Best Strainer for Kefir Grains – (And Other Equipment For Making Kefir)

Do you want to improve your lifestyle?

Do you want to enhance the efficiency of your immune system?

Do you want to add another source of nutrition to your diet? Kefir is here to save the day and rob you of all your worries!

But… What is Kefir? How to make Kefir? What are the best strainers for Kefir?

Things You’ll Need:

We’ve shortlisted the best items:

  1. Kefir Grains. You can not prepare these yourself however they are easy to obtain: You can Buy the Best one Here
  2. A container:  In which to ferment your kefir. Check out the Best container Here.
  3. A Strainer: You can check out the best Strainer for kefir grains Here.

What is Kefir?

kefir is actually an extremely nutritious drink, but the chemistry of it is much more complex. Kefir is basically a yogurt-like drink which is sour in taste and is fermented using a starter also called, “Kefir Grains” and milk (be at any) in a culture medium at an optimum temperature which supports the enzyme activity of kefir grains.

It is high in probiotics and good bacteria. Moreover, it contains almost all types of vitamins, (from vitamin D to K) minerals and protein.

Now Is When You Need A Kefir Strainer!

So you take a bowl. You place a strainer above it.

The type of kefir strainer you want to use is completely your choice. But avoid using a metal kefir strainer since the metal may react with the kefir bacteria or yeast.

You pour your obtained kefir onto the strainer, and kefir starts to collect in the bowl below.

Use a wooden or plastic spoon and start to mix around the Kefir in the Kefir strainer. This would speed up the process and you can obtain your kefir in no time. The grains of Kefir would collect in the Kefir strainer above.

You can use your Kefir for anything. And to store your kefir grains for future use in the making of kefir, just add kefir in cool milk and refrigerate it. This would reduce the activity of the Kefir grains and avoid the milk from being fermented.

Best Strainer for Kefir Grains

Now that you know why a Kefir strainer is required, you also would like to know what kind of Kefir strainers are best for the job.

So the best job of straining Kefir is done by nylon kefir strainers.

  • These have the required diameter which will allow only your kefir to pass through and stop your kefir grains.
  • They have plastic hooks which adhere onto your pots and pans and hence, do not move while your content is flowing through.
  • They come in all shapes and sizes.
  • The nylon is long lasting so it does not wear or tear for as long you don’t vigorously bash it.
  • They also do not hold odors or flavors.

The plastic kefir strainers are also widely used.

  • These strainers are resistant to corrosion and do not react with the Kefir.
  • They do not retain flavors or odors.
  • They again have an appropriate diameter.
  • They come in different colors adding to the beauty of your cookware.

Keeper Strainers with handles are available on Amazon.

Buy From Amazon

 

Pro Quality Nut Milk Bag

Where all Kefir strainers whether plastic or Nylon hold their importance, the good old nylon bags are also used as kefir strainers.

  • They are extremely easy to use. Just add the Kefir mix into the bag and keep pushing the contents down. The Kefir would separate and come out from the Nylon pores while Kefir grains would still remain.
  • Their size allows huge quantities of kefir to be separated.

This Pro Quality Nut Milk Bag is available on Amazon as well.

Buy From Amazon

 

History of Kefir

You all must be wondering, who even invented this instant and 100% natural organic drink?

Well, the world kefir has either Russian or Turkish origins (still a conflict on that). But it originated in the Caucasian Mountains and its rich and vast history, according to a few sources, dates back to 600A.D.

It was widely used in eastern and northern Europe, Russia and Central Asian Countries for its medicinal benefits. In Chile, it is still used to the current day and time due to its ever-growing and vital contributions to human health.

In Chile, it is still used to the current day and time due to its ever-growing and vital contributions to human health.

Talking about benefits, here’s an overview of all the possible ways in which Kefir can improve your health and contribute to a better standard of living that too, in one of the easiest and natural ways anyone can think of.

As said earlier, Kefir is yogurt like, except it is drunk and not eaten and has relatively less viscosity in comparison to your yogurt. It also has richer in good bacteria and different varieties of healthy yeast which aid to develop a stronger human immune system.

Benefits of Kefir

Kefir has a wide range of good bacteria which fight and puts down bad bacteria in your body, protecting it against a multitude of diseases and viruses and hence helping to make your immune system stronger which in the long run, contributes to a longer and healthier life.

Moreover, as it has huge amounts of Vitamin D, like all milk products, Kefir in this way helps to lodge more calcium in your bones and teeth and can save you from oral diseases, osteoporosis in adults and rickets in young children. It causes better and improved growth and development of bones which are less likely to fracture or break.

Kefir also stops tumor growth. A study shows that the good bacteria and the colony of yeasts in Kefir stop the growth of carcinogenic cells which promote the proliferation of cells and hence cancer.

Kefir is a factory of bioactive compounds which are also helpful to fight various types of allergies like asthma and other respiratory issues. Let’s not go into the biology of that but let’s say, if that pollen in the air is causing your air passages to act up, Kefir can help you combat respiratory allergies too.

The good bacteria in Kefir have a tendency to colonize in small intestine if taken regularly. This helps to resolve health issues like leaky gut and also addresses other digestive issues. It can also help you fight malnutrition and be your constant source of protein.

Like all milk products, Kefir is a solution to skin problems too. It helps to heal, replenish and brighten your skin by causing the regeneration of the deal skin cells giving you a fuller and younger looking skin. So if you want a brighter skin or you want this yellowness to abandon you forever, kefir should be your daily source of energy.

This is really great news for you. So as said earlier, Kefir is fermented. And like in fermentations all, the yeast feeds on the glucose to make carbon dioxide and ethanol; same is the case here. The yeast in Kefir grains has an enzyme called ‘Lactase’.

This lactase acts on the milk sugar ‘Lactose’ and hydrolyzes it, providing yeast with a source of nutrition.

In this way, all the lactose from the milk is consumed and hence, kefir is suitable for lactose intolerant people.

Although, if you still have your doubts about it, you can perform double fermentation when making your Kefir so you are absolutely sure that not even the tiniest atom of lactose remains in your Kefir.

The yeast in Kefir grains has an enzyme called  “Lactase”. This lactase acts on the milk sugar ‘Lactose’ and hydrolyzes it, providing yeast with a source of nutrition. In this way, all the lactose from the milk is consumed and hence, kefir is suitable for lactose intolerant people.

Although, if you still have your doubts about it, you can perform double fermentation when making your Kefir so you are absolutely sure that not even the tiniest atom of lactose remains in your Kefir.

Uses of Kefir:

Well, first of all, Kefir can be used directly. Like straightaway, just like milk. You can drink at any time. Just take the bottle out from your refrigerator and gulp it down your throat and it will revitalize you like no other energy drink.

Kefir can also be used as cheese due to the weight. You can simply take a butter knife and spread it on your slice of bread.

It can further be used in the making of sourdough bread. Sourdough for those of you wondering is used to make pies, pizzas and all sorts of loaves.

Kefir can act as a substitute for all your cooking which involves the use of milk. You can use it to make your tea or coffee or custard or in your porridge. You can use to make smoothies and shakes and all sorts and kinds of desserts which involve the usage of milk. Just replace the milk with kefir.

Go wild, use your imagination! Use kefir in anything you like! There’s no stopping you! Kefir nonetheless, is a blessing for the lactose intolerant people.

How To Make Your Very Own Homemade KEFIR?

Making Kefir is a one-man job and it is not even hard. Trust me, just a walk in the park.

So first of all, you need a starter. This starter is actually, ‘Kefir grains’ (which are nothing like rice grains if that is what you are thinking).

These kefir grains resemble cauliflower crumbs visually, but to touch, they feel very gooey, gluey and gummy globules which are white or yellow in color. They are easily available online and you can also purchase them from your nearest local medical shop or supermarket.

Once you’ve obtained these grains, you need to add them to add them in a glass or porcelain or ceramic jar along with any high-quality organic milk of your choice.

By any milk, we literally mean any milk (soy, coconut, sheep, goat, cow, even coconut water). Oh and avoid using plastic jars because they are said to leave odors in the kefir.

Now give your ingredients a light stir for thorough mixing of the ingredients and leave them in a warm place desirably a place with temperature ranging from 50-75 degrees Celsius.

Also, remember not to tighten the lid around your jar because we need the oxygen for the process of fermentation to proceed.

You can cover it with a nylon cloth tied with a rubber around the opening or just place a lid on top and not close it. This would prevent any major impurity from getting into the Kefir and also allow the exchange of oxygen to occur.

Leave the jar in the warm place for about 24 hours.

Now the average time for Kefir formation is 24 hours, however, it largely depends on your strain of Kefir grains and the temperature you’ve kept the jar in that will determine the time taken for the formation of Kefir.

If the temperature is too low, the enzymes in Kefir grains would become inactive or work really slowly whereas if the temperature is too high, the enzymes in Kefir would denature or the process would proceed too fast.

When your jar starts to exude a really sour smell, the kefir grains have traveled up the jar and the weight has collected at the top along with it leaving behind a white almost transparent liquid, your Kefir is ready! BOOM! If you want to, you ferment your obtained product a second time just to increase the good bacteria content.

So now, you need to separate the kefir from Kefir grains.

 

Image credit via Flickr any license: Andrea Spurio

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