Kefir can be made in a any size jar. When choosing the size of your culturing container, consider how much kefir you will consume, as each batch of kefir will culture in about 24 hours or less. It is better for the health of the kefir grains to continually make small batches than to make large batches and take breaks. The microorganisms in kefir grains can multiply and cause fermentation of the sugars in the milk within about 24 hours turning it into kefir. The grains can be removed from the liquid and used again. In short, kefir is a drink, and kefir grains are the starter or culture needed to produce it. Kefir is widely accessible in most places. Step 2: Make the kefir water. Use a ratio of 1 cup water to 1 tablespoon sugar to prepare the new sugar water. Add grains to the water, cover, and let it sit in a warm spot for 24 to 48 hours. You’ll know it’s done culturing because you’ll see little bubbles in the liquid, and it’ll turn cloudy.
Most importantly grains in comparison to starter culture consist or far more bacterial strings. Generally speaking, powdered kefir starter has 7 to 9 strains depending on the particular brand of starter. Milk kefir and water kefir grains contain a long list of bacteria and yeast strains and subspecies, making grains the more probiotic-rich
Kefir is a thick, sour, and sometimes slightly spritzy fermented milk drink produced through the action of the bacteria and fungi within kefir ‘grains’, a classic example of a SCOBY (Symbiotic Community of Bacteria and Yeasts). Despite a history that dates back several millennia, kefir and the microbes that produce it remain little-understood.
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Water kefir is often prepared as a dairy-free alternative to traditional milk kefir. To make water kefir, a grain called tibicos is used, which contains the microbes necessary for healthy fermentation (like the SCOBY, or the kefir grain). The tibicos grain is added to a sweetened liquid, usually water, and fermented for up to 48 hours.

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    • kefir starter vs kefir grains