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 a Kefir starter ?
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.
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.
