WHAT KIND OF CULTURES DOES RAW FARM USE IN THEIR RAW KEFIR?
Whole Raw Kefir is one of our most popular items. Customers love it’s tangy, tart, and delicious taste, and it is an extremely versatile item. Raw kefir can be thoroughly enjoyed on its own, can be added to smoothies, and can be used in your dearest cooking and baking recipes. We have 4 variations of RAW FARM Raw Kefir: Plain (customer favorite), Vanilla, Golden, and Lemon. We also make a plain raw kefir meal topper for dogs and cats! This product is intended for pet food consumption only.
The difference between raw milk and raw kefir is simply a matter of fermentation. Raw milk is tested, fresh whole raw milk; while raw kefir is that milk that has been cultured with bacteria colonies for 36-48 hours. In this culturing process, it becomes thick, creamy, and is like a drinkable yogurt! In other words, it is a super probiotic. Many people wonder what kind of bacteria colonies make up our raw kefir; and, do we use kefir grains? Keep reading to find out!
THE KEFIR GRAINS SUBJECT
Interesting fact, it is illegal to sell a raw kefir made with living kefir grains in the retail space (grocery stores). When we originally launched our Raw Kefir (our original recipe used real, living kefir grains), it was not deemed illegal. But, the state regulators considered the bacteria that make up kefir grains to be an “uncontrollable bacteria”. Because it is a uncontrollable bacteria, unlike sourdough that is made with an uncontrollable bacteria… that then goes through the baking process to become bread, a liquid product like raw kefir would then have an “uncontrollable” bacteria that stays because it isn’t heated or cooked out. The regulators didn’t like that. So, they made it illegal and now all raw or pasteurized kefir sold must be from a “controllable” bacteria via an added culture. We offer whole raw milk for anyone who would like to legally make homemade raw kefir using kefir grains in their home kitchen.
WHAT BACTERIA COLONES ARE IN RAW FARM RAW KEFIR?
We are a little bit shy to reveal the bacteria strains we use to make our raw kefir because we do not want any other companies to copy our recipe. Our raw kefir is unlike any other product on the market, and our customers can vouch for that. What I can say is that we use 13 special cultures, such as: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus casei, Lactobacillus acidophilus, Bifidobacterium lactis, leuconostoc mesepteroides ssp, Cremoris and other specialized cultures that are in the Lactobacillus culture family. The most important thing to remember is all of these amazing specialized bacteria work symbiotically to grow and support a healthy functioning gut microbiome. Once cultures are added to the milk, it is then cultured for 36-48 hours to achieve a pH of approximately 3.8. RAW FARM Whole Raw Kefir is deliciously smooth, easy to digest, and very drinkable! Raw Kefir also contains special pre-biotics, which feed and protect gut bacteria. Our raw kefir is alive, with fully active enzymes, containing a biodiversity of probiotic bacteria, a broad spectrum of naturally occurring beneficial bacteria, protein, essential amino acids, OMEGA-3 fatty acids, metabolically available vitamins, immunoglobulins, minerals, and antioxidants. Absolutely NO antibiotics, synthetic hormones, or GMO anything. Raw kefir is truly a super-food!
We hope you enjoy this popular product!
