Kefir: Opt for unflavored, unsweetened varieties that don’t contain added fruits or refined sugars. Kombucha: Some brands can contain upwards of 20 grams of added sugar per bottle. That’s The grains are strained out of the kefir before it is consumed. They are then used to start a new batch of kefir. As well, there is a powdered kefir starter that provides a specific set of bacteria and yeast. Commercial production may use a powdered starter to keep the taste consistent.
Kefir is a cultured, fermented beverage that tastes a great deal like a yoghurt drink. It’s made using ‘starter’ grains – just like sourdough bread has a ‘starter’. The starter for kefir is a combination of yeasts, milk proteins and bacteria. It has a tart, creamy flavour and is loaded with pro-biotic health benefits.
Its flavour is stronger than water kefir’s – more sweet-but-sour. Think of it as being like a drinkable yoghurt. Milk kefir is traditionally made with: cow’s milk. kefir starter culture (milk kefir grains) Milk kefir doesn’t need added sugars, because the starter culture ferments the natural lactose sugars in the milk.

Coconut Kefir (if using Easy Kefir powder packets) Add 1 quart of coconut milk to a glass jar. Add 1 teaspoon of Prebio Plus or some type of raw sugar to the jar. Mix in 1 packet Easy Kefir with a spoon or whisk or until all ingredients are thoroughly combined. Place a lid on the jar and let it sit for 18 to 24 hours or until tart or sour tasting.

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kefir starter vs kefir grains