It’s very simple to buy kefir grains in india online from Natures Kefir. We are one of the leading organic kefir grains supplier in India. We deliver only the best quality organic kefir grains and kombucha scoby to our customers.
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We use BPA free plastic container to pack kefir grains and kombucha scoby, sealed tightly with leakage proof cap for safe transit. We offer free shipping, solid wooden spoon and double mesh strainer along with the product for the benefit our customers to start the process immediately.
We usually dispatch your order within 24 hours (except holidays). We give our 100% assurance on the quality of our kefir grains as our product will be live and active upto 12 days during transit.
Click the link to know more about kefir grains in Hindi language.
Do not confuse between these two different types of kefir. Milk kefir is obtained with the help of culture grown in milk, while water kefir is fermented in water with the addition of sugar.
It is often assumed that Kefir and Yogurt are one and the same just because they are identical in appearance. Well, that’s not true.
If they both were to be same dairy products, why would we have separate nomenclature for them?
There are myriad differences between both the dairy products in terms of how each is cultured, the process of preparation, bacteria used in their culturing, taste as well as consistency.
While it is important to understand the stages included in their preparation, it is equally important for each of us to understand the various health benefits of Kefir and Yogurt not withstanding similarities in health benefits of both.
Kefir is absolutely safe to consume by babies and children in order to have a healthy system.
After the age of 3 years, they can consume it if they like the tangy taste. As Kefir contains high nutritious values, it can benefit the kids to attain the right quantity of vitamins and minerals needed by one.
Children can consume it just like they have milk and such fermented drink will have more effect on them and hence improve the immune system.
Kefir provides them with the necessary nutrient that helps them thoroughly throughout their growing years.
Kefir is good for diabetes management. It helps to slow down and control the rate of glycemic index.
This brewed beverage is high in nutrient content and helps in the promotion of gut microbes that controls the cellular absorption of blood sugar.
The sole reason for controlling of blood level is the production of lactic acid during the process of fermentation and lowers the pH level of blood.
Kefir is highly recommended for diabetes owing to its tangy nature and can be used as a substitute for vinegar and lemon.
Kefir contains probiotic bacteria that controls the body glucose levels and is a great healer for diabetes.
Consuming this fermented beverage on a regular basis appears as a therapeutic treatment for diabetic patients as it possess the qualities of bringing down the glucose levels.
Yes! When Kefir is made with the process of fermentation, the kefir cultures/bacteria breaks down the lactose and the result bacteria produced is the probiotic cultures.
Hence the combination of the long fermentation time (15-18 hours) along with the specific kefir cultures ensures that Kefir is 99% lactose free. Even though that 1% of lactose remains, it is safe to consume by lactose intolerant individuals.
Milk kefir has a tart yogurt like flavor and is even called the champagne of milk. Its taste can also be compared to that of Italian soda- made of cream and carbonated water.
If you care for them properly, kefir grains can be used unlimited times to make Kefir. They have an unlimited life span if you follow the instructions and maintain hygiene.
They look similar to tiny cauliflower florets. When you take a closer look, they seem to have a pattern similar to that of a brain or corals.
A simple test is to nudge the container to see if the milk is set in a thin gel manner as compared to how watery milk is.
Kefir ferments in a top to bottom manner so if the bottom looks like runny milk, let it sit for a few more hours. When you start to see bubbles trapped in the gel like substance, which will increase till there is a tiny separation across the bottom of the container.
If you stir the kefir occasionally, this separation is seen across the middle of the container. Once the complete separation is seen, the kefir is ready!
You can use both farm fresh or pasteurised milk.
Buy farm fresh milk has to be boiled and cooled to room temperature before fermenting.
Ceramic, food grade plastic or glass containers are recommended. Nylon, wood or plastic strainers are advised to filter the grains.
1 tablespoon of kefir grains will ferment upto 500ml of milk and in 24 hours. Based on the weather condition of your location the time may vary.
If your kefir is separating or ends up being too sour before the usual straining time, decrease the amount of grains or increase the amount of milk.
If you want to make a lot of kefir with just a few grains, keep adding more milk without straining. The kefir combined with the grains will acts as a starter and quickly turn your milk to kefir.
If you prefer a sour kefir, the ratio of grains should be higher. If you prefer a less sour- mild version, decrease the amount of grains.
Use a wooden, nylon, or plastic strainer. Pour the kefir through the strainer (shake it or use a spoon to help speed up the process) till the grains are strained out.
Milk kefir grains are not fragile so using some force to push the grains won’t harm them in any way.
Keeping the grains in a clean unbleached tea bag or muslin bag is also a good idea as it avoids filtering out the grains as you can just pull it out.
You can even use your hands to remove the kefir grains out and this won’t damage them either.
A lot of kefir experts recommend not washing the grains as they grow better and produce better quality kefir when not rinsed.
If you still want to rinse the grains, make sure to use non-chlorinated clean water. Swish them around in a bowl or water or hold them under a tap and pat dry.
When the kefir is fermented in or stored in a metallic container for prolonged hours, it can have a leaching effect on the metal. This is because the acid in the Kefir will react to the metal. Please refrain from using metal spoons as it might damage the grains while stirring.
Kefir grains need a stable environment with gradual and minimal temperature changes. If it is exposed to variable temperature then it can turn thin or grainy. If the kefir grains don’t seem to be adjusting and returning to producing normal kefir, the temperature in the environment needs to be adjusted.
In most cases temperature below 21°C or above 24°C or using low fat, lactose free or non-fat milk can change the texture of the kefir. So be a little patient and give time to your grains to adjust to the new medium.
Kefir grains consume lactose in milk in the process of turning milk into Kefir. But after a while they may run out of lactose/food. Hence if the grains are not fed fresh milk, they may become stressed, starve and eventually die.
Giving them a consistent supply of fresh milk by separating the Kefir grains and feeding them regularly is crucial to maintain healthy grains.
The range of temperature between 18°C to 28°C is the best functioning range. Temperature above 30°C can damage the fermentation process. It can actually ferment even inside you fridge where the temperature is low but the process will take a longer time.
If you live in very hot climate, you have to ensure that your kefir isn’t exposed to excessive heat. To do this, let your kefir ferment inside the refrigerator during the day and outside the fridge, during the night.
The best thing about Kefir is that it can be very forgiving. Strain it when you remember and feed them as you would normally.
The grains may consume the new milk quickly so it’s best to keep an eye on it and strain it when it appears to be ready (this may happen before the 24 hour period as well).
If you have forgotten to strain it for more than a week, let them re balance in 3-4 4 new batches and consume only the next batch after it has.
Consume kefir within 2 weeks of making it. It is best to drink it a day or 2 after straining it, bottling it and refrigerating it.
As this allows more Vitamin B to develop at the same time, the acid or alcohol content in the kefir does not go up.
The Kefir tends to develop a creamier consistency and a deeper flavor as well. The yeast and bacteria in the Kefir gives it the ability to stay well preserved for a long period. However the acetic or alcohol content will increase, causing it to get fizzy and sour over time.
Container that have been forgotten in the fridge for moths can smell like creamy wine or pickled milk. But it doesn’t mean that the kefir is rotten.
While moving the grains apart from each other, sticky threads can be seen hanging between them. This indicates that the kefir grains are growing and are healthy! However do not panic if you don’t see these threads as the lack of it doesn’t mean that they aren’t healthy.
While fermenting, the amount of carbon dioxide is what causes the kefir to increase in volume. Putting a lid on it will increase the carbonation of the kefir and hence makes it fizzier.
As the kefir grains require oxygen to thrive, using a breathable lid such as cheesecloth, paper towel etc. will be a better option.
This is also a safer option as the breathable lid will reduce the risk of built up carbon dioxide causing the glass container to explode. This accident usually occurs when a kefir container is filled to the brim or forgotten.
Just like fizzy drinks, kefir may burst out of the jar if kept inside a tightly shut container. It is a good idea to use a cheesecloth while placing the container in the fridge for a few days as it achieves the right amount of carbonation.
Do not fill your jar more than 2/3rd or 3/4th of the way. As the kefir will grow in volume, it needs space to expand.
Kefir should not be exposed to direct sunlight. The culture does not require light to ferment so keep it away from sunlight.
