Probiotics can be made at home!!!
Never knew this?! Neither did i! But if the cost of buying store purchased Probiotics is a factor that will turn you off using them for everyday good bacteria balance and gut health then it may just be a route that will interest you!
Visit this page to learn all about how to go about it!
Visit this page to learn all about how to go about it!
Kefir Grains - Homemade Probiotic Starters
Q. What is kefir?
Kefir is a health promoting fermented dairy drink, similar to yoghurt but slightly tangier and much stronger. While yoghurt usually contains only two or three strains of bacteria, kefir contains a much wider variety of friendly micro organisms, including beneficial yeasts, some of which can break down lactose [milk sugar]. Kefir is a probiotic beverage made with either Real Kefir Grains or a powdered Kefir Starter Culture. There are two types of grains, Milk Kefir Grains and Water Kefir Grains. Milk (dairy) Kefir culture can be used with cow milk, goat milk or coconut milk. Water Kefir Grains can be used with sugar water, juice or coconut water. Kefir Grains consist of bacteria and yeast existing in a symbiotic relationship. The term “Grains” describes the look of the culture only. The culture does not contain actual “grains” such as wheat, rye, etc.
Q. What is real kefir?
Real kefir is kefir prepared in the traditional fashion, starting off with kefir grains. Store bought kefir, on the other hand, is produced by culturing pasteurised milk with a limited number and species of organisms, which are strategically selected to imitate the flavour and texture of the real thing, but with limited properties. In particular, commercial kefir cannot be used to make new kefir on a continuous basis, because the culture inevitably loses viability. Kefir grains, instead, can continue to produce fresh kefir on an indefinite basis. Also, distinctive scientifically proved therapeutic properties of the actual kefir grains, when ingested, which enhance health, are not possible with the use of commercial kefir or a kefir prepared with commercial starter-cultures.
Q. What are kefir grains?
Kefir grains are a biological mass synthesized [created] by colonies of micro organisms living together [symbiotically] to form a polysaccharide mass, which form into lumps similar in appearance to cauliflower rosettes. Grain size varies from the size of wheat kernels to that of a golf ball or larger. Once placed in fresh milk, the grains [also referred to as a natural starter-culture or starter-culture], transform the milk into kefir within app. 24 hours. The same grains (or culture) are used for the next batch, to continue the ongoing process.
Q. Where did kefir grains originate?
The grains originated in the Northern Caucasus Mountain region, where local people have been using the culture for centuries – perhaps for up to one and half to two thousand years. It is said that the people of this region were gifted kefir grains from Allah, or God. At the beginning of the 20th century, Russian nobel prize winner E. Mechnikov investigated the grain’s health promoting properties. This initially brought much interest in the product to the people of former USSR, which followed on to the the rest of the world.
Q. Why should I drink Kefir? Is it healthy?
Kefir has many health promoting benefits. In a nutshell, these benefits could be divided in two groups:
1. Kefir grains contain a vast amount of micro-organisms from 4 genus groups, including lactic acid bacteria and yeasts. The distinctive microflora of kefir is compatible with the needs of our body. Kefir micro-organisms are able to stabilize or balance the Gastro Intestinal tract, as well as ensuring better digestion and fight off harmful bacteria, yeasts [including those which cause stomach ulcers, diarrhea, and yeast infection] and viruses. The consumption of kefir has proven to stimulate the immune system, which can also assist the cells of the body to increase the production of interferon [virus controlling agent] due to a unique lipid [sphingomyelin] found in kefir.
2. Kefir may provide other benefits: the friendly micro-organisms breakdown substances such as lactose in milk and from, this synthesize favourable substances, including lactic acid and “Kefiran”, a health promoting polysaccharide unique to kefir grains and to kefir. Kefiran has proven to reduce the size of certain cancers, including having anti-inflammatory properties. Certain organisms of kefir produce lactase, an enzyme which breaks down lactose [milk sugar], which provides the body the ability to further breakdown any milk-sugar [lactose] in the diet, while taking kefir with that meal.
‘Kefir’ the digestive tract tonic
Supplementing with probiotics in general will allow beneficial flora to do its job primarily in the upper parts of the digestive system which does not generally reach all the way down to the lower bowel however, fermented dairy will carry probiotic microbes all the way down to the end of the digestive system. Whilst yoghurt carries some very beneficial forms of beneficial flora, Kefir has been known to carry colonies as large as 27 different strains or more, many of them of which have great yeast killing properties. Fermentation predigests the dairy, making it easy for our digestive systems to handle, that is why fermented foods are easily digested by people who have digestive disorders. Fermentation releases nutrients from the food, making them more bio-available for the body.
Homemade Kefir
You can get a commercial Kefir starter in a sachet or use some live fresh kefir grains as a starter. If you make kefir from organic unpasteurised (raw) milk, then do not heat it, just add the starter and ferment it on the bench. Only pasteurised milk needs heating, as pasteurisation makes milk vulnerable to contamination by pathogenic microbes. Raw milk is usually well protected by its own probiotic bacteria and other factors.
Remember, that kefir contains more potent probiotic microbes than yoghurt, as a result kefir will produce a more pronounced “die-off reaction”. That it is recommended to introduce yoghurt first, then start introducing kefir. Both should be introduced slowly and gradually controlling the “die-off”. Kefir, apart from probiotic bacteria, contains beneficial yeasts. That is why it is essential to introduce for people with yeast overgrowth. A healthy human gut contains plenty of beneficial yeasts, as well as beneficial bacteria and other microbes. In order to get rid of the “bad” yeast, we need to replace it with the “good” yeast.
By dripping your kefir through cheesecloth you can separate it into cottage cheese andwhey. Pour the whey into a clean glass jar with a tight lid and keep it in the refrigerator to use as a starter for fermenting different foods, such as vegetables, fish, beans and grains (when your patient is ready to have them). The cottage cheese is delicious with some honey, fruit, soups or as a savoury snack.
READ MORE: http://gapsaustralia.com.au/kefir-2/
COCONUT WATER KEFIR
Visit this page to learn more.
Kefir is a health promoting fermented dairy drink, similar to yoghurt but slightly tangier and much stronger. While yoghurt usually contains only two or three strains of bacteria, kefir contains a much wider variety of friendly micro organisms, including beneficial yeasts, some of which can break down lactose [milk sugar]. Kefir is a probiotic beverage made with either Real Kefir Grains or a powdered Kefir Starter Culture. There are two types of grains, Milk Kefir Grains and Water Kefir Grains. Milk (dairy) Kefir culture can be used with cow milk, goat milk or coconut milk. Water Kefir Grains can be used with sugar water, juice or coconut water. Kefir Grains consist of bacteria and yeast existing in a symbiotic relationship. The term “Grains” describes the look of the culture only. The culture does not contain actual “grains” such as wheat, rye, etc.
Q. What is real kefir?
Real kefir is kefir prepared in the traditional fashion, starting off with kefir grains. Store bought kefir, on the other hand, is produced by culturing pasteurised milk with a limited number and species of organisms, which are strategically selected to imitate the flavour and texture of the real thing, but with limited properties. In particular, commercial kefir cannot be used to make new kefir on a continuous basis, because the culture inevitably loses viability. Kefir grains, instead, can continue to produce fresh kefir on an indefinite basis. Also, distinctive scientifically proved therapeutic properties of the actual kefir grains, when ingested, which enhance health, are not possible with the use of commercial kefir or a kefir prepared with commercial starter-cultures.
Q. What are kefir grains?
Kefir grains are a biological mass synthesized [created] by colonies of micro organisms living together [symbiotically] to form a polysaccharide mass, which form into lumps similar in appearance to cauliflower rosettes. Grain size varies from the size of wheat kernels to that of a golf ball or larger. Once placed in fresh milk, the grains [also referred to as a natural starter-culture or starter-culture], transform the milk into kefir within app. 24 hours. The same grains (or culture) are used for the next batch, to continue the ongoing process.
Q. Where did kefir grains originate?
The grains originated in the Northern Caucasus Mountain region, where local people have been using the culture for centuries – perhaps for up to one and half to two thousand years. It is said that the people of this region were gifted kefir grains from Allah, or God. At the beginning of the 20th century, Russian nobel prize winner E. Mechnikov investigated the grain’s health promoting properties. This initially brought much interest in the product to the people of former USSR, which followed on to the the rest of the world.
Q. Why should I drink Kefir? Is it healthy?
Kefir has many health promoting benefits. In a nutshell, these benefits could be divided in two groups:
1. Kefir grains contain a vast amount of micro-organisms from 4 genus groups, including lactic acid bacteria and yeasts. The distinctive microflora of kefir is compatible with the needs of our body. Kefir micro-organisms are able to stabilize or balance the Gastro Intestinal tract, as well as ensuring better digestion and fight off harmful bacteria, yeasts [including those which cause stomach ulcers, diarrhea, and yeast infection] and viruses. The consumption of kefir has proven to stimulate the immune system, which can also assist the cells of the body to increase the production of interferon [virus controlling agent] due to a unique lipid [sphingomyelin] found in kefir.
2. Kefir may provide other benefits: the friendly micro-organisms breakdown substances such as lactose in milk and from, this synthesize favourable substances, including lactic acid and “Kefiran”, a health promoting polysaccharide unique to kefir grains and to kefir. Kefiran has proven to reduce the size of certain cancers, including having anti-inflammatory properties. Certain organisms of kefir produce lactase, an enzyme which breaks down lactose [milk sugar], which provides the body the ability to further breakdown any milk-sugar [lactose] in the diet, while taking kefir with that meal.
‘Kefir’ the digestive tract tonic
Supplementing with probiotics in general will allow beneficial flora to do its job primarily in the upper parts of the digestive system which does not generally reach all the way down to the lower bowel however, fermented dairy will carry probiotic microbes all the way down to the end of the digestive system. Whilst yoghurt carries some very beneficial forms of beneficial flora, Kefir has been known to carry colonies as large as 27 different strains or more, many of them of which have great yeast killing properties. Fermentation predigests the dairy, making it easy for our digestive systems to handle, that is why fermented foods are easily digested by people who have digestive disorders. Fermentation releases nutrients from the food, making them more bio-available for the body.
Homemade Kefir
You can get a commercial Kefir starter in a sachet or use some live fresh kefir grains as a starter. If you make kefir from organic unpasteurised (raw) milk, then do not heat it, just add the starter and ferment it on the bench. Only pasteurised milk needs heating, as pasteurisation makes milk vulnerable to contamination by pathogenic microbes. Raw milk is usually well protected by its own probiotic bacteria and other factors.
Remember, that kefir contains more potent probiotic microbes than yoghurt, as a result kefir will produce a more pronounced “die-off reaction”. That it is recommended to introduce yoghurt first, then start introducing kefir. Both should be introduced slowly and gradually controlling the “die-off”. Kefir, apart from probiotic bacteria, contains beneficial yeasts. That is why it is essential to introduce for people with yeast overgrowth. A healthy human gut contains plenty of beneficial yeasts, as well as beneficial bacteria and other microbes. In order to get rid of the “bad” yeast, we need to replace it with the “good” yeast.
By dripping your kefir through cheesecloth you can separate it into cottage cheese andwhey. Pour the whey into a clean glass jar with a tight lid and keep it in the refrigerator to use as a starter for fermenting different foods, such as vegetables, fish, beans and grains (when your patient is ready to have them). The cottage cheese is delicious with some honey, fruit, soups or as a savoury snack.
READ MORE: http://gapsaustralia.com.au/kefir-2/
COCONUT WATER KEFIR
Visit this page to learn more.