Cultures For Health Kefir Starter (2.8 g)
Cultures For Health Kefir Starter
Use it to make healthy, nutrient-rich Kefir in powder form at home with ease.
The Cultures for Health Kefir Starter is a powdered starter culture meant to make tasty homemade Kefir. Unlike fresh cultures of beneficial bacteria, the essential ingredients are mixed by hand and allowed to ferment naturally on room temperature air for 24 hours before being stored in the fridge or freezer.
Kefir and kefir grains (also known as probiotics or 'bacteria' cultures) are an acidophilus and Bifidus bacterial mixture cultured in dairy products such as yogurt and buttermilk. It is also used in fermented foods such as kombucha tea.
About Cultures For Health:
Cultures for Health is a company that has taken on delivering people around the world all-natural supplements. This company is unique because they are motivated by something much bigger than money, making them stand out from other health companies. Their supplement line is well known for using ingredients such as turmeric, beetroot powder, ginger root powder, and more!
Dr. Erika Schwartz founded cultures for Health to bring people healthier supplements than they could find anywhere else. This mission has stayed the same since the company started, and it is now being pushed to greater heights.
Benefits of Cultures For Health Kefir Starter:
- Each box contains two packets of kefir starter
- Kefir is beneficial for your gut
- Kefir can help to restore the balance of "good" bacteria in the gut
- Kefir is rich in probiotics
- Kefir may contribute to weight loss
- Kefir is also rich in vitamins, minerals, proteins and anti-oxidants.
- Gluten FREE
Four beneficial bacterias for your body:
Lactococci, lactobacilli, Leuconostoc, and Saccharomyces fragilis are types of bacteria that make up a group called lactic acid bacteria. These four types of water-soluble bacteria are commonly found in the digestive tracts of mammals. According to a study published by Vineet Kalia et al. in 2015, they have been proven beneficial for Health.
About 72% of the population has lactose intolerance, which means they cannot digest milk sugar (lactose) because it is not broken down into galactose and glucose, which are simple sugars that the body can absorb. So these four types of bacteria help break down milk sugar into these easy-to-absorb sugars, which is very advantageous for people with lactose intolerance.
In the same way, the lactic acid bacteria break down glucose, a type of sugar naturally created in humans and animals, and it's not broken down into galactose and glucose, which are simple sugars that the body can absorb.
Approximately 1.5 trillion bacteria live in the human body, with about 40% of them being lactococci, lactobacilli, Leuconostoc, and Saccharomyces fragilis. Lactobacilli are commonly found in the digestive tracts of mammals, including cows, horses, pigs, goats, sheep, rabbits and humans. Lactobacilli are present in most children's intestines at birth, but they are replaced later by bacteria that cause diarrhea.
What is a powdered kefir starter culture?
This means the culture is alive and active, but it will maintain its potency indefinitely if it is re-hydrated. A powdered kefir starter culture is a dehydrated form of live, active kefir grains. This means the culture is alive and active, but it will maintain its potency indefinitely if it is re-hydrated.
Like fresh, liquid Kefir or yogurt cultures, a powdered starter culture is a symbiotic colony of bacteria and yeast that ferments the sugars in milk and forms a thick, creamy product. The difference between a powdered culture and a traditional culture is the form in which the microbes are packaged.
When making fresh, liquid or traditional dairy-based Kefir or yogurt, the microbial organisms are packaged in solid grains. Those grains are filled with live cultures and thus require different storage practices than powdered Kefir.
One of the microorganisms in a kefir culture is lactobacillus, which creates the thick, creamy texture of Kefir. Over time, these bacteria will grow and cause the food they are fermenting to become sour. For this reason, it is recommended that you refrigerate your kefir grains if you are not using them immediately. This will help control the growth of bacteria, prevent them from spoiling prematurely and keep them fresh longer.
How can Kefir be beneficial for Health?
Kefir is a traditional fermented milk product with many health benefits. It's been consumed in Eastern European countries such as Russia and Poland for centuries and is now famous worldwide. Here are some of the lesser-known facts about Kefir:
- Records show that people were consuming these bacteria-laden drinks during the 18th century in what was then called Persia. Russians later dubbed the beverage Kefir.
- You can make Kefir using any kind of milk, even soy milk. To ferment the milk, however, you need a starter culture that is available in powder.
- There are two types of kefirs: water and milk. Milk kefir contains more nutrients and probiotics than water kefir, but both benefit your health if consumed regularly.
- It's a healthy probiotic drink loaded with vitamins and minerals that can help protect your cardiovascular system. It contains the unique probiotic bacteria called Lactobacillus kefiranofaciens.
- In general, Kefir is a good source of protein because it's rich in protein-digesting lactic acid bacteria (LAB). You can also find other microorganisms such as yeast and moulds in the drink, which are known to stimulate your immune system.
Proprietary blend of selected strains of lactococci, lactobacilli, Leuconostoc, and Saccharomyces fragilis bacteria.
One packet ( 1/2 teaspoon) to 4 cups of juice, milk, coconut milk, almond milk, soy milk, or any milk substitutes. Kefir is like yogurt; it can be used to make a smoothie, ice cream or banana bread.
Store in a dark and dry place. It will keep for up to 12 months in the refrigerator or six months in the freezer.
Be sure to use by the expiration date on the label and never use an opened packet of kefir grains with added sugar, honey or coconut sugar. Sugar is not beneficial for Kefir and may slow down or halt fermentation. Sugar will feed undesirable organisms such as yeast instead of encouraging beneficial bacteria such as lactobacilli and Bifidus strains.
It may contain trace amounts of soy and milk. As with any cultured food, it is essential to monitor the taste of your Kefir for proper acidity and flavour. Each batch of grains is unique and may have a different flavour profile.