Homemade Yogurt & Kefir by Gianaclis Caldwell

Author:Gianaclis Caldwell
Language: eng
Format: epub
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Publisher: Storey Publishing, LLC
Published: 2020-02-12T20:13:01+00:00

Heirloom Culture Sources and Options

Company

Culture Name or Classification

Form

Cultures for Health

Bulgarian, filmjölk, matsoni, piimä, viili

Freeze-dried

GEM Cultures

Filmjölk, viili

Fresh

New England Cheesemaking Supply

Bulgarian

Dried

Savvy Teas and Herbs

Bulgarian, filmjölk, matsoni (they call it Caspian matsoni), viili

Fresh or dried

Yemoos

Filmjölk, viili

Dried

Biodiversity and Geography

Kefer grains have an impressive spectrum of bacteria and yeasts. Scientists studied grains from 13 nations (see “Microbiological Exploration of Different Types of Kefir Grains” in the references) and found that some grains contained no yeasts, while others had four genera, multiple species, and perhaps innumerable strains. Some grains had as many as seven genera of lactic acid bacteria and two species of acetic acid bacteria.

Leading the bacteria diversity list were grains from Belgium and Ireland, with grains from China and Brazil coming in second. When it came to yeasts, grains from Taiwan and Slovenia had the most variety. It’s probably safe to assume that even within regions, grains vary widely as well.

It’s pretty exciting to think that kefir grains contain that much biodiversity. The grains you get from a friend or a commercial supplier will no doubt develop their own geographical signature given time and exposure to different milks and environment. The bottom line: if you don’t love the first kefir grains you try, expand your net and try some others. If you travel, see if you can nab some exotic grains. If you do, let me know!

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