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Milk kefir grains - For 2 dl - Organic

Active kefir grains for making fresh milk Kefir - Recipe included
Product no.: 2407F, Weight: 130 g. (Content: 50 ml), In stock
Price for
1 item: 138,00 DKK

Picture of Milk kefir grains - For 2 dl - Organic Økologisk

Vejledning - Mælkekefir

Fresh milk kefir grains for making milk kefir - a fermented milk product that taste a bit like buttermilk with intense sour- and freshness - flavours that intensify the longer it ferments.

Kefir is easily made by adding these grains to fresh milk and leave it at room temperature for 12 to 24 hours. Soon after you may enjoy it like a yogurt.

For easy straining of the kefir we recommend a plastic strainer: Strainer - 10 cm or Strainer - 14 cm

Note: This product may be temporarily out of stock in order for our production to keep up with demands. If this is the case then please check up within a week.

Note: It is only possible to order 1 portion per buy, but if you nurse them well, soon the little grains will grow in numbers and slowly allow you to build a larger portion.

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Milk kefir grains - For 2 dl - Organic 138,00 DKK
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1 portion = app. ½ tsp.

* Be aware; the container may contain excess pressure on arrival due to the Kefir grain activity whilst in the post. This is perfectly alright.


Contents: 50 ml.

Contains the following:

KY - Kefir yeasts
K - Kefir microflora


Usage

Kefir grains produce a milk beverage trough a complex interaction between lactic acid bacteria, yeast cells and sugars.

When you recieve the grains, place them in a glass with 1 dl milk for 12 hours at room temperature. Cover with a loosely fitted lid or cloth to prevent bacteria from entering and excess gas to escape. You can leave the grains to ferment the milk even longer if you prefer a stronger flavoured kefir. If it finishes up too strong - just add more milk.

Expect to repeat this procedure for 7-14 days before you notice any growth.  

No harm is done if you leave it to ferment too long - if you ferment it up to 24 hours you will notice how the whey seperates from the "white" and a small amount of alcohol may have developed, hence the strong smell. This is alright, you can shake it up and drink it, however it will be somewhat strong flavoured but some people like that. 

If you divide the grains into smaller bits you increase the surface area and thereby increase their activity - just make sure not to make them so small they will dissapear through the little holes in your sieve or cheese cloth. When the grains have doubled in diameter, it will be x 8 in volume and capacity, hence you can ferment 8 times more milk (8 dl).

If the grains at some point grow too much and ferment too fast for your needs, simply divide the portion and delight neighbours and friends with them. 

The milk kefir grains can be used with other types of milk, like coconut milk, as long as the milk contains sugar. However, they must be revitalized in regular milk containing milk sugar (lactose) for every 3 batches to maintain their activity.

Dosage

Contents of 50 ml is intended for 2 dl.

1 portion = ½ tbs kefir grains ferments 1 dl milk but the grains will soon grow and be able to ferment larger portions of milk.

If you add a sachet of Kefir starter culture, from time to time, it will help maintain the right balance between lactic acid bacteria and yeast and nice flavouring.

You should be cautious if you have known reactions to yeast or alcohol.

If you are new to fermented foods you should only ingest small amounts og kefir in the beginning, gradually increasing the amounts.


Note om dosering af bakteriekulturer og enzymer


Dosering af bakteriekulturer


Når man giver aktive mælkesyrebakterier de rette vækstbetingelser, dvs. vand, sukker/laktose og den rette temperatur, vil bakterierne formere sig med en hastighed så antallet af mælkesyrebakterier fordobles på cirka ½ time. Bakterierne omsætter sukkeret og vandet til energi og syre, som medfører at væsken bliver mere syrlig i takt med at antallet af bakterier stiger. Når antallet af bakterier efter nogle timer er vokset, er syrligheden af væsken øget, hvilket bevirker at aktiviteten af bakterierne falder. Syrligheden af væsken bliver til sidst så høj at bakterierne ikke længere trives og bakteriernes aktivitet stopper. Som følge af bakteriernes reducerede aktivitet, i takt med øget syrlighed, vil mængden af bakterier som man doserer ved f.eks. opstart af yoghurt eller ostefremstilling ikke være af afgørende betydning for syrningsforløbet. Vores opskrifter angiver ofte doseringen af bakteriekulturer i mængder af ”knivspidse”, hvilket ikke er et præcist mål, blot et udtryk for at der ikke skal bruges ret meget. Som forklaret ovenfor, hvis man laver 2 portioner og doserer dobbelt så meget kultur i den ene som i den anden vil resultatet blot være at den med mindst mængde starterkultur skal syrne ½ time længere end den anden. Man kan derfor udmærket ”strække” forbruget af kultur. Hvis en portion er angivet til at kunne række til 25 liter yoghurt, kan den fint række til mere, hvis man doserer mindre per liter og samtidig blot forlænger syrningstiden en anelse.


Doseringen af enzymer


Enzymer som osteløbe, lipase og laktase er proteiner, som har en kompleks struktur, der har den effekt at hvis enzymet rammer ind i et kaseinmolekyle (for osteløbe), et fedtstofmolekyle (for lipase) eller et laktosemolekyle (for laktase), så brydes kaseinet/fedtstoffet/laktosen op. Efter sammenstødet flyder enzymet uændret videre, rammer ind i flere andre molekyler og fortsætter således nedbrydningen.


Et enzym er ikke en organisme som formerer sig som en mælkesyrebakterie – enzymets effekt er udelukkende en følge af de tilfældige sammenstød af molekylerne. Jo flere sammenstød der sker, des hurtigere går processen og doseringen af enzymet er derfor forholdsvis afgørende for om processen forløber indenfor den tid som procesforløbet gives.


Osteløbe: Hvis man doserer for lidt osteløbe, vil koaguleringen gå for langsomt og mælken vil ikke stivne som ventet. Doseres for meget osteløbe vil mælken stivne hurtigere, men overdosering kan give bitter eftersmag i osten. Osteløbens effekt er meget afhængig af pH og temperatur. Ved frisk mælk med pH på cirka 6,8 er den optimale temperatur 34°C. Ved syrnet mælk (pH 4-5,5) er osteløben mindre kritisk overfor temperaturen og der doseres typisk mindre osteløbe, hvis mælken er syrnet forinden (f.eks. ved friskost og mozzarella). Til de fleste typer at ost, doseres osteløbe med 1 ml per 5 liter mælk. Man kan dosere mindre osteløbe og kompensere ved at forlænge tiden for koagulering, hvilket også har den effekt, at der tilbageholdes mere vand i ostemassen og osten bliver dermed blødere.


Laktase: For personer med intolerance overfor laktose, er det vigtigt at laktosen nedbrydes til simple sukkerstoffer, hvilket netop er laktasens effekt. Graden af intolerance er meget individuel. Nedbrydningen af laktosen tager den tid det tager, men doseringen er afgørende for denne tid. Doser efter anvisningen og brug den anviste tid, og inddrag personlige erfaringer. Laktasens effekt er meget afhængig af pH og temperatur. Dette er beskrevet nøjere under beskrivelsen af laktaseproduktet.


Lipase: Nedbrydningen af fedtstoffer giver smag i ost. Lipasens effekt er derfor ikke vigtig for at osten skabes, men lipasen er betydende for udviklingen af smag efter at osten er fremstillet. Vil du have en almindelig smagsudvikling, doseres lipasen efter anvisning, ellers doserer du mindre eller mere efter behag. Bemærk at man normalt kun tilsætter lipase til feta og blåskimmelost. Mikroorganismerne som man tilsætter til ostemælken, udvikler nemlig også lipase. For andre typer af ost end feta og blåskimmel, vil der blive skabt tilstrækkeligt af lipase gennem mikroorganismernes virke til at smagsudviklingen vil ske passende gennem modningstiden for osten.

Storage and Durability

Store refrigerated (do not freeze).

How to preserve the grains:

  • When not using the grains to ferment, store them in the fridge in milk where they will still be active but at a much slower pace. Change the milk once a week to prevent contamination.

  • Store them in chilled boiled water for periods up to a month, when you don't wish the kefir to be active. They will come back to life when milk is added again.

  • For long time storage - leave them to dry on a piece of paper towel in a warm place (up to 30 degrees). When it is entirely dry you can store them for several months and bring them back to life simply by adding milk.

Kefir grains does not like:

  • Contact with metal (esp. silver) – use only plactic tools and glass jars.

  • To be washed in chlorinated water.

Recipe

Making kefir takes 2 days.

Day 1:

Place the grains in a clean glass jar at room temperature and cover them in 1 dl milk. Cover with a loosely fitted lid or cloth.  

Day 2:

Transfer the jar to the fridge, perhaps stir or shake it up a little. 

Day 3:

Run the kefir through a sieve into a bowl - make sure it is made from plastic. Clean the jar and place the grains in it once again and add milk.

The kefir is ready to be enjoyed right away, but it stores well in the refrigerator too! 

Adjust the amount of milk and fermenting time, as the grains grow and multiply.

For the first 1-2 weeks the tiny grain portion will only ferment up to 1 dl and only become slightly sour. In time this will increase too.

Adjust fermenting time according to you preferences and divide the portion at some point when they become too many and ferment too fast.

NOTE:

If the kefir ferments for sufficient time the milk will seperate into whey and a somewhat solid components part. The somewhat solid components are milk protein and fats mixed with the kefir grains. To separate the kefir grains from the rest you must process the mass using a spoon and a strainer until only the kefir grains remain in the strainer. The kefir grains are quite durable and can withstand rough treatment without being damaged. This way you will be able to produce kefir fermented fresh cheese.

Background

Kefir originates from Russia and Caucasus and is a complex interaction between lactic acid bacteria yeast that produces formations of proteins, fats and sugars looking like tiny little cauliflowers. Despite the similarity with various types of fungal growth, these structures are NOT fungi.

The internet flourish with praises about Kefir health benefits. Hjemmeriet holds no account for this and is NOT liable for any side effects caused by ingesting Kefir. There are both pros and cons out there and Kefir may have individual influence. Seek out information and make up your own mind whether Kefir is right for you.

Article on documented Kefir influence - Click this link (new window)

For further reading we can recommend the following site: Dominic N Anfiteatro.

Miscellaneous

At Hjemmeriet we use organic (low fat) milk for the milk kefir.

Culture Overview

Use the following to understand your possibilities for choosing cultures and enzymes for the production of butter, soured milk or cream, yogurt and cheese.

Read the introductory explanations first. This explains the basics you need to understand the range of possibilities.

Read this first

To make dairy products you typically need starter cultures and eventually enzymes and ripening cultures.

  • Starter cultures contain good and healthy bacteria, typically lactic acid bacteria, which will ensure that the dairy product is acidified to give the product the desired taste and texture.

  • Enzymes are proteins, like rennet to drain of whey or lipase to break down fats.

  • Ripening cultures, when given the right conditions, will change texture and taste, like mould for brie cheese. 

Bacteria strains used in starter cultures are classified based on their temperature for optimal growth:
- Mesophilic bacteria strains have an optimal growth at 20-25°C.
- Thermophilic bacteria strains have an optimal growth at 35-45°C.

A mesophilic starter culture contains mesophilic bacteria strains only.
A thermophilic starter culture contains thermophilic bacteria strains only.
A mix starter culture contains a blend of mesophilic and thermophilic bacteria strains.

In addition to the mesophilic/thermophilic classification, bacteria strains are divided into classes (O, D, L, T, Y, A and B), depending on specific properties of the bacteria strains. The O, D and L classes are mesophilic. The T, Y, A and B classes are thermophilic.

The starter culture tables show which bacteria strains each starter culture includes. Additional information is available for the starter cultures:

  • Hover over the class symbol in the top row to see the names of bacterial strains for the class.

  • Hover over the Information symbol to display overall characteristics for the culture like flavour, structure and acid production speed. Where the Information symbol is shown, this indicates that the culture is a heirloom culture, meaning that the starter culture is for fermenting a single portion of milk (used only for soured milk, creme fraiche or yogurt). Following batches can be cultured using a small portion of the previous batch. For non-heirloom cultures (also called DVS cultures), you will use a new portion of the culture each time.

  • Hover over the symbol to see the prices available for the culture. Clicking the symbol adds the specified amount to the cart.

The starter cultures contain blends of bacteria strains depending on the style of the dairy product being made. Some of the cultures are shown to contain the same strains of bacteria; however, those cultures are not identical. They each have a different ratio, percentage or contains individual sub-spieces of strains in order to give the desired result.

Bacteria strains from class D and L are heterofermentive and will produce lactic acid along with CO2 (gas) and diacetyl and/or other components which will contribute a buttery taste. All other acidifying classes are homofermentive, producing only lactid acid and will contribute a more simple acidic taste.

For ripening cultures, proteolysis specifies in which degree the microorganisms breaks down the milk proteins, which contribute to the development of flavour and texture of the product.

Lipolysis specifies in which degree the microorganisms breaks down the milk fats, thereby contributing to the development of fatty acid flavour and texture of the product.

Microorganisms

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Tips

Her er et forslag til en super smoothie / greenie.

Per portion, cirka 3½ dl:

½ avocado
3 kugler hakket, frossent spinat
1-2 cm frisk ingefær
2½ dl væske, f.eks. fra:
- ½ grape
- ½ appelsin
- ½ lime
- ½-1 dl vandkefir, mælkekefir, yoghurt, mælk, havredrik eller lignende
En nip salt

Det hele blender i kort tid og hældes på et stort glas, som kan toppes med en spsk. afskallet hampefrø.

Varier smoothien efter smag - tilsæt gerne et stykke frosset banan, stykker af friske eller frostne grøntsager.

Facts

Current storage information:


Number of units in stock: 1

Shipment weight130g


Shipping (Denmark): 49,00 DKK - Select country:
You may add additional 270 g for the same shipment price. See more here.


Milk kefir grains - For 2 dl - Organic
Active kefir grains for making fresh milk Kefir - Recipe included
Product no.: 2407F, Weight: 130 g. (Content: 50 ml), In stock
Price for
1 item: 138,00 DKK

Currency:
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