Kefir - a probiotic powerhouse

What Is Kefir? 

Kefir is a probiotic food product you can make at home.  
Kefir comes in two varieties. One producing a water based, probiotic refreshing carbonated drink and the other making a milk based yogurt type food.

The origins of milk kefir are ancient.  It is believed that milk kefir originated in the Caucasus Mountain region where Europe meets Asia.  It also has a long known history of use in Tibet.  It may have originated as a means of preservation.  Regardless of it's history, milk kefir contains a robust and diverse biome of beneficial bacteria and yeasts that can support gut health.

Water kefir is believed to have it's origins in Latin American culture with the actual grain origin occurring in cactus plants.  It provides a water based beverage that is also full of beneficial bacteria and yeasts. 

Kefir is a fermented beverage that can be easily made in your home by purchasing kefir "grains" and feeding them what they require to ferment into a tasty soda like or milk based beverage.  Kefir grains come in two varieties. One that feeds on lactose in milk and another that feeds on sugar in water.  Kefir grains are not really a grain at all. Kefir grains are really a SCOBY or, a symbiotic culture of bacteria and yeast.  It is the starter culture for making this delicious beverage.   I know, you're thinking, well that doesn't sound very tasty at all. Oh, but it is!

In the case of milk kefir, the end product is a yogurt like food that is mostly lactose free because the grains fed on the lactose in the milk.  It is a great way for people with lactose intolerance to bring dairy into their diet.  It can be made into cheese, spreads, and can be used in cooking.

Water kefir, feeds on water and sugar.  Feed it and in just 24 – 48 hours you will have made a tasty, low sugar beverage to replace those expensive 12 packs of fizzy water you've been buying.    

The benefit of a diverse gut biome are well documented, especially in our world of chlorinated water and overuse of antibiotics.  There are many peer reviewed scientific studies on the subject that can be easily accessed.  

The 3 T's - Time, Temperature & Type

For both water and milk kefir, success at making kefir comes from knowing what your grains, in your environment require.  Although general guidelines are provided for making quality kefir you SHOULD adapt the 3 T's to your particular grains & environment.  Bacteria and yeast are less active in cool Temperature and will require more Time.  The Type of milk and, in water kefir, sugar also have an effect.  No recipe in the world is better than your observations and good sense. Trust what you see and smell.  Make small adjustments over time and learn what works in YOUR kitchen. 

The beauty of making your own kefir at home is that with one purchase of grains, you can be making kefir for a lifetime.  Feed your grains and they will feed you.

To learn more about the steps in making milk or water kefir, follow these links:

LEARN ABOUT MILK KEFIR                         

LEARN ABOUT WATER KEFIR