Kefir is a cultured yogurt like drink and provides a natural source of cheap, bio-available vitamins, minerals, amino acids and of course probiotic bacteria…good for establishing a healthy gut flora which is good for a robust immune system and good for brain function. Kefir can be made using raw milk, coconut milk or any vegan nut milk.Kefir grains are used to start the fermentation process, as the kefir grains ferment lactose and other sugars are broken down by lactic acid. Many people who are lactose intolerant can usually digest this fermented form of dairy.
Traditional kefir is fermented at ambient temperatures, generally overnight. Fermentation of the lactose yields a sour, carbonated, slightly alcoholic beverage, with a consistency and taste similar to thin yogurt.
The kefir grains initiating the fermentation are a combination of lactic acid bacteria and yeasts in a matrix of proteins, lipids, and sugars. This symbiotic culture of bacteria and yeast (or scoby) forms “grains” that resemble cauliflower. A complex and highly variable community of lactic acid bacteria and yeasts can be found in these grains although some predominate; Lactobacillus species are always present. Even successive batches of kefir may differ due to factors such as the kefir grains rising out of the milk while fermenting, or curds forming around the grains, as well as room temperature.
Kefir grains contain kefiran, a water-soluble polysaccharide, which imparts a creamy texture and feeling in the mouth. The grains range in color from white (the acceptable color of healthy grains) to yellow; the latter is the outcome of leaving the grains in the same milk during fermentation for longer than the optimal 24-hour period, and continually doing so over many batches. Grains may grow to the size of walnuts, and in some cases larger.
from Wikipedia Article
Kefir is easy to make once you have grains which we are offering free on our facebook page if you like and share. We will send you your very own healthy, organic grains nurtured in raw milk to help you achieve better health.
WHAT TO DO WITH YOUR GRAINS WHEN YOU RECEIVE THEM
You will need:
- 2 glass kilman jars or screw top jars
- a plastic sieve (kefir does not like metal)
- plastic spatula or wooden spoon
- a glass wide neck jug or glass bowl
- Leave your grains in milk on your kitchen counter for at least 18hrs and up to 24hrs if your house is cool.
- After 18+ hours, sieve the milk that has now already turned into KEFIR into the glass jug/ bowl.
- Then put the GRAINS into another clean jar and repeat the above or put enough milk to cover and put in fridge to keep them alive just until you are ready to use them again.
- Back to the drained kefir in the glass bowl. The kefir is ready to drink. You can either pour it into a glass jar and keep in the fridge or you can leave the kefir on your kitchen counter for a second ferment.
- Second ferment is optional. It’s nice to peel some fruit i.e. orange, banana, strawberries whatever you prefer and then leave again undisturbed for a further few hours ( we usually leave over night, sometimes longer) you will find out what’s best for you by how you like it to taste ….. the longer you leave it the more tart/sour it will become and by second fermenting makes it more fizzy.