MILK KEFIR - GREAT PROBIOTIC
KEFIR GRAINS ARE A UNIQUE AND NATURAL CULTURE USED TO FERMENT MILK OR OTHER LIQUIDS INTO KEFIR, A TANGY, EFFERVESCENT AND PROBIOTIC-RICH BEVERAGE.
WHAT ARE KEFIR GRAINS?
COMPOSITION:
KEFIR GRAINS ARE NOT ACTUALLY GRAINS LIKE WHEAT OR RICE BUT ARE CLUSTERS OF BENEFICIAL BACTERIA AND YEAST HELD TOGETHER BY A MATRIX OF PROTEINS, LIPIDS AND SUGARS. THE GRAINS LOOK LIKE SMALL, GELATINOUS, CAULIFLOWER-LIKE CLUMPS.
MICROBIAL DIVERSITY:
KEFIR GRAINS CONTAIN A DIVERSE RANGE OF MICROORGANISMS, INCLUDING BACTERIA (SUCH AS LACTOBACILLUS, BIFIDOBACTERUM AND LACTOCOCCUS SPECIES) AND YEAST (SUCH AS SACCHAROMYCES ANDCANDIDA SPECIES). THIS DIVERSE MICROBIAL COMMUNITY CONTRIBUTES TO KEFIR'S UNIQUE FLAVOUR, TEXTURE AND HEALTH BENEFITS.
HOW TO USE KEFIR GRAINS
FERMENTATION PROCESS:
PLACE KEFIR GRAINS INTO A CONTAINER WITH FRESH MILK (COW, GOAT OR PLANT-BASED MILK). ALLOW IT TO FERMENT AT ROOM TEMPERATURE FOR ABOUT 24 HOURS. THE BACTERIA AND YEAST IN THE GRAINS FERMENT THE LACTOSE IN THE MILK, CREATING KEFIR.
STRAINING AND REUSING:
* AFTER FERMENTATION, STRAIN OUT THE KEFIR GRAINS USING A NON-METAL STRAINER TO SEPARATE THEM FROM THE LIQUID KEFIR.
* THE STRAINED KEFIR CAN BE CONSUMED IMMEDIATELY OR STORED IN THE REFRIGERATOR.
* RINSE THE KEFIR GRAINS WITH COOL, NON-CHLORINATED WATER AND REUSE THEM FOR THE NEXT BATCH OF KEFIR.
MAINTENANCE:
* KEFIR GRAINS CAN BE KEPT IN THE REFRIGERATOR FOR SHORT PERIODS BETWEEN USES OR STORED IN A SMALL AMOUNT OF MILK FOR LONGER-TERM STORAGE.
* IF NOT USED REGULARLY, KEFIR GRAINS SHOULD BE REFRESHED BY PLACING THEM IN FRESH MILK EVERY COUPLE OF WEEKS TO MAINTAIN THEIR ACIVITY.
HEALTH BENEFITS OF KEFIR
PROBIOTICS:
KEFIR IS RICH IN PROBIOTICS, WHICH CAN HELP BALANCE GUT FLORA, IMPROVE DIGESTION AND SUPPORT IMMUNE HEALTH.
NUTRIENT-RICH:
KEFIR IS A GOOD SOURCE OF VITAMINS (SUCH AS B VITAMINS), MINERALS (LIKE CALCIUM AND MAGNESIUM) AND PROTEIN.
LACTOSE DIGESTION:
THE FERMENTATION PROCESS BREAKS DOWN MUCH OF THE LACTOSE IN THE MILK, MAKING KEFIR POTENTIALLY EASIER TO DIGEST FOR THOSE WITH LACTOSE INTOLERANCE.
POTENTIAL ANTIMICROBIAL PROPERTIES:
SOME STUDIES SUGGEST THAT KEFIR MAY HAVE ANTIMICROBIAL EFFECTS AND COULD HELP IMPROVE OVERALL GUT HEALTH.
MAKING KEFIR AT HOME
INGREDIENTS:
* KEFIR GRAINS,
* MILK,
* A CONTAINER FOR FERMENTAITON. A GLASS JAR IS COMMONLY USED.
PROCESS:
* ADD KEFIR GRAINS TO THE JAR.
* POUR IN THE MILK, LEAVING SOME SPACE AT THE TOP.
* COVER THE JAR WITH A CLOTH OR PAPER TOWEL SECURED WITH A RUBBER BAND TO ALLOW AIRFLOW WHILE KEEPING OUT CONTAMINANTS.
* LET IT FERMENT AT ROOM TEMPERATURE FOR 24 HOURS, THEN STRAIN THE KEFIR AND START A NEW BATCH.
KEFIR GRAINS ARE A GREAT WAY TO PRODUCE A PROBIOTIC-RICH BEVERAGE AT HOME, OFFERING A VARIETY OF FLAVOURS AND HEALTH BENEFITS DEPENDING ON THE FERMENTATION PROCESS AND TYPE OF LIQUID USED.
CONTACT DYNAMIKO FOR PRICING, IDEAS, RECIPES AND PLACING YOUR ORDER FOR KEFIR GRAINS.
ATTACHED: VIDEO - KEFIR GRAINS
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