The Key Differences Between Store-Bought and Homemade Kefir

New probiotics tendency all around the globe

According to the National Library of Medicine, the high cost of medicines and supplements, including probiotics
used to manage chronic non-communicable diseases, makes them almost inaccessible to many people in
Latin America. There is no better situation financially with both immune system diseases and mental health
issues. People simply cannot afford to see doctors, not even speaking about further treatment.

Therefore, globally there is a huge tendency to use more traditional medicine in daily lives, which also are more
accessible to different groups of people. In the last review of the ELANs study, foods that are fermented
are claimed to gain massive popularity as more people embrace their incredible health benefits and accessibility.
These probiotic-rich foods not only aid digestion but also strengthen the immune system, making them a must-have
in a balanced diet. In the meantime, much research is based on the idea of the benefit of fermented foods for gut health.

The answer from Tibet

Kefir, for example, offers a more affordable alternative, as it can be easily made at home using kefir grains.
This significantly lowers both production and consumption costs, making Kefir accessible to a broader
segment of the population. Additionally, Homemade Kefir is also gaining popularity among higher-income
individuals, who are increasingly seeking out healthier and more nutrient-rich foods.

Home made Kefir is proposed as one of the factors associated with the long life expectancy of the people
of Caucasus, owing to its many health benefits such as anti-stress properties, immune-modulation,
cholesterol-lowering, anti-allergenic, anti-asthmatic, anti-microbial, anticancer properties and chemoprevention
against colon cancer, aside from its gastrointestinal beneficial effects.

It is well known for its probiotic benefits, but not all kefir is created equal. There are significant differences
between homemade Kefir (made with real kefir grains) and store-bought flavoured Kefir (often made from
powdered starter cultures). Understanding these differences can help you make the best choice for your gut health.

Producing Homemade Real Kefir comes with its fair share of challenges, mainly because of the complex and
ever-changing mix of microorganisms in kefir grains. Factors like the type of milk used, fermentation time, and
storage conditions all play a role in shaping the final product. The texture, taste, and overall quality of Kefir can
be inconsistent, making large-scale industrial production tricky. A big part of the challenge lies in the natural
microbial diversity—since different strains interact in unpredictable ways, maintaining consistency in mass
production is no easy task.

Because Kefir has a short shelf life and requires costly storage and packaging, turning it into a powdered form
has become a practical solution. To achieve this, two main drying methods are used: spray drying and freeze drying.

Spray Drying:

• The most common method in the dairy industry due to its lower cost, faster processing, and efficient
  moisture removal.
• However, it can reduce probiotic viability, aroma, and flavor due to exposure to heat!
• Factors like temperature settings, airflow direction, and initial bacterial count affect how many live
  probiotics survive.

Freeze Drying:

• Preserves the taste, texture, and probiotic content much better than spray drying.
• However, it’s more expensive and time-consuming, making it less practical for large-scale production.

While spray drying is the preferred method for commercial use due to its efficiency, its biggest drawback is
the loss of live probiotics, which limits the final product’s health benefits.

So let us dig into the health benefits differences between Traditionally Made Kefir and Store-Bought one. 

1. The Starter Culture: Kefir Grains vs. Powdered Starters

The starter culture used in fermentation creates one of the most significant differences between homemade
and store-bought kefir.

• Homemade kefir milk is made using kefir grains, which are natural, living colonies of bacteria and yeast.
  These grains develop over time in raw milk under the right conditions.
• Kefir grains are nature-made and cannot be artificially reproduced in a lab. They are symbiotic, meaning
  the bacteria and yeast work together in a balanced ecosystem.
• Store-bought kefir is made using a powdered starter culture, which contains only a selected group of
  bacteria. This means the fermentation process and probiotic diversity in commercial kefir differ
  significantly from traditional kefir.

2. Probiotic Content: Diversity & Origins

The amount and diversity of probiotics in kefir play a massive role in its health benefits.

• Kefir grains contain at least 50 different probiotic species and, in some cases, up to 100. These strains
  include a mix of beneficial bacteria and yeast, which naturally occur in the grains.
• Nature selects the probiotic strains in kefir grains are, meaning they form naturally over time in
  milk under optimal conditions.
• Store-bought kefir (or powdered starter cultures) typically contains only 4 to 18 probiotic species,
  all of which are artificially chosen and cultivated in a lab.

Since homemade kefir contains a wider range of probiotics, it can provide a more comprehensive boost to
gut health than store-bought kefir.

3. The Role of Probiotic Yeast in Kefir

One major difference between homemade and store-bought kefir is the presence of probiotic yeast.

• Traditional kefir (made from grains) contains both probiotic bacteria and yeast.
• Commercial kefir contains only probiotic bacteria and lacks yeast altogether.

So, why does this matter?

Probiotic yeasts provide incredible health benefits, including:

1. Anti-tumor potential (helping prevent abnormal cell growth)
2. Neuroprotection (supporting brain and nervous system health)
3. Antioxidant properties (helping fight free radicals)
4. Anti-inflammatory effects (reducing chronic inflammation)
5. Immune system support (enhancing immune function)

Some specific probiotic yeast strains in kefir have been studied for their role in reducing inflammation,
improving digestion, and even supporting heart health. Unfortunately, drinking only store-bought kefir
means missing out on these powerful probiotic yeasts.

4. Unique Kefir-Specific Strains

Some of the probiotic bacteria in traditional kefir are exclusive to Kefir, meaning they are not found in
other fermented foods.

We know Kefir for its unique and diverse probiotic profile, containing strains of bacteria and yeast that
aren’t commonly found in other fermented foods. Here are some of the probiotic strains exclusive to
Kefir or rarely found elsewhere:

Unique Bacterial Strains in Kefir:

1. Lactobacillus kefiranofaciens – Produces kefiran, a unique polysaccharide with antimicrobial and
   immune-boosting properties.
2. Lactobacillus kefiri – Helps protect against harmful bacteria like Salmonella and E. coli.
3. Leuconostoc mesenteroides subsp. cremoris – Contributes to the tangy flavor and supports
   gut health.
4. Lactococcus lactis subsp. lactis biovar diacetylactis – Enhances kefir’s creamy texture and adds
   a buttery aroma.
5. Streptococcus thermophilus (kefir-specific strains) – Aids digestion and lactose breakdown.

Exclusive Yeast Strains in Kefir:

1. Saccharomyces kefir – Unique to kefir, helps with digestion and gut health.
2. Kazachstania exigua – Supports fermentation and adds to kefir’s probiotic diversity.
3. Kluyveromyces marxianus – A rare yeast that enhances kefir’s natural carbonation and aids
   lactose digestion.
4. Candida kefyr (also called Kluyveromyces kefyr) – Plays a role in gut balance and immune
   function.

Since powdered starter cultures and store-bought kefir do not contain these strains, they lack
some of the key health benefits found in traditional kefir, which are mainly responsible for
resolving gut bloating and inflammation in stomach.

5. The Fermentation Process: Natural vs. Industrial

How Kefir is fermented also affects its quality and probiotic diversity.

• Homemade Kefir ferments naturally using the diverse microbes in kefir grains.
• Store-bought kefir follows a process similar to yogurt fermentation, adding specific
  bacterial strains to milk under controlled conditions.
• Since commercial kefir lacks yeast, the fermentation process lacks essential probiotic
  interactions, making it less beneficial than traditional kefir.

In short, store-bought kefir is more like drinkable yogurt than true kefir.

6. Taste, Texture & Additives

Traditional kefir and store-bought kefir also differ in taste and texture due to their microbial composition.

Traditional Kefir:

1. Naturally thick, tangy, and effervescent (slightly fizzy due to natural yeast activity).
2. Fermented by a complex mix of bacteria and yeast, giving it its unique characteristics.

Commercial Kefir:

1. Often thinner and milder in flavor since it lacks yeast.
2. To mimic traditional kefir, some brands add carbonation (CO2) for fizziness, citric acid for tanginess,
   and thickening agents like pectin.

Although these additives aren’t necessarily harmful, they artificially replicate the properties of real kefir.

7. Kefiran: The Unique Probiotic Polysaccharide

Kefiran is a unique polysaccharide (a type of carbohydrate) produced only by kefir grains.
Moreover, it acts as a protective layer for the grains and has powerful health benefits, including:

• Prebiotic effects (stimulating the growth of beneficial bacteria in the gut)
• Antimicrobial properties (helping fight harmful pathogens)
• Anti-inflammatory effects (reducing gut and systemic inflammation)
• Wound healing support
• Potential benefits for blood pressure and cholesterol levels

Since kefiran is only produced by kefir grains, any kefir made from powders (commercial or homemade)
lacks this powerful compound.

8. Is Store-Bought Kefir Still Worth It?

If making Kefir from grains isn’t an option for you, store-bought Kefir or powdered starter Kefir is still
better than no probiotics at all.

• It can still provide beneficial bacteria that support digestion and immunity.
• However, it lacks probiotic yeast, kefiran, and many unique probiotic strains found
  in traditional kefir.

For those with chronic health conditions or who want the maximum probiotic benefits, traditional
kefir made from grains is the best choice.

Final Thoughts: The Best Kefir for Gut Health
is a traditionally made one

If you want to experience the full range of benefits, Traditional Kefir is the way to go.

• More probiotic strains (50-100 vs. 4-18 in store-bought kefir).
• Includes probiotic yeast, which is missing in commercial kefir.
• Contains unique kefir-specific bacteria that can’t be found elsewhere.
• Produces kefiran, a powerful polysaccharide with health benefits.
• Naturally fermented, without artificial additives.

Secret Lands Farm produces Kefir in the most healthy, real way possible. We have been using the same family
of Kefir grains for more than 10 years already and many people bought a special Kefir Membership, as it is very
important to consume Kefir daily.

We encourage you to try having Traditionally made Kefir daily even with small shots. Even if you tried
the Store-Bought Kefir before, you will clearly see the difference after a very short period of time.

Please let us know about your results. 

Stay happy and healthy.

From Secret Lands Farm with Love.


DISCLAIMER: THE WEBSITE DOES NOT PROVIDE MEDICAL ADVICE.