Tag Archives: Buy kefir grains

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

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.