People have always made intuitive use of nature's healing powers. I'm afraid that this experience and knowledge, stretching over many centuries have been successively pushed into the background. But what causes this development? The reason, very simply and simultaneously the answer to so many questions on earth: money, money, money. Today the question itself concerning product is not anymore: is it good for people? It is much more a case of financial factors. For example: What about the the costs? Is it suitable for the whole manufacturing process? How quick is it available? How much is available? How could we optimize our logistics and reduce the time from order to delivery?
Exactly this is where the milk kefir grains (aka. Fermented Dairy Product, Fermented Milk, Fromage Kéfir, Kéfir, Kefir Cheese, Kefir Yogurt, Lait Fermenté, Produit Laitier Fermenté) have no place in the global economy. It is a matter of fact that good things require time. This has been true throughout our past and will remain just as true in future. The food sector more and more tries to copy nature by using artificial ingredients that fails to keep its promises. It is especially disturbing that some companies recommend taking food supplements instead of healthy fruit and vegetables. Food supplements cannot replace a healthy and balanced diet. Nevertheless, little time is spent on eating; like everything else today, it has to be done quickly. Just took some vitamin besides the work and the body has everything it needs!? But at some moment, we will have to take the assumed saved time when body and mind say: "STOP". At this moment you should read the signs of your body and mind correctly. If you ignore it it's going to get worse. So please take your time enjoying healthy foodstuff, that has it's natural effects yet. Your body and wallet will thank you for it - because if you are healthy and feel sustainably better you will safe much time as well as money!
Fermented products - always been very popular
For a very long time humans enjoy fermented products. And this not only refers to the milk kefir drink made from kefir grains, water kefir made from water kefir grains (aka. Water Kefir grains, tibicos, Japanese water crystals, California bees, Australian Bees, African Bees, Ginger Bees, Ginger Beer Plant, Sea Rice, Aqua Gems, Kefir di Frutta, Graines Vivantes, tibicos, tibi, Tepache... to name but a few) and the kombucha tea made from the kombucha mushroom (aka. Fungus japonicus, Kargasok Tea, Tea Kvas, Manchurian Mushroom, Japanese Mushroom, Tea Fungus, Tschambucco, Mo-Gu, Cembuya orientalis, Volga spring).
At this point it is about ordinary everyday foodstuff like bread, cheese, sauerkraut, beer and much more. All these foodstuff is produced using microorganisms, provided it's made the old fashioned way. That means microbes have sufficient time to make its job. Within the traditional manufacturing of sauerkraut the lactic acid bacteria has up to 6 weeks to do the fermentation job. After this period the delicious homemade sauerkraut is ready for consumption. In commercial production the small helpers have just 3 week. At the end of the whole process the microorganism were blanched by heating to approximately 80 degrees Celsius. In other words, they get killed to stop the fermentation process. But it is exactly this organisms that should live because they are said to supports a proper digestion which makes these foodstuff incredibly valuable. This approach could be transferred to a lot of other foodstuff, always with the same result. Within the industrial mass production the valuable bacteria haven't sufficient time and get killed after half performed work. But this situation need not always be like that. Now, you needn't to do sauerkraut, chees and so on by your own. That would be very time consuming and you need a lot of stuff. A very time-saving and cheap alternative is to make milk kefir with the help of our milk kefir grains.
Milk kefir homemade - you are a newcomer?
There is a perfectly simple method to take a valuable fermented product. It is favourable, made in just a few easy steps and it requires less space. Best of all: Anyone can learn it. We are talking about making your own milk kefir at home. All you need is milk kefir grains, some milk, a fermenting tank, a plastic spoon and then you are ready to go.
The complete and easy Milk Kefir Starter Kit is available here
You just need to order the package, unpack and get started. It is perfect for your own and moreover an ideal gift for your friends. We frequently experience that customer order the grains for partner, parents and grandparents. Many elderly people are very pleased about a kefir or kombucha package because they often know it from their childhood connected wonderful memories with these tiny grains.
You can determine the taste of the probiotic kefir by yourself
It is indeed quite frequent, that healthy and effective foodstuff does not necessarily taste very well - like swallowing a bitter pill. As far as taste is concerned it is in your hands. Anyone is capable to create their individual favourite flavour. Yes, of course from the very start you can affect the whole fermentation process. You are the Boss! In the manufacturing of the milk kefir beverage with the help of kefir grains lactic acid bacteria is involved. These microorganisms react differently to changing environmental conditions and this greatly influences the taste.
► Milk kefir grains to make your own milk kefir beverage at home can be ordered here.
You like your kefir a little bit more sour?
Kefir is served! Because milk kefir grains also can sour. To get kefir with a slightly or even intensive sour taste it is necessary to support the lactic fermentation. Because this process transforms the lactose (=milk sugar) contained in milk into lactic acid. As the term "lactic acid" already suggests, a sour aroma dominates the finished drink. But how can you support the job of the lactic acid bacteria? The little bacteria basically works in a temperature range from 10°c to 45°C (50°F to 113°C). In this case the grains like a comfortably warm surrounding. For this reason you should store the batch between 22°C and 25°C (71,6°F and 77°F).
► Milk kefir grains to make your own milk kefir beverage at home can be ordered here.
Please be aware at all times that the so called kefir mushroom is a successful symbiotic relationship between living microorganisms. Therefore, it is possible that the process perhaps not immediately works as expected the first time. At this point many factors come into play. Sometimes the grains simply need a change of temperature to get onto their own feet again. Humans also like variety otherwise they feel quickly bored. Perhaps these grains are more similar to us than you think! So just store the batch for one day in the refrigerator and then again at room temperature. That will help you get the kefir culture back in shape eager producing the delicious probiotic drink.
Or do you like your kefir beverage with a pleasantly mild flavor?
Kefir grains can also do this flavor for you! Now, you need to support the yeasts. The lactic acid fermentation should remain in the background respectively the yeasts dominate the process. As already described, lactic acid bacteria feel very comfortably between 22°C and 25°C (71,6°F and 77°F). At this point that is certainly not desired. So you just need to reduce the temperature. Simply store the fermentation tank at lower temperatures of max 15°C (59°F). The colder it is, the longer take the kefir grains for the fermentation process (in frost condition the culture stops working). A cool cellar or a conventional fridge will meet those conditions. Now the grains need to work a couple of days more than at higher temperatures. In this way you can allow the grains to ferment the milk up to 6 days. The result is simply delicious.
We enjoy the tasty product of the awesome kefir mushrooms each morning for breakfast. It is a perfect ingredient for adding in your homemade cereal.
After a few days in the refrigerator the kefir is wonderfully mild with a light viscous consistency. However, it should be mentioned that, even if the lactic acid fermentation is almost prevented respectively slowed down at lower temperatures other microbes are feeling comfortably. There is talked about the yeasts. Within the fermentation by yeasts a small amount of alcohol is created. Due to the fermentation process the alcohol content could raise up to 2% vol. For this reason pregnant woman and former alcoholics should avoid the consumption of milk kefir beverage. So please consult your doctor or alternative practitioners if you are unsure this topic.
Please pay attention to this important notes - Your health is close to our hearts. The fermentation by yeasts also takes place at higher temperatures. But in this case these fermentation is less dominant than the lactic acid fermentation. Nevertheless a little bit of alcohol will be formed in any case.
If you might think that kefir can only sour or mild we would like to prove the opposite. The delicious kefir beverage can be used almost anywhere where milk is also used. There is a wide range of variations. It is brilliant and easy to put into practise. The milk kefir beverage combined with fresh or dried fruit is an unforgettable culinary delight.
VPlease do not forget to browse through our high quality dried fruits - because that's what makes the whole thing fun! Simply click on the picture or follow us here to the delicious dried fruits
Discover the variety of Kefir with our delicious and easy ideas for recipes
Um Ihnen zu helfen noch mehr aus Ihrem Kefir zu machen, arbeiten wir kontinuierlich daran Rezepte für Sie zu erstellen.
On our recipes page you will find useful tips and ideas around the topics milk kefir, water kefir and kombucha mushroom. Just look at our receipes pages and pamper yourself. In addition to that we regularly publish our ideas for receipes on Facebook, youtube and google+
Become our fan on Facebook, to always stay posted about our news! We are happy about everybody who shares our obsession with regard to the legendary cultures - whether kefir grains, Japanese water crystals or kombucha mushroom.
The kefir mushroom offers much more
It is delicious but it offers much more. Kefir grains are probably the most extraordinary combination of harmoniously living microbes that produces a tasty drink. For the sake of completeness, you can find the different organisms and ingredients that the kefir beverage contains here. But that's not all: They say that the organisms especially the lactic acid bacteria could establish in the bowel for a while. This should allow a better absorption of food in the digestive system. Thanks to billions of lactic acid bacteria and millions of yeasts.► Milk kefir grains to make your own milk kefir beverage at home can be ordered here.
Pleasure despite of milk (kefir)- incompatibility
At the present time more and more people have to do without certain things that they love. We are talking about a large number of incompatibilities that is going to foul up the pleasure of certain foodstuff. In this article about milk kefir it is about lactose intolerance (lactose/ milk sugar) incompatibility.
The good news is that the lactic acid bacteria convert the lactose (milk sugar) within the fermentation process into essential lactic acid. That means, after about 2 days of fermentation is the milk kefir beverage normally almost lactosefree. It is also important to mention that the whole fermentation process depends on various factors. So it cannot be simply said when the milk kefir is completely free of milk sugar.
Should you be uncertain or if you have questions, please consult your doctor or healing practitioner because your health is dear to our hearts.
► Milk kefir grains to make your own milk kefir beverage at home can be ordered here.
The question can also be asked: "Why should I pay great attention to a healthy balanced diet with nutrition foods?" Very simple: To enjoy the brightside of life without health restrictions.
At this point there are a number of arguments because the milk kefir beverage is:
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delicious
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a very valuable contribution to a balanced diet
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almost lactosefree
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low manufacturing costs by making kefir at home
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free of artificial scents or flavour enhancers
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free from artificial sweeteners
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free from bisphenol A
Through fermentation of milk with the help of real milk kefir grains lactic acid bacteria is produced - because milk kefir grains are a accumulation of these useful microorganisms.
Please also select this interesting article from the information platform www.focus.de. They investigated the possible positive effects of kefir on allergies.
What can one actually eat and drink yet?
We - Natural-Kefir-Drinks - have a clear answer:Nature provides us with endless variations of delicious, naturall and healthy foodstuff. Why should we take artificial flavourings, artificial colouring, artificial flavor enhancers and so on? We can have everything naturally and even cheaper. Please enjoy a balanced diet and feel better, fitter and more comfortable. Kefir can be an important component. Just try it out - Natural-Kefir-Drinks will convince you too!
Kefir and Kombucha @ Youtube
Valuable Tipps and frequently asked questions around the cultures kombucha and kefir you will find on our youtube channel.
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