KEFIR IS EASIER TO CULTURE THAN RAWYOGURT
It is just very important to use the right type of starter if you want to be successful at culturing either kefiroryogurt. There are 2 types of yogurt starter:
Kefir is a mesophilic culture, meaning that it can be cultured at a room temperature. It’s also the easiest raw fermented milk product for making.
Thermophilic cultures should be cultured at around 110 F/43 C for 5 to 12 hours. The yogurt that is made of thermophilic cultures is thicker than the yogurt from the mesophilic culture. On the other hand, the mesophilic yogurt starter can be cultured at a room temperature of around 70 – 77F/21 – 25C. There is no need to warm up the milk when using mesophilic culture. The culture is added to a cold milk right out of the refrigerator and it’s cultured at room temperature for 12-18 hours. This type of yogurt is more drinkable than the yogurt that is made from a thermophilic culture.
YOGURT ONLY CONTAINS A COUPLEOF TRANSIENT BASED PROBIOTICS
Every time you should choose to ferment kefir instead of yogurt because of the differences in the bacterial cultures that each one contains. For instance, yogurt contains only 2-7 strains of beneficial bacteria, which are called probiotics. It also doesn’t contain any beneficial yeast. Those who are surprised by the term beneficial yeasts need to know that such yeasts does exist and are very helpful for our general health (they can keep pathogenic yeasts in the gut,like the Candida, at bay).
A traditional yogurt starter contains the following strains of probiotics: Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacteriumlactis, andLactobacillus bulgaricus. Ironically, the popular Greek yogurt is the least beneficial of all the yogurts since it only contains Lactobacillus bulgaricus and Streptococcus thermophilus. One other flaw of traditional yogurt is that the probiotic strains are not colonizing the gut. Instead of that, they are just passing through, which requires a permanent intake so as to maintain the same health benefit.
Jordin Rubin, which is the author of Restoring Your Digestive Health, said that those people who suffer from autoimmune diseases can aggravate their symptoms if they consume more than 2 cups of yogurt that contains Streptococcus thermophilus, per day. Along with this, Mr. Rubin claims that Streptococcus thermophilus might cause a shift in the immune function known as the Th2-dominated immune system. Persons with Th2-mediated immune systems are less resistant to allergies and other diseases.
HERE IS THE LIST OF BENEFICIAL MICROBES IN KEFIR
The strains of the Milk kefir colonize the intestinal tract and they are not passing through with limited effects. They attack and destroy the pathogens in the intestines very easy.
Here is the list of the typical strains of beneficial yeasts and probiotics in properly fermented kefir:
- Lactobacillus acidophilus
· Lactobacillus delbrueckii subsp. bulgaricus
· Lactobacillus brevis
· Lactobacillus helveticus
· Lactobacillus delbrueckii subsp. lactis
· Lactobacillus delbrueckii subsp. delbrueckii
· Lactobacillus keﬁri
· Lactobacillus plantarum
· Lactobacillus keﬁranofaciens subsp. keﬁranofaciens
· Lactobacillus paracasei subsp. paracasei
· Lactobacillus rhamnosus
· Lactobacillus sake
· Lactococcuslactis subsp. lactis
· Lactococcuslactis subsp. cremoris
· Leuconostocmesenteroides subsp. cremoris
· Leuconostocmesenteroides subsp. mesenteroides
· Leuconostocmesenteroides subsp. dextranicum
· Pseudomonas fluorescens
· Pseudomonas putida
· Streptococcus thermophilus
· Candida humilis (yeast)
· Kluyveromycessiamensis (yeast)
· Kazachstaniaunispora (yeast)
· Kluyveromycesmarxianus (yeast)
· Kazachstaniaexigua (yeast)
· Kluyveromyceslactis (yeast)
· Saccharomyces cerevisiae (yeast)
· Saccharomyces unisporus (yeast)
· Saccharomyces martiniae (yeast)
Moreover, because of the higher potency of kefir, you can drink less than 2 cups a day (as it’s recommended by Jordin Rubin) if you are sensitive to Streptococcus thermophilus probiotic strain.