YOGOURMET Freeze - Dried Kefir Starter

America's only true FIRST and BEST Kefir starter

NO APPLIANCE NEEDED!

Kefir is one of the oldest cultured milks, having its origin in the Caucasian Mountains. With a bubbly effervescence and no bitter aftertaste, Kefir has been called the "champagne of milk". Kefir is a fermented milk which contains a mixture of several species of lactic cultures. Yogourmet Kefir starter is prepared from selected strains of active Kefir cultures and Kefir grains, so our Kefir produces a rich, creamy, alcohol free drink every time. It is a refreshing, nutritious, and therapeutic dairy treat for all ages. Yogourmet Kefir starter does not require the use of a yogurt maker, since the milk is incubated at room temperature for about 18-24 hours.

• Can be made with low-fat or non-fat milk, goats' milk, and soy milk!
• No refrigeration needed.
• No appliance needed.
• Each box contains six - 5 gram envelopes
• Each envelope makes 1 quart of kefir.
• Ingredients: Lactic bacteria and yeasts, skim milk powder.
• Restores the intestinal flora of people who are recovering from a serious illness or being treated with antibiotics.
   
• May be a remedy for digestive troubles because of its very low curd tension, meaning that the curd breaks up very easily into extremely small pieces. The small size of the Kefir curd facilitates digestion by presenting a large surface for digestion agents to work on.
• Its also predigested due to the fermentation process, rendering itself tolerable to those persons who are lactose intolerant.
• Kefir has a pH of about 4.0; a clean pleasant acid taste without any bitterness (aftertaste); a slight taste (and aroma) of yeast; a smooth texture; its taste is rather identical to that of buttermilk or sourcream; altogether a very refreshing beverage!

Kefir's History

Kefir dates back many centuries to the shepherds of the Caucasus mountains. They discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage.

In the Caucasian Mountains, legend has it that the resulting kefir "grains" (not really a true grain) were a gift to Orthodox people from Mohammed, who instructed them on how to use the grains. Mohammed strictly forbade them from giving away the secret of kefir preparation to other people, or pass anyone kefir grains, because they would lose their "magic strength." The legend explains why kefir grains and the method for kefir preparation have been surrounded by mystery for so long.

For most of recorded history, kefir was scarcely known outside the Caucasian Mountains, although Marco Polo mentioned it in recounting his travels.

This self-carbonated dairy-based beverage continues to be popular in Russia, southwestern Asia and Eastern and Northern Europe, and has recently gained some popularity in the United States.

What is Kefir?

Basically, kefir is made by fermentation of the "kefir" grains, which resembles miniature cauliflower that are the size of wheat kernels. These grains consist of casein and gelatinous colonies of microorganisms that are grown together symbiotically. The dominant microflora are Saccharomyces kefir, Torula kefir, Lactobacillus caucasicus, Leuconnostoc species and Lactic Streptococci. In addition, some yeast is present.

These many beneficial microorganisms are what separates kefir from virtually all other cultured milk products, which typically use only one, and rarely more than three species in the culturing process. These microorganisms produce a variety of changes in the milk.

The Drink in Modern Times?

Renewed interest in Kefir occurred in the West in the nineteenth century. Perhaps the best known researcher on Kefir is an international Nobel Prize winner (1908) Russian professor Elie Metchnikoff. Professor Mechnikoff considered Kefir a natural and a most effective means of combating intestinal infections, intoxications, and putrefactions. In his opinion good health and longevity could be attributed to the constant use of Kefir. Mechnikoff had proved in a scientific manner that the bacteria contained in Kefir would be of value in promoting the improve improvement and longevity of the human life if this form of fermented milk were brought into general use. Since then Kefir attained a considerable usage in Europe and is being extensively produced there.

Contribution of Each Microorganism

Leuconostoc Cremoris:

• Produces lactic and acetic acid.
• Produces acetyl-methyl carbinol and diacetyl, two aromatic agents of Kefir.

Lactobacillus Plantarum:

• Exhibits antagonistic activity against Listeria monocytogenes.
• Produces plantaricin, a bacteriocin inhibiting microorganisms which cause spoilage.
• Strong producer of lactic acid.
• Tolerates high concentrations of bile salts.
• Aheres to intestinal mucosa.

Lactobacillus Casei:

• Produces L (+) lactic acid
• Produces large quantity of lactic acid.
• Colonizes intestinal tract.
• Adheres to intestinal mucosa.
• Creates a favorable environment for the desirable microbial balance.
• Limits intestinal putrefaction, thus controlling production of toxins and their noxious effects upon vital organs and body cells.
• Inhibits pathogenic bacteria and prevents diseases caused by intestinal infections.
• Limits lactose intolerance. Contributes to immunity.

Streptococcus Lactis:

• Produces L (+) lactic acid.
• Produces large quantity of lactic acid.
• Partially hydrolyses milk proteins.
• Increases digestibility of milk.
• Improves stomachal digestion.
• Inhibits harmful microorganisms.
• Produces bacteriolysins.

Strepococcus Cremoris:

• Has the same properties of Streptococcus Lactis.
• Is more resistant moreover to phages then Streptococcus Lactis.
• Increase desirable flavor of Kefir.

Streptococcus Diacelilactis:

• Has the same properties of Streptococcus Lactis.
• Produces acetyl-methyl and CO2. Diacetyl is a characteristic aroma of Kefir.

References