Kefir is a cultured pro-biotic dairy product, similar to kombucha or other fermented foods. The difference is that Kefir is grown in milk, whereas, kombucha uses a solution of tea and sugar.
Kefir, the "Champagne of Milks," is considered by health authorities to be superior to yogurt in its ability to enhance intestinal flora, act as a digestive aid to the stomach, and promotion of good health. These Kefir grains are real grains, passed from one person to another, unlike the pre-packaged kefir starters, such as Helios or Body Ecology, that you may find on other sites or selling in retail stores.
What is kefir? Kefir is a symbiosis of many beneficial bacteria and yeasts, which form grains that look like cauliflower-like structures. During the fermentation process the Kefir grains changes normal milk into healthy ‘living’ pro-biotic food. It takes between 5 and 24 hours to produce a finished product, depending on temperature and the amount of milk used. You may use cow, goat, or coconut milk to make fresh kefir everyday.
A wonderful pro-biotic drink with many times the amount of fresh beneficial cultures over store bought yogurt, kefir or pro-biotic in capsule form. Live kefir grains contain 4 different types of pro-biotic culture species. These 4 species are:
Lactobacilli, Streptococci-Lactococci, Acetobacter, and other Yeasts
The bacterium and yeast components share a symbiotic relationship (meaning they survive and reproduce by sharing their byproducts as an energy and growth-stimulating source for other culture species). Commercial brands such as Helios or Body Ecology, contain a few lab selected strains which are mass produced.
It is our belief that live real kefir grains contain stronger and more viable culture strains over strains mass produced in a lab.
Many people who think they are allergic or lactose intolerant thrive on such milk, particularly if it has been turned into clabbered milk, yogurt, kefir or similar products, which are highly valued as health promoting foods in traditional cultures all
over the world.
Fresh Real Milk Kefir Grains
Difficulty Level 1
Anyone can make this very easy dairy culture. Simple to manage, just add grains to fresh milk in a glass container. Leave at room temperature for 12 to 48 hours, or until milk thickens. Then strain grains/ remove grains from milk with a wodden or plastic spoon. Strained product can be drank raw or made into raw soft type cheese. Needs to be feed/cultured at least once a week. No need to heat milk.
Comes with fresh organic grown kefir grains in liquid starter packet, complete instructions, and recipes.
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