Kefir is a fermented milk drink that has been around for centuries and is known for its probiotic benefits. Kefir grains are used to make the drink, and there are several different types of kefir grains available.
1. Milk kefir grains – These are the most common type of kefir grains and are used to make traditional milk kefir. They look like small cauliflower florets and can be reused multiple times.
2. Water kefir grains – This type of kefir grain is used to make water kefir, a non-dairy alternative to milk kefir. The grains look like small crystals and can also be reused multiple times.
3. Coconut milk kefir grains – As the name suggests, these grains are used to make coconut milk kefir. They are similar in appearance to milk kefir grains but require coconut milk instead of regular dairy.
4. Soybean culture – A type of Japanese koji starter culture that is mixed with cooked soybeans or other legumes to create a thick paste-like substance called natto which is high in probiotics.
5-10: Other varieties include Tibetan, Caucasian, Viili (Nordic), Filmjölk (Swedish), Matsoni (Georgian) and Bulgaros (Spanish).
Each type of grain produces a unique taste profile due to differences in fermentation time and temperature settings. Regardless of which one you choose, incorporating this superfood into your diet will help improve gut health by introducing beneficial bacteria into your system!
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