WHERE’S TO GET KEFIR?
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Time and temperature are the two most important factors that affect how your kefir will look and taste. During the summer months, kefir may be ready to drink in 17 to 18 hours. If you let your kefir sit too … Continue reading
Kefir contains around thirty strains of beneficial yeasts and bacteria. To make kefir, obtain some kefir grains and place them in milk. They look like gelatinous globs which resemble cauliflower. Yogurt has some bacteria and yeast, but not nearly as … Continue reading
Kefir vs Yogurt Kefir and Yogurt are milk products, which are cultured. Many think Kefir and Yogurt to be the same. Though Kefir and yogurt have similar taste and other similar properties, these two milk products are not the same. … Continue reading
Kefir has many benefits including better digestion of fats, proteins and carbohydrates, and has been known for thousands of years for its anti-aging and immune enhancing properties. * Kefir is an ancient cultured food rich in amino acids, enzymes, calcium, … Continue reading
I make young coconut kefir regularly — however I use water (sugar) kefir grains, not milk grains. I think it’s tricky to transition the milk grains, but the water grains do OK, especially if you alternate the grains occasionally to … Continue reading
Production of traditional kefir requires kefir grains which are a gelatinous community of bacteria and yeasts. Kefir grains contain a water soluble polysaccharide known as kefiran that imparts a rope-like texture and feeling in one’s mouth. Kefir grains cannot be … Continue reading