Kefir Drink Where To Buy
Kefir grains are the living symbiotic colonies of yeast and bacteria that convert milk in to the probiotic powerhouse that is milk kefir. As the kefir grains digest the lactose in the milk, they create that tangy, creamy taste and texture that makes milk kefir what it is.
kefir drink where to buy
However, since kefir grains are living colonies, they're delicate, making where to buy kefir grains a real issue. Any store is going to have a hard time storing living milk kefir grains, so finding kefir grains near you can be hard.
Milk kefir grains are a mother culture whose main physical structure is made up of polysaccharides, the primary of which is kefiran. Within this matrix of polysaccharides exists both bacteria and yeasts which exist in symbiosis both with each other. These bacteria and yeast feed on the milk and thereby culture it. These grains have a gelatinous feel to them and look like a sort of miniature floret shape, much like cauliflower.
The bacteria and yeast composition of milk kefir grains tend to vary according to their origin as well as their culturing environment. In other words, where the grains came from and where they are currently being used can impact the makeup of the microorganisms existing in the milk kefir grains.
This is a common question and one worth delving into. Most sources agree that the milk kefir grain culture was harnessed somewhere near the Caucasus Mountains. The grains themselves are quite unusual in that no other cultured dairy product is known to come from grains.
Though the specifics of the origination of milk kefir grains are fairly shrouded in mystery, one thing has been made clear: milk kefir grains must be acquired from somewhere. The specific polysaccharides, bacteria, and yeasts that makeup milk kefir grains have been handed down from generation to generation. You can, however, multiply your milk kefir grains once you have them in order to pass the culture on.
Depending on your definition of milk kefir, you can! Milk kefir grains are a very specific culture with a very specific combination of microorganisms. Milk kefir containing all of the bacteria, yeasts, and the polysaccharide kefiran cannot be made without milk kefir grains. If you already have milk kefir grains, you can get them to multiply in the right conditions.
Milk kefir can, however, be made from a kefir starter culture, which is a powered mixture that mimics those cultures in the milk kefir grains. These powdered starter cultures make a cultured dairy product similar in flavor and viscosity to milk kefir made from grains, but it does not contain the exact properties of kefir made from grains, and they won't continue to propagate indefinitely, like milk kefir grains do.
Milk kefir grains start in a fresh state, but they aren't very stable in that state. They require specific temperatures and feedings that are difficult to maintain while transporting or shipping the grains. As a result, you'll often find kefir grains sold in a dehydrated state.
Dehydrated kefir grains are in a dormant state and, while care should be taken with them, they are not in as fragile of a state as the fresh grains are. Dehydration does create minor stress on all cultures, but with proper activation, they should be up and running in no time.
Dehydrated kefir grains also have the advantage of having a longer shelf life. This is advantageous in that it gives you a buffer of time both in the shipping of the grains and in the time frame you have once you receive them. So if it takes a 3 or 4 days to ship your kefir grains, then you don't have time to start them for another week, this would kill live grains, but your dehydrated kefir grains will be fine.
You can obtain fresh kefir grains by getting them from a friend who is already making kefir at home, assuming that you trust that they've kept their grains healthy. Fresh grains can also be purchased online from retailers, but must be shipped swiftly under the right weather conditions and placed immediately in fresh milk upon arrival or or else the cultures can die from temperature variation or lack of food.
We've got everything you need all packed into one with our Milk Kefir Starter Kit. This comes packed with everything you need including tools and milk kefir grains making starting to make your own milk kefir at home as easy as possible.
Prado, M. R., Blandón, L. M., Vandenberghe, L. P. S., Rodrigues, C., Castro, G. R., Thomaz-Soccol, V., & Soccol, C. R. (2015). Milk kefir: composition, microbial cultures, biological activities, and related products. Frontiers in Microbiology, 6, 1177.
To us, water kefir is the perfect probiotic solution: a live, raw, naturally fermented product that is known to contain a broad-spectrum of probiotic strains without the assertive flavor profile of so many cultured foods and beverages. We set out to make water kefir that was everything we first loved about it: approachable, mild, and refreshing with fruit-forward flavor profiles. We keep our sugars low, our ingredient lists short, and source entirely non-GMO and partially organic ingredients.
Milk (or dairy) kefir is a probiotic beverage made from growing live milk kefir grains in your home. With our starter pack of active milk kefir grains, you'll have delicious and nutricious milk kefir drinks in no time. Buy direct from us by adding a starter pack to your cart right away. We have found the smaller grains make the best Kefir.
Our Organic Kefir Grains have been carefully taken care of. We have obtained them from multiple sources. This helps us offer the best possible kefir with as many different bacteria strains possible. Here at Fusion Teas we are all about health and wellness. These grains are fresh and take very little time activating after their transit time. They have never been dried or stored in a dormant state. We give them fresh milk daily to keep them healthy, active and very well balanced.
But kombucha is only one of the many types of probiotic drinks you can enjoy. There are a number of beverages that, through some type of fermentation or another method, contain probiotics. We took a look at the options available and rounded up our favorites. Read on to find your new favorite gut supporting tonic.
You probably know that yogurt can be a great source of probiotics, so it's no surprise that yogurt drinks would have probiotics, too. If you've gotten this far in this article and are thinking...hang on, I think I'd rather eat my probiotics: here's our list of our favorite plant-based yogurts to try.
If plant-based is your priority, you may have rejoiced when Icelandic yogurt brand Siggi's hit shelves with plant-based options (I know I did). This specifically branded probiotic coconut drink has pea protein, too.
If plant-based isn't as much your priority, this Chobani drinkable yogurt is perfect. The slightly more grown-up flavor of raspberry açai stops it from feeling too much like a lunchbox item, and it specifically touts "multi-benefit probiotics" for immune, digestive, and gut health support.
Health-Ade's new pop comes in a few flavors, but this strawberry vanilla is a favorite of ours. The drinks have prebiotics, antioxidants, and acids like acetic, lactic, gluconic, and glucaronic acid, which support natural detoxification.
Kefir is not yogurt. Kefir is not spoonable. Although there are recipes to make your kefir thicker, the typical kefir recipe produces a drink a bit thicker than milk but less thick than a milk shake. Slightly sour. The longer the ferment the more sour. Kefir that is fermented longer - past the Kefir stage becomes Curds and Whey and the longer Curds and Whey is fermented the more whey. Curds and Whey is how cheese is made.
Kefir is a ongoing, continuous ferment. Starts with milk then kefir then curds & whey and then cheese. You choose when its right for you. There are variables such as Time, Temperature, ratio of grains to milk, type of milk and personal preferences. Unlike store bought kefir, which is neutered, treated, and altered to stay "frozen" in time in taste and texture, living, live Kefir Grains are all natural and continues to ferment through all its phases and each phase is healthy and beneficial - without any additives, chemicals or alterations. Just natural functional real food. Live Kefir Grains will continue to produce more and more Kefir - FOREVER !
Lactose intolerant? Our hungry kefir feeds on lactose (milk sugar). Kefired Milk will be lower in lactose - the more sour the less the lactose. Just a little patience and voila - real healthy milk kefir.
Our 30 Page Kefir Guide available as a PDF Online (free download) with recipes from doin a simple start and daily maintenance to what to do when you escape on that much needed vacation. To making Kefir smoothies or making easy overnight Kefir cheese spreads and kefir hard cheese's. How about adding fresh fruits? Make Kefir Beer! or serve your own personalized Kefir vinegar.
Not all milk is the same. Same type of milk but different Brands may produce different results as well. To discover the best milk contact your local cheese-making group. They will know which and where to get the best milk to make the best kefir - which really is going from milk to curds and whey and on to cheese from there.
note: the most difficult part of making kefir is retrieving all the grains. Although our Kefir Grains loves freedom and to roam, getting them back for another ferment is easier and more convenient with a Tea Ball, strainer, or cheese cloth bag. Easy just place the grains in the tea ball, place the tea ball in the fresh milk, dunk a few times, cover and ferment. When ready just remove the tea ball and place in a waiting new cup of milk, dunk a few times and ferment. Our 1 1/2 + 2 inch tea balls can hold enough grains for 3-4 cups of milk. We also have larger tea balls and tea bags available.
You can use any kitchen strainer depending upon the size of the holes. The kefir does not stay in contact long enough for any adverse reaction. Stirring helps speed the process. Kefir GRAINS are tough and rubbery, and bounce back under pressure. Curds will disappear under slight pressure or upon stirring. Do not rinse with water. If need be rinse with fresh milk (or your choice) and then recycle back into the new ferment. There is no need to remove all the curds from the grains, and the curds will help the new feremnt along a bit faster. 041b061a72