All the basic knowledge, principles, and concepts related to Kefir.
First of all, it is important to stress that milk Kefir is normally thinner than yogurt and you should never expect it to be as dense and thick as Greek yogurt. The normal density of [ … ]
If you’re looking for a delicious, probiotic-packed drink that’s also incredibly healthy, you’ve likely come across both kombucha and water kefir. Both are fermented drinks, and both are full of good-for-you bacteria that can help [ … ]
If you’re considering dabbling in fermentation, one of the healthiest and most flavorful options is milk kefir. Milk kefir is a delicious, tart drink known for its probiotic benefits – which can aid digestion, strengthen [ … ]
Milk Kefir has become increasingly popular in recent years due to its potential health benefits, including improved digestion, strengthened immune system, and enhanced nutrient absorption. However, there is some debate about which type of milk [ … ]
‘Kefir or yogurt?’ is a common question amongst health-conscious individuals. With the world of health and wellness changing daily, the debate about which is better for you rages on. Both of these fermented dairy products [ … ]
Can we just constantly keep on adding fresh milk to the Kefir brew while sieving out only the ready Kefir liquid? Yes, we can, and this is precisely what’s called “continuous fermentation”. The two methods [ … ]
How long should I let my milk Kefir ferment until it’s ready? This is one of the questions I read quite often in most Kefir dedicated Facebook groups or forums. The answer that is usually [ … ]
There are numerous pieces of advice on how to make a thicker and creamier Kefir. Most of them really work and do not require additional resources to obtain a really better Kefir brew. However, in [ … ]
The term “Water Kefir” has recently gained popularity, and any Google search on this term returns hundreds of meaningful results. However, both scientifically and historically, Water Kefir is not related in any way to the [ … ]
Why don’t we buy our ready Kefir from the nearest store, instead of making all that mess with fermenting, straining, and bottling Kefir at home? Is homemade Kefir really better? Good question that has a [ … ]
Our readers often complain that their Kefir isn’t getting as thick as they expect. How thick should be a decently fermented Kefir, they ask? Why is my Kefir still watery after 12 hours or more [ … ]
Once they start making milk Kefir, many of our readers realize that after a couple of brews their Kefir grains get covered by a semi-transparent mucous substance, they find “gooey”, “slimy”, and even “disgusting”. The [ … ]
One of our readers recently asked us for advice. “I couldn’t strain my Kefir well, she said, and I may have swallowed some grains. Is it dangerous? What should I do if I ingest Kefir [ … ]
The preparation of both Milk and Water Kefir at home is more than straightforward: you just need to mix the Kefir grains with milk (or sugared water) in a jar and strain out the grains [ … ]
As we know, Kefir can be made in two ways and by using two different fermentation agents: Kefir grains and Kefir starters. Let’s see what’s the difference between these two methods, and what are their [ … ]
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