eBay

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

 

.

 

 

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




Kefir

From Wikipedia, the free encyclopedia
Kefir
Kefir in a glass.JPG
Alternative namesmilk kefir, búlgaros
Main ingredientsmilk, kefir grains (bacteria, salt,yeastsproteinslipidssugar)
 Cookbook: Kefir   Media: Kefir

Kefirkeefir, 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 cowgoat, 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]

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, a symbiotic culture ofbacteria and yeasts

Kefir grains are a combination of lactic acid bacteria and yeasts in a matrix of proteinslipids, 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 acidacetic aciddiacetyl and acetoin (both of which contribute a "buttery" flavor), citric acidacetaldehyde 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 sourcarbonated, 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 mineralsvitaminsessential 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 calciumironphosphorusmagnesiumpotassiumsodiumcoppermolybdenummanganese, 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 Avitamin B1(thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B6 (pyridoxine), vitamin B9 (folic acid), vitamin B12 (cyanocobalamin), vitamin Cvitamin D, and vitamin E.[14]Essential amino acids found in kefir include methioninecysteinetryptophanphenylalaninetyrosineleucineisoleucinethreoninelysine, and valine,[14] as for any milk product.[13]

Probiotics[edit]

Several varieties of probiotic bacteria are found in kefir products such as Lactobacillus acidophilusBifidobacterium bifidumStreptococcus thermophilusLactobacillus delbrueckii subsp. bulgaricusLactobacillus helveticusLactobacillus kefiranofaciensLactococcus 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 cerevisiaeTorulaspora 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]

90 grams of kefir grains

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]

A glass of kefir in a Polish café

Kefir grains will ferment the milk from most mammals, and will continue to grow in such milk. Typical milks used include cowgoat, 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 milkrice 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:

Motaghi et al. (1997)[24] produced kefir grains in a goat-hide bag using pasteurized milk inoculated with sheep intestinal flora, followed by culture on the surface of milk. Despite intensive research and many attempts to produce kefir grains from the pure or mixed cultures that are normally present in the grains, no successful results have been reported to date. This failure can probably be ascribed to the fact that little is known about the mechanism of grain formation.

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]

  1. Jump up^ "kefir". Oxford Dictionaries.
  2. Jump up^ kefir. dictionary.reference.com
  3. Jump up to:a b c d e de Oliveira Leite AM, Miguel MA, Peixoto RS, Rosado AS, Silva JT, Paschoalin VMI (October 2013). "Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage"Braz J Microbiol 44 (2): 341–9. doi:10.1590/S1517-83822013000200001PMC 3833126PMID 24294220.
  4. Jump up to:a b Altay F, Karbancıoglu-Güler F, Daskaya-Dikmen C, Heperkan D (October 2013). "A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics". Int J Food Microbiol 167 (1): 44–56.doi:10.1016/j.ijfoodmicro.2013.06.016PMID 23859403.
  5. Jump up^ Prescott; Harley; Klein. Microbiology (7th ed.). London: McGraw–Hill. p. 1040.ISBN 9780071102315.
  6. Jump up^ "Origin of KEFIR". Merriam-Webster Dictionary Online.
  7. Jump up to:a b "The American Heritage® Dictionary of the English Language – kefir".
  8. Jump up^ Veronique Ninane, Gilbert Berben, Jean-Michel Romne and Robert Oger (2005)."Variability of the microbial abundance of kefir grain starter cultivated in partially controlled conditions" (PDF)Biotechnologie, Agronomie, Société et Environnement 5 (3): 191–194.
  9. Jump up^ Handbook of Fermented Functional foods. 2nd Ed. Edward R. Farnsworth, Editor. CRC Press, 2008.
  10. Jump up^ Farnworth, Edward R. (2005). "Kefir – a complex probiotic" (PDF)Food Science & Technology Bulletin: Functional Foods 2 (1): 1–17. doi:10.1616/1476-2137.13938.
  11. Jump up^ Kowsikowski, F. and Mistry, V. (1997). Cheese and Fermented Milk Foods, 3rd ed, vol. I. F. V. Kowsikowski, Westport, Conn., ISBN 0965645606.
  12. Jump up to:a b c Guzel-Seydim ZB, Kok-Tas T, Greene AK, Seydim AC (March 2011). "Review: functional properties of kefir". Crit Rev Food Sci Nutr 51 (3): 261–8.doi:10.1080/10408390903579029PMID 21390946.
  13. Jump up to:a b c "Nutrition facts for fluid sheep milk, one US cup, 245 ml". Conde Nast, Nutritiondata.com, USDA Nutrient Database, Standard Reference, version 21. 2014. Retrieved 19 November 2014.
  14. Jump up to:a b c d Ahmed Z, Wang Y, Ahmad A, Khan ST, Nisa M, Ahmad H, Afreen A (2013). "Kefir and health: a contemporary perspective". Crit Rev Food Sci Nutr 53 (5): 422–34.doi:10.1080/10408398.2010.540360PMID 23391011.
  15. Jump up^ Farnworth, Edward R (4 April 2005). "Kefir-a complex probiotic" (PDF)Food Science and Technology Bulletin: Functional Foods 2 (1): 1–17. doi:10.1616/1476-2137.13938. Retrieved 20 December 2014.
  16. Jump up^ "Scientific Opinion on the substantiation of a health claim related to a combination ofBifidobacterium longum LA 101, Lactobacillus helveticus LA 102, Lactococcus lactis LA 103 and Streptococcus thermophillus LA 104 and reducing intestinal discomfort pursuant to Article 13(5) of Regulation (EC) No 1924/2006 (example, search EFSA for other opinion reports on probiotics" (PDF). European Food Safety Authority, EFSA Journal 2013;11(2):3085. Retrieved 2012-11-08.
  17. Jump up^ Rijkers GT et al. (2011). "Health benefits and health claims of probiotics: bridging science and marketing"Brit J Nutr 106 (9): 1–6. doi:10.1017/S000711451100287X.PMID 21861940.
  18. Jump up^ Motegi; Mazaheri, M.; Moazami, N.; Farkhondeh, A.; Fooladi, M.H.; Goltapeh, E.M. et al. (1997). "Kefir production in Iran" (PDF)World Journal of Microbiology & Biotechnology 13 (5): 579–581. doi:10.1023/A:1018577728412.
  19. Jump up^ "Fabrication of kefir". Retrieved 12 November 2013.
  20. Jump up^ Arslan, Seher (26 November 2014). "A review: chemical, microbiological and nutritional characteristics of kefir"CyTA – Journal of Food 13 (3): 340–345.doi:10.1080/19476337.2014.981588.
  21. Jump up^ Maeda, H; Zhu, X; Suzuki, S; Suzuki, K; Kitamura, S (2004-08-25). "Structural characterization and biological activities of an exopolysaccharide kefiran produced by Lactobacillus kefiranofaciens WT-2B(T)"Journal of Agricultural and Food Chemistry(American Chemical Society) 52 (17): 5533–8. doi:10.1021/jf049617g.PMID 15315396. Retrieved 2007-06-10.
  22. Jump up^ Abraham, Analía G.; de Antoni, Graciela L. (May 1999). "Characterization of kefir grains grown in cows' milk and in soy milk"Journal of Dairy Research (Cambridge University Press) 66 (2): 327–333. doi:10.1017/S0022029999003490PMID 10376251. Retrieved2007-06-09.
  23. Jump up^ Chen, T.-H.; Chen, M.-J.; Chen, K.-N.; Liu, J.-R.; Chen, M.-J. (2009). "Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains" (PDF)Journal of Dairy Science 92 (7): 3002–3013. doi:10.3168/jds.2008-1669PMID 19528577.
  24. Jump up^ Motaghi, M.; Mazaheri, M.; Moazami, N.; Farkhondeh, A.; Fooladi, M. H.; Goltapeh, E. M. (1997). "Short Communication: Kefir production in Iran" (PDF)World Journal of Microbiology & Biotechnology 13 (5): 579–581. doi:10.1023/A:1018577728412.
  25. Jump up^ Marshall VM, Cole WM, Brooker BE (1984). "Observations on the structure of kefir grains and the distribution of the microflora". J Appl Bacteriol 57 (3): 491–7. doi:10.1111/j.1365-2672.1984.tb01415.x.
  26. Jump up^ Sheng-Yao Wang and Kun-Nan Chen and Yung-Ming Lo and Ming-Lun Chiang and Hsi-Chia Chen and Je-Ruei Liu and Ming-Ju Chen (2012). "Investigation of microorganisms involved in biosynthesis of the kefir grain". Food Microbiology 32 (2): 274–285.doi:10.1016/j.fm.2012.07.001.

Further reading[edit]

  • Katz, Sandor Ellix (2003). Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Chelsea Green Publishing Company. ISBN 1-931498-23-7.
  • Margulis, Lynn. Sex, Death and Kefir; August 1994; Scientific American Magazine, p. 96.

External links[edit]