Organic Cultures
General Delivery
Buckley, MI 49620
United States
ph: 1+ 231.631.1012
Kefir is a cultured pro-biotic dairy
product, similar to kombucha or other fermented foods. The difference is that milk kefir is grown in milk, weather it be cow, goat, or sheep milk. Whereas, water grains uses a solution of sugar, acidic fruit, and dried sweet fruit.
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 general promotion
of good health.
These Kefir grains are real grains,
passed from one person to another, unlike the pre-packaged dehydrated kefir starters, such as Helios or Body Ecology, that you may find on other sites
or selling in retail stores.
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 Yeasts
A vast variety among different species of organisms have been isolated and identified in kefir grains. Such species are among four genus groups; Lactobacilli, Streptococci-Lactococci, Acetobacter and 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 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.
Difficulty Level 1
Anyone can make this very easy dairy culture. Simple to manage, just add real kefir grains to fresh milk in a glass container. Leave at room temperature for 24 to 48 hours, or until milk thickens. Then strain grains/ remove grains from milk with a wooden/plastic spoon or non metal strainer. 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 online. See insruction sheet section for
needed items.
Easily digested, it aids in cleansing the intestines, provides beneficial pro-biotic bacteria and yeast, vitamins and minerals, and complete proteins. Because kefir is said to be such a balanced and nourishing food, it may contribute to a healthier immune system and has been used to assist patients suffering from AIDS, chronic fatigue syndrome, herpes, and cancer. Its tranquilizing effect on the nervous system may benefit many who suffer from sleep disorders, depression, and ADHD (attention deficit hyperactivity disorder). The regular use of kefir may help relieve many intestinal disorders, promote proper bowel movement, reduce flatulence and assist in a healthier digestive system.
Kefir may also help eliminate unhealthy food cravings by making the body more nourished and balanced. Its excellent nutritional content may offer healing and health-maintenance benefits to people in every type of condition.
Caring For the Grains
With proper care, the Kefir grains should last a lifetime. The grains will keep growing, actually reproducing themselves and growing in size with use, providing you with a fresh supply of Kefir cultures and plenty of cultured milk to drink. It is not necessary to boil or even heat the milk before introducing the grains and no temperature control is required during the culturing process. Kefir adds a tart flavor to the milk and is great to use in making bread (soaking the flour in Kefir is said to help break down parts of the flour the human body does not digest well), smoothies, make soft cream cheeses infused with herbs or use in place of normal milk in your recipes.
You are assured a continuous supply of fresh Kefir every day, all year long, every 5 to 24 hours.
The grains are easy to care for. Simply take the finished Kefir milk and strain out the grains and then add fresh milk to the grains to start the process all over again.
Our Real Kefir stater cultures come from existing, viable kefir grains, not from a dry commercial starter package!
Note: Buying dehydrated grains will take a much longer time to reactivate
Please know that if you buy a commercial kefir starter your culture will produce several times, however, it WILL most likely die off and fail in the long run from being contaminated with a virus infection, referred to as Bacteriophage infection. Please note that this will only happen with the commercial starters. Our Real Kefir grains, with proper care,
will last a lifetime!
~ Our Cultures Food Source ~
All our dairy cultures are grown with organic whole milk from low pasteurized, non-homogenized, guaranteed to be free of any and all hormones and antibiotics. All from happy cows that eat real grass!
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Organic Cultures
General Delivery
Buckley, MI 49620
United States
ph: 1+ 231.631.1012