The Real Taste of AquaKefir
Real Top Quality Waterkefir
Water-kefir – so what is it really?
The kefir ferment consists of small white, multangular kefir grains , unlike any other naturally found organism. It does not fit into any family of flora or fauna. The kefir ferment is neither a fungus nor yeast, a mollusc nor a coelenterate, it is not algae, not moss, nor a lichen. The grains can sometimes multiply in volume, only to later reduce. Newly formed grains can grow then shrink and on occasion dissolve altogether forming cloudlike colourless patches in the drink that do not solidify into grains but simply disappear after a while.
Kefir grains will only remain active if the ferment is constantly fed. Lengthening the lifespan of the Kefir grains by a few weeks can only be achieved by freezing. When used in milk, the grains stick together because of milk proteins, these can be easily utilised in a water-kefir recipe. However, it is virtually impossible to use water-kefir grains in the production of milk-kefir.
The ferment of both water-kefir and milk-kefir contains the same sort of bacteria and yeasts which live in symbiosis. This means that these different organisms are beneficial for one another and work in unison to form kefir.
Water-kefir – where does it come from
The healing effect of kefir in goat’s milk yoghurt has been used for over 2000 years in the Caucasus Mountains. It has been safeguarded and respected there as a gift from Allah. It was only a few centuries ago that grains were successfully taken from this area that have since been distributed all over the Globe. It is believed that Mexico was the first place to use water cultures based on dried figs and lemons.
Scientists have continually failed in their quest to form new kefir grains by combining the different micro-organisms, allowing their origin to remain a mystery. The Worldwide use of kefir follows several trends. Often an area will have a highly successful batch, being prevalent in many homes only later to become unsuccessful and very difficult to grow. The important lesson is that over use of the grains can effect their growth in the long-term.
A natural fermentation process ensures the reproduction
Genuine kefir is fermented in goat’s milk. However, the ferment seems to thrive quite nicely in a balanced diet of water, dried figs and lemon, forming more dextrogyral lactic acid than in any yoghurt. The lactic acid bacteria also appear to multiply rapidly and have an exceptionally long life span, this can be attributed to the figs which appear to contain certain substances acting as the ideal replacement of goat’s milk. Due to its complex composition the kefir ferment keeps itself in balance. It is possible to brew something similar with other ingredients and kefir grains. However, in the long run, the ferment becomes weaker, and sometimes even dies.
New and old kefir grains are always found at the bottom of the fermentation tank and it is impossible to distinguish between the two. Old grains seem to rejuvenate constantly in fresh water, provided they are fed weekly with figs and lemon. If neglected for only one week the grains will die.
