This may be the perfect cheesemaking culture. It’s a biodiverse culture that is very easy to care for, simple to use, and nearly impossible to contaminate. The process of keeping kefir and using it for making cheese is similar to that for keeping sourdough starter for baking bread.
Every cheese can be made with kefir as a starter culture. It is a universal starter, containing both mesophilic and thermophilic bacteria that are adaptable to cheesemaking in any conditions.
Kefir is a unique cultured dairy product that is one of the most probiotic rich foods on the planet and has incredible medicinal benefits for healing issues like leaky gut. Its unique name comes from the Turkish work “keif”, which means “good feeling”.
For centuries, it has been used in European and Asian folk medicine due to the wide variety of conditions it has been known to cure. When made correctly, it is one of my favorite drinks and, after reading this article, I hope that you consider including it into your regular natural health regimen.
Kefir is a fermented milk product (cow, goat or sheep milk) that tastes like a drinkable yogurt.
Kefir contains high levels of vitamin B12, calcium, magnesium, vitamin K2, biotin, folate, enzymes and probiotics. Because it does not have a standardized nutrition content, the content values can vary based on the cows, cultures, and region where it is produced. Yet even with the range in values, it has superior nutrition.
And these are just a few of the benefits of consuming kefir daily.
If you are looking for active grains, visit our friends at HK Probiotics.