Updated on 23rd November 2018
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Updated on 5th Sep 2018
Updated on 1st Sep 2018
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Updated on 19th Aug 2018
KEFIR MAKING WORKSHOP ON 20 OCT 2018 , 10am-11.30am
Ticket available here:
https://www.trybooking.com/YVNP
https://www.eventbrite.com/e/water-kefir-and-milk-kefir-making-workshop-tickets-51371170554
1. Organic Healthy Happy Active Milk Kefir grains
My millk kefir is healthy and happy and I am feeding them with ORGANIC MILK and they are Happy and Healthy and living in the most comfortable, optimal, clean environment
For 10gm of Organic Kefir, you may add 100-500 ml of organic milk, depends on personal preferance, and fermented milk kefir will be ready every 24 hours at temperature of 22-25 degree Celsius using non-lightproof glass jar stored in the dark to prevent degradation of light-sensitive vitamins.
This is equivalent to traditional or artisanal methods of making kefir is to add 2-10% kefir grains directly to milk in a sealed goatskin leather bag, which is traditionally agitated one or more times a day.
It is 100% suitable for people with lactose intolerance
The fermented liquid kefir, which contains probiotic from the grains, may be drunk, used in recipes, mix and add with some fruit juice, dates/raisins or natural sweetener,
or kept aside in a sealed container for many days to undergo a slower secondary fermentation in which biosynthesis by certain micro-organism increases the content of the folic acid and some B vitamins
If the fermented liquid kefir separated into curds (solid) and whey (clear), usually is after 24 hours, you can still drink it. You can use coffee cloth strainer to sieve them.
For the Curds, you can use it to make cheese, dips or thicker yogurt by adding some fruit juice (ie strawberry, blueberry, raspberry, kiwi etc) and make a delicious, healthy and tasty yogurt.
For the Whey, please refer below *
The shelf life of the fermented liquid kefir, un-refrigerated is up to 30 days
PRICE
AUD 15 for 10gm of Organic Healthy Happy Active Milk Kefir Grains
Price for local Pick up at Rosanna 3084 (Victoria)
What is Kefir?
Kefir or kephir, alternatively milk kefir or bulgaros, is a fermented milk drink that originated in the Caucasus Mountains made with kefir `grains', a yeast/bacterial fermentation starter.
It is prepared by inoculating cow, goat, or sheep milk with kefir grains. Traditional kefir was made in goatskin bags that were hung near a doorway; the bag would be knocked by anyone passing through to help keep the milk and kefir grains well mixed.
Traditional kefir is fermented at ambient temperatures, generally overnight.
Fermentation of the lactose in milk yields a sour, carbonated, slightly alcoholic beverage, with a consistency and taste similar to thin yogurt.
The kefir grains initiating the fermentation are combination of lactic acid bacteria and yeasts in a matrix of proteins, lipids, and sugars. The Symbiotic Culture of Bacteria and Yeast (SCOBY) forms `grains' that resemble cauliflower.
A complex and highly variable community of lactic acid bacteria and yeasts can be found in these grains, although some predominate.
Lactobacillus spp are always present.
Kefir grains contain
kefiran, a water-soluble polysaccharide which imparts a creamy texture and feeling in the mouth
The composition of kefir depends greatly on the type of milk that was fermentated, including the concentration of Vitamin B12
During fermentation, changes in the composition of nutrients and other ingredients occur. Lactose, the sugar present in milk, is broken down mostly to
lactic acid (25%) by the lactic acid bacteria, which results in acidification of the product.
Other substances that contribute to the flavor of kefir are pyruvic acid, acetic acid, diacetyl and acetoin (both of which contribute a 'buttery' flavor), citric acid, acetaldehyde and amino acids resulting from protein breakdown.
The slow-acting yeasts, late in the fermentation process, break down lactose into ethanol and carbon dioxide.
As a result of fermentation, very little lactose remains in kefir.
People with lactose intolerance are able to tolerate kefir.
It also been shown that fermented milk products have a slower transit time than milk, which may further improve lactose digestion.
Probiotic
At least 8 probiotic bacteria and 6 strains of yeast found in kefir products:-
Probiotic bacteria :-
1. Lactobacillus acidophilus
2. Bifidobacterium bifidum
3. Streptococcus thermophilus
4. Lactobacillus delbrueckii subsp. bulgaricus
5. Lactobacillus helveticus
6. Lactobacillus kefiranofaciens
7. Lactococcus lactis
8. Leuconostoc spp
Lactobacilli in kefir may exist in concentrations varying from approximate 1 million to 1 billion colony-forming units per milliliter and are the bacteria responsible for the synthesis of the polysaccharide kefiran.
In addition to bacteria, kefir often contains 8 strains of yeast that can metabolise lactose, such as
1. Kluyveromyces marxianus
2. Kluyveromyces lactis
3. Sacchaomyces fragilis
4. Saccharomyces cerevisiae
5. Torulaspora delbrueckii
6. Kazachstanis unispora
Production
The traditional method of making kefir is to add 2-10% kefir grains directly to milk in a sealed goatskin leather bag, which is traditional agitated one or more times a day.
Today the leather bag is replaced with a corrosion-resistant container such as a glass jar.
It is not filled to capacity, allowing room for some expansion, as the carbon dioxide gas produced causes the liquid level to rise.
Non-lightproof containers are stored in the dark to prevent degradation of light-sensitive vitamins.
After a period of fermentation lasting around 24 hours, ideally at 20-25 degree Celsius, the grains are strained from the liquid using a corrosion-resistant utensil and kept as the starter for another batch.
The fermented liquid-kefir, which contains live micro-organism from the grains, may be drunk, used in recipes, or kept aside in a sealed container for many days to undergo a slower secondary fermentation in which biosynthesis by certain micro-organism increases the content of the folic acid and some B vitamins, and the kefir becomes sourer.
Benefits of Kefir
1. Boost immunity
Kefir contains many compounds and nutrients, like biotin and folate, that help kick your immune system into gear and protect your cells.
It has a large amounts of probiotics, the special forces of the microbial world. One in particular that’s specific to kefir alone is called Lactobacillus Kefiri, and it helps defend against harmful bacteria like salmonella and E. Coli.
This bacterial strain, along with the various others handfuls, helps modulate the immune system and inhibit many predatory bacteria growth.
2. Builds Bone Strength
The probiotic in kefir improve nutrient absorption, and the dairy itself contains all of the most important nutrients for improving bone density, including phosphorus, magnesium, Vit D and Vit K2
3. Potentially Fights Cancer
One in-vitro test conducted by the School of Dietetics and Human Nutrition at the Mcdonald Campus of McGill University in Canada showed that kefir reduce breast cancer cells by 56% (as opposed to yogurt strains that reduced cells by 14%) in animal studies
4. Suppports Digestion and Combats IBS
Kefir milk and kefir yogurt help restore that balance and fight against gastrointestinal diseases like irritable bowel syndrome, Crohn's and ulcers.
The probiotic compounds help restore the lost flora that fight against pathogens
5. Improves Allergies
In certain studies with mice, kefir was shown to reduce inflammatory cells disrupting the lungs and air passages as well as mucus buildup.
6. Heals Skin
Kefir helps bring good bacteria back to the forefront and level out the homeostasis for your largest organ, the skin.
7. Improves Lactose Intolerance Symptoms
Difference Between Kefir and Yogurt
1. Kefir - come from mesophilic strains which can culture at room temperature and does not require heating
Yogurt - come from thermophilic strains and need to be heated to be activated in yogurt maker
2. Kefir - contains 10-34 types of probiotic
Yogurt - contains only 2-7 types of probiotic
3. Kefir - probiotic can attach to the intestinal walls & colonise to stay and regulate, aggressive in nature and can actually attack pathogens (bad bacteria) in your gut
Yogurt - contains transient bacteria to help clean & line the gut, giving food to the good bacteria, go in & don't stay in the gut
*10 Ways to use Whey
1. Use it in breads, cakes, biscuits, muffins & pancakes
2. Use it in smoothies
3. Use it to ferment your vegetables
4. Make ricotta
5. Use it to soak your beans and grains
6. Drink it (Recomended by Hippocratus, Father of medicine)
7. use it for skin and hair care
8. Use it in your compost
9. Use it in garden
10. Feed it to pets and livestock
2. Healthy Happy Organic Water Kefir grains (Tibicos)
I am feeding my Organic Water Kefir grains with the best clean complete organic nutrients such as Organic Rapadura sugar, Organic Coconut palm sugar, Organic raw sugar, Organic Molasses (Melrose) and pure Celtic Seasalt.
My Organic kefir is very Active, Healthy, Happy and living in the best optimal environment and best nutrients given they are happily breeding, multiplying at an amazing speed!
Special price at $15 for 30 gm, local pick up at Rosanna 3084 Victoria
For 30gm of Water Kefir, you can add in 500 ml of sugar water (30gm of sugar 500ml of mineral water or unclorinated tap water or spring water ) and fermentation for 24-48 hours at temperature of 22-25 degree Celsius, at first fermentation. The beverage is healthy probiotic drink, dairy and lactose free, low in GI as the bacteria already consumed and fermented the sugar in the water.
During the second fermentation, you may add in any seasonal fruits or pineapple, passion fruits, ginger lemon etc to make a fizzy, natural, No nasty chemical, healthy drinks, as a replacement for commercial carbonated sugary drinks with preservatives, colouring etc
What is Water Kefir
Water kefir , Tibicos, sugar kefir grains, Japanese water crystals and California bees, African bees, Australian bees, ginger bees, are a symbiotic culture of bacteria and yeast held in polysaccharide biofilm matrix created by the bacteria.
As with kefir grains, the microbes present in tibicos act in symbiosis to maintain a stable culture.
Tibicos can do this in many different sugary liquids, feeding off the sugar to produce lactic acid, alcohol (ethanol), and carbon dioxide gas, which carbonates the drink.
Tibicos are found around the world, with no two cultures being exactly the same. Typical tibicos have a mix of Lactobacillus, Streptococcus, Pediococcus and Leuconostoc bacteria with yeasts from Saccharomyces, Candida, Kloeckera and possibly others.
Lactobacillus brevis has been identified as the species responsible for the production of polysaccharide (dextran) that forms the grains.
People who do not wish to consume dairy products may find that water kefir provides probiotics without the need for dairy or tea cultured products such as kombucha.
The finished product, if bottled, will produce carbonated beverage. It will continue to ferment when bottled thus producing more carbonation - so bottles need to be capped loosely and allowed to breath, or they may become explosive.
The use of reactive metals such as aluminium, copper or zinc should be minimised since the acidity of the solution can draw these metals out.
The beverage should not be stored in reactive metal containers, as these may leach into it over time. Instead use stainless steel, plastic, non-lead-glazed ceramic or glass containers.
Culturing grains in a glass jar and using clean stainless stell, plastic or wooden utensils when handling the grains is recommended.
Tibicos colony under microscope (200X)
Health Benefits of Water Kefir:-
- are full of valuable enzymes
- are easily digestible nutrients, vitamins (incl. B group) and minerals
- aids digestion and overall health and wellness (lactose and
diary free
- boost immunity
- lower cholesterol and blood pressure
- prevention of colon cancer and cancers in general
- alleviate irritable bowel syndrome (IBS) and control colitis
- reduce inflammation both in the gut as well as the rest of the
body
Probiotic in Water Kefir
Bacteria
Species Lactobacillus
L. brevis
L. casei
L. hilgardii
L. hordei
L. nagelii
Species Leuconostoc
L. citreum
L. mesenteroides
Species Acetobacter
A. fabarumA. orientalis
Species Streptococcus
S. lactis
Yeasts
Hanseniaospora valbyensis
Lachancea fermentati
Saccharomyces cerevisiae
Zygotorulaspora florentina
Source:
The microbial diversity of water kefir by International Journal of Food Microbiology
Pineapple Water Kefir
Pineapple Water Kefir
Ingredients
– Real Pineapple fruits, Lemon, Rapadura
Raw Sugar, Organic Molasses, Celtic Sea Salt, Fermented with Happy Organic
Water Kefir Grains
Lactose
& Dairy Free
Contains
Probiotics Lactobacillus, Acetobacter, Streptococcus & Yeasts
Benefits of Kefir
Full of
valuable enzymes, Boost Immunity, Lower cholesterol and blood Pressure
Prevention
of Colon cancer and cancers in general, Alleviate IBS (Irritable Bowel Syndrome) and control Colitis
Reduce
Inflammation, Easily Digestible nutrients vitamins (incl. B group) and minerals
Benefits of Pineapple
Low in
calories, impressive nutrients profile (Fat:1.7grams, Carbs: 21.6grams, Fiber :
2.3grams, Vitamins C : 131% of RDI, Manganese, 76% of the RDI, Vitamin B6: 9%
of RDI, Copper:9% of RDI, Thiamin:9% of RDI, Folate:7% of RDI, Potassium: 5% of
RDI, Magnesium: 5% of RDI, Niacin:4% of RDI, Panthothenic Acid: 4% of RDI,
Riboflavin: 3% of RDI, Iron:3% of RDI), Vit A & K, P, Zn, Ca
Disease-fighting
Antioxidants which reduce the risk of chronic diseases such as heart disease, diabetes and certain cancers.
Bromelain, a
group of digestive enzymes that breaks down proteins, reduce the inflammation,
swelling, bruising and pain that occurs after surgery.
Compounds
that reduce oxidative stress and inflammation, both of which are linked to
cancer. Have anti-inflammatory properties that may boost the immune system and
short term symptom relief for people with common type of arthritis
How to make Water Kefir
You will
need :
30gm water
Kefir Grains
500ml Water
(Preferably spring, filtered, unchlorinated)
2 slices of
lemon (Preferably organic)
30gm of raw
organic sugar
1/2 teaspoon
of organic molasses
First Ferment
1. Pour water into a clean glass jar
(Please do not use any metal utensils)
2. Add the raw sugar and molasses, stir
until dissolved
3. Add lemon slice and water Kefir
grains
4. Place lid on glass jar and open the
top lid slightly to allow air circulation
5. Leave to ferment for 24-48 hours preferably
temperature 20-24 degree Celsius
6. Gently shake the jar regularly (a
good way to remember is every time you walk past)
7. After 24-48 hours strain the content
of the jar into resealable glass bottle
8. Go back and repeat the fermentation process
in steps 1-7 using the same grains
Taste your
water kefir after 24 hours and then again after 48 hours.
The longer
you leave it, the more sugar ferments out and water kefir will taste more sour.
If limiting
carbs, we recommend a minimum of 48 hours
Do not leave
more than 4 days as this can starve the grains
You can now
drink your water (aka carbonated) kefir, repeat the steps as above or do the
second ferment
Ideal Water Kefir should
smell yeasty and taste slightly tart
Second Ferment
This is when
you can flavour your water kefir and natural carbonation occurs.
1. Add 1 part of fruit juice to 9 parts
fermented water kefir in a jug and mix well
2. Place your mixture in a thick glass
bottle and cap tightly
3. Leave to ferment for 1-2 days
4. The drink should become carbonated
5. Transfer to a refrigerator to chill
and serve
How to Store
When not
fermenting, place grains in sugar water solution and store in fridge for up to
2 weeks
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