Q: Why Kefir can’t be purchased in airtight container at any store?
Because carbon dioxide is produced during the yeast fermentation process. This is why we can only home made it by ourselves.
Q: Is Kefir suitable for lactose intolerant?
YES! At the first stage of fermentation, the yeast and the Kefir cultures will consume the lactose present in the milk. You'll be delighted to find out how gentle and easily digestive Kefir is to your stomach.
Q: What types of milk is best for Kefir?
Kefir may be made from any dairy milk-type, such as cow, sheep, goat, buffalo, camel, including mare's milk. There are many choices of milk.
1. Raw, unpasteurised milk must be fresh and of highest standard and quality. Please note: You can culture raw milk, you just can’t use that cultured raw milk to culture more milk because it is no longer a pure culture.
2. Most individuals use pasteurised milk due to availability and affordability. The sale of raw, unpasteurised milk is illegal in many countries or states of certain countries. When available, commercial unpasteurised milk is usually too expensive to make it feasible to use on a daily basis. In such cases it is OK to use a good quality commercial milk in between.
3. Certain individuals have observed that in some cases, UHT (Ultra Heat Treated, or Long Life) milk may not produce a favorable kefir. However, this may be due to other factors other than the milk itself. Because UHT milk is sterile in the carton, one may find that a nice creamy kefir is produced each time. Heat treated milk before fermentation has higher digestible protein after fermentation.
4. Non fat milk contains little to no fat-soluble vitamins, vitamin A, D, E and K. Commercial non-fat milk is usually fortified to include an artificial form of vitamins A and D, except for possibly vitamin E, which may be the natural form.
5. Although the benefits of using reconstituted dry milk powder may be similar to using fresh milk, the kefir is likely to turn out thin or watery when using reconstituted dry milk powder. But this mostly depends on the nature of the kefir cultures.
About Soykefy
Q: Is Soykefy suitable for Vegetarian ?
Yes, it is ‘soy-based culture’ that offers vegetable protein, soy lecithin and soy isoflavone. The powerful antioxidant of kefir is also found in soy milk kefir.
Q: What’s the difference between milk kefir and Soymilk kefir?
1. Soya is abundant in Isoflavones, soy lecithin and good quality of protein. Soykefy is the soy-fermented food and it offers better digestion absorption.
2. Soymilk kefir was found to have higher counts of lactic acid bacteria than dairy milk kefir, while dairy milk contained greater numbers of yeast cells [Je-Ruei Lui et al. 2000].
Q: What types of soy milk may I use for culturing a soy milk kefir?
We do not recommend the use of most commercial soy milks for culturing soy milk kefir. If one must though, then find a brand that's processed with organically grown, whole soybeans and not prepared from soy isolates. Using powdered soy milk does not seem to culture a good kefir. This form of dry soy powder is usually prepared with soy isolates and often contains lactose.
Q: Is the kefir starter culture reusable?
Yes, milk kefir is reusable. Once a batch of milk kefir has finished culturing, simply remove the kefir and place them in fresh milk to culture the next batch. Kefir starter culture can be used a number of times (suggest 3 times max.) but the exact number is depended on personal management, hygiene, cleanliness of the container and utensils etc.
About fermentation
Q: What supplies do I need to make milk kefir?
List of milk kefir supplies:
1. Milk kefir starter culture
2. Milk: We recommend using organic milk
3. A container: We recommend using a glass container such as a canning jar
4. A covering for the jar while the kefir is culturing: We recommend a cloth or coffee filter secured with a tight rubber band (to keep the bugs out!)
5. A non-metal spoon to stir the kefir
6. A lid for the jar once the kefir is finished culturing
Q: How long does it take to make kefir?
We recommend 24 hours at standard room temperature if possible. Kefir generally takes 12 to 48 hours to form. The exact amount of time will vary depending on environmental factors, the most important of which is temperature. Cold retards the fermentation process so kefir will form more slowly in a cold area (and can be all but stopped by placing the grains in milk in the refrigerator). Heat speeds the process so kefir will form more quickly in a warm area and will be more likely to over-culture. Allowing the kefir grains to remain in milk longer than 48 hours risks starving the kefir grains and potentially damaging them. Please note that fermented 12 hour Kefir is a mild laxative, 36-48 hour Kefir might causes constipation
Q: How will I know if I've successfully made kefir? How do I know if I shouldn't drink it?
When milk turns to kefir, it goes thickens. We always recommend that you refrain from consuming anything that looks, smells, or tastes unpleasant.
Q: What’s the clear liquid in the kefir?
The pale yellow or straw coloured clear liquid is simply whey, or kefir-whey.
Q: My kefir seems to have separated into curds and whey. Why did this happen?
Kefir will separate if it over-cultures a bit. To prevent this from happening in the future, simply reduce the amount of time you allow the kefir to culture or reduce the temperature at which it is culturing (i.e.,move it to a cooler area of the house).
Q: How much alcohol does milk kefir contain?
As with all cultured and fermented foods, a small amount of naturally occurring alcohol is typically present in the finished product. Although the amount will vary from batch to batch, for the typical brewing period, the amount should be quite small (usually less than 1%).
Q: How can I handle alcohol that milk kefir contain?
Make the alcohol low:
To brew Kefir using the method of not shaking the Kefir during fermentation time and storing it after fermentation in the refrigerator in order to keep the alcohol content low. It is recommend for children or patient.
Increase the alcohol rate:
You can ripen it at 10 - 18℃ for another 1-4 days. Ripened Kefir has a stronger aroma, takes on a mousse-like appearance, the yeasts become more active and the alcohol content rises to 2 - 3 %.
About tasting
Q: What does kefir taste like?
The taste of finished kefir varies greatly based on the type of milk used (cow versus goat for example) and the length of time it is allowed to culture. Generally speaking, milk kefir has a sour taste and an effervescent texture.
Q: How can I flavor my kefir?
Kefir can be blended with fresh or frozen fruit after the culturing process is complete. Kefir may be taken daily, preferably with the evening meal (also as a sweet alone). In case of serious illness, one must drink up to a litre a day. Kefir is not only a medication but also a special nourishment. It may be used instead of sour cream for salads and sauces
Q: Can I take kefir while breast feeding/pregnant?
Yes, it is a great supplement for a pregnant and/or breastfeeding mom. Pregnancy is an excellent time to get your gut flora in order (you’ll be passing this along to your baby during birth). You may increase intake of kefir while pregnant and nursing. If you are just starting off drinking kefir, start slowly to avoid a harsh die off. Try a 1/4 cup a day and increase the amount as you tolerate it.
Q: How much do I have to eat daily?
Please let your body be the guide. Start off slowly with a small serving of about 1/4 cup a day and see how your body reacts. Build your amount every few days as your body tolerates it.
Q: How can I use my kefir?
Milk kefir can be used in a variety of ways. It can be consumed as a beverage (either plain or flavored with fruit). It can be added to smoothies. It can even be drained (using cheese cloth or a yogurt cheese maker) to make kefir cheese. Just mix with some herbs and spread on crackers, bread, etc. Delicious!
Q: I've been making kefir for a while but the taste of my kefir seems to have changed? Why?
The taste and texture of kefir depends on several factors including fermentation time, the temperature of your home and the ratio of kefir cultures to milk. If the temperature of your home has changed (e.g., changing of the seasons), you may need to adjust the amount of time you allow the kefir to culture. If your kefir have been re-used, then you may find the taste and texture of the kefir change too.
About storage
Q: How to storage the Kefir starter cultures packs?
Please keep in room temperature. Avoid direct sunlight and high temperature/high humidity. For a long term storage, store in refrigerator is recommendable.
Q: How to storage the fermented kefir?
After fermentation with the culture, you may store it in the refrigerator to stop or slow done the fermentation. At a temperature of 4℃ your Kefir will be of good quality for about 7 to 14 days. However, it might getting much sour for longer storage. To keep more active and friendly bacteria and flavor, suggest to consume it in 3 days.
