains in the strainer.
  7. Add flavors: You can mix fruit extract with the strained kefir to enhance its taste.

How to make milk kefir

Video - instructable - how to make milk kefir

Basically, these are the 7 steps that you need to follow to make milk kefir. You can store the kefir grains in the jar so that so you can again feed them with fresh milk and repeat the process.

Om melk kefir te maken, volg onderstaande stappen zorgvuldig. Hier wordt stap voor stap uitgelegd hoe zelf authentieke melkkefir te maken:

  1. Leg alles gereed: Allereerst, moet je ervoor zorgen dat de melk niet lactosevrij of ultra gepasteuriseerd is. Rauwe melk, volle of magere melk hebben de voorkeur. Vervolgens heb je een zeef gemaakt van rvs of nylon nodig. De andere benodigdheden die je nodig hebt zijn een kom, een liter pot, een ademende deksel, een plastic lepel, vanille of fruit
  2. Voorbereiding van de kefirkorrels: Om de voorbereiding van de kefirkorrels te starten, spoel de kefirkorrels af in een kom met bronwater of melk. Giet af en spoel opnieuw tot je tevreden bent.
  3. Kefirkorrels op melk plaatsen: Nadat de kefirkorrels zijn afgespoeld, moet u de kefirkorrels voeden. Plaats de kefirkorrels in een steriele pot en vul de pot met melk. Je moet ervoor zorgen dat de pot groot genoeg is om voldoende ruimte te laten tussen de deksel en de melk. De ideale verhouding is voor iedere 1 theelepel kefir granen, 1 kopje melk.
  4. Dek af en fermenteer: De pot moet vervolgens worden afgedekt met een ademend deksel. U kunt een koffiefilter of een keukenhanddoek gebruiken. Echter, een doek met te grote gaten zal leiden tot verontreiniging. Je moet de pot op een plaats bewaren van +/- 20°C. Zonlicht is niet vereist. Laat de kefirkorrels ongeveer 24 uur gisten
  5. Bepaal of de kefir klaar is : Het is heel lastig om te bepalen wanneer de kefir klaar is. Kantel de pot iets om te zien of het gel-achtig of lopend is. Vergewis u dat de kefir klaar is. Gebleken is dat de fermentatie in de zomer is sneller dan in de winter
  6. Zeef de afgewerkte kefir: Plaats de zeef boven een plastic kom. Giet de volledige inhoud van de pot in uw zeef. Laat het langzaam doorlopen. U kunt een steriele lepel gebruiken om de kefir te roeren, zodat het lekken wat sneller gaat, de kefirkorrels blijven achter in de zeef
  7. Smaken toevoegen: U kunt fruit toevoegen aan de kefir om de smaak te verbeteren

What types of milk that can be used for making dairy kefir ?

Kefir is a fermented milk product that is known for its huge health benefits. Though the flavor and tart of kefir is similar to that of yogurt, kefir contains much more beneficial qualities than yogurt. The best kind of kefir can be made from raw organic milk that is fresh and hygienic. However, every one cannot make kefir by using fresh raw organic milk because it is quite expensive and the availability is also not that great. There are also other concerns such as shelf life. In this article, we will talk about the several kinds of milk that can be used for making dairy kefir. We would also discuss about the pros and cons of each type of milk.

1. UHT milk:
Kefir can be made from UHT (ultra-heat treatment) milk. This is the type of milk that is subjected to a temperature which is as high as 135 degrees C for a second or two. This process results in the killing of the germs present in the milk. Therefore, people can store UHT milk in containers that is not opened for about nine months without any need of refrigeration. However, some amount of nutrients is lost from the milk due to heating it at such a high temperature. Many people have also complained about the slight unpleasant taste of UHT milk. However, this type of milk is cheap and so many people find it affordable and appropriate for making dairy kefir. When UHT milk is used for making dairy kefir, the kefir is thick. The pros of using UHT milk: It is cheap, easily available in the market and has the longest shelf life. The cons of using UHT milk: Nutrient loss is observed and it has a slight unpleasant taste which is not liked by many people.

2. Raw milk:
Kefir can be made with raw milk. Completely unprocessed milk is called raw milk. Raw milk tastes better and is much more nutritious than processed milk. Raw milk is not available in many countries. There are few places where raw milk is available, but it is extremely expensive. The pros of using raw milk: It tastes wonderful and is very nutritious. The cons of using raw milk: There are many hygiene or safety issues. Moreover, raw milk is not available in many countries. Raw milk also has the shortest shelf life.

3. Pasteurized milk:
Kefir can be made with pasteurized milk. This is the type of milk that is heated at a temperature of 70 degrees C. Since the milk is heated, important vitamins and minerals are lost. Pasteurized milk has a longer shelf life than that of raw milk. The pros of using pasteurized milk: It is cheaper and has a longer shelf life. It is available almost everywhere. The cons of using pasteurized milk: Some minerals and vitamins are lost.

Bottle of milk

Thus, dairy kefir can be made by using raw milk, pasteurized milk or UHT milk. All the three types of milk have their own set of advantages and disadvantages. It depends on your taste which kind of milk you will choose for making dairy kefir.

Kefir is een gefermenteerd melkproduct dat bekend staat om zijn enorme voordelen voor de gezondheid. Hoewel de smaak van kefir vergelijkbaar is met yoghurt, bevat kefir veel gunstiger eigenschappen dan yoghurt. De beste vorm van kefir kan worden gemaakt met rauwe melk. Echter, kan kefir met eerder welke melk gemaakt worden, want verse rauwe biologische melk, is vrij duur en de beschikbaarheid is ook niet zo geweldig. Er zijn ook andere overwegingen, zoals houdbaarheid. In dit artikel zullen we praten over de verschillende soorten melk die gebruikt kunnen worden voor het maken van melkkefir. Wij zullen ook discussiëren over de voor- en nadelen van elk type melk.

1. UHT-melk:
Kefir kan met UHT (ultra-warmtebehandeling) melk gemaakt worden. Dit is het soort melk die onderworpen wordt aan een temperatuur van ~135 ° C gedurende twee seconden. Dit proces resulteert in het doden van de aanwezige ziektekiemen in de melk . Daarom kunnen we UHT-melk in de verpakking voor ongeveer negen maanden bewaren zonder enige noodzaak van koeling. Echter, sommige nutriënten gaan door de melk te verwarmen bij dergelijke hoge temperaturen. Veel mensen klagen over de onaangename smaak van UHT-melk. Echter, dit soort melk is goedkoop en betaalbaar en geschikt voor het maken van melkkefir. Wanneer UHT melk wordt gebruikt voor het maken melkkefir, een dikke kefir kan worden verkregen. De pro’s van het gebruik van UHT-melk: Het is goedkoop, gemakkelijk verkrijgbaar in de markt en heeft de langste houdbaarheid. De nadelen van het gebruik van UHT-melk: verlies aan voedingswaarde en het heeft een lichte onaangename smaak die niet geliefd is bij veel mensen.

2. Rauwe melk:
Kefir kan worden gemaakt met rauwe melk. Volledig onbewerkte melk heet rauwe melk. Rauwe melk smaakt beter en is veel voedzamer dan verwerkte melk. Rauwe melk is niet beschikbaar in vele landen. Er zijn maar weinig plaatsen waar rauwe melk beschikbaar is, het is tevens meestal duurder. De pro’s van het gebruik van rauwe melk: Het smaakt heerlijk en is zeer voedzaam. De nadelen van het gebruik van rauwe melk: de hygiëne en veiligheid van de melk kan niet garandeert worden. Bovendien, rauwe melk is niet beschikbaar in vele landen. Rauwe melk is ook het kortst houdbaar.

3. Gepasteuriseerde melk:
Kefir kan worden gemaakt met gepasteuriseerde melk. Dit is het soort melk dat wordt verwarmt tot een temperatuur van 70 ° C. Omdat de melk wordt verwarmd, belangrijke vitaminen en mineralen gaan verloren. Gepasteuriseerde melk heeft een langere houdbaarheid dan die van rauwe melk. De pro’s van het gebruik van gepasteuriseerde melk: Het is goedkoper en heeft een langere houdbaarheid. Het is bijna overal verkrijgbaar. De nadelen van het gebruik van gepasteuriseerde melk: Sommige mineralen en vitaminen verloren.

fles melk
Aldus kan melkkefir gemaakt worden met rauwe melk, gepasteuriseerde melk of UHT melk. Alle drie melksoorten hebben hun eigen set van voor- en nadelen. Het hangt af van jou smaak wat voor soort melk die je kiest voor het maken van melkkefir.

All about making kefir with a freeze-dried starter

All about the kefir starter culture

Kefir is a probiotic drink which is well known for its various health benefits. The healing qualities of kefir have been known since the ancient times. It is a traditional health drink that is recommended to everyone. Many people prepare kefir at home. The trick with making kefir at home is using the proper starter culture. The starter culture is nothing but the kefir grains which are a combination of acetic acid bacteria, lactic acid microorganisms and some beneficial yeast that work in a symbiotic relationship with each other. The metabolic product that results due to the fermentation of these organisms is responsible for the probiotic quality of the kefir.

The probiotic organisms that are found in kefir live inside the intestine of human beings and protect the body from several harmful pathogens. In this way, the body is detoxified and the immune system is strengthened.

The ingredients of the starter culture:

The organisms that constitute the starter culture are Lactococcus species, Lactobacillus species, Saccharomyces species and Candida species.

Storing the starter culture:

Here are some of the ways by which you can store the starter culture:

  1. The temperature at which the culture is stored should be between 0-10 degree Celsius.
  2. Each box of the starter culture can contain up to ten small 1 gram foil-packets of culture.
  3. Once you open a foil-packet, you should not store back the remaining culture.

Steps for preparing kefir:

  1. You best use pasteurized milk for preparing kefir. In case you decide to use raw milk, you must heat it at 63 degree Celsius and then cool it down to about 24 degree Celsius.
  2. You should add the starter culture to the milk and then stir it properly.
  3. After stirring it well, you should keep the mixture undisturbed at 24-29 degree Celsius for 14-16 hours.
  4. Lastly, put the mixture in the refrigerator until it cools down to 10 degree Celsius. Don’t stir the mixture.

After following the simple four steps, you will get the final product called kefir. The quality of the kefir depends largely upon the milk that you are using. The milk should be fresh and pasteurized. If you are not satisfied with the final product, then you can use another brand of milk.

If you are thinking of preparing kefir many times, then you can use the final product as the starter culture. You can add about 2 tablespoons of the final product in 1 liter of milk. In this case, it would take 2-3 hours less for fermentation.

Alles over de gevriesdroogde kefir starter cultuur

Kefir is een probiotische melkdrank die bekend staat om zijn verschillende voordelen voor de gezondheid. De helende eigenschappen van kefir zijn bekend sinds de oudheid. Het is een traditioneel gezondheidsdrank die wordt aanbevolen voor iedereen. Veel mensen bereiden kefir thuis. Het maken van kefir thuis wordt gedaan met behulp van de kefir starter. De kefir starter is niets anders dan gevriesdroogde kefir culturen. De combinatie van azijnzuur bacteriën, melkzuur micro-organismen en enkele gunstige gisten die werken in een symbiotische relatie met elkaar. De metaboliet die als gevolg van de fermentatie van deze organismen verantwoordelijk is voor de probiotische kwaliteit van de kefir.

De probiotische organismen die gevonden worden in kefir leven in de darm van de mens en beschermen het lichaam tegen verschillende schadelijke ziekteverwekkers. Op deze wijze is het lichaam ontgift en het immuunsysteem wordt versterkt.

De ingrediënten van de kefir starter cultuur:

De organismen die de starter cultuur vormen zijn Lactococcus, Lactobacillus, Saccharomyces en Candida-soorten.

Het bewaren van de starter cultuur:

Hier zijn de manieren waarop u de gevriesdroogde kefir starter cultuur of kefirpoeder kunt bewaren :

  1. De temperatuur waarbij de kefirpoeder moet worden opgeslagen tussen 0-10 graden Celsius.
  2. Elke doos van de starter cultuur kan tot tien kleine 1 gram folie-pakketjes van kefirpoeder bevatten.
  3. Zodra u een folie-pakket geopend heeft, word het niet aangeraden om de resterende cultuur te bewaren in een geopende verpakking.

Stappen voor het voorbereiden kefir :

  1. U kan het best gepasteuriseerde melk gebruiken voor het bereiden van kefir. In het geval u besluit om rauwe melk te gebruiken, moet u de melk verwarmen op 63 graden Celsius en koel het dan naar af tot ongeveer 24 graden Celsius..
  2. U moet de kefir starter cultuur toevoegen aan de melk en roer het geheel goed om.
  3. Na het roeren, moet u het mengsel ongestoord behouden op 24-29 graden Celsius gedurende 14-16 uur.
  4. Ten slotte zet het mengsel in de koelkast tot het is afgekoeld tot 10 graden Celsius. Het mengsel niet roeren.

Na het volgen van deze vier eenvoudige stappen, zult u het uiteindelijke product genaamd kefir krijgen. De kwaliteit van de kefir, hangt grotendeels af van de melk die u gebruikt. De melk moet vers en gepasteuriseerd zijn. Als u niet tevreden bent met het uiteindelijke product, dan kunt u best met een andere melk gebruiken.

Als u denkt kefir meerdere malen te bereiden, dan kunt u het uiteindelijke eindproduct gebruiken om een nieuwe kefir batch aan te maken. U kunt ongeveer 2 eetlepels van het eindproduct toevoegen in 1 liter melk. In dit geval zou het 2-3 uur minder duren voor fermentatie is voltooid.

The Benefits of Lactic Acid Fermentation

Most often we consume many good foods about which we hardly have any idea as to what it actually is or its benefits. The best example of such foods is yogurt, pickled vegetables and many others. All these specialty foods use lactic acid fermentation which is a biological process in which glucose and sucrose or lactose and other types of sugars are changed into metabolite lactate and cellular energy.

What causes lactic acid fermentation ?

Fungi and bacteria are responsible for causing lactic acid fermentation and the most important bacteria are Lactobacillus. Today, at every step we consume anti-biotic to fight diseases. Although these are bacteria, they sometimes kill the good bacteria present in the human body that offer immunity and the strength to fight diseases. Hence it is necessary that we have lactic acid fermented products that will keep the immune system working properly.

Lactic acid fermentation is used to produce various types of specialty foods all over the world. In the Western world, yogurt, sour dough bread, olives and cucumber pickles are common items, while in other parts of the world it is used in pickled vegetables, Kimchi which is fermented combination of radishes, Chinese cabbage, garlic, red pepper and ginger, kefir, fermented milks, fermented cereal and milk mixture, fermented rice and shrimp mixture and many others for their unique health benefits.sauerkraut The sour taste present in these foods is due to lactic acid fermentation. It also improves the safety and microbiological stability of the foods. Cheese, yogurt and kefir are the best examples of lactic acid fermented foods are a little sour in taste. The sugar contents present in cabbage act as preservatives when converted into lactic acid.

Advantages of lactic acid fermentation

The benefits of consuming lactic acid fermented foods are endless. Here is a list of only a few of the advantages that you will enjoy:

  • Lactic acid fermented foods like kimchi, sauerkraut, yogurt, kefir etc. and other fermented vegetables help to maintain and also restore the required levels of good bacteria and improve digestive health too.
  • If beneficial bacteria are present in the body, you can prevent attacks of other diseases that are caused by harmful bacteria.
  • Lactobacillus plantarum which is one of the most used lactic acid fermentation bacteria present in a huge amount in fermented cabbage, sauerkraut etc has wonderful medicinal effects on the consumer.
  • It supplies Vitamin C.
  • Reduces chances of diarrhea.
  • Effective in dealing with constipation and bowel movement problems and pains.
  • Reduces flatulence and bloating to a great extent and thereby relieves bowel related pains.
  • Enhances the digestive system.
  • Since antioxidants are present in the lactic acid fermented foods, they help to reduce free radicals.
  • Lactose is hard to digest. But the fermentation process turns it into lactic acid that is easily digestible.
  • Helps to produce Omega 3 fatty acid which is greatly beneficial for digestion and healthy living.

It is not that difficult to prepare your own lactic acid fermented foods like yogurt, kefir etc. Since they are fermented by using friendly bacteria namely Lactobacillus, you can keep yourself healthy by working up a little. All you need is milk, live yogurt and a sterile container and the process is very easy. Another unique lactic acid fermented porridge is Magou made with maize and wheat flour that contains the bacteria. Kefir fermentation is more of less like yogurt fermentation. The difference is that kefir uses not only bacteria but yeast also for fermentation. The kefir grains contain proteins, carbohydrates and lipids and when fermented are extremely good for health. You can also make your own fermented vegetables. You can also opt for organic ingredients that you rely on for a better and a healthier life.

Most often we consume many good foods about which we hardly have any idea as to what it actually is or its benefits. The best example of such foods is yogurt, pickled vegetables and many others. All these specialty foods use lactic acid fermentation which is a biological process in which glucose and sucrose or lactose and other types of sugars are changed into metabolite lactate and cellular energy.

 

The History and Myth of Kefir

The history of milk kefir was initially part of a legend and a bit mysterious too. People living in the northern slopes of Mountain Caucasian believe that Mohammad, the Great Prophet gave kefir grains to the Orthodox people and showed them how to make it as well. They guarded the grains and the knowledge given to them by the Prophet for fear of losing their strength. The kefir grains became the families’ and the tribe’s wealth and the uses and techniques of preparation were known to the future generations only.

Milk kefir grains

Milk kefir grains

What is Kefir ?

Kefir is a milk product made from the milk of goats, cows and sheep also. There were sacks made of animal skin in which kefir was made. The sacks were kept in a way that it came in contact with direct sunlight which helped in the fermenting process of the milk. In the evening the sacks were carried back home and hung behind the doors so that people passing the door would prod them with their hands or feet so that the content mixes well. More fresh milk was added after the kefir was taken out so that the fermentation process did not stop. This exclusive food was enjoyed by these people for many years. They believed that the beverage prepared with it had magical properties.

How it came to be known worldwide

However, around the 19th century, Russian doctors believed that kefir had great healing properties like treating tuberculosis and other intestinal disorders and published the first scientific research studies. To produce the grains the source of the grains were required urgently to use this unique food for treating ailing patients. The Blandov brothers owned a Dairy in Moscow as well as properties in the Mountains of Caucasus area. They were asked to gather the grains of kefir so that they could be manufactured on a large scale in Moscow itself. Although it was not an easy process, finally the grains were brought to Russia by princess Irina and the first bottles of kefir drink were on sale in Moscow in 1908. They were consumed especially for medicinal values. In the 1930s commercial production began in large quantities.

Since the original method was not appropriate for large scale manufacturing, scientific methods were used to obtain this useful food. In 1950s, VNIMI invented easier methods that included fermentation, agitation, coagulation, ripening and then cooling in huge vessels. The Soviet Food Minister thanked Irina for bringing this invaluable grains to Russia. Today, kefir is the most popularly used fermented milk in Russia. In modern times, kefir is manufactured in Finland, Norway, Hungary, Poland, Bulgaria, Russia and other places also like USA, West Germany, Canada and Denmark on a commercial scale.

What it looks like and its health benefits

Kefir grains look like small-size cauliflowers more or less like wheat kernels. They are processed in such a way in leather sacks that they naturally ferment. These grains contain innumerable gelatinous micro-organisms and casein that are symbiotically grown together. Yeast is also present in the grains. These micro-organisms are extremely useful for health and makes kefir so different from other milk products that are cultured in different ways. This self-carbonated beverage has probiotic properties and offers medicinal benefits for which the effervescent drink is so popular worldwide. It contains high levels of calcium, magnesium, vitamin B12, K2, enzymes, folate and biotin and other unique nutrients that boosts immunity, increases bone density, fights allergies, supports detoxification and improves lactose digestion as well.

Milk kefir grains are named differently in different places like Kefir Yogurt, Snow Lotus, Kewra, Bulgaros, The Grains of The Prophet Mohammad, Tibetan Mushroom, Yogurt Plant to name a few. It is an amazing drink that is enjoyed by all.

Milk kefir grains floating in raw milk

Milk kefir grains floating in raw milk

(Water kefir grains are also named differently, like tibicos (tibi), Japanese water crystals and California bees.)

Milk Kefir vs YogurtMilk Kefir vs YogurtMelkkefir versus Yoghurt

Both yogurt and milk kefir are cultured milk products. Both the foods are good for health as they are rich in calcium, protein, vitamin B and potassium. They are a little sour in taste and have an identical tart. Both yogurt and milk kefir can be found in plain form and in different fruit flavors. The live cultures used to produce both yogurt and milk kefir results in the breakdown of the milk sugar. This facilitates lactose digestion. Their primary difference lies in the types and numbers of beneficial bacteria contained in them.

Here are the chief differences between milk kefir and yogurt :

  1. The consistency of milk kefir is much thinner than that of yogurt. It is usually obtained as a beverage. You can pour some milk kefir over a cereal, drink it or combine it with fruits to make smoothie. On the other hand, the consistency of yogurt is thicker and it cannot be drunk.
  1. Both yogurt and milk kefir contains probiotics. Probiotics are beneficial bacteria and beneficial yeasts that are normally found in the intestine of humans. They restrict the growth of harmful bacteria which can cause diseases and also boosts the immune system of the body. Milk kefir contains three times the probiotics that are present in yogurt. When kefir is made, milk is generally fermented with a mixture of almost 20 various types of probiotic yeasts and bacteria. Since there is a higher probiotic count in milk kefir, it has more health benefits than yogurt. Your immune system will be boosted and you will stay healthy.
  1. The individuals who are totally lactose intolerant can tolerate milk kefir but they cannot tolerate yogurt. This is because the plenty of beneficial bacteria present in milk kefir would digest the lactose in the milk. Therefore the lactose that would be left in kefir is almost 1%. So lactose intolerant individuals can easily have milk kefir.
  1. Milk kefir contains plenty of beneficial yeasts such as Torula kefir and Saccharomyces kefir that eliminates the pathogenic yeasts from the body. They keep the intestine clean and healthy. These beneficial yeasts are not present in yogurt.
  1. Milk kefir is also easier to digest than yogurt because of the smaller curd size of kefir. This makes milk kefir a nutritious and ideal food for the elderly people, babies and people having chronic digestive disorders.

Kefir fermentation

Kefir is a fermented milk product similar to yogurt

Though yogurt is a more popular food, you must try milk kefir because of its plenty of health benefits. You will surely notice improvement in your digestive health. It is better to have yogurt and milk kefir in plain form than in fruit flavors.

Both yogurt and milk kefir are cultured milk products. Both the foods are good for health as they are rich in calcium, protein, vitamin B and potassium. They are a little sour in taste and have an identical tart. Both yogurt and milk kefir can be found in plain form and in different fruit flavors. The live cultures used to produce both yogurt and milk kefir results in the breakdown of the milk sugar. This facilitates lactose digestion. Their primary difference lies in the types and numbers of beneficial bacteria contained in them.

Here are the chief differences between milk kefir and yogurt :

  1. The consistency of milk kefir is much thinner than that of yogurt. It is usually obtained as a beverage. You can pour some milk kefir over a cereal, drink it or combine it with fruits to make smoothie. On the other hand, the consistency of yogurt is thicker and it cannot be drunk.
  1. Both yogurt and milk kefir contains probiotics. Probiotics are beneficial bacteria and beneficial yeasts that are normally found in the intestine of humans. They restrict the growth of harmful bacteria which can cause diseases and also boosts the immune system of the body. Milk kefir contains three times the probiotics that are present in yogurt. When kefir is made, milk is generally fermented with a mixture of almost 20 various types of probiotic yeasts and bacteria. Since there is a higher probiotic count in milk kefir, it has more health benefits than yogurt. Your immune system will be boosted and you will stay healthy.
  1. The individuals who are totally lactose intolerant can tolerate milk kefir but they cannot tolerate yogurt. This is because the plenty of beneficial bacteria present in milk kefir would digest the lactose in the milk. Therefore the lactose that would be left in kefir is almost 1%. So lactose intolerant individuals can easily have milk kefir.
  1. Milk kefir contains plenty of beneficial yeasts such as Torula kefir and Saccharomyces kefir that eliminates the pathogenic yeasts from the body. They keep the intestine clean and healthy. These beneficial yeasts are not present in yogurt.
  1. Milk kefir is also easier to digest than yogurt because of the smaller curd size of kefir. This makes milk kefir a nutritious and ideal food for the elderly people, babies and people having chronic digestive disorders.

Kefir fermentation

Kefir is a fermented milk product similar to yogurt

Though yogurt is a more popular food, you must try milk kefir because of its plenty of health benefits. You will surely notice improvement in your digestive health. It is better to have yogurt and milk kefir in plain form than in fruit flavors.

Zowel yoghurt als melkkefir zijn gefermenteerde melkproducten. Beide voedingsmiddelen zijn goed voor de gezondheid omdat ze rijk aan calcium, proteïne, vitamine B en kalium. Beide zijn een beetje zuur van smaak. De levende culturen gebruikt om zowel yoghurt als melkkefir leidt tot de afbraak van de melksuiker. Dit vergemakkelijkt lactose digestie. Hun voornaamste verschil ligt in de soorten en aantallen van heilzame bacteriën.

Hier zijn de belangrijkste verschillen tussen melkkefir en yoghurt:

  1. De consistentie van de melkkefir is veel dunner dan die van yoghurt. Melkkefir wordt verkregen als een drank. Aan de andere kant, de consistentie van yoghurt is dikker en kan niet worden gedronken.
  1. Zowel yoghurt en melkkefir bevat probiotica. Probiotica zijn heilzame bacteriën en gisten die normaal worden gevonden in de darmen van mensen. Zij beperken de groei van schadelijke bacteriën die ziekten veroorzaken en versterkt ook het immuunsysteem van het lichaam. Melkkefir bevat drie keer meer probiotica dan yoghurt. Wanneer kefir gemaakt wordt, wordt de melk gewoonlijk gefermenteerd tot een mengsel van bijna 20 verschillende soorten probiotische gisten en bacteriën. Aangezien er een groter aantal probiotica aanwezig zijn in melkkefir, heeft het meer voordelen voor de gezondheid dan yoghurt.
  1. Personen die lactose-intolerantie hebben kunnen melkkefir tolereren, maar ze kunnen geen yoghurt tolereren. Dit komt omdat er voldoende gunstige bacteriën in melkkefir aanwezig zijn die de lactose in de melk verteren. Daarom is de lactose in kefir slects 1%. Dus mensen met lactose-intolerantie kunnen gemakkelijk melkkefir verdragen.
  1. Melkkefir bevat veel heilzame gisten zoals Torula kefir en Saccharomyces kefir dat de pathogene gisten verwijdert uit het lichaam. Ze houden de darm schoon en gezond. Deze gunstige gisten zijn niet aanwezig in yoghurt.
  1. Melkkefir is ook makkelijker te verteren dan yoghurt vanwege de kleinere omvang van wrongel in melkkefir. Dit maakt melkkefir een voedzaam en ideaal voedsel voor de ouderen, baby's en mensen met chronische spijsverteringsstoornissen.

Kefir fermentation

Kefir is a fermented milk product similar to yogurt

Hoewel yoghurt een populair voedingsmiddel is, moet melkkefir proberen vanwege zijn tal van voordelen voor de gezondheid. Je zal het zeker merken met de verbetering van uw spijsvertering. Het is beter om yoghurt en melkkefir zonder toevoeging van suiker of fruit te gebruiken.

Kefir Grains versus Kefir StarterKefirknollen versus Kefir StarterLevende Kefirkorrels versus Kefir Starter

Kefir Grains versus Kefir Starter:
Which Should You Opt For ?

To prepare your milk kefir, you may use kefir grains or commercial powdered kefir starter. This article will show you the advantages and disadvantages of using both.

Powdered Kefir Starter
Kefir starter (powdered) is produced commercially. You can buy this kefir starter as a multi-pack or single pack. This preparation contains limited probiotic, which are listed on its packet in the "ingredients" section. Powdered starter ought to be refrigerated.

Why use Kefir Starter?

Powdered starter is always easier to use and therefore appropriate choice for beginners. It is almost always prepared in sterile environment, then cultured commercially. The benefit is that the ingredients consist of a comprehensive list of all these beneficial yeasts and probiotic bacteria contained in a product. If you have chosen a powdered starter, you know which beneficial organisms are being used and ingesting. You may buy individual sachets of pre-made commercial kefir at a cheap price as a matter of fact.
Cons
The downside is that you can’t keep reusing the cultures. At the most and depending on brands, you might get about six batches out of the sachet of the commercial kefir starter. Be aware of the number of recaptures of your sachet can be considerably lesser than six. In the long term, commercial culture starter ends up being more expensive than traditional kefir grains.

One sachet is added to milk for one typical batch of your kefir. Eventually the milk stops culturing with a sachet of the starter culture. But you are going to get a load of kefir before it happens. Each product differs in volume.

Kefir Grains
Kefir grains happen to be way fascinating than the powder. To see them clump, multiply, and function is absolutely stunning.
Kefir grains resemble cauliflower florets. They are a well blended mixture of beneficial yeasts and probiotic bacteria in a base of sugar, fat and protein. These "grains" however, don’t contain any sort of cereal. However, they generally contain dairy, especially milk casein. Non-dairy alternatives of the milk-based grains are available these days. These may also be used for preparing water kefir or coconut kefir. Kefir grains are irregular shaped small crumbs, which are found to stick together, like the cauliflower florets.

Why opt for Kefir grains?
The main advantage of these kefir grains is that they are reusable over and over again, provided you store these grains in a proper manner. If you have done so, they are going to last forever. In the long-term, this makes the grains worth the money.
Another benefit of these grains is that typically they consist of a larger and of course diverse range of beneficial yeasts and probiotic bacteria than the kefir starter, the powdered ones. The actual species as well as the strains of bacteria in the grains will vary and depend on geographic locations. Finally, similar to the powdered starter, the traditional grains are easily usable.

Cons
The basic drawback of the traditional kefir grains is the time required in their preparation and storage. Once the kefir has been prepared, one has to retain the grains. In preparing those for storing you ought to rinse with cold water, keep them in prescribed containers and cover using water. 
The initial outlay may be another deterrent to kefir grains. You might not be sure if you will prefer kefir and you may think that the cost of being high. The best thing is to purchase a single sachet of the commercial starter or buy ready-made kefir milk. Home prepared milk kefir always tastes way better than the bought kefir.
Details about the species or strains of the probiotic organisms in the kefir grains are usually unavailable. You will thus not know the exact probiotic bacteria or the exact beneficial yeasts present in the homemade kefir.
If you’re willing to go for the ‘live’ grains, they’ll be sent by post, in little milk.  If you want to order from abroad, the kefir grains will then be freezed and dried. So, hurry up, decide which would be the ideal option for you and prepare kefir to maintain a healthy you and a healthy family. Cheers.

Kefir Grains versus Kefir Starter:
Which Should You Opt For ?

To prepare your milk kefir, you may use kefir grains or commercial powdered kefir starter. This article will show you the advantages and disadvantages of using both.

Powdered Kefir Starter
Kefir starter (powdered) is produced commercially. You can buy this kefir starter as a multi-pack or single pack. This preparation contains limited probiotic, which are listed on its packet in the "ingredients" section. Powdered starter ought to be refrigerated.

Why use Kefir Starter?

Powdered starter is always easier to use and therefore appropriate choice for beginners. It is almost always prepared in sterile environment, then cultured commercially. The benefit is that the ingredients consist of a comprehensive list of all these beneficial yeasts and probiotic bacteria contained in a product. If you have chosen a powdered starter, you know which beneficial organisms are being used and ingesting.
You may buy individual sachets of pre-made commercial kefir at a cheap price as a matter of fact.

Cons
The downside is that you can’t keep reusing the cultures. At the most and depending on brands, you might get about six batches out of the sachet of the commercial kefir starter. Be aware of the number of recaptures of your sachet can be considerably lesser than six. In the long term, commercial culture starter ends up being more expensive than traditional grains.

One sachet is added to milk for one typical batch of your kefir. Eventually the milk stops culturing with a sachet of the starter culture.  But you are going to get a load of kefir before it happens. Each product differs in volume.

Kefir Grains
Kefir grains happen to be way fascinating than the powder. To see them clump, multiply, and function is absolutely stunning.
Kefir grains resemble cauliflower florets. They are a well blended mixture of beneficial yeasts and probiotic bacteria in a base of sugar, fat and protein. These "grains" however, don’t contain any sort of cereal. However, they generally contain dairy, especially milk casein. Non-dairy alternatives of the milk-based grains are available these days. These may also be used for preparing water kefir or coconut kefir. Kefir grains are irregular shaped small crumbs, which are found to stick together, like the cauliflower florets. And, similar to the commercial starter, they too have to be refrigerated.

Why opt for Kefir grains?
The main advantage of these kefir grains is that they are reusable over and over again, provided you store these grains in a proper manner. If you have done so, they are going to last forever. In the long-term, this makes the grains worth the money.
Another benefit of these grains is that typically they consist of a larger and of course diverse range of beneficial yeasts and probiotic bacteria than the kefir starter, the powdered ones. The actual species as well as the strains of bacteria in the grains will vary and depend on geographic locations. Finally, similar to the powdered starter, the traditional grains are easily usable.

Cons
The basic drawback of the traditional grains is the time required in their preparation and storage. Once the kefir has been prepared, one has to retain the grains. In preparing those for storing you ought to rinse with cold water, keep them in prescribed containers and cover using cold water. The next step requires the kefir grains to be refrigerated.
The initial outlay may be another deterrent to kefir grains. You might not be sure if you will prefer kefir and you may think that the cost of being high. The best thing is to purchase a single sachet of the commercial starter or buy ready-made kefir milk. Home prepared milk kefir always tastes way better than the bought kefir.
Details about the species or strains of the probiotic organisms in the kefir grains are usually unavailable. You will thus not know the exact probiotic bacteria or the exact beneficial yeasts present in the homemade kefir.
If you’re willing to go for the ‘live’ grains, they’ll be sent by post, in little milk.  If you want to order from abroad, the kefir grains will then be freezed and dried. So, hurry up, decide which would be the ideal option for you and prepare kefir to maintain a healthy you and a healthy family. Cheers.

Kefir Grains versus Kefir Starter:
Which Should You Opt For ?

To prepare your milk kefir, you may use kefir grains or commercial powdered kefir starter. This article will show you the advantages and disadvantages of using both.

Powdered Kefir Starter
Kefir starter (powdered) is produced commercially. You can buy this kefir starter as a multi-pack or single pack. This preparation contains limited probiotic, which are listed on its packet in the "ingredients" section. Powdered starter ought to be refrigerated.

Why use Kefir Starter?

Powdered starter is always easier to use and therefore appropriate choice for beginners. It is almost always prepared in sterile environment, then cultured commercially. The benefit is that the ingredients consist of a comprehensive list of all these beneficial yeasts and probiotic bacteria contained in a product. If you have chosen a powdered starter, you know which beneficial organisms are being used and ingesting.
You may buy individual sachets of pre-made commercial kefir at a cheap price as a matter of fact.

Cons
The downside is that you can’t keep reusing the cultures. At the most and depending on brands, you might get about six batches out of the sachet of the commercial kefir starter. Be aware of the number of recaptures of your sachet can be considerably lesser than six. In the long term, commercial culture starter ends up being more expensive than traditional grains.

One sachet is added to milk for one typical batch of your kefir. Eventually the milk stops culturing with a sachet of the starter culture.  But you are going to get a load of kefir before it happens. Each product differs in volume.

Kefir Grains
Kefir grains happen to be way fascinating than the powder. To see them clump, multiply, and function is absolutely stunning.
Kefir grains resemble cauliflower florets. They are a well blended mixture of beneficial yeasts and probiotic bacteria in a base of sugar, fat and protein. These "grains" however, don’t contain any sort of cereal. However, they generally contain dairy, especially milk casein. Non-dairy alternatives of the milk-based grains are available these days. These may also be used for preparing water kefir or coconut kefir. Kefir grains are irregular shaped small crumbs, which are found to stick together, like the cauliflower florets. And, similar to the commercial starter, they too have to be refrigerated.

Why opt for Kefir grains?
The main advantage of these kefir grains is that they are reusable over and over again, provided you store these grains in a proper manner. If you have done so, they are going to last forever. In the long-term, this makes the grains worth the money.
Another benefit of these grains is that typically they consist of a larger and of course diverse range of beneficial yeasts and probiotic bacteria than the kefir starter, the powdered ones. The actual species as well as the strains of bacteria in the grains will vary and depend on geographic locations. Finally, similar to the powdered starter, the traditional grains are easily usable.

Cons
The basic drawback of the traditional grains is the time required in their preparation and storage. Once the kefir has been prepared, one has to retain the grains. In preparing those for storing you ought to rinse with cold water, keep them in prescribed containers and cover using cold water. The next step requires the kefir grains to be refrigerated.
The initial outlay may be another deterrent to kefir grains. You might not be sure if you will prefer kefir and you may think that the cost of being high. The best thing is to purchase a single sachet of the commercial starter or buy ready-made kefir milk. Home prepared milk kefir always tastes way better than the bought kefir.
Details about the species or strains of the probiotic organisms in the kefir grains are usually unavailable. You will thus not know the exact probiotic bacteria or the exact beneficial yeasts present in the homemade kefir.
If you’re willing to go for the ‘live’ grains, they’ll be sent by post, in little milk.  If you want to order from abroad, the kefir grains will then be freezed and dried. So, hurry up, decide which would be the ideal option for you and prepare kefir to maintain a healthy you and a healthy family. Cheers.

How to Make Milk Kefir ?Wie Milch Kefir machen?Hoe melkkefir maken ?

Make Milk Kefir at home ?

Milk Kefir (usually pronounced as keh-FEER) is basically a slightly carbonated but delicious milk beverage, fermented and similar to buttermilk or yogurt. Kefir is nothing other than fermented milk (room temperature) with the kefir grains for almost 24 hours. It has amazing health benefits, flavorsome and is endured well, even by person who is lactose intolerant. It's easier to prepare than yogurt because it involves no heating/ incubating. Moreover, kefir has comparatively a larger spectrum of probiotic when compared to yoghurt. The sustainable, reusable grains make it economical.

With the popularity of kefir comes misinformation accompanied with deceiving products. Authentic milk kefir is only made with real kefirgrains, instead of any form of pre-made or powder (or store purchased kefir). A kefir that is available in stores is mere imitations. Real and healthy kefir can be made only with experience at home.


The Basic ingredients:

  • 500ml glass jar similar to any Kilner jar
  • A tablespoon of kefirgrains
  • Fresh milk

Milk kefir grains

How to prepare milk kefir:

  • Pour the milk kefirgrains into a glass jar. Fill two third of the jar with fresh milk. Cover it using a cloth or lid the jar. (If you are putting the lid on it, don't fill above two thirds)
  • Leave the contents at room temperature up to about 24 hours. 48 hours makes it thicker, and sourer, 12 hours makes it sweeter and thinner.
  • The temperature affects how quickly this culture works. As a result, during the summer months, milk kefir ferments faster.
  • Once it has been ready, strain the kefir in a jar.
  • While fermenting, the kefirgrains float on top of the milk with cream. So stir to mix the solids and the liquids, gently using a wooden spoon. That way it gets easier to strain. Use the clean wooden spoon or hands for scooping the culture from this kefir (it is easy separate and feel from liquids).
  • Kefir culture gives birth to a polysaccharide substance which is jelly like and develops around grains, looking 'gloopy'. Its name is kefiran and it bears unique properties. As you scoop the kefirgrains you might find them to be coated with a substance which is a gel like. Providing a good stir to the kefir distributes the kefiran and it also contributes to the thickness. (This is, however variable, some strains produce a lot while others not that much.)

Note for Cleanliness and Storage of Milk Kefir

The post is straining, these grains are to be placed back in a jar without washing. Fresh milk is to be poured to the grains for making another batch. Ensure everything you use is well cleaned (jars, hands and implements). You wouldn’t surely like to contaminate a living culture. Store the prepared kefir in your fridge, in any glass jar. You may keep adding new batches of milk kefir to the jar and shake to mix.

link : kefir

Make Milk Kefir at home ?

Milk Kefir (usually pronounced as keh-FEER) is basically a slightly carbonated but delicious milk beverage, fermented and similar to buttermilk or yogurt. Kefir is nothing other than fermented milk (room temperature) with the kefir grains for almost 24 hours. It has amazing health benefits, flavorsome and is endured well, even by person who is lactose intolerant. It's easier to prepare than yogurt because it involves no heating/ incubating. Moreover, kefir has comparatively a larger spectrum of probiotic when compared to yoghurt. The sustainable, reusable grains make it economical.

With the popularity of kefir comes misinformation accompanied with deceiving products. Authentic milk kefir is only made with real kefirgrains, instead of any form of pre-made or powder (or store purchased kefir). A kefir that is available in stores is mere imitations. Real and healthy kefir can be made only with experience at home.


The Basic ingredients:

  • 500ml glass jar similar to any Kilner jar
  • A tablespoon of kefirgrains
  • Fresh milk

Milk kefir grains

How to prepare milk kefir:

  • Pour the milk kefirgrains into a glass jar. Fill two third of the jar with fresh milk. Cover it using a cloth or lid the jar. (If you are putting the lid on it, don't fill above two thirds)
  • Leave the contents at room temperature up to about 24 hours. 48 hours makes it thicker, and sourer, 12 hours makes it sweeter and thinner.
  • The temperature affects how quickly this culture works. As a result, during the summer months, milk kefir ferments faster.
  • Once it has been ready, strain the kefir in a jar.
  • While fermenting, the kefirgrains float on top of the milk with cream. So stir to mix the solids and the liquids, gently using a wooden spoon. That way it gets easier to strain. Use the clean wooden spoon or hands for scooping the culture from this kefir (it is easy separate and feel from liquids).
  • Kefir culture gives birth to a polysaccharide substance which is jelly like and develops around grains, looking 'gloopy'. Its name is kefiran and it bears unique properties. As you scoop the kefirgrains you might find them to be coated with a substance which is a gel like. Providing a good stir to the kefir distributes the kefiran and it also contributes to the thickness. (This is, however variable, some strains produce a lot while others not that much.)

Note for Cleanliness and Storage of Milk Kefir

The post is straining, these grains are to be placed back in a jar without washing. Fresh milk is to be poured to the grains for making another batch. Ensure everything you use is well cleaned (jars, hands and implements). You wouldn’t surely like to contaminate a living culture. Store the prepared kefir in your fridge, in any glass jar. You may keep adding new batches of milk kefir to the jar and shake to mix.

link : kefir

Make Milk Kefir at home ?

Milk Kefir (usually pronounced as keh-FEER) is basically a slightly carbonated but delicious milk beverage, fermented and similar to buttermilk or yogurt. Kefir is nothing other than fermented milk (room temperature) with the kefir grains for almost 24 hours. It has amazing health benefits, flavorsome and is endured well, even by person who is lactose intolerant. It's easier to prepare than yogurt because it involves no heating/ incubating. Moreover, kefir has comparatively a larger spectrum of probiotic when compared to yoghurt. The sustainable, reusable grains make it economical.

With the popularity of kefir comes misinformation accompanied with deceiving products. Authentic milk kefir is only made with real kefirgrains, instead of any form of pre-made or powder (or store purchased kefir). A kefir that is available in stores is mere imitations. Real and healthy kefir can be made only with experience at home.


The Basic ingredients:

  • 500ml glass jar similar to any Kilner jar
  • A tablespoon of kefirgrains
  • Fresh milk

Milk kefir grains

How to prepare milk kefir:

  • Pour the milk kefirgrains into a glass jar. Fill two third of the jar with fresh milk. Cover it using a cloth or lid the jar. (If you are putting the lid on it, don't fill above two thirds)
  • Leave the contents at room temperature up to about 24 hours. 48 hours makes it thicker, and sourer, 12 hours makes it sweeter and thinner.
  • The temperature affects how quickly this culture works. As a result, during the summer months, milk kefir ferments faster.
  • Once it has been ready, strain the kefir in a jar.
  • While fermenting, the kefirgrains float on top of the milk with cream. So stir to mix the solids and the liquids, gently using a wooden spoon. That way it gets easier to strain. Use the clean wooden spoon or hands for scooping the culture from this kefir (it is easy separate and feel from liquids).
  • Kefir culture gives birth to a polysaccharide substance which is jelly like and develops around grains, looking 'gloopy'. Its name is kefiran and it bears unique properties. As you scoop the kefirgrains you might find them to be coated with a substance which is a gel like. Providing a good stir to the kefir distributes the kefiran and it also contributes to the thickness. (This is, however variable, some strains produce a lot while others not that much.)

Note for Cleanliness and Storage of Milk Kefir

The post is straining, these grains are to be placed back in a jar without washing. Fresh milk is to be poured to the grains for making another batch. Ensure everything you use is well cleaned (jars, hands and implements). You wouldn’t surely like to contaminate a living culture. Store the prepared kefir in your fridge, in any glass jar. You may keep adding new batches of milk kefir to the jar and shake to mix.

link : kefir