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Give your gut an overhaul with one of the healthiest drinks on earth. Kefir is often called the “elixir of longevity.” These living probiotic cultures are nurtured in raw milk from grass-fed A2 Jersey cows. They are an amazing product that offer you an unlimited supply of rich, creamy homemade kefir. You can ferment your own probiotic kefir, then strain and rinse the grains to reuse over and over for an endless supply of homemade probiotics.
What is kefir?
Kefir is a tangy yogurt-style drink. The father of probiotic research who discovered lactic acid-producing bacteria found that certain people groups which consumed kefir regularly exhibited unusually long lifespans and good health.
What are kefir “grains”?
Kefir grains are a symbiotic combination of beneficial bacteria and yeast, which consume the sugars in the milk, including lactose. Therefore, the end-product is naturally lactose-free. Kefir cultures can have a variety of probiotic and beneficial yeast strains, depending on the culture’s origin and environment.
Are they gluten-free?
Yes! We call them “grains” but they are actually not grains at all. They resemble cooked rice, and have a gelatinous texture.
How do I use the starter culture to make kefir?
You can do this! It’s easy! When you receive your starter, open the pouch and pour the contents into a clean mason jar. Add fresh organic milk, leaving 2-3 inches of space below the top of the jar. Cover it with a paper towel or cloth, secured with a rubber band or mason jar lid ring. Leave it in the cupboard for 36 to 48 hours, ensuring a temperature between 71° – 78° Fahrenheit. When the milk has separated into whey protein (clear liquid) and milk solids, that means your kefir has fermented and it’s ready to strain and drink!
To strain your kefir, pour it through a sieve into a clean bowl or jar, stirring the kefir in the sieve as it strains. After it is all strained, rinse the grains with filtered water. We recommend rinsing with reverse osmosis filtered water to avoid any contact with tap water which could contain chlorine, chloramine or fluoride. Warning: avoid any contact with your starter and tap water! The chemicals in tap water can kill your kefir starter.
Note: when you first begin making kefir, it could take up to a week to finish fermenting as the cultures need time to get established. Don’t worry, this is normal and could take even longer in colder climates.
Recommendations for fermentation success:
We recommend using organic milk, since ‘conventional’ dairy is polluted with antibiotics which will eventually kill your kefir grains. Even better than store-bought organic milk… search in your area to find a farm that sells raw grass-fed milk from A2 Jersey cows. That is the BEST milk on earth for kefir fermentation, and produces amazingly delicious kefir. Most of the milk on store shelves is from A1-type cows, which has high levels of a damaging amino acid called BCM-7. This amino acid is linked to neurological impairment, type 1 diabetes, impaired immune response, autoimmune disease and heart disease.
A2 Jersey cows are heritage breeds which have a high cream content, and do well on grass-only diets. Get to know your farmer and where your milk comes from. It will build a valuable relationship that will give you and your family nutrient-dense living food for years to come!
Which probiotics are in kefir cultures?
That’s a big question, since the probiotic strains can vary depending on environment and region. Based on scientific research, common probiotic strains in milk kefir include:
- Lactobacillus acidophilus
- Lactobacillus brevis
- Lactobacillus casei
- Lactobacillus delbrueckii subsp. bulgaricus
- Lactobacillus delbrueckii subsp. delbrueckii
- Lactobacillus delbrueckii subsp. lactis
- Lactobacillus helveticus
- Lactobacillus keﬁranofaciens subsp. keﬁranofaciens
- Lactobacillus keﬁri
- Lactobacillus paracasei subsp. paracasei
- Lactobacillus plantarum
- Lactobacillus rhamnosus
- Lactobacillus sake
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. lactis
- Lactococcus lactis
- Leuconostoc mesenteroides subsp. cremoris
- Leuconostoc mesenteroides subsp. dextranicum
- Leuconostoc mesenteroides subsp. mesenteroides
- Pseudomonas fluorescens
- Pseudomonas putida
- Streptococcus thermophilus
|Dimensions||2 × 2 × 2 in|
1 Tbsp (Makes 1 Pint), 2 Tbsp (Makes 1 Quart), 4 Tbsp (Makes 1/2 Gallon)