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Water or milk kefir grains.
Curds and whey, the fermentation of milk generates curds and whey.
Little Miss Muffet
Sat on a tuffet,
Eating her curds and whey;
It is not so much about the curds and whey as it is the probiotics, live strains ferment milk sugars turning the milk into curds and whey. Live, real probiotics in the sense that keeping them in a container will cause the container to explode if left without ventilation,
Kefir has the highest probiotics of any food, and milk kefir has more probiotics than water kefir. A single cup of homemade milk kefir can contain 100-300 billion colony-forming units (CFUs) of good bacteria and yeast, which can come from a whopping 30 to 100 different probiotic species. On the other hand, water kefir typically has only 5-35 billion CFUs per serving and usually from 10-15 different probiotic species.
1. Full of probiotics
2. Improves gut health
3. Improves the digestive system
4. Improves brain function
5. Great protein source for those who are lactose intolerant
6. Amazing nutrient Content
7. Prevents osteoporosis
8. Enhances the immune system
To make kefir...
1. obtain the grains, grains look like popcorns or rice clumps.
2. wash your grains with new milk
3. use regular must be full fat store purchased milk
4. wet your grains with new milk and acclimate the grains in a jar, you can kill the grains if you are too rough, or they can starve if they run out of milk.
5. slowly increase the amount of milk
6. use a large jar and vent the co2
7. wait for full curds and whey or prefer pre curds and whey
8. strain the grains and save them to be used again. DO NOT EAT THE GRAINS, reuse them infinitely for more kefir.
9. grains will grow, you can eat the excess grains or spread the disease around.
Stay in touch and send back grains, so we can enrich the colony with kefir from diverse environments.
Most common bacteria found in kefir include:
- Lactobacillus acidophilus
- Lactobacillus casei
- Lactobacillus bulgaricus
- Lactobacillus plantarum
- Lactococcus lactis
- Streptococcus thermophilus
- Leuconostoc mesenteroides
- Saccharomyces cerevisiae
- Kluyveromyces marxianus
- Candida kefir
These bacteria are known for their probiotic properties, they can help to improve gut health. They can also produce beneficial compounds such as kefiran, a polysaccharide that has been shown to have anti-inflammatory and antioxidant effects. In addition to bacteria, kefir also contains yeasts. The most common yeasts found in kefir are Saccharomyces cerevisiae and Kluyveromyces marxianus. These yeasts can also produce beneficial compounds, such as enzymes that help to break down lactose.
Kefir is believed to have originated in the North Caucasus Mountains, a region between the Black Sea and the Caspian Sea. It is thought to have been around the Elbrus region, which is located in the Karachay-Cherkess Republic of Russia.