These are Dried Grains (as opposed to Live Grains). Produced in Australia by Kefir Natural Culture. KNC dried kefir grains have a high probiotic bacteria and yeasts count (see below) and are very easy to reproduce. However they do not last forever and must be replenished . Quite a few people prefer these to our Live Kefir Grains which must be retrieved and cared for on a daily bases. A few people start the KNC dried kefir and then add one glass to their Live Kefir Grains to help re-establish a wider range probiotic.
KCN Kefir Starter Pack contents: Inside your Kefir Maker you will find a sachet of Starter Culture, a flotation cone and an instruction leaflet. The Kefir cone and granules act together with the milk to provide one of the most easily produced Probiotic products available today. Simply place the granules into the cone and fasten the top before floating it into the milk of your choice. Keep your room temperature between 71-86F for best results. Remember UHT treated milks and microwaving your milk may kill your culture. A refresher pack contains two replacement sachets of Kefir Starter Culture and is only for use with the Kefir Maker. For hygiene reasons your culture should be replaced every 2 months. The refresher pack comes with The Starter Pack and can be bought separately.
Temperature a Key factor in Home Kefir Production. Successful kefir making requires that the temperature of the culture be maintained in the range 23° to 30° centigrade (that is 71° to 86° Fahrenheit). In cooler climates, this can easily be achieved by placing the container in a warm spot such as on top of a water heater enclosure or by using a heat-pack or hot water bottle.
A Kefir book written by an Australian author, Debra Norman is sold separately This beautifully presented book is a comprehensive look into the world of Kefir. This book is essential to give you all the knowledge to produce fresh and healthy Kefir on a continuous basis. It has a comprehensive Recipe and Beauty section as to explore the many uses of Kefir. Also included in this book is a trouble shooting section for any problems that you may encounter. Debra has had extensive experience with the Kefir Culture for many years and a lifetime of literary experience.
Good-Life’s KCN Kefir Means Range
Bacilli 66, 62-69%
Streptococci 16, 11-12%
Yeast 18, 16-20% [10]
Typical Microflora Isolated from Kefir Grains Divided into Four Genus groups :
I. LACTOBACILLI
Lb. acidophilus
Lb. brevis
Lb. casei
Lb. casei subsp. rhamnosus
Lb. casei subsp. pseudoplantarum
Lb. paracasei subsp. paracasei
Lb. cellobiosus
Lb. delbrueckii subsp. bulgaricus
Lb. delbrueckii subsp. lactis
Lb. fructivorans
Lb. helveticus subsp. lactis
Lb. hilgardii
Lb. kefiri
Lb. kefiranofaciens
Lb. kefirgranum sp. nov *
Lb. parakefir sp. nov *
Lb. lactis
Lb. plantarum
II. STREPTOCOCCI/LACTOCOCCI
Lactococci lactis subsp. lactis
Lc. lactis var. diacetylactis
Lc. lactis subsp. cremoris
Streptococci salivarius subsp. thermophilus
S. lactis
Enterococcus durans
Leuconostoc cremoris
Leuc. mesenteroides
III. YEASTS
Candida kefir
C. pseudotropicalis
C. rancens
C. tenuis
Kluyveromyces lactis
Kluyveromyces marxianus var. marxianus
K. bulgaricus
K. fragilis / marxianus
Saccharomyces subsp. Torulopsis holmii
Saccharomyces lactis
S. carlsbergensis
S. unisporus
Debaryomyces hansenii
Zygosaccharomyces rouxii
IV. ACETOBACTER
Acetobacter aceti
A. rasens
