Kefir Grains

Kefir is a delightful tang very similar to yogurt, is just a bit thinner than yogurt and is often called a “drinkable yogurt.”

Kefir is very different from yogurt, but one of the most exciting differences is that kefir is a mesophilic culture while most yogurts are thermophilic cultures. What this means is that kefir can be made at room temperature on your countertop while yogurt is usually made in a 100° to 112°F environment.

That is just one of the many reasons that people are getting excited about kefir.

A bit of History

Milk kefir, like most cultured foods, has a long and rich history rooted in simple agrarian culture. It is most likely that kefir was developed by accident centuries ago by the people of the Caucasus Mountains. The kefir grains were then a result of the symbiotic relationship between the beneficial bacteria and the yeasts and other organisms in the milk kefir.

Kefir grains are a gelatinous mass harboring a generous variety of bacteria and yeast from which one can make continual batches of kefir. Milk kefir can also be made from a powdered kefir starter for those who do not wish to maintain kefir grains by feeding them on a daily basis

Kefir Grains Health Benefits

1. Antimicrobial properties: Kefir has an antibacterial effect against many pathogenic organisms due to the inherent formation of organic acids, hydrogen peroxide, acetaldehyde, carbon dioxide, and bacteriocins.

2. Anti-carcinogenic properties and inhibition of tumor growth

3. Cholesterol lowering effect

4. Improving lactose tolerance

5. Wound healing properties: As kefir is a probiotic mixture of a diverse spectrum of bacteria and yeasts, it can stimulate innate immune responses in defense against pathogens

Where To Buy Kefir Grains In Australia

Resources

Properties and benefits of kefir -A review by Stephen Moses John* and Sirirat Deeseenthum from the Department of Biotechnology, Faculty of Technology, Mahasarakham University, Kantharawichai, Maha Sarakham, 44150 Thailand – http://rdo.psu.ac.th/sjstweb/journal/37-3/37-3-5.pdf