INSTRUCTION BOOKLET COMES WITH EVERY ORDER with 2 BIG Teaspoons (no less than 10g's) of grains you are able to make 1/2 of a cup of THICK kefir Daily REMEMBER! BUY 2 (LOTS OF 2 TEASPOONS) GET 1 (2 TEASPOON) TOTALLY FREE
so if you do the offer of buy 2 get 1 free That means you will have 30g's (2tablespoons) and you will be able make 1.5 Cups of a cup of Organic Milk Kefir Daily The ratio of organic kefir grains to milk stay the same ratio no matter how much you buy ratio FOR THICK KEFIR being : 5g's ( 1 tsp) of grains to 1/4 of a cup of organic milk of your choice FOR THICKER KEFIR *1/4 of a cup of THICK kefir daily you need to order 5g's (1 tsp) of organic kefir grains *1/2 of a cup daily order 10g's (2 tsp) *3/4 of a cup daily order 15g's (1 tablespoon) *1 whole cup daily order 20g's (1 tsp & 1 tablespoon) *2 whole cups a day order 40g's (2 tablespoon) *3 whole cups a day order 60g's (3 tablespoons) and so on IF YOU DESIRE THINNER KEFIR ADD MORE MILK at begging of the fermentation process My 100% Organically Fed milk kefir grains are a Excellent and Healthy addition to your health routine Making kefir daily is a therapeutic and a great meditation as you only need to think loving pure thoughts as these are living organisms that deserve love and respect Kefir Grains My Kefir Grains have been cultured in certified 100% organic whole milk and clean environment with sterilised equipment Handled with care and treated with respect.
You will receive inside your package: Organic Milk Kefir Grains, 2 teaspoon (no less than 10g’s)
Milk Kefir Grains are a Live Active Culture containing a unique symbiotic community of natural Probiotic Bacteria and Yeasts. When Milk Kefir Grains are placed into fresh milk they ferment and turn into a drink is known as Kefir. Kefir supplies a easily digestible Complete Protein; essential Minerals; essential Amino Acids; valuable B Vitamins and boasts natural Antibiotic properties. Kefir is enzyme-rich and full of probiotic micro-organisms (good friendly bacteria) which help to restore and balance the gastro-intestinal flora - particularly beneficial after antibiotics which kill both the bad and good bacteria contained within the digestive system. Gut flora i a major player of your immune system, which is your body's natural defence system that keeps you healthy which means the health of your body is largely depends on the health of your guts..
Kefir facts Kefir has been around since the beginning of recorded history and has exceptional health and curative properties. It is rich in ~ protein, calcium, vitamin B12, niacin, and folic acid to name just a few. It has been used not only to promote health but to prolong it also making kefir is a ancient way of preserving the milk. The fermentation process is why the milk becomes sour but it is not off it is actually more alive than it was beforehand. The kefir microbes consume sugars as food to create the perfect environment for good bacteria to thrive. Consumption of kefir on a daily basis creates a healthy environment inside your digestive system with huge colonies of good bacteria
my Organic Milk Kefir is very healthy the grains are thriving as they are daily producing large amounts of kefir for me and my family They are exclusively grown using 100% organic whole milk every 18 to 24 hours. And are currently as you read this fermenting away in my airing cupboard The grains you will receive will be very fresh and they will start producing delicious kefir as soon as they are introduced to Fresh organic whole milk
How to make Milk Kefir: Instruction on preparation will be sent with the grains
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Just a FEW Kefirs HEALTH Benefits: ~Kefir has over 30 strains of good bacteria – unlike Yoghurt which only has 2 ~Potent colonic cleanser drink ~Helps you with weight management as you are getting so much more out of your food so feel fuller for longer ~Reduces flatulence ~helps your bowel movements become more regular ~Digestion a great sauce of digestive enzymes ~helps with the symptoms of ibs ~helps fight Candida ~Soothes indigestion and acid reflux ~Reduces or eliminates cold and flu illnesses ~Relives constipation ~Reduces allergies and in some cases relieves them all together ~Asthma symptoms are greatly Reduces or eliminates them ~Skin: Great for the skin and some people says it Cures acne Helps to sooth and Heals eczema and other skin disorders Improves skin complexion ~Treats yeast infections ~ Treats fungal infections ~Promotes a natural “good” feeling ~Strongest natural antibiotic without side effects ~Replenishes the body with good bacteria post antibiotic courses ~Treats diarrhoea ~Aids lactose intolerance as the lactose is significantly reduced by the fermentation of the kefir grains in the milk ~Promotes deep sleep ~Heals ulcers
And the list goes on and on
The grains in my main picture are the same quantity of grains you will receive enough to make a THICK ½ of a cup or if you want THINNER kifer add more milk at the start of fermentation whole cup pf milk The quality of grains that you will receive is premium top quality organic milk kefir grains KEFIR CONTAINS : calcium iron phosphorus magnesium potassium sodium copper molybdenum manganese zinc VITAMIN CONTENT (in variable amounts) : vitamin A vitamin B1 (thiamine) vitamin B2 (riboflavin) vitamin B3 (niacin) vitamin B6 (pyridoxine) vitamin B9 (folic acid) vitamin B12 (cyanocobalamin) vitamin C vitamin D and vitamin E Not to mention all the ESSENTIAL AMINO ACIDS found in kefir: methionine cysteine tryptophan phenylalanine tyrosinel eucine isoleucine threonine lysine and valine, as is from all milk product As well as beneficial bacteria, kefir contains beneficial yeasts that help fight the overgrowth of candida albicans, and promote a healthy intestinal flora. when your parcel arrives You will need these to make kefir: •nylon strainer •plastic, wooden spoon or spatula •glass or plastic jug • glass bottles • muslin or cheese cloth •hair band to attach the muslin cloth •organic milk •cup measures Get your own Organic Kefir Grains here for yourself and your most loved ones, your children friends, family colleagues , neighbour even your pets get a great deal from home made probiotics Great for a personalised gift or wedding present The worlds your oyster
My Personal testimony • I started doing kefir for my ibs as I used to suffer really badly on a daily basis and it did TOTALLY rule my life but now I am feeling a whole lot better (some what changed my entire life ) I still get IBS on occasions with heavy stress situations but apart from that I'm 100% better on a day to day basis I now save money as I stopped buying probiotic drinks And capsules of probiotics as they are very costly and I believe these are more potent Thank you kefir KefirFrom Wikipedia, the free encyclopedia
Kefir, keefir, or kephir (/kəˈfir/ kə-feer),[1][2] alternatively milk kefir, or búlgaros, is a fermented milk drink made with kefir "grains" (a yeast/bacterial fermentation starter) and has its origins in the north Caucasus Mountains.[3] It is prepared by inoculating cow, goat, or sheep milk with kefir grains.[4] Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.[5] Contents[hide]Etymology[edit]The word kefir, existing in the Russian language since at least 1884,[6] is probably of North Caucasian origin,[7] although some sources see a connection to Turkic köpür (foam).[7]Kefir has become the most commonly used term, but may be known by other names in different geographic regions. Overview[edit]Kefir grains are a combination of lactic acid bacteria and yeasts in a matrix of proteins, lipids, and sugars, and this symbiotic matrix, (or SCOBY) forms "grains" that resemble cauliflower. For this reason, a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grains although some predominate; Lactobacillus species are always present.[3] Even successive batches of kefir may be different to each other due to factors such as the kefir grains rising out of the milk while fermenting, or curds forming around the grains, as well as room temperature.[8] Kefir grains contain a water-soluble polysaccharide known as kefiran, which imparts a rope-like texture and feeling in the mouth. The grains range in color from white to yellow, and may grow to the size of walnuts. The composition of kefir depends greatly on the type of milk that was fermented, including the concentration of vitamin B12. During the fermentation, changes in 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.[3] Propionibacteriafurther break down some of the lactic acid into propionic acid (these bacteria also carry out the same fermentation in Swiss Cheese). 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.[9] The slow-acting yeasts, late in the fermentation process, break lactose down into ethanol and carbon dioxide: depending on the process, ethanol concentration can be as high as 1–2% (achieved by small-scale dairies early in the 20th century), with the kefir having a bubbly appearance and carbonated taste: most modern processes, which use shorter fermentation times, result in much lower ethanol concentrations of 0.2–0.3%. As a result of the fermentation, very little lactose remains in kefir. People with lactose intolerance are able to tolerate kefir, providing the number of live bacteria present in this beverage consumed is high enough (i.e., fermentation has proceeded for adequate time). It has also been shown that fermented milk products have a slower transit time than milk, which may further improve lactose digestion.[10] For the preparation of the present factory-produced kefir, the so-called kefir mild, kefir grains are no longer used, but a precise composed mixture of different bacteria and yeast, allowing the flavor to be kept constant. Traditional kefir is fermented at ambient temperatures, generally overnight. Fermentation of the lactose yields a sour, carbonated, slightly alcoholic beverage, with a consistency and taste similar to thin yogurt.[11] Variations that thrive in various other liquids exist, and they vary markedly from kefir in both appearance and microbial composition. Water kefir (or tibicos) is grown in water with sugar (sometimes with added dry fruit such as figs, and lemon juice) for a day or more at room temperature. Nutrition[edit]Nutritional composition[edit]Kefir products contain nutrients in varying amounts from negligible to significant content, including dietary minerals, vitamins, essential amino acids, and conjugated linoleic acid,[12] in amounts similar to unfermented cow, goat or sheep milk.[13] Kefir is composed mainly of water and by-products of the fermentation process, including carbon dioxideand ethanol.[14] Typical of milk, several dietary minerals are found in kefir, such as calcium, iron, phosphorus, magnesium, potassium, sodium, copper, molybdenum, manganese, and zinc in amounts that have not been standardized to a reputable nutrient database.[14] Also similar to milk,[13] kefir contains vitamins in variable amounts, including vitamin A, vitamin B1(thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B6 (pyridoxine), vitamin B9 (folic acid), vitamin B12 (cyanocobalamin), vitamin C, vitamin D, and vitamin E.[14]Essential amino acids found in kefir include methionine, cysteine, tryptophan, phenylalanine, tyrosine, leucine, isoleucine, threonine, lysine, and valine,[14] as for any milk product.[13] Probiotics[edit]Several varieties of probiotic bacteria are found in kefir products such as Lactobacillus acidophilus, Bifidobacterium bifidum, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus kefiranofaciens, Lactococcus lactis, and Leuconostoc species.[15][3][12] The significance of probiotic content to nutrition or health remains unproven.[16][17] Lactobacilli in kefir may exist in concentrations varying from approximately 1 million-1 billion colony-forming units per milliliter and are the bacteria responsible for the synthesis of the polysaccharide kefiran.[4] In addition to bacteria, kefir often contains strains of yeast that can metabolize lactose, such as Kluyveromyces marxianus and Kluyveromyces lactis, as well as strains of yeast that do not metabolize lactose, including Saccharomyces cerevisiae, Torulaspora delbrueckii, and Kazachstania unispora;[3] however, the nutritional significance of these strains is unknown. Research[edit]Lactose intolerance[edit]A 2003 study found that consumption of the polysaccharide kefiran by human adults with lactose intolerance led to a significant decrease in flatulence.[12] Production[edit]Production of traditional kefir requires a starter community of kefir grains which are added to the liquid one wishes to ferment. The traditional, or artisanal, method of making kefir is achieved by directly adding kefir grains (2–10%) to milk in a covered acid proof container which is traditionally agitated one or more times a day. It is not filled to capacity, allowing room for some expansion as the kefiran and carbon dioxide gas produced causes the liquid level to rise. If the container is not light proof it should be stored in the dark to prevent degradation of vitamins and inhibition of the culture. After a period of fermentation lasting around 24 hours, ideally at 20–25 °C (68–77 °F),[citation needed] the grains are removed from the liquid by straining using a non-corrosive straining utensil which can be stainless steel or food grade plastic and reserved as the starter for a fresh amount of liquid. The fermented liquid which contains live microflora from the grain, may now be consumed as a beverage, used in recipes, or kept aside for several days to undergo a slower secondary fermentation which further thickens and sours the liquid. Without refrigeration, the shelf life is up to thirty days.[18] The grains will enlarge in the process of kefir production, and eventually split. The Russian method permits production of kefir on a larger scale, and uses two fermentations. The first step is to prepare the cultures by incubating milk with grains (2–3%), as just described. The grains are then removed by filtration and the resulting liquid mother culture is added to milk (1–3%) which is fermented for 12 to 18 hours.[19] Kefir can be produced using freeze-dried cultures commonly available as a powder from health food shops. A portion of the resulting kefir can be saved to be used a number of times to propagate further fermentations but ultimately does not form grains, and a fresh culture must be obtained.[citation needed] Consumption[edit]Kefir is a popular drink across Eastern and Northern Europe. It was consumed in Russia and Central Asian countries for centuries, but is now becoming popular in Japan, the United States and Europe.[20] In Chile, where it is known as "yogurt de pajaritos" (little bird's yogurt), kefir has been regularly consumed for over a century; it might have been introduced by one of the various waves of migrants from the former Ottoman Empire and migrants from Eastern Europe. The alleged health benefits of kefir have recently been popularized in North America, Australia, and the United Kingdom, and kefir can be found in pasteurized form in many stores and supermarkets. Milk types[edit]Kefir grains will ferment the milk from most mammals, and will continue to grow in such milk. Typical milks used include cow, goat, and sheep, each with varying organoleptic and nutritional qualities. Raw milk has been traditionally used. Kefir grains will also ferment milk substitutes such as soy milk, rice milk, and coconut milk, as well as other sugary liquids including fruit juice,coconut water, beer wort and ginger beer. However, the kefir grains may cease growing if the medium used does not contain all the growth factors required by the bacteria. Milk sugar is not essential for the synthesis of the polysaccharide that makes up the grains (kefiran), and studies have shown that rice hydrolysate is a suitable alternative medium.[21] Additionally, it has been shown that kefir grains will reproduce when fermenting soy milk, although they will change in appearance and size due to the differing proteins available to them.[22] Culinary uses[edit]As it contains lactobacilli bacteria, kefir can be used to make a sourdough bread. It is also useful as a buttermilk substitute in baking. Kefir is one of the main ingredients in cold borscht in Lithuania. Other variations of kefir soups and foods prepared with kefir are popular across the formerSoviet Union and Poland. Kefir may be used in place of milk on cereal or granola. Possible origin of kefir grains[edit]One group of researchers[23] wrote:
Other research indicated that kefir grains are carbohydrates of bacterial origin produced by lactobacilli from within the matrix, forming sheet-like structures that become a grain.[25] More recently investigators have postulated that small kefir granules form initially from auto-aggregations of lactobacilli and yeast, followed by a biofilm created by the adherence of additional bacteria and yeasts to the granule exterior.[26] Other fermented dairy products[edit]Other fermented beverages[edit]See also[edit]References[edit]
Further reading[edit]
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