Milk Kefir - what exactly is Milk Kefir?
At this point we provide all important information regarding kefir and milk kefir. We would like to introduce you to this exciting topic. After reading this article you will know about the origin of the kefir grains, the beneficial effect for health to man and a lot of useful additional information relating to this probiotic power drink.
What is Milk Kefir
Kefir is not always the same
When you read the word "Kefir" by passing the shelves of the supermarket you should take a closer look there. Normally there is only an industry-produced variant. This industry-produced kefir has been manufactured with a simpler version of the kefir culture and is pasteurized. This process prevents the Kefir beverage from secondary fermentation and the associated increase in pressure that could damage the packaging. Furthermore the supermarket kefir does not contains a very low level of alcohol. But this is a normal product of the fermentation process. The original kefir beverage with it's individual effect on human is almost exclusively available in specialized stores or right in your home with the help of our Kefir Grains.
What is milk kefir exactly?
For some people it is an undefinable white mass that reminds of a small cauliflower. Others say, that they know it from their childhood and that their grandmother always made the delicious kefir drink from real kefir grains. For many people however these tiny kefir grains are a companion through their whole life, down across generations.
The legacy of making the delicious milk kefir beverage with the help of kefir grains is just like a family tradition - handed down from one generation to the next. Now we have to thank exactly these people who cultivated this tradition - and thereby ensured the survival of the milk kefir grains. Because only for this reason we can enjoy drinking the yummy kefir.
The mystery of milk kefir is both simple and ingeniously. In short, with the help of live kefir grains ordinary milk could be transformed into a very tasty fermented drink. The taste of this drink reminds of buttermilk or yoghurt, but the exact flavour depends on various factors. But with regard to the ingredients and its effect on the human organism there is much more behind it.
Already a long time ago people used the power of fermented drinks. But at this point we are not just talking about kefir made from milk. As time goes by a lot of different variations of healthy fermented drinks developed. Among other things of course the water kefir, that is also called kefir crystals, japanese water kefir crystals, himalayan kefir crystals, kefir lemonade and so on. And not to forget the kombucha also known as Kombucha, Fungus, japonicus Kargasok Tea, Tea Kvas, Manchurian Mushroom, Japanese Mushroom, Tea Fungus, Tschambucco, Mo-Gu, Cembuya orientalis, Volga spring.
Even though these culture seem to be very different, they are similar in one
respect. They are all a colony of extremely useful different microorganisms: bacteria and yeast. Thanks to this helpful microorganisms it is possible to make delicious healthy milk kefir from ordinary cow's- , goat's, sheep's or mare's milk [...]. In this context the tibentan mushroom ( this is how milk kefir is also known) is like a food improver.
You can compare it with the production of wine champagne. In this case microbes also transform ordinary grape juice into a sparkling, tasty and very popular drink. By the way even milk kefir tingles on the tongue in a unique way. Why is that? Let's go into detail.
Among lots of other microbes lactic bacteria and yeasts are involved in the processes of fermentation. As time goes by these different microorganisms developed and learned to benefit from one another. Just because of this symbiotic relationship the milk kefir grains survived. On the one hand the bacteria need different vitamins to remain vital and efficient. Exactly at this point the yeasts came in. The involved yeasts produce exactly these essential substances for their survival. Furthermore the yeasts are also responsible for the pleasant tingling. Besides a small amount of alcohol (up to 2 percent) they also produce carbon dioxide. In return the bacteria manufacture organic acids and natural probiotics.
Finally a success for all those who took part. But those who benefit most from the whole process are we humans enjoying this delicious power drink. The individual symbiotic composition of kefir grains varies. People say, that kefir grains respectively the kefir drink could contain the following substances/ ingredients:
Bacteria and yeast cultures
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Lactobacillus caucasics
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Lactobacillus brevis
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Lactobacillus casei
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Lactobacillus kefir
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acidophilus
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bulgaricus
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Streptococcus lactus respectively various streptococcus types
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Candida kefir, Saccharomyces kefir
Vitamins
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vitamin A
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many B Vitamins, Vitamin C and D
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folic acid
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niacin
Minerals
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iodine
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iron
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calcium
and alcohol
The amount of substances contained in the kefir depends on multiple factors such as fermentation temperature, duration of fermentation, milk used and so on. If you have closer a look at these tiny culture the similarity to a cauliflower cannot be denied.
But here the similarities ends. With regard to the consistency the grains are more rubber-like. You can compress or even crush the grains without damaging. But actually this is no surprise. Not without a good reason this milk kefir culture has its long history. The grains are highly resistant and extremely tough thanks to the unique symbiosis of bacteria and yeast. It is like a protection shield against the invasion of toxins and foreign bacteria.
But in spite of this strong resistance there are a number of rules which must be obeyed (just to ensure to have a long enjoyment with the grains). The kefir grains need only one to two days of fermentation to make a pleasant and aromatic drink. If you feed the kefir culture with fresh milk on a regular basis these little grains could reach walnut size. Under ideal conditions the mass of kefir grains could double up within two to four weeks.
From time to time the grains divide themselves every once in a while and continue to grow. And here I would like to point out that the size of the kefir mushrooms does not have any impact on the quality. Many small sized grains even suggest that it is freshly grown. More information on the issue making milk kefir with valuable tips and extensive instructions for caring you will find here.
Did you already know that that one can not only drink milk kefir? Many kefir friends eat it regularly for breakfast. It is an ideal ingredient for your individual muesli.
But that is not all. You can also make salads, cakes, healthy shakes and much more with kefir in it. Even in the wellness area kefir scores.
For more information just have a look on our receipe pages, treat yourself and let others enjoy with you.
Where does Milk Kefir actually come from?
The real milk kefir originates from Tibet respectively from Caucasus. In this high mountain region kefir is like a basic food and is passed down from generation to generation. In the Caucasus for example, people cultivate this powerful probiotic drink in leather bags for everyday enjoyment. Almost everyone there enjoys the delicious milk kefir drink made from sheep's and mare's milk. It shall provide vitality and and zest for life into old age.
It is assumed that the grains reached Eastern Europe from Asia. It did not take long time and kefir was then spread across the entire Balkan countries. Due to its digestibility and delicious taste kefir for example is even today still considered a national drink.
Finally the grains found its way to Germany. For decades kefir enjoyed great popularity in this country. The small but loyal circle of fans appreciate it as a healthy-supporting and deliciously tasting fermented milk drink. By the way it is also an excellent alternative to the oversweetened and artificially flavoured dairy products that fill the shelves in the supermarkets.
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The information on this website is provided for general information purposes. Even if the information provided here has been collected and examined with utmost care, no warranty can be assumed for the correctness, completeness and relevance of the information offered. Nevertheless we assume no liability for incomplete or incorrect information.