Next Fermentation Workshops are on February 10th!

Learn how to make your own probiotic drinks such as
Milk Kefir and Kombucha at our summer workshops.

Click here for details.

Welcome to Get Cultured's page for making
Milk Kefir

Milk Kefir is somewhat like a runny yoghurt made simply by culturing milk and is packed with over 40 probiotics, enzymes and minerals.
Normally just called 'Kefir', it is made by adding an amount of Kefir culture, or 'grains' strained from a previous batch to fresh milk and is therefore perfect for those avoiding sugar or who need a boost of digestive bacteria.

While the culture is often referred to as Kefir 'grains', it is in no way a plant 'grain' of any kind whatsoever. It is actually another 'scoby' or Symbiotic Culture of Bacteria and yeasts that feeds on the animal made sugar Lactose.

Consumed on a regular basis it can aid and improve digestion by better populating your gut with good, healthy probiotic bacteria for better food absorption and energy levels.

It is similarly good for the health of other animals too and is commonly given to pet cats, dogs and pigs to name a few.

It is the original probiotic yoghurt from centuries ago and is still considered the most probiotic dense food to be found anywhere in the world.

Milk Kefir Basics

Kefir (pronounced 'kuh-FEER') is a cultured or fermented milk drink made with a culture usually called Kefir "grains" (a yeast/bacterial fermentation starter) though they look more like cauliflower florets or macaroni. It has it's origins in the north Caucasus Mountains centuries ago where it was used as a means of preserving milk (since they had no refrigerators of course). It is prepared by inoculating cow, goat, or sheep milk with the kefir grains to culture it over a period of 12- 24 hours. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.



Kefir grains are a combination of lactic acid bacteria and yeasts in a matrix of proteins, lipids, and sugars and this symbiotic matrix, (or SCOBY) forms what are commonly called "grains", although they resemble small lumps of cauliflower. A complex and highly variable community of lactic acid bacteria and yeasts can be found in these grains with some predominating; Lactobacillus species are always present. Even successive batches of kefir may differ slightly 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.

The resulting ferment, once strained, is a runny, rather sour yoghurt like drink, low in sugar with high numbers of probiotic bacteria.

This high number of 'good bacteria' are the reason for it being considered a highly nutritious and beneficial addition to anyone's diet as it boosts the efficiency of digestion and increases nutrient absorption.

For the full low down on Milk Kefir, explore the links to the left.

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