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.
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.
Kefir is often compared to Greek yogurt, and in some ways, the two products are similar. Like Greek yogurt, kefir has a slightly sour flavor and is created through a fermentation process. However, kefir has a thinner consistency than Greek yogurt drinks. Also, kefir and Greek yogurt contain different types of beneficial bacteria.
Kefir contains many beneficial nutrients and supports digestive health because of its high concentration of probiotics. Research has found a number of potential health benefits for people who consume kefir:
AGUA DE KEFIR is crafted with crystallized water kefir cultures known as kefir crystals that we ferment for seven days in purified water along with organic cane sugar used as a fermenting agent. Then, we add our amazing electrolyte blend of chloride, magnesium, potassium, sodium. Finally, each unique offering is naturally flavored using organic fruit juices, herbs, and botanicals.
AGUA DE KEFIR is 100% vegan and dairy free, therefore we do not use milk kefir grains. Instead, AGUA DE KEFIR is cultured with crystalized non-dairy water kefir culturescommonly known as kefir crystals, water kefir grains, tibicos or tibis, Japanese water crystals, or aqua gems.
AGUA DE KEFIR is refreshingly bright, crisp, and easy-to-drink with a lightly sparkling body and mild tartness from the authentic fermentation. With only natural, organic fruit juices, herbs, and botanicals added for flavor, each AGUA DE KEFIR flavor tastes true-to-Nature, herself.
Have you ever wondered how to drink kefir to get the most benefits from it Dunking a big cup of freshly brewed kefir is not the right way to start your journey with this probiotic. You may get in trouble if you do that. In this article, you will find out how to drink kefir, how much to take, the optimum time and other best practices we have discovered after serving thousands of customers in the last six years.
Kefir is a powerful probiotic and thus should be treated with respect. Drinking a lot of kefir on the first day may cause diarrhoea and feelings of nausea. Your body may go into a state of detoxification if you drink a glass full of fermented drink on your first day.
After your first two weeks of kefir, you can try drinking them at different times of the day. Test it before food in the morning for a week and then after the meal for a week. Try sipping on an empty stomach for a while and then after eating something.
We suggest you drink after food primarily to ensure your body does not get overwhelmed by the acidity of kefir. In the initial days, stick to drinking after a meal. After the first 14 days, you can start testing other conditions to find the method that works best for you.
It is hard to force young kids to drink something sour. Even some adult turn their noses up if they have to drink sour drinks. So if you cannot handle the sourness of kefir drinks, mix them with something sweet or tasty and enjoy.
Once you complete the first month, please come and tell us about your experiments and their results. We will add this information to our database and update the instructions if required. This way, we can spread the best practices on how to drink kefir for everyone!
If you are prone to getting cough due to drinking cold items, avoid drinking kefir straight out of the fridge. Take out the quantity you are drinking at least 1-2 hours ahead of time and let it come down to room temperature before drinking.
Our warranty is valid on grains to the first city/address we send the grains to. Unfortunately, we have had many instances where customers are misusing this service (and our trust) to send free grains to friends and relatives in other city. So we are enforcing this condition on all sales.
It originated thousands of years ago in the mountains of the North Caucasus region of Russia, as well as in Tibet and Mongolia. People began producing and consuming kefir more widely during the 19th century.
The microorganisms in kefir grains are symbiotic, meaning they can exist together without the need for other food. However, when kefir grains are added to milk, the bacteria and yeast use it as food and multiply. This starts the process of fermentation.
Milk kefir itself comes in both full-fat and low-fat versions. The higher the fat content in the milk, the thicker and creamier the kefir, so higher fat kefir is actually less like a drink and more like yogurt.
For most people, fermented foods like kefir are considered safe. But when you first take probiotics, you may experience digestive issues like increased gas, bloating, or diarrhea. These usually settle down after a few days as your body adjusts.
Although milk kefir is much lower in lactose than most dairy products, people who are very lactose intolerant may still need to be careful about how much they consume. Luckily, there are non-dairy forms of kefir that also have probiotic effects.
Effect of probiotic fermented milk (kefir) on glycemic control and lipid profile in type 2 diabetic patients: a randomized double-blind placebo-controlled clinical trial. Iranian Journal of Public Health. (2015).
Kefir drink leads to a similar weight loss, compared with milk, in a dairy-rich non-energy-restricted diet in overweight or obese premenopausal women: a randomized controlled trial. European Journal of Nutrition. (2015). 781b155fdc