Tag Archives: kefir starter cultures

How to make authentic milk kefir ?

Posted on 9th May 2015 | Leave a comment

How to make 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.

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All about making kefir with a freeze-dried starter

Posted on 5th January 2015 | Leave a comment

All about kefir starter cultures

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.

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The Benefits of Lactic Acid Fermentation

Posted on 4th January 2015 | Leave a comment

The Health Benefits of Lactic Acid Fermented Foods

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. 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.

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