Kefir Singapore

[Christain Cobb]

MilkKefir is a fermented milk drink which originated from the north Caucasus Mountains. It is fermented from kefir grains which are a combination of lactic acid bacteria and yeasts in a matrix of proteins, lipids and sugars. It tastes like your regular Greek Yogurt with lots of probiotics and nutrients.

Our brews are intentionally prepared fresh and flat and are not fizzy. Please note that due to the nature of raw bacteria and yeasts, natural carbonation may be produced, even when stored in the fridge. Please open all bottles cold, do not shake violently as contents may overflow. If gas buildup occurs (distended caps), please place in a plastic bag and open with caution. Brews are safe to consume even when fizzy.

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Kefir grains consist of complex symbiotic mixtures of bacteria and yeasts, and are reported to impart numerous health-boosting properties to milk and water kefir beverages. The objective of this work was to investigate the microbial communities in kefir grains, and explore the possibility of deriving useful probiotic strains from them. A total of 158 microbial strains, representing six fungal and 17 bacterial species, were isolated from milk and water kefir grains collected from a Singapore-based homebrewer. Based on 16S rRNA sequencing, isolated genera included Lactobacillus, Liquorilactobacillus, Lacticaseibacillus, Lentilactobacillus, Leuconostoc, Lactococcus, Acetobacter, Gluconobacter, Oenococcus, Clostridium, Zymomonas, Saccharomyces, Kluyveromyces, Pichia, Lachancea, Candida, and Brettanomyces. To characterize these isolates, a funnel approach, involving numerous phenotypic and genomic screening assays, was applied to identify kefir-derived microbial strains with the highest probiotic potential. Particular focus was placed on examining the pathogen inhibitory properties of kefir isolates toward enteric pathogens which pose a considerable global health burden. Enteric pathogens tested include species of Bacillus, Salmonella, Vibrio, Clostridium, Klebsiella, Escherichia, and Staphylococcus. Well diffusion assays were conducted to determine the propensity of kefir isolates to inhibit growth of enteric pathogens, and a competitive adhesion/exclusion assay was used to determine the ability of kefir isolates to out-compete or exclude attachment of enteric pathogens to Caco-2 cells. Seven bacterial strains of Lentilactobacillus hilgardii, Lacticaseibacillus paracasei, Liquorilactobacillus satsumensis, Lactobacillus helveticus, and Lentilactobacillus kefiri, were ultimately identified as potential probiotics, and combined to form a "kefir probiotics blend." Desirable probiotic characteristics, including good survival in acid and bile environments, bile salt hydrolase activity, antioxidant activity, non-cytotoxicity and high adhesion to Caco-2 cells, and a lack of virulence or antimicrobial resistance genes. In addition, vitamin and γ-aminobutyric acid (GABA) synthesis genes, were identified in these kefir isolates. Overall, probiotic candidates derived in this study are well-characterized strains with a good safety profile which can serve as novel agents to combat enteric diseases. These kefir-derived probiotics also add diversity to the existing repertoire of probiotic strains, and may provide consumers with alternative product formats to attain the health benefits of kefir.

The class is short and easy to follow, but you come away with a clear idea of how to make and keep kefir. We tasted some of her great recipes for kefir hummus, smoothies, guacamole and even a carrot cake kefir!

What is the difference between kombucha and kefir?

Kombucha is a sweetened tea-based drink fermented using a symbiotic culture of bacteria and yeast (that's SCOBY for you). Kefir (pronounced 'kuh-fear') is a milk-based drink fermented using kefir grains, a specific type of symbiotic culture. There's also water kefir, a variation of kefir grains that thrives in sugary water.

The result is a tart, almost vinegary drink that gives off a delightful fizz, like soda or sparkling water. There is scientific evidence that kombucha and kefir may ease digestive problems, and they make excellent milk substitutes for the lactose intolerant, but most of the purported benefits are anecdotal, with much of the research in progress.

Fizzicle founder Melissa Mak is well-known on the local kombucha brewing scene for being one of the first few prolific brewers who kickstarted the fermentation frenzy in Singapore. She is also the creator of SG Fermentation Friends, which was started in 2015 as an interest group for budding home-fermenters of kombucha and kefir. Mak now spends most of her time working on Fizzicle, her own kombucha brand that specializes in brewing and bottling junboocha. Junboocha is essentially the sister beverage of kombucha, the difference being that junboocha is made with raw honey instead of refined sugar.

Fizzicle offers a range of seven flavours, including ginger and pink guava. One of their best-selling products is the aptly named Number 1 ($7.50), a fruity-tasting green and black tea blended with over 10 ingredients. Most kombucha retain some caffeine from the tea base it is made with, but Fizzicle has created a non-caffeinated version for those looking for a good night's rest. Named Calmboocha ($8), the blend is made with green rooibos, lavender, rose, cinnamon and blueberries.

Yocha's founder Amanda Tan is a seasoned kombucha brewer, having started her brewing journey five years ago. Since then, her love for kombucha and belief in its health benefits prompted her to develop her own line of kombucha tea blends, and business has been doing so well that her husband decided to leave his private banking role earlier this year to help grow the business.

Yocha currently has a range of six different flavours, from the refreshingly delightful lemongrass and mint to the floral-scented earl grey and lavender. Each bottle retails for $8.80. An item unique to Yocha is their kombucha jelly ($15), which Tan was inspired to create after customers asked for a kid-friendly version of kombucha that children would enjoy. The jelly is made to order, flavoured with fresh fruits and chia seeds, and sweetened with organic cane sugar. Currently, Yocha's production kitchen doubles up as a physical store for customers to pick-up their orders. An appointment has to be made in advance before dropping by.

Unlike many of the commercial, imported products you find in supermarkets, Miss Kefir uses live kefir grains and brews its products in small batches, carefully controlling the temperature of the brew during the fermentation process. Their best-selling flavours include the plain milk kefir ($5.50) and Acai berry milk kefir ($6.50). While milk kefir can be enjoyed on its own, it is often used as a milk substitute for those who are lactose-intolerant and tastes just as delicious added to cereal or granola.

For those who are completely allergic to dairy or dislike the tart, slightly sour taste of fermented milk, Miss Kefir also has several blends of water kefir ($4) that are lightly flavoured with fruits. At their store in Telok Kurau, they offer freshly-made kefir parfaits, kefir smoothies, and a kefir soft serve cone sweetened with cane sugar - a healthy, guilt-free dessert which quickly proves to be addictive. While Miss Kefir's speciality is, as its name suggests, kefir, they also brew their own kombucha, with each bottle retailing for $8.

The tea bar's wide range of tea flavours includes interesting choices like french rose and hibiscus hawthorn. You could end up ordering a French rose kombucha with white pearls, or a hibiscus hawthorn fermented lemonade with aloe vera - the possibilities are numerous. Notable milk-based drinks are the purple potato smoothie ($5.80) and genmaicha latte ($4.20), with options between fresh, skim ($0.50) and oat milk ($0.80). Some drinks are available warm, all the better to soothe your gut.

Experimentation with new flavours can take up to two months, and regular customers are often roped in for taste tests before the formal launch. Craft & Culture has also ventured into skin care, with the creation of a kombucha skin balm ($18.90), made with black tea, calendula extract and an essential oil blend. Every skin balm is handmade and free from all the icky chemical products that are present in so many commercial brands.

British business Cocos Organic has been making coconut-based products for more than a decade, using ethically sourced, natural, organic ingredients. It has a whole range of vegan kefir products, which are gluten-free, made in the UK, and contain billions of live gut-friendly bacteria. Flavors include Natural, Strawberry, and Mango Passionfruit.

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Founded by figure skater-turned-entrepreneur Natasha Bowes, Biotiful Gut Health is not a vegan brand, but it does offer a whole range of plant-based kefir products. Made with oat milk, the drinks, which are designed to support immunity, come in a range of flavors, including Cherry, Mango, and Vanilla.

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Ps:I can always blitz the kefir to make it smooth (and place it in the fridge to Thicken it a bit) but I have tried kefir that is thick and Creamy with no grains a few times before... Is there anything wrong in how I make mine?

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