Is the Kefir Grain Edible?

Is the kefir fungus or kefir grain consumable regardless of whether it is water or milk kefir? So not the drink, but really the “plant” itself.

Kefir grains are basically edible. Depending on how carefully someone strains their kefir grains when preparing the kefir, larger or smaller grains end up in the kefir anyway. These then make themselves felt as firmer but still slimy lumps. In terms of taste, the tubers should not be a highlight for everyone either.

One should consider that with the kefir grains one absorbs many times more bacteria and yeasts than one would absorb when consuming pure kefir. Sensitive people could then react with diarrhea, for example.

Our conclusion:

Kefir grains are edible. However, we would not recommend consuming them in large quantities.

Background:

Kefir grains, also known as kefir grains or kefir fungus, are required for the production of kefir.

They have a rubbery consistency and consist of bacteria, yeast, proteins, fats and polysaccharides.

The lactose contained in the milk is converted by the kefir grains into carbonic acid and some alcohol, which gives the kefir its sparkling taste.

“Mild kefir” that we usually get in the supermarket is not made with kefir grains like kefir, but with bacterial cultures without yeast fungi. As a result, there is no carbon dioxide and no alcohol and the taste always remains the same.

In addition to milk kefir, there is also water kefir, which is based on the fermentation of sugar in an aqueous solution.