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A2/A2 Milk Kefir Grains

(3 customer reviews)

$12.00

Authentic, heirloom A2/A2 Kefir Culture

 Activate the grains by putting them into 1 cup of any type of raw milk once you receive them. Let it culture for up to 24 hours and strain. Discard the first cup and start again. When you see separation of the Whey vs Curds sooner than 24 hrs, increase the milk to 2 cups.

 Kefir grains will grow and you must adjust the grain vs milk ratio to never starve the grains as they will run out of food once you see the kefir separating to Whey and Curds. If that happens your kefir is over fermented. Usually, 1 Tbs of grains will ferment 1 cup of milk.

The culture will be a 1 time investment and can last you a life time if you take care of it. It will produce endless, super delicious kefir, with care.

All you additionally need is raw milk

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Description

Composition of Milk Kefir Grains: Bacteria & Yeasts

Milk kefir grains are a combination of live bacteria and yeasts that exist in a symbiotic matrix on a surface of a complex polysaccharide with a casein core. The make-up of kefir grains can vary depending on the culturing location and culturing conditions.

This means the community of lactic acid bacteria and yeasts can be highly variable in batches of kefir cultured in different places by different people.

The following is a list of bacteria and yeast strains found to comprise kefir grains from different regions through 2 different scientific studies.* The strains listed may include numerous subspecies and variants.

 

BACTERIA STRAINS COMMON TO MILK KEFIR GRAINS

Lactobacillus acidophilus

Lactobacillus brevis

Lactobacillus casei

Lactobacillus delbrueckii subsp. bulgaricus

Lactobacillus delbrueckii subsp. delbrueckii

Lactobacillus delbrueckii subsp. lactis

Lactobacillus helveticus

Lactobacillus ke?ranofaciens subsp. ke?ranofaciens

Lactobacillus ke?ri

Lactobacillus paracasei subsp. paracasei

Lactobacillus plantarum

Lactobacillus rhamnosus

Lactobacillus sake

Lactococcus lactis subsp. cremoris

Lactococcus lactis subsp. lactis

Lactococcus lactis

Leuconostoc mesenteroides subsp. cremoris

Leuconostoc mesenteroides subsp. dextranicum

Leuconostoc mesenteroides subsp. mesenteroides

Pseudomonas

Pseudomonas fluorescens

Pseudomonas putida

Streptococcus thermophilus?

 

YEAST STRAINS COMMON TO MILK KEFIR GRAINS

Candida humilis

Kazachstania unispora

Kazachstania exigua

Kluyveromyces siamensis

Kluyveromyces lactis

Kluyveromyces marxianus

Saccharomyces cerevisiae

Saccharomyces martiniae

Saccharomyces unisporus

Additional information

Selection

MILD, Strong

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