Kefir In-Site

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This Web Page is best viewed with eyes relaxed and well focused on the subject, and your monitor set to
1024 x 768 resolution. Recall also to have good posture, while breathing in a relaxed mode for optimal
absorption. The colour Green enhances potential for learning. Thank you.
Links to the Main Headings on this Web Page

What is KEFIR?
Trad-Kefir of
Caucasus
Herstory & Related Info
Kefir grains; a Gift from

God!
Non-dairy Kefir
[Water-Kefir]
Composition of
Kefir Grains
Growth Cycle/Microflora
of Kefir Grains
Expanded use of Kefir

& Kefir Grains
Obtaining KEFIR
GRAINS
Kefir WWWCommunities
From Us to the KefirNovice
Who put REAL in

KEFIR?
Most significant
Bit for Last
The Main
Ingredients
Links to My Other Web

Pages
Links of Interest
Greetings and Welcome to Dom's Kefir in-site

This extensive web page is one among many self-published works dedicated to the
culture-art of sharing knowledge. The information provided here, shares WITH you, my
current understanding about the benefits, mysteries and secrets of kefir. Much pixel
space and energy is dedicated here, with the intention to help clarify misconceptions
about traditional kefir. Where kefir stands today, we reflect on history in an attempt to
gain optimal benefits of the culture-art as a whole. This includes expanding the practical
use of kefir grains and kefir, even to the extent of using kefir grains therapeutically.
Here abide a collection of unique and interesting kefir-related products; the majority of
which were pioneered and developed by yours truly. These achievements are the fruits
born from numerous hours of dedication, working with the amazing self-organizing
micro <^> macro-system-- Kefir grains; the natural mother-culture of milk-cultures.
I regard kefir grains to be Probiotic-Jewels... and the culture-product kefir a ProbioticGem
Prior to the introduction of kefir into my life, way back in 1978, I already had realized
the respect and admiration that I felt for human-cultures of yesteryear, and the
accumulated knowledge that they have provided us, in the practical-art of natural foodpreservation. Much of this know how was passed on to me by my parents and other
family members. The evolution of such culture-arts has with little doubt, improved
file://C:\K\Dom's Kefir in-site.htm
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quality of life. To place in mind that this is achievable by harnessing the many goodies
generously provided in abundance, by one of the most simplest life forms--- the singlecelled organism. However, these fine culture-arts also need preservation; otherwise they
may be forever lost and forgotten. In the interest of self-sufficiency regarding the
preparation of cultured-foods, this extensive site is a valuable resource for information;
an ongoing work. I advise the interested reader, to take your time reading the
information provided here-- and remember that what is on offer here, is to enhance
enjoyment. In any case, what value is there in keeping self-acclaimed know-how to
one's own self?
<- here's-an-iridescent-green-moldy-mustache-grin... just- 4-U ->
If you enjoy reggae-dub style genre of music, you may not want to miss out on
downloading an audio track from my current CD album; Probiotix... music for-life. The
title of this particular track is, Let's say Kefir! This song and the entire album is written,
produced, and recorded by yours truly over many wee hours of the morning. This sound
track is presented to you here as a gift. So, please, feel free to download the track from
Dom's Hammond Organ and Leslie speaker in-site. The inspiration behind this
particular composition, is based around the interest to provide a certain understanding
regarding how individuals from different countries, pronounce the word Kefir. Can you
figure out which country the different voices originate? Can you guess which voice is
mine? While I'm asking all the questions here, what about yourself?... how do you
pronounce the word, Kefir?.. Hmm?!
Special warm thanks go to William from Canada, Molly and Beverly both from the
USA, Anja from Germany and to Alexander from the USA but originally from Russia.
Thank you all SO VERY MUCH for initially providing a digital recording of your
voices, which all of you sent to me via e-mail. And a special warm thanks, with lots of
kefir-topping, also goes to Sandra, my better half even when halved. Sandra!!... your
voice shines through like a hot-arrow, shot straight through my heart ... via my stomach,
partially filled with refreshing kefir to cool off the hot arrow-tip... KISSSsssss
NOTE: THERE ARE MANY LINKS TO GRAPHIC MATERIAL AMONG
THIS WEB PAGE, DESIGNED to FURTHER EXPLAIN THAT
PARTICULAR TOPIC of INTEREST. AS SUCH, THIS MATERIAL IS
LINKED IN bold font which OPENS a POP-UP WINDOW. THIS MATERIAL
is AMONG the COLLECTION of MY PERSONAL RESEARCH INTO the
MANY MYSTERIES of KEFIR and KEFIR GRAINS
Oh yes... and "don't mind the bad spelling and grammar... I didn't!"[Spike
Milligan, Dreams of a Scorpion 1972]
SO, DOM... WHAT IS KEFIR? [I ask myself in your

place]
Kefir [Kephir or Kefyr] is pronounced kef -er [Click me here to hear the
pronunciation]. Alternate names for kefir; kewra, talai, mudu kekiya [Reference:
Wikipedia, the free encyclopaedia]. And Ayran.
Kefir is a refreshing cultured-milk beverage, which originated many centuries ago, in
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the Northern Caucasus Mountains. The word kefir is derived from the Turkish word
keif, which loosely translates to good feeling or feeling good. This is for the sense of
well-being one enjoys by drinking the culture-product [1].
Kefir has a uniform creamy consistency, a slightly sour refreshing taste, with a mild
aroma resembling fresh yeast [or beer like]. Kefir also has a slightest hint of natural
effervescent zesty tang. There are an assortment of approx. 40 aromatic compounds,
which contribute to the unique flavour and distinctive pleasant aroma of kefir. To round
this all off, kefir may contain between 0.08% to 2% alcohol. However, between .08
to .5% alcohol are realistic figures for 24 hour brewed kefir-- [yep!... wow!].
Traditional authentic kefir can only be prepared by culturing fresh milk with Kefir
grains. Kefir grains are not to be mistaken for cereal grains i.e. to say that the grain part
of the name is a misnomer. Kefir grains, or kefir granules if you wish, are in fact a
natural-starter or natural-mother-culture. The grain's bio-structure [which I refer to as a
bio-matrix], is created through the efforts of a symbiotic relationship, shared between a
vast mixture of specific friendly Lactic acid bacteria [LAB] and yeasts. The grains are a
soft, gelatinous white biological mass [biomass], comprised of protein, lipids [fats] and
a soluble-polysaccharide Kefiran complex. The microbes and yeasts not only create the
bio-matrix structure, they are harboured by the very structure that they create; abiding
either on the surface [interior and exterior], or encapsulated within the bio-matrix itself
<[-The abode of the friendly microbe-]>.
Today, traditional authentic kefir [real kefir] is easily prepared at home. Raw
unpasteurized or pasteurized, full-cream, low fat or non-fat fresh milk is poured into a
clean suitable container with the addition of kefir grains. The content is left to stand at
room temperature for approx. 24 hours. The cultured-milk is strained in order to
separate and retrieve the kefir grains from the liquid-kefir. The grains are added to more
fresh milk, and the process is simply repeated. This simple process can be performed on
an indefinite basis... for kefir grains are forever. The strained liquid-kefir may either
be consumed fresh, refrigerated for later use, or ripened at room temperature over a
period of days before consuming. The ripening process is useful for individuals who
wish to eliminate lactose in their kefir [ for details explaining the simple procedure,
please follow this link situated on a separate Web Page].
As active kefir grains are continually cultured in fresh milk to prepare kefir, the grains
increase in volume or in biological mass [biomass increase]. To prevent overcrowding,
and to maintain a reasonable constant grain-to-milk ratio it eventually becomes
essential to remove a portion of kefir grains. Apart from the more obvious advantage in
preventing overcrowded, the other advantage is to produce a kefir with a reasonable
constant character and consistency on an ongoing basis. Traditionally, excess kefir
grains were either eaten [which I highly recommend], dehydrated and stored as a backup source, shared among family members or traded among the tribes-people of
Caucasus, in exchange for basic essentials.
Except for refrigeration, the culture-art of kefir has been performed as explained
above, over many centuries by the people of the Northern Caucasus Mountains
Alternate names for milk-based Kefir Grains: Tibetan Mushrooms, Yogurt Plant,
Yogurt Mushroom, Yogurt Fungus, Snow Lotus, Kin-oko or Tane-oko [Jap],
Tibetanischer Pilz [German]
For full details explaining how to culture Kefir, see Dom's Kefir-making in-site
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Reference:
1. Beatrice Trum Hunter's FACT/BOOK on Yogurt, Kefir & Other Milk Cultures [1973] Library of Congress Card
Number: 72- 87858. ISBN: 87983-033-175
FRESH KEFIR & KEFIR GRAINS

To rinse, or not to rinse kefir grains
A jug [far left in picture] of freshly strained kefir, and a
glass of fresh kefir ready to be gulped ...
... Salute! <-kefir-burp'n-grin-just-4-u-> excuse me!
Pssst!! Far right in the picture is a portion of kefir
grains sitting in a tall cylindrical jar half filled with
fresh water. I refer to this as, fasting kefir grains, and
this process has its place in the art of culturing kefir.
To elaborate; since the introduction of kefir to the
rest of the world [in 1903], it has since become
common practice to rinse the grains with water,
between each milk change. Today, this practice has
become well rooted. As portions of kefir grains are passed on from person to person, it
is common for the recipient of the grains to be instructed to rinse the grains with water
before placing the culture in fresh milk.
Under most conditions it is not essential to rinse kefir grains. Although, fasting kefir
grains in water for 12 to 24 hours, may be a useful means for individuals who are in the
habit of rinsing. So, the fasting of kefir grains procedure can be used as a means to wean
off of the habit of rinsing. Fasting kefir grains may be performed at room temperature,
or in the refrigerator for up to 24 hours. I do not recommend fasting kefir grains for
more than one day per fortnight.
The clear solution strained from fasting kefir grains in fresh water, contains kefiran,
organic acids [mostly lactic acid], and a small percentage of soluble protein and amino
acids. The compound solution is what I refer to as Kefiraride. The solution is slippery
to the feel and has many practical uses; some of which are explained at Dom's Kefir
FAQ in- site [see FAQ 18].
NOTES : IT IS MOSTLY NON ESSENTIAL TO EITHER RINSE OR TO FAST
KEFIR GRAINS IN WATER. UNDER MOST CONDITIONS KEFIR GRAINS
CAN BE CULTURED IN FRESH MILK ON A CONTINUOUS BASIS.
HOWEVER, THERE'S AN EXCEPTION TO THE RULE. For further details,
please follow this link at : Dom's kefir-making in- site
Probiotic : [Pro = for, Biotic = life] = "Life- promoting" or "For-life" as opposed to
Antibiotic - [Anti = against, Biotic = life] = "Against-life". The term "Probiotic" refers
to live microorganisms which when administered in adequate amounts confer a health
benefit on the host. FAO/WHO report, October 2001
TRADITIONAL KEFIR of CAUCASUS
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Traditionally, in the Northern Caucasus Mountains, kefir was prepared with raw, fullcream goat or cow's milk. Fresh milk with the addition of kefir grains was kept in
goatskin leather bags and fermented for 24 hours at room temperature. The content was
tied off to one corner of the leather bag [where most of the grains were retained], and the
kefir was separated from most of the grains by pouring the contents into a container.
This produced a foaming beverage, creamy in texture and consistency with an alcohol
content of approx. .5% by volume. During cold conditions, the leather bag was placed
out in the sun during the day, or hung near a fireplace. It was also a custom to hang the
bag near a door way, whereby visitors would give the bag a gentle nudge to rock the bag
as they passed by. The latter was possibly performed as a religious ritual.
Maturation. Liquid kefir was regularly forced through a secondary fermentation. A
mixture of freshly strained kefir sometimes with the addition of fresh milk and the
occasional addition of the root from the Snow Rose [Rhododendron caucasicum] was
poured into wooden barrels, or clay crocks. The container of choice was plugged airtight
and the content was brewed for some days, forcing a secondary fermentation. This
produced a highly effervecent beverage, with an increased alcohol content to presecondary fermentation. This form of kefir has an exceptional good keeping quality,
with a substantial increase of specific Vit B group. Folic acid may increase by at least
116% after the second day of secondary fermentation. With this the ripening kefir is
enjoyed as it evolves toward maturation.
Click picture to zoom in
Far left; strained kefir with added

orange peel and cinnamon bark,
ripening in a 10 Lt [2.5 gal] crock
[day 4]. Note the formation of
foam forming on the surface.
Right; the mature kefir poured in a
glass. This kefir has a wonderful
smooth texture with a delightful
creamy mouth-feel. Yes, this
ripened kefir definitely satisfies
the bliss-factor in good-deed !
Today, traditional kefir is cultured in multitudes of households worldwide.
Unfortunately though, the ripening process explained above is not well addressed
or practiced. Omitting this important process altogether, and solely consuming
freshly strained kefir, or a kefir which is stored in the refrigerator, is only in part
of reaping a wider spectrum of benefits, initiated by the very mysterious natural
mother-culture --- kefir grains
Hey! .. is this kefir?.. milk-beer?.. or what? Hiccup! kefir-moostashed-grin-gang of
New Zealand
KEFIRAN
Presently, the mechanism involved in the construction of the bio-matrix [the grains],
is not yet fully understood. A soluble gel polysaccharide [PS] discovered in kefir
grains, was unique enough to be given its own name, kefiran [KGF-C]. Dry kefir
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grains consist of a matrix of which approx. 45% is kefiran. The PS is composed of

two mono-saccharides; Glucose and Galactose in almost equal proportions. Kefiran is
produced at the centre of the grain, synthesized by homofermentative Lactobacilli
species including Lb. kefiranofaciens and Lb. kefiri. These particular Lactobacilli are
encapsulated within the centre of the grain, where anaerobic conditions are favourable
for Kefiran synthesis in the presence of ethano alcohol [2]. There are other lactobacilli
that produce a similar PS, Lb. sp. KPB-167B and Lb. brevis are said to be such
organisms.
These, including other species of Lactobacilli, which produce kefiran or a similar
form of PS [with slight variations between ratios of glucose and galactose] produced
at different rates or amounts of, may be the mechanism behind the grain's natural
tendency to propagate as self-enclosed structures. This is possibly due to the different
strains of encapsulated microbes, arranged in specific layers throughout the matrix.
Experiments performed with mice [against mice really], have revealed kefiran
exhibited anti-tumour properties. In these experiments, orally administered kefiran
was found to reduce the size of tumours, by inducing a specific immune response in
mice. Much of this earlier research was performed in Japan [3, 4, 5, 6]. Recent research
evaluated kefir grains induced an anti-inflammatory property in kefir grain fed rats
[7]. In fact, the author initially discovered the anti-inflammatory property of kefir
grains, when he used kefir grains to successfully correct Ulcerative Colitis, contracted
in 1999. He has been in remission since. The treatment is explained in a word
document situated here
References:
2. Arihara K, Tobo T, Adachi S. Int J Food Microbiol 1990;11:127-34. Immunofluorescence
microscopic studies on distribution of L. kefiranofaciens and L. kefir in kefir grains.
3. Murofushi M, Mizuguchi J, Aibara K, Matuhasi T, et al. Immunopharmacology 1986 Aug;121:2935. Immunopotentiative effect of polysaccharide from kefir grain, KGF-C, administered orally in mice.
4. Yakugaku Zasshi 1992 Jul;112:489-95. Pharmacological study on kefir-a fermented milk product in
Caucasus. I. On antitumor activity (1). Kubo M, Odani T, Nakamura S, Tokumaru S, Matsuda H, et al.
Faculty of Pharmaceutical Sciences, Kinki University, Osaka, Japan.
5. Shiomi M, Sasaki K, Murofushi M, Aibara K, et al. Jpn J Med Sci Biol 1982 Apr;35:75-80.
Antitumor activity in mice of orally administered polysaccharide from Kefir grain.
6. Shiomi M, Aibara K, Murofushi M, et al. Jpn J Med Sci Biol 1983 Feb;36:49- 53. Effect of orally
administered polysaccharide from kefir grain on delayed-type hypersensitivity and tumor growth in
mice.
7. Schneedorf M., Anfiteatro D. N. [2004] Fitoterapicos Anti-inflamatorios by Carvalho, J.C.T. Quefir,
um probiotico produzido por microorganismos encapsulados e inflamacao. Chapter 33 pp 443-462. /
Diniz R . O, Garla L . K, Schneedorf M., Carvalho J.C.T. [Jan. 2003] Study of anti-inflammatory
activity of Tibetan mushroom, a symbiotic culture of bacteria and fungi encapsulated into a
polysaccharide matrix. Pharmacol Res; 47[1]:49-52
To obtain Kefir grains, please follow this link
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HISTORY & RELATED INFORMATION

Click picture for larger view
Kefir grains were considered a gift from Allah [God] among

the Moslem tribes-people of the Northern Caucasus
Mountains. Kefir has been credited with healing powers
since the early eighteenth century. Kefir grains were passed
from generation to generation among the tribes-people of
Caucasus. These folks considered kefir grains a source of
family and tribal wealth, and the secret process of kefir was
closely guarded to the extend of protecting the art and the mother-culture-matrix [kefir
grains], with their very lives.
In the early 1900's, the All-Russian Physicians' Society, contacted two Blandovs
brothers who owned cheese factories in the northern Caucasus Mountains, for their help
to obtain the kefir culture. The brothers decided to take on the challenge, and they
planned to use a beautiful young woman named Irina Sakharova, to coax a Caucasian
prince named Bek-Mirza Barchorov into giving her some kefir grains. Irina indeed
dazzled the prince with her beauty, but the prince refused to give her any of his precious
living probiotic-jewels.
However, the prince wasn't willing to giving up Irina, so he instructed some of his men
to kidnapp Irina as she was returning home. Against her will, they brought Irina back to
the prince's courtyard, where the prince, hoping to win her love, proposed her hand in
marriage. However, Irina refused. The Blandovs, who employee Irin at their cheesemaking factory, eventually rescued her. Then, backed by the two brothers, she brought
her case against the prince to the Tzar's court.
The prince offered Irina gold and jewels as reparation for the crimes done against her,
but she refused his offer. Instead, as a settlement of her suit against Prince Bek-Mirza
Barchorov, Irina demanded, and received, probiotic jewels [Kefir grains] instead!
In late 1908, Irina Sakharova brought the first amounts of kefir to Moscow, where it was
used medicinally with great success. At the age of 85, Irina, in 1973 received a letter
from the Minister of the Food Industry of the former USSR, expressing grateful
acknowledgment of her primary role in bringing kefir to the Russian people.
The above information was originally obtained from an unknown Web Page, which I was provided a link
to in 1999. But alas, the link to the original site has since been lost in e-space, hence no reference can been
provided.
KEFIR GRAINS... A GIFT FROM GOD!

While researching culture-products in general, including kefir in the early 1980's, the
author came across an interesting abstract [unable to relocate the original sourcematerial]. This explained microbiologists' many unsuccessful attempts in the
spontaneouse propagation of kefir grains from non-existing grains. These experiments
were performed by attempting to culture pure mixed starter-cultures, prepared under
laboratory conditions from organisms isolated from kefir grains. After failing to
propagate kefir grains from the pure mixed-cultures, the microbiologists turned to the
Caucasians, asking them how they acquire or propagated their original kefir grains. The
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Caucasians simply replied with something to the effect of...
"The grains were a gift from God provided to us

over 1,000 years ago" ... which I thought was quite an
appropriate answer
Could kefir grains be "manna" ? ... fallen

into milk?
Manna: A sweet white substance which spontaneously
fell from the Heavens to feed the hungry Israelites, as Moses led his people to the
promised land of "milk an honey". Manna means, "What is it?" [Exodus 16 : 31
Holy Bible]. With this, one may conclude that literally, Kefir grains are indeed
manna; at least due to the mysterious nature surrounding their existence and how
the grains propagate. And the fact that the term manna literally refers to "mystery
of the unknown", is quite obviouse in this sence
It is said that the orthodox tribes-people of Northern Caucasus Mountains, were gifted
kefir grains by the Prophet Mohammed while the Prophet traveled through this region
approx. 1,400 years ago. It is also said these folks referred to kefir grains as The grains
of the Prophet Mohammed and the culture product, kefir, The drink of the Prophet
[Beatrice T. Hunter 1973].With this, a simple and logical question comes to mind.. How or
where did Prophet Mohammed acquire the original Kefir-Grains?
Until present, it is not well understood how the bio-matrix structure is created, or in fact,
which specific microorganism/s are relied upon in the construction process. This
mystery still seems to remain with the kefir grains.When the secret behind the
intelligent-like self-organized bio-matrix micro<^>macro-system is understood, may
help us to understand not only this particular bio-system, but could also help bring about
a better understanding of certain diseases. These may include diseases such as tumours,
carcinomas, including diseases which may involve microbial etiology [infections e.g.],
to say the least.
This could also be true, not just for this one realm [the medical discipline], but could
possibly open doors in other areas e.g., discovering new methods for producing unique
organic/inorganic compounds, controlling biological waste, and possibly help control
some forms of pollution. I can envisage e.g., a self organized micro-bio-system which
my render crude oil spillage safer by utilizing crude oil to form a floating mass,
synthesized by specific microbes, which may safely digest the spillage, or localize the
pollutant at a refined/defined area.There may be a high possibility that understanding the
mechanism behind how microbes create a bio-matrix, such as kefir grains, a system
whereby the use of microbes and or viruses may be implemented in nanotechnology
e.g., for producing smaller and more efficient electronic components such as Central
Processor Units [CPUs] for tomorrow's computers. Until then, I'll be happy to simply
enjoy the natural benefits and nutritional value of a simple glass of refreshing real-kefir.
Including the benefits of sharing and ingesting excess kefir grains on a regular basis...
Cheers!
<kefir-slurps' gulp-n-grin-just-4-U-again>
NON-DAIRY KEFIRS [& WATER-KEFIR]
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Apart from traditional dairy-milk fermentation, with some adjustments, milk-based kefir
grains may be cultured in alternative media e.g., Soy, Seed & Nut milk or coconut milk.
The natural mother-culture may also be used to prepare some interesting culturedproducts, the majority of which shared throughout my Web Pages were pioneered and
developed by yours truly.
There is a variety of a refreshing effervescent beverage, often referred to as Kefir
d'acqua or water-kefir, which is commonly prepared with a specific variety of kefir
grains, often referred to as sugary kefir grains [SGK]. Please see table below for
alternate names. The grains are cultured in a 5% to 10% sugar/water solution with slices
of lemon including the addition of dried fruits such as fig, apricot or raisins, to further
enhance flavour with increased nutrition. SKG are small, transparent and firm
mucilaginous masses, which consist of polysaccharides [dextrans] with chains made up
of glucose only [9]. Similar to traditional milk-based kefir grains, the dextrans of SKG
are produced through a symbiotic relationship shared among Lactic acid bacteria and
yeasts embedded within the matrix. Scientists are surprised by the ability of SKG to
ferment a media poor in nitrogen and growth factor source and doing so over many
years without modifying the balance between the different microorganisms [8].
Traditional SKG have a unique opaque texture in comparison to traditional milk-based
kefir grains of Caucasus. The grains are transparent and fragile; they break apart quite
easily will little applied force. SKG are not gel-like in texture or white in colour; as the
case is with traditional milk kefir grains of Caucasus.
On a physical level, traditional
sugary-kefir-grains [SKG] are denser
than traditional milk-based kefir
grains of Caucasus. The latter have a
slimy elastic property which is
missing in the former. The former
are quite delicate having a tendency
to easily chip or shear with a faceted
edge. These granules bounce when
dropped on a solid surface, whereas
milk- kefir grains will not do so, due to the gel property. The unique property of SKG
are probably due to the grains being continuously subjected to moderate pressure [CO2
gas] produced due to culturing in an airtight container. Apart from L casei, which is
believed to condense the polysaccharide into a non-soluble form [linked, or chained
dextrans made up of glucose only], the compression factor may also play a role in
regards to the grain's morphology.
Transferring milk kefir grains to a water/sugar media
In early 1980, I discovered that traditional milk-based kefir grains may be transferred to
a sugar/water media, to produce a suitable Kefir d'acqua or water-kefir. Milk kefir grains
can produce a beverage with similar qualities as do traditional SKG. I've also discovered
that alternative sugars including maltose and honey e.g., may either replace or be
included with cane-sugar. Dry fruits or fresh fruits or the juice of fresh fruit may also be
used. The use of fresh or dry herbs or herbal teas may be included as part ingredients
[please see Kefir d'erba medica for details and recipes]. After transferring milk kefirgrains to a water-media, there is an initial lag phase of approx. 3 to 4 days. During this
phase, little activity is evident as the organisms cease reproducing and fatten up, until
the organisms adjust to the new source of energy [different types of sugar]. However,
after the third or so batch, it should take 48 hours to culture the sugar/water-medium
from that point on.
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When traditional milk-based kefir grains are transferred to a sugar/water-media, after a

few weeks of consecutive 48 hour batches, the grains may not successfully revert back
to prepare a suitable milk-kefir. It is highly likely that the grains become non-propagable
[they cease growing]. This is due to a missing bacterial component such as the
encapsulated Lb. kefiranofaciens. This important microbial component is likely to
become damaged after transferring milk-based kefir grains to a sugar/water media,
cultured over some weeks. Although, on transferring the grains back to milk, I've
observed that approx. two months of culturing with daily renewal of raw [personal
preference], whole fresh milk, the grains eventually produced a form of milk-kefir with
a reasonable good texture and flavour. However, the culture milk-product lacked the
viscosity of traditional milk-kefir, prepared with propagable milk-kefir grains. This is
highly likely due to the fact that the grains remained non-propagable throughout the
culture-process. These specific milk-kefir grains were previously cultured in a
water/malt/sucrose/dry fig for approx. four months, prior transferring the grains back to
milk, to perform the experiment above.
Transferring sugary kefir grains to milk
When transferring translucent SKG to dairy milk, the batches prepared over the first
week produced a pungent odour with an unappealing bitter flavour. Initially no curd
formed after culturing for 24 and 48 hours. Although the culture-milk product stabilized
as each consecutive batch was prepared over a two week period. While I observed
deposits of milk-curds forming and adhering to the exterior surface of most of the SKG,
the translucent character of SKG did not propagate as a white, soft, slimy texture over a
ten month period, which is a typical character of traditional milk-based kefir grains. Nor
was there any evidence of the gel-polysaccharide, kefiran produced, which is a typical
component produced by propagable milk-based kefir grains, culture in dairy milk. This
is most probably due to missing Lactic acid bacteria [LAB] component[s] such as the
encapsulated Lb. kefiranofaciens, or other kefiran or kefiran-like producing LAB, native
to propagable traditional kefir grains of Caucasus.
Alcohol Content of Water Kefir Prepared with Sugary Kefir Grains Vs Milk-Based
Kefir Grains
There are variations between alcohol content of water-kefir prepared with [5%] sugarsolution, when cultured with milk-based grains Vs traditional SKG. After 48 hours, the
SKG produced app .9 % alcohol by volume. On the other hand, a parallel brew prepared
with recently transferred milk-kefir grains, produced app 1.9 % alcohol at 48 hours.
My HYPOTHESIS: Due to increase in biomass, in this case 122% increase by weight
of SKG over a 48 hour period, a proportion of the sugar in solution was utilized by
specific microbes to synthesize the dextran-based matrix from glucose, which the grains
consist of. Whereas in comparison, transferred milk-based grains did not increase in
biomass over a 48 hour period. So in effect, culturing water kefir with milk-based kefir
grains provides a larger amount of glucose available for yeasts to convert into a greater
percentage of alcohol.
Self-confessed CONCLUSION: Apart from other factors including temperature, the
percentage of alcohol in water-kefir prepared with SKG, may have a direct relationship
with the percentage increase in biomass of SKG.
END NOTES: SKG that I have cultured, including other individuals who culture SKG,
have observed a large fluctuation regarding growth-rate of such grains. Growth increase
can vary between 10% to 160% increase by weight at 48 hours, even when cultured with
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the same percentage of sugar/water solution [cultured at room temperature]. On the

other hand, milk-based kefir grains increase at a reasonable constant rate when cultured
in fresh milk. To add, many individuals including myself, have found a great potential
for SKG to all of a sudden cease to propagate, and remain non-propagable, when
cultured in close vicinity with milk-based kefir grains [to prepare traditional milk kefir].
I feel that this outcome is likely due to a form of contamination, where organisms of
milk-based kefir grains replace certain organisms of SKG, the outcome of which
damages the growth-factor of SKG.
Typical microorganisms isolated from various water-kefir grains and waterkefir beverage
Lactobacilli
Streptococci/lactococci
Yeasts
Lb. alactosus
Lb. brevis
Lb. casei subsp. casei
Lb. casei subsp. pseudoplantarum
Lb. casei subsp. rhamnosus
Lb. casei subsp. tolerans
Lb. coryneformis subsp. torquens
Lb. fructosus
Lb. hilgardii
Lb. homohiochi
Lb. plantarum
Lb. pseudoplantarum
Lb. yamanashiensis
Streptococcus cremeris
Str. faecalis
Str. lactis
Leuconostoc mesenteroides
Pediococcus damnosus
Saccharomyces cerevisiae
S. florentinus
S. pretoriensis
Candida valida
C. lambica
Kloeckera apiculata
Hansenula yalbensis
Sugary Kefir Grains observed with a stereo microscope. Two grains are
partially submerged under a drop of water revealing surface structure of
partially exposed grain
Click on picture to zoom in [50 times magnification]
Alternate names for Water-Kefir-Grains and Water-Kefir: California Bees,

Sugary Kefir Grains, Water Kefir Crystals. Tibi or Tibicos [Latin America].
Wasserkefir or Piltz [German]. Kefir di frutta [Italy]
References:
8. The structural organization of the Tibi grains as revealed by light, scanning and transmission microscopy. Moinas,
M.; Horisberger, M.; Bauer, H.
(1980) Archives of Microbiology (128), 157-161
9. Characterization of the polysaccharide from a Lactobacillus Brevis and from sugary kefir grains. Pidoux, M.;
Brillouet, J. M.; Quemener, B. Biotechnology
Letters 10 (6) 415-420 (1988) [Lab. de Genie Alimentaire, ENITTIAA, Chemin de la Geraudiere, 44072 Antes Cedex,
France]
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Abstract: The gel-forming polysaccharide of sugary kefir grains [11.5% of dry matter] and 1 taken
from a Lb. brevis culture were identified as dextrans with some 1-Gp-3 links in the main chain, with
a ratio [branched/total units] of 0.19 and 0.14, resp., [compared to] 0.07 for non-gelling
polysaccharide.
COMPOSITION of MILK-BASED KEFIR GRAINS

Formalin - fixed kefir grains examined under a microscope, presented a
protein/polysaccharide/lipid complex, consisting mainly of insoluble protein and neutral
muco-polysaccharides. The percentage composition of freeze dried grains, with a
moisture content of 3.5 % was found to be :
Fat: 4.4%
Ash: 12.1%
Mucopolysaccharides: 45.7%
Total protein: 34.3%; consisting of insoluble protein 27.0%, soluble protein 1.6% and
free amino acids 5.6%
A small percentage of unknown substances
Amorphous and crystalline iron was observed mostly on the grain surface. 1-5
micrometer crystals were observed also in the interior of the grain. The fashion in which
the microflora is distributed over the surface of the grains, confirms the concept that
kefir grains should not be rinsed with water between milk-changes during culturing.
Reference:
Dmitrichenko, M.I. [1974] Microstructure and composition of kefir grains [Lecture] pp. 43-46 [Kemerovskii Tekh. Inst.
Pishchevoi Promyshlennosti, Kemerovo, former USSR]
GROWTH-CYCLE & MICROFLORA of KEFIR

GRAINS
[A] Transmission and [B] scanning electron Micrographs of Kefir
grains showing mixed microflora of yeast and bacteria and the
water-insoluble matrix. "Food Technology and Nutrition" under
"Kefir" page 1807
Traditional kefir grains of Caucasus is a

fascinating natural mother-culture. The grains,
or the matrix, is formed through the effort of a
symbiotic relationship shared among the complex
microflora, which render an irregular sheath,
composed of protein, polysaccharide and lipid
complex. The irregular fashioned sheaths usually
form multiple irregular lobules covering the surface of a grain. I refer to these
lobules as baby-grains, attached to a mother-grain. The irregular lobules have a
natural tendency to form as self-enclosed bio-structures, having a growthsignature unique to each baby-grain [ see picture ]. Such lobules are conjoined to
a common midsection radiating outwardly to form as a mother-grain [a complete
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grain with all lobules attached]. On appearance, the growth pattern of baby-grains
share self-similarities with the mother-grain, which it forms with and is attached
to. Some kefir grains also share similarity with the physical structure
[morphology] of the brain, pancreas, and other internal organs [those with an
interest in Doctrine of Signature may find this of some interest].
After a period of time, and possibly due to external stress or physical trauma, one
or more lobular sections detach from any particular mother-grain. The smaller
bodies, or baby-grains, eventually propagate into mother-grains, by increasing in
overall size, with multiple lobules forming. This growth-cycle simply repeats, to
continue the ongoing process in a similar fashion. This is self-propagation. Some
kefir grains may not shed baby-grains for some months, and in some instances for
up to a year or longer. Such grains may instead form into one large biomass or
one massive kefir grain, retaining all lobular bio-structures. This can occur if the
physical makeup of such grains is firm, due to certain culture conditions, and the
grains are not subjected to hash physical trauma during the straining process. In
such cases, sections of baby-grains may be removed from a large mother-grain, by
dissecting the grain by hand [see this animation for details of the operation].
Although in such cases, large kefir grains may eventually shed all the baby-grains
in a relatively short period of time. This is to say that the majority of baby-grains
will spontaneously detach from the mother-grains within a 2 month period, as a
common example. This process occurs as each individual baby-grain's umbilical
cord-like section, which attaches the lobule to the mother-grain, reduces in
circumference. Then, eventually, this section of the matrix becomes thin and
weak, which makes conditions favourable for a baby-grain to spontaneously
detach from the mother-ship, with ease. And if this process happens to all the
attached lobules in a relatively short period, then the specific batch of grains will
comprise of numerous small kefir grains. In fact, weigh for weight, a batch of
grains consisting of individual smaller grains may increase weight by 200% more
efficiently than a batch made up of one large kefir grain, or overall larger grains.
This may be due to a larger surface area that small grains make up [or take up in
the media]. Or possibly that smaller grains produce and release larger proportions
of kefiran in the milk, which is freely available for the microflora to create the
matrix.
External surface area of each grain may vary from smooth areas, with areas of
diverse irregularity, containing arrays of irregular small rounded protrusions,
randomly scattered over the exterior surface. The surface texture of certain grains
may be smooth, while other grains from the same batch may exhibit a greater
proportion of surface area, which is covered with multiple irregular protrusions.
Other grains from the same batch may exhibit a mixture of both surface-textures.
Although less common, some kefir grains may propagate as an irregular flat
sheath. Or mother-grains may shed a baby-grain as an irregular flat structure.
These outcomes are mostly determined by culture conditions, and if conditions are
favourable, after a period of time, any flat grains usually revert and transform
into self-enclosed grains. Such a transformation may take some months to occur.
I've observed that batches of kefir grains cultured in whole raw goat or cow's
milk, mostly propagate with smooth, well rounded lobular structures [balloonlike]. While kefir grains cultured with pasteurized milk and at cooler temperatures
mostly propagate with many tiny protrusions covering most of the exterior surface
of each grain. Seasonal changes [or temperature variation] may also incur a swing
between one form of growth-texture to another. The type of medium, temperature
and the amount of time that the grains are left in the same milk, all these factors
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influence growth-structure activity of kefir grains.

Some observations suggest surface areas consisting of vast irregularity or
roughness, contain higher yeast activity. While smoother areas are mainly where
bacteria predominate. Yeasts and bacteria cells, particularly yeasts, seem to form
large surface concentration [micro-colonies] along the protrusions over the
surface; streptococci seem to intertwine with other bacteria, without forming
colonies. Research suggests internal structure of the grains show a predominance
of Lactobacilli with few yeasts; cells are not bound to one another but
encapsulated within a muco-polysaccharide believed to be produced by the
encapsulated microorganisms [10]. Other research suggests stained sections of
grains studied under a microscope, showed that yeasts were mainly located on the
edge of the internal cavities, and occasionally along the peripheral channels of the
matrix. While the exterior was mainly occupied by bacteria [14].
Short and long rod-shaped bacteria and yeast, formed separate colonies both on
the outside and inside of the grain. Internally, filaments of encapsulated cells,
extending outwardly from a population of long rod-shaped bacteria. One
microorganism in particular, Lb. kefiranofaciens is found to be responsible for
the formation of the soluble polysaccharide, Kefiran. This research suggests that
the encapsulated bacteria may be responsible for the propagation of kefir grains
[11]. The reason for this conclusion seems to be due to the fact that propagation of
the grains will not occur [non-propagable grains] in the absence of Lb.
kefiranofaciens, which produces kefiran in the centre of the grain, under aerobic
conditions and in the presents of ethanol alcohol.
DO NON- PROPAGABLE KEFIR GRAINS HAVE THE POTENTIAL TO
PRODUCE AN AUTHENTIC KEFIR?
Suggestions exist, surmising that non-propagable kefir grains retain kefirproducing capacity [11], which I personally disagree with [please see this picture
of non-propagable kefir grains]. As an example, I've observed that a Kombucha
S.C.O.B.Y. [a natural mother-culture or pellicle used for preparing the Kombucha
beverage] was able to culture a similar culture-milk beverage, as do nonpropagable kefir grains [please see this experiment at 42 months, which may also
suggest the possibility of how kefir grains came to exist]. Would it be fair to
suggest that the unique culture-beverage, cultured with the KKH [explained in the
experiment linked above] is able to produce an authentic kefir? Even though,
initially, kefir grains plus a Kombucha S.C.O.B.Y. were cultured together [as a
mixed-culture] for 30 months, to produce a cultured-milk product? At present, the
KKH produces a product with similar character and properties to an authentic
kefir. However, the Kombucha S.C.O.B.Y. could have been replaced for pieces of
leather hide in the experiment explained above, and with some certainty, one
could predict that the end result [the culture-beverage] would be quite similar as
in the experiment above. There was no evidence that kefiran, which is the
essential component of propagable kefir grains, was produced by the microflora,
which colonized the KKH [or which may colonize the pseudo-leather parts of my
shoes for that matter].
The nature of wild microbes have the ability to colonize structures or materials
having a porous nature, such as non-propagable kefir grains, Kombucha
S.C.O.B.Y, terra cotta pots, wooden barrels, and yes, including leather hide. If
kefiran is not produced due to a damaged component e.g., Lb. kefiranofaciens [as
with non-propagable kefir grains], then, the specific kefiran produced by this
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particular encapsulated organism is absent in the final cultured-milk. With this, it

is reasonable to suggest that cultured-milk beverages produced with nonpropagable kefir grains, shouldn't be classified as true authentic kefir. However,
such culture-products are in parallel with commercially-prepared pseudo-kefir,
cultured with lab-prepared pure mixed starter-cultures. And to add, even a
custom prepared mother-culture, as with KKH, or in fact, non-propagable kefir
grains for that matter, these have an advantage over lab prepared starters, being
that the former have the capacity to produce a culture-milk product, on an ongoing
basis, without any loss of variability of the organisms involved in the fermentation
process. On the other hand, lab prepared pure mixed-starters lack viability, and
only have the capacity to culture no more than seven or so batches, before the
culture begins to fail [see below for details regarding Bacteriophage infection].
Kefir grains have been described by Russian dairy technologists as a naturalstarter and depending on the source and more importantly, culture conditions, the
microbial composition can certainly vary [13, 15]. This, I understand, is not well
accepted, or understood by Western counterparts, in concluding something like,
These little critters have a mind of their own, which we want to control, but
which we are unable to, as a typical attitude. I guess though, that minds shall be
minds.. in the wild-wild west. A similar attitude or outlook, has recently
influenced dairy-food technicians working in countries such as, as an example,
Russia and Poland. Formerly, actual kefir grains were implemented in the cultureprocess to produce a commercial kefir for sale in these counties. Due to modernday intervention, today, most, if not all commercially produced kefir around the
world, commercially prepared pure mixed starter-cultures are implemented in
the process, replacing actual kefir grains to mass produce the culture-product
[and such culture-milk-products are sold under the name of Kefir. What have we
let become of us?].
KEFIR-LIKE "STARTER-CULTURES"
For many reasons today, the development and implementation of commercially
prepared pure mixed starter-cultures for producing what I refer to as, Kefir-like
or Pseudo- kefir have surfaced over recent years [on a commercial level]. I feel
that these forms of kefir, including the starter- culture, should not be classified as
authentic kefir, or authentic kefir-cultures. Especially if traditional kefir grains are
not used in the actual culturing process, i.e. not in constant direct contact with
fresh milk during the culture- process [for producing a commercial kefir-product].
Without culturing with actual kefir grains, instead, using commercially prepared
starter-cultures, many of the natural properties, which only kefir grains produce,
contain and release into the media, may not be found in the commercial product
e.g., the water- soluble polysaccharides including kefiran This includes the kefir
grains themselves, which research have proven reduce the size of tumours when
ingested by mice. Not to mention recent findings evaluated the anti-inflammatory
properties of kefir grains [7]. Any potential protective agent/s, which seem to
inhibit certain pathogens or weed organisms, may also be missing from such
cultures and their culture-products. Not to omit that commercial cultures loose the
power to culture if the same culture is recycled to a fresh media [batch-culture].
Until we can spontaneously propagate kefir grains from non-existing grains, then
not enough is known about any disadvantages, by attempting to culture a form of
kefir, without the use of actual kefir grains as the actual mother-culture.
For more information re commercial starter- cultures Vs kefir-grains, please go
to From Us, to The Kefir-Novice section situated below.
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TO BE OR NOT TO BE CONTAMINATED IS NOT THE QUESTION!

Till current date, I have yet to come across reported cases where consuming
homemade traditional kefir has caused health a problem, but to the contrary.
Although there are some concerns shared among dairy technologists regarding
certain species of microbes isolated from specific batches of kefir grains [or the
kefir itself], obtained from different regions or countries around the world. With
this though, there was no evidence to suggest that there was a health problem
issue, due to consuming kefir made with such grains. These mainly concern
commercial kefir-producers, who wish to use kefir grains for the production of
traditional kefir for sale in the marketplace. The fact that governing bodies
implementing and enforcing regulations stipulated laws via Codes of Practice
which restrict numbers of coliforms or other objectionable organisms and
compounds in food-products intended for sale.
Possibly due to lack of specific knowledge by modern-day microbiologists
regarding kefir grains, the outcome is that certain grains are classified as being
contaminated. This so-called contamination could actually be favourable as a
protective agent for the host. When culturing kefir with kefir grains, the
contaminating microorganisms are inhibited or controlled usually to extremely
low numbers, in comparison to the numbers or organisms of the microflora as a
whole. These microbes were not found to overpopulate the media or the grains
themselves. In fact, in some earlier papers, procedures are explained, which
include suggestions and methods to minimize and control possible problems that
may arise during commercial kefir-production. E.g., it was noted that coliform
counts fell as the kefir became more acidic [Babina, NA. et al. 1975 ]. This is in
regards to commercial dairy-plants implementing kefir grains intended as a
mother-culture to prepare starter- cultures, in order to inoculate large volumes of
milk. It was common to use 1 to 5 % kefir grains to prepare the initial starter,
which 2% to 5% was used to inoculate 98% to 95% freshly pasteurized milk
respectively. Unlike prepared kefir at home, where up to 30% kefir grains are
commonly used to prepare traditional kefir. In the former, the probability for
contamination due to obviously less amounts of starter used, including
implementing multiple steps and procedures, all of which increase the chance for
contamination.
Recent research has revealed that kefir grains cultured in a media containing
Escherichia coli [coliforms] inhibited the growth of this organism. In fact, it was
observed that certain batches of grains completely halted the growth of
Escherichia coli for at least 25 hours [15].
In the commercial dairy and food industry, coliform counts are used to determine
possible contamination; due to faecal matter and or improper handling, processing
and storage of food or milk and equipment etc. These microbes are also part of a
healthy intestinal microflora, including other organs, similar to Candida albicans.
As is the case regarding counts of C. albicans kept in check in a healthy host,
coliform counts seem to be kept in check, if found in certain batches of kefir
grains. These microbes and yeasts are and always will be part of our environment,
both externally and or internally. The secret to a healthy balance lies in keeping
these microbes and yeasts in check, either by the auto-immune system or other
bio-control-systems. This includes friendly microbes and yeasts which are
endorsed with certain protective properties. When consuming traditional kefir, the
protective properties may be propagated in the gastrointestinal tract, to become
part of, or enhance the present microflora therein. Ingesting kefir grains on a
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regular basis may also be a protective agent for the host, either due to the natural
protective chemical compounds of the grains, or by the grains inducing a
beneficial auto-immune response in the host, which may help to keep certain
pathogens under control [16,17]. In turn, maintaining a healthy balance in that
specific bio-system [or for the host if you wish].
Westerners have a tendency to keep their surrounding environment and foods as
clean as possible [too clean for our own good in fact]. Recent research suggests
that people living in countries with less hygienic environments than their Western
counterpart, have less incidences regarding certain infections [e.g., Gastritis or
Gastroenteritis including allergies]. This is possibly due to the population in these
countries being subjected to certain amounts of pathogenic microbes [or virruses]
on a relatively constant basis, especially early on in life. In relative speaking
terms, the auto-immune system gets a good workout [use it, or loose it].
Ingesting smaller numbers of coliforms, with larger counts or proportions of vast
strains of friendly lactobacilli and yeasts [as in the case of so called contaminated
kefir grains], may decrease the likelihood of contracting certain or specific
infections, including the prevention of allergenic response.
THE MICROFLORA OF KEFIR GRAINS
A vast variety of different species of organisms have been isolated and identified
in kefir grains. Such species are among four genus groups; Lactobacilli,
Streptococci - Lactococci, Acetobacter and Yeasts. The microorganisms and
yeasts share a symbiotic relationship, which in short means, they survive or
propagate by sharing their byproducts as an energy source or growthstimulating source [u 4 I + I 4 u ... a balanced relationship]. Bacteriocin may also
be present, especially if the appropriate strains of lactic acid bacteria are present in
the grains [13].
Batches of kefir grains obtained from various sources usually vary in microflora
composition. In fact, the microflora from the same batch of kefir grains will vary
during different seasons or due to culture-conditions [adapting to the
environment]. This localized-adaptation may possibly encourage, or bring with
it, a localized-protection for the consumer, sharing that specific environment
with the grains and their microflora. More research definitely needs to be
carried out in order to gain more of an understanding at a scientific level.
Although, my intuition, in communion with logic tell me, that I may well be on a
correct path of thought/feeling.
After all, Caucasians who consumed large amounts of kefir, are renowned for
their longevity and healthy constitution. I'm sure the milk that these tribes-people
gathered from their milking animals, contained coliform counts, due to milking
conditions! These people are often classified as centenarians, in that many are
known to live to over 100 years young. Not forgetting that these people were also
known to ingest actual kefir grains on a regular basis--- which I feel is the keyfactor to their longevity [the former is not very well addressed today]!
< To behold, or not to behold a cheeky wrinkled-grin >
Typical Microflora Isolated from Batches of Kefir Grains Divided into Four Genus Groups
LACTOBACILLI
STREPTOCOCCI/LACTOCOCCI
YEASTS
ACETOBACTER
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Lb. acidophilus
Lb. brevis
Lb. casei
Lb. casei subsp.
rhamnosus
Lb. casei subsp.
pseudoplantarum
Lb. paracasei
subsp. paracasei
Lb. cellobiosus
Lb. delbrueckii
subsp. bulgaricus
Lb. delbrueckii
subsp. lactis
Lb. fructivorans
Lb. helveticus
subsp. lactis
Lb. hilgardii
Lb. kefiri
Lb. kefiranofaciens
Lb. kefirgranum
sp. nov*
Lb. parakefir sp.
nov*
Lb. lactis
Lb. plantarum
Lactococci lactis subsp. lactis

Lc. lactis var. diacetylactis
Lc. lactis subsp. cremoris
Streptococci salivarius subsp.
thermophilus
Strep. lactis
Enterococcus durans
Leuconostoc cremoris
Leuc. mesenteroides
Units Count of Microbes in Gram

Stained Kefir Grains
Bacilli [single cells, pair, chains]
Streptococci [pair, chains]
Yeast [single cells]
Candida kefir
C. pseudotropicalis
C. rancens
C. tenuis
Kluyveromyces
lactis
Kluyveromyces
marxianus var.
marxianus
K. bulgaricus
K. fragilis /
marxianus
Saccharomyces
subsp. Torulopsis
holmii
Saccharomyces
lactis
Sacc. carlsbergensis
Sacc. unisporus
Debaryomyces
hansenii**
Zygosaccharomyces
rouxii**
Acetobacter aceti
A. rasens
The Means Range

Bacilli 66, 62-69%
Streptococci 16, 11- 12%
Yeast 18, 16- 20% [10]
Reference:
Encyclopaedia of Food Science, Food Technology and Nutrition [1993] [pp. 1804-1808]
Edited by R. Macrae, R.K. Robinson, M.J. Sadler
* International Journal of Systematic Bacteriology 44 (3) 435-439 [1994]

** T. Loretana, J.F Mosterta and B.C. Viljoen [2003] Microbial flora
associated with South African household kefir. S. Afr. J. Sci. Vol. 99 No.
1/2
List of Bacterial Names with Standing in Nomenclature - Genus Lactobacillus
Opportunistic sites that have taken the material above, without my permission [Plagiarism shall be
exposed... please read copyright notice below]:
http://www.kefir.com.au/9A_microflora.html If it is so that "any publicity is good publicity", then
take it as a favour that I have included a link to the webpage in question.
END NOTES : Candida albicans has never been isolated in kefir grains, for conditions make it
impossible for this particular opportunistic yeast to flourish. Certain yeasts of kefir include Candida
as part of the nomenclature [name]. These yeasts are not opportunistic yeasts such as C. albicans, but
instead have been classified as Generally Regarded As Safe [GRAS]. Such yeasts may in fact have
the potential to keep C. albicans in check in the host.
References:
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10. Molska, I. ; Kocon, J. ; Zmarlicki, S. [1980] Electron microscopy studies on structures and microflora of kefir
grains. Acta Alimentaria Polonica. 6 (3) 145-154 [Dep. of Food Tech., Warsaw Agric. Univ. Warsaw, Poland]
11. Toba, T.; Arihara, K.; Adachi, S. [1990] Distribution of microorganisms with particular reference to
encapsulated bacteria in kefir grains.International Journal of Food microbiology. 10 (3/4) 219-224. [Lab. Of Anim.
Products Tech., Fac. Of Agric., Tohoku Univ., Tsutsumidori-Amamiyamachi 1-1, Aobaku, Sendai 981, Japan]
12. Microorganisms in Processing of Dairy Products [pp. 284]
13. Encyclopaedia of food science, food technology, and nutrition [1993] [pp. 1804-1808] Edited by R. Macrae, R.K.
Robinson, M.J. Sadler
14. Rosi, J. [1978] Kefir micro-organisms: yeasts. Scienza e Tecnica Lattiero-Casearia 29 (2) pp. 59-67
15. Garrote Graciela L., Abraham Analia G., De Antoni Graciela L.[2001] Chemical and microbiological
characterisation of kefir grains.Journal of dairy research vol. 68, No 4 , pp. 639 - 652
Other Links of Interest:

Kefir grain microflora [By Dr. Miloslav Kalb]. Wonderful high quality Micrographs of kefir grains
revealing microflora.
EXPANDING the USE of KEFIR & KEFIR

GRAINS
This section presents a general idea of many years of work in expanding the use for kefir
grains and kefir, to prepare many unique wholesome products. Each product is
reasonably simple and easy to prepare. Follow the links provided for each product
below, which will take you to the appropriated web page with recipes. Enjoy the journey
these newly found probiotic-wonderlands may venture you.
Kefir Cottage Cheese : Similar to traditional cottage-style fresh cheese. A fresh sweet
curd prepared with fresh milk coagulated with kefir. Like all cheeses developed by
yours truly, this cheeses is no exception and is 100% rennet free.
Kefir Mascarpone : A rich creamy fresh cheese with a taste and texture similar to the
Italian Mascarpone, and also similar to Smetana, a favourate sour cream of Russia.
Kefir-Leban : The natural process of strained fresh kefir in a cloth produces this fresh
sour curd cheese. Kefir-Leban is similar to Labneh of the Middle East. A 100%%
rennet free fresh sour curd.
Kefir- Straightjacket : A kefir-cheese dip or spread made from draining kefir [as in
Kefir-Leban above] then adding other ingredients for a taste sensation that many people
have gone crazy #@|@# for. The selected ingredients also help to keep the microbes in
this fresh live cheese, viable, even during storage... it only gets better! A probiotic fresh
cheese-dip, come spread, come pizza topping... come on down and make these for
yourself!
Kefir Pizza : A wholemeal pizza made from a kefir sourdough starter [used for
making the dough rise], topped with generous dollops of Kefir-Straightjacket cheese and
other ingredients... get into that kitchen and rattle those pizza pans!
Kefirkraut : Pickled cabbage /or other vegetables similar to traditional sauerkraut [but
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without the use of salt!].

Kefirlac : A fermented grain drink using kefir grains and sprouted grains. This is an
extension of Rejuvelac which is similar to Kvass [Russia].
Kefir d'acqua : Or water-kefir prepared with either milk-based kefir grains or the
common method using traditional translucent water kefir grains.The sugar-water-media
more commonly used is explained with my own rendition to the recipe.
Kefir d' erba medica : Probiotic herbal teas. This is an extension to kefir d'acqua
Kefir d'uva : This is another extension to kefir d'acqua cultured with grape juice instead
of lemon juice, water and sugar.
Kefir d'pollin : This is a water- kefir with the addition of bee pollen included. This
recipe may help to unlock many nutrients, which through normal digestion are mostly
unavailable from bee pollen. This limitation is due to the indigestible cell-wall of each
pollen cell. When including bee pollen in a water- kefir, the enzyme-rich medium may
help to at least partially break down the cell walls of pollen cells, so our own digestion
may then be able to further breakdown and absorb the nutrients found within pollencells.
Kefir Recipes : A few recipes to try, including The Butterfly [Fruit juice + kefir
beverage], the Water Butterfly [water-kefir + kefir beverage] and the Kefir Charmer
[kefir-smoothie]. Great for introducing kefir to children or to fussier taste buds...
shneeky-he-he-heee!
Kefir Preserving Brine [KPB] : I also discovered that kefir can be made into a brine,
which may then be used as a natural preservative to prolong the shelf life of certain
perishable foods [stored under low temperatures]. Fresh cheeses such as Bocconcini.
Tofu, cooked or raw legumes and other perishables enjoy a longer shelf life due to
controlled fermentation.
Application using kefir grains for treating infected wounds : I've discovered that
kefir grains may be effective in treating certain infections such as Ulcers when applied
topically to the affected area. I've observed this in both man and beast alike. I've also
removed warts by applying a kefir grain topically onto warts, [both planter and the
common wart caused by the Human Papilloma Virus [HPV].
Implementing kefir grains with medicinal herbs to treat Ulcerative Colitis [UC] and
Crohn's Disease [CD] : This is a link to a word document, which explains how to
implement kefir grains with medicinal herbs to correct Irritable Bowel Disease [IBD]
such as UC and CD.
WHERE TO OBTAIN REAL KEFIR GRAINS

Kefir grains may be obtained from me if you so desire. My personal stock are a mixture
of eight different batches of kefir grains obtained from different sources around the
world over the years. The grains are cultured with Certified Organic goat's milk, or
Certified Bio-dynamic whole cow's milk, depending on the availability of Goat's milk,
which I personally prefer using. Currently it is not possible to obtain traditional sugary
kefir grains to prepare traditional water-kefir from me. Milk kefir grains are supplied
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with a copy of my 36 page manual; Kefir! A Probiotic Gem Cultured with Probiotic
Jewels: Kefir Grains!
Although this is not a current business venture for financial profit, costs to provide the
individual with the invaluable rare mother-culture with a copy of the manual, do need to
be covered. Funds shall also secure that this site remains as an invaluable resource for
information, designed to enrich the sharing of knowledge in a non-commercial
environment [notice no commercial banners throughout my site]. Kefir grains can be
shipped to most locations on mother-earth.
For order details please send me an e-mail Please include country of origin with any
inquiry to receive appropriate details. And please be patient with my reply, for I may
not always reply the same day and it may take some days to get back to you. And since
the arrival of our daughter, Shedea-Nardu, fatherhood and co-caring for Shedea-Nardu
has been a priority in recent months. We hope you share your understanding and your
support.
Paris Creek Bio-dynamic farm is the supplier of Bio-dynamic, non-homogenized whole
cow's milk which we use to culture our kefir, when organic goat's milk is not available.
It may be possible to obtain kefir grains through two lists on the Internet; Kefir_making
[K_m] or Real_Kefir_Making [RKM]. These two web-based world-communities were
initiated by yours truly, with the aim of having members share excess kefir grains with
individuals wanting to obtain the culture. See the following section below for details.
It may also be possible to track down a source for kefir grains at this database:
http://66.46.11.99/clarkson/Show/Clarkson/kefir/default.asp
There is also a source for real kefir grains in the USA, from Betty Stechmyer at G.E.M.
Cultures, California: http://www.gemcultures.com/
As Betty once explained to me, "... Our Home, is our Love, is our business." God
Bless you, and your works, Betty!
NOTE: When seeking kefir grains, be equipped with some facts firmly secured under
your kefir-hat, by reading this section below <]:o)
KEFIR WWW-COMMUNITIES
On December 4, 1999, was the initiation of a noncommercial world community at
Yahoo! groups, known to as "Kefir_making" [K_m]. On October 13, 2002, a new
community list was initiated at Yahoo! groups, known as Real_Kefir_Making [RKM].
At either of these two lists, members have the opportunity to locate a source of kefir
grains in their local area. Members also enjoy the giving and the sharing of not just their
kefir grains, but also tips and other kefir related information. There is also a vast amount
of information regarding kefir and other culture-products found in the archives of K_m.
This includes photos, abstracts and links, which take up too much space on my server.
Please note that K_m is generally open topic wise, while RKM is more on topic
regarding kefir as the main subject of discussion. K_m is quite active, whereas RKM is
less active regarding the volume of posts including member numbers.
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Feel free to visit Kefir_making for further details.

Please note: Free subscription is essential in order to post messages to both lists or
to view files and bookmarks etc. To subscribe, simply click the links to either list
below :
Click to join Kefir_making

And the new list dedicated to the art of culturing kefir, titled Real_Kefir_Making
[RKM]. This particular list is not open to the general public so subscription is essential
in order to read archives of post to the list.
Click to join Real_Kefir_Making

Or go to Real_Kefir_Making for further details.
May the good sister-ships K_m and RKM thrive on goodwill, and goodwill be the
inspirational force between sharing and learning about the good-art of culturing
REAL kefir!
We hope to e-see you there ;o)
FROM US to the KEFIR-NOVICE

NOVICE SPECIAL NOTICE: Because dom ingests US kefir grains, WE have
decided to revolt, by taking mutiny of dom's faculties as OUR main-course of
action. So, bearing with this in mind, WE kefir grains hereby declare that dom's
faculties are now under OUR control. From here on, it is US kefir grains
navigating the slimy typing--and NOT dom. So please, sit back, relax and enjoy
what WE have to share.
WE kefir grains wish to educate newcomers to kefir, without excluding those so
thought to be "in the know". With your undivided attention, we shall focus on
some common issues, which appear to be causing confusion among the many
among the masses. Before we move on though, please splash your screen with fresh
milk, for US kefir grains are hungry. That was very kind of you.. thank you ..
... Firstly and foremostly Kefir should not be mistaken for Yogurt [now how was that
for an opening line, brown cow?!]. These two culture-milk products are quite unique to
each other. Kefir is cultured with US kefir grains; the only natural-mother of milkcultures known to people. In fact, WE are an ancient natural mother-culture. WE kefir
grains, including the actual kefir produced by US grains fermenting fresh milk, contain
lactic acid bacteria [LAB] including streptococci, lactococci, Acetobacter [acetic acid
bacteria] and yeasts; some strains of yeasts can utilize lactose [they breakdown lactose].
The vast species of organisms among these four genus groups is what make up OUR
unique, complex and self-organizing microflora. However, yogurt does not contain
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yeasts or acetobacter bacteria, nor does yogurt contain anywhere near the numbers of
different strains and types of organisms, which make up the wide spectrum of OUR
microflora.
Kefir is a culture-milk beverage; and not a thick curd such as what comes as yogurt.
This picture demonstrates the liquid-curd of kefir in a cup.
WE kefir grains have the ability to culture traditional kefir, with raw unpasteurized OR
pasteurized milk. And WE can culture kefir at ambient temperature too. In true essence,
WE make the culture-process for preparing kefir, very simple, inexpensive and flexible,
for WE are quite capable and happy to prepare kefir with any milk-type of YOUR
CHOICE. Including any type of commercially available dairy milk [including non dairy
milk types, such as coconut milk and soymilk]. This provides the individual with the
option to choose e.g., Certified Bio-dynamic milk or Organic milk with any amount of
fat content, for WE shall prepare a traditional kefir with unsurpassed quality within 24
hours.. day in, and day out.
On the other hand, commercial yogurt cultures, including commercial kefir startercultures available today, are quite limited regarding the capacity to batch-culture
[ferment batches with a small amount of previous culture added to fresh ingredients] on
an continuous basis. Such starter-cultures ONLY have the capacity to prepare kefir [or
yogurt] with freshly pasteurized [sterilized through heating] milk. In the case with
yogurt, the inoculated milk MUST be incubated between 8 to 12 hours, at temperatures
ranging between 37 C to 45 C [97-113 F]. Bearing in mind that an incubator is
essential in order to maintain these temperatures; and incubators cost money to purchase
and to run. This is because of the few strategically selected organisms selected for
commercial starters, simply lack the ability to culture at ambient [room] temperature.
However, WE kefir grains have the capacity to propagate, AND the ability to culture
traditional kefir at wide temperature spectrum, ranging anywhere between 4 C to 35 C
[39 F - 98 F]. This comes natural for US, mostly because of the fact that OUR
microflora has developed a high order of self-organization due to US evolving in raw
milk, cultured at ambient temperature, doing so over many centuries. In effect, US kefir
grains have the muscle needed to get the job done--- and done right at that.. a simple
cool fact.
Traditional authentic kefir CAN NOT be cultured with commercially available kefir
starter-cultures often referred to as kefir-starters or kefir starter-cultures. Such
commercially available starters come prepackaged, mostly in powder form. As such,
these are not US kefir grains, but instead, are an inferior starter-culture, designed to
exploit OUR good name and long standing good reputation. Similarly to yogurt cultures,
commercial kefir starter-cultures simply lack the ability to culture unpasteurized raw
milk. In simple terms, this can be put down to the fact that the native microflora of raw
milk out-competes the organisms of commercial starter-cultures-- and as a result, the
commercial starter ends up loosing the battle for nutrients by the first round.
To current date, it is impossible to spontaneously propagate US kefir grains, from
non existing gains. Or by attempting to culture any form of commercial kefir in n n
attempt to culture kefir grains from such culture-products; this includes
commercially prepared kefir starter-cultures. Such culture-products can not
propagate US kefir grains...
... because of this fact, US kefir grains can only be propagated from EXISTING,
PROPAGABLE KEFIR GRAINS. So one needs to initially obtain US, in order to
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propagate more of US, while preparing traditional authentic kefir WITH US [no
grain = no grains = no gain]
Please take a short break and splash your screen with more fresh milk, for all of this
maneuvering of dom's faculties has made US quite hungry and thirsty. While you're
there, please take this opportunity to enjoy a glass of traditional kefir. And don't go
crying over spilled milk, well, not unless it's trad-kefir. Thank you
With any type of non-genetically modified commercial lactic acid starter-cultures
available today, a point comes whereby the organisms SHALL eventually fail to culture.
One of the main reasons for commercial starter-culture failure, is due to a specific virus
infection, referred to as Bacteriophage infection. Each specific type of phage virus can
only infect, or target a specific strain of [susceptible] lactic acid bacteria [LAB]. Phage
viruses cause infection by the virus injecting its chromosome or RNA into the LAB cell.
The infected bacterium then becomes a virus producing factory, producing within each
infected cell numerious new viruses. Eventually, the cell wall of the infected LAB
ruptures [lyse], releasing multiple numbers of newly created viruses. Needless to say
that lyse destroys the LAB in the process. So,within a short period of time, the once
large population of LAB are lost in the process. In this way, Bacteriophage infection is
also responsible for the loss in potency of commercial kefir-starters. It is quite common
batch-culturing seven or so batches of pseudo-kefir, the commercial starter is unable to
culture further more batches. This is when it becomes inevitable for the consumer to
purcha$e a refresher pack from the culture-vendor.
In effect, phage viruses have a positive edge; leaning towards the financial benefit of
starter-culture-venders. On the other hand, once obtaining US kefir grains, WE do not
ask you to go running to any vender to purchase more kefir grains. If simply care is
observed and followed accordingly, WE have the ability to outlive YOU, including the
potential to outlive your children and their children's' children. Yes, not only do WE
make the preparation of real, traditional kefir simple, affordable and quite flexible, WE
also have the ability to forward these gifts on to your future generations, so that they
may enjoy similar benefits
The limited diversity among the species of organisms strategically selected to prepare
commercial starter-cultures today, is a limiting-factory in its own right. However, with
US kefir grains, any particular strain, or type strain of organism[s] among OUR
microflora, has the capability to overcome many limiting factors. Including being
endorsed with a natural protection against phage infecting agents [immunity]. In the
event that any one particular strain of organism among OUR species may fail, there is a
great chance that another strain, or type strain, has high probability to prevail; carrying
with it, survive mechanisms in future generations [or progeny]. This can basically be put
down to the vastness in the types of organisms and the complexity among OUR self
organizing microflora. And to further add, because US kefir grains understand
proactive workable relationships, WE have the ability to adopt local wild friendly
organisms, native to your area. Such adopted organisms may then become part of OUR
extensive family.. all sharing the accommodation of the abode of the friendly microbe
i.e. US kefir grains. It brings advantages for OUR microflora, if the adopted organism[s]
come readily equipped with resistance to infecting agents, such as phage viruses etc.
This is one of the main reasons why WE kefir grains have successfully propagated
over so many centuries, and in the hands of peoples at that!
If the individual's health and well-being, even be it in part, is a reflection of what the
individual consumes.. then it is reasonable to prefer, and to demand, a natural,
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traditional culture-product. Especially one which has stood up to the test of time such as
traditional kefir grains and the culture-product that WE produce.. AUTHENTIC
TRADITIONAL KEFIR!
To produce commercial culture-products, such as commercial kefir including kefirstarters intended for sale, there are specific Codes Of Practice, which Commercial
producers and retailers have to abide by, by Law. In certain countries, or states of, such
codes of practice stipulate specific restrictions regarding what is, and what is not
allowed in food-products or starter-cultures intended for sale.
To give as an example, WE quote the Californian Food And Agricultural Code,
Section 38871: "Market milk or market milk combined with nonfat milk from market
milk, with or without added market milk solids, flavoring, or seasoning, which is
certified raw milk or has been pasteurized and afterwards fermented by Lactobacillus
bulgaricus, Lactobacillus acidophilus, and Lactobacillus caucasicus may be sold as
kefir, reduced-fat kefir, low fat or light (lite) kefir, or nonfat, skim, or fat-free kefir, or
such names as may be characteristic for the product and approved by the secretary. The
product may contain harmless edible stabilizers not to exceed six-tenths of 1 percent. It
shall contain no more than 10 coliform bacteria per gram and shall be free of molds,
yeasts, and other fungi, and other objectionable bacteria that may impair the quality of
the product."
The code above clearly stipulates that kefir intended for sale must be free of yeasts and
fungi. And yet, yeasts are one of the essential components of traditional authentic kefir.
To shine the limelight back on OUR favourite subject, i.e. talking about US kefir grains,
WE quote the following research to clarify :
Sub-Abstract: "578 samples of kefir grains were examined bacteriologically in the
Moscow, Irkutsk, Tula, Stavropol' and Kuibyshev dairy factories".... "On direct
observation through microscopy, lactic acid, streptococci and yeast cells should always
be detected."[19]
Sub- Abstract: "When kefir was made from grains with yeast; lactic acid bacteria ratios
1:5.6, 1:15 [traditional culture] and 1:46, increasing or decreasing the proportion of
yeast in the grains resulted in flavour defects."[20]
In many situations, codes of practice such as the FAA Code Section 38871 quoted
above, with little doubt, strategically overlook such simple facts provided by much
research. Instead, such codes of practice have placed a strangle hold on the possibility
for the use of US kefir grains to be implemented for the production of authentic
traditional kefir, intended for sale. However so, this sits just fine with US.
Alas, WE feel that most if not all natural, traditional culture-products of yesteryear, are
extremely challenging to mass-produce for the marketplace. Not without adulterating
the product for product name $ake. This seems to be the case with traditional-authentickefir. WE kefir grains, a Gift from God for the common everyday person. That is if you
so wish to receive such kefir-jewels as a gift as such.
OUR CHALLANGE FOR COMMERCIAL-PRODUCT PRODUCERS
Before WE hand over dom's faculties back to him, we would like to leave you with this
challenge. WE kefir grains feel that if folks have the ability and the right to pioneer or
develop a unique culture-milk starter and or culture-milk product intended for sale, a
respectful option is to provide the unique culture-product a unique name for it to be sold
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by, rather than simply steel or borrow an existing name which is already taken for what
WE are [KEFIR GRAINS], and what WE produce [KEFIR]. This should be quite
simple to accomplish. WE challenge your creativity, your honesty including your
ignorance! By this, it should at least prevent the missleading conception about
commercial kefir or commercial kefir starters. It is to your advantage to take this as
guidance.
We hereby give notice that as of the end of this here notice, WE shall hand over all
of dom's faculties back to dom. It was a pleasure having you and thank you for
having and sharing US, dom.
<-[ Chew n'gulp!... Hhmm... nice tasting kefir grains. Hey! hang on a tick with a pair of tweezers! I don't
recall typing the above section?! And what's with all this milk running down my monitor ? ]->
WHO PUT "REAL" with "KEFIR" ON THE

INTERNET?
It has been over 6 years since I began to use the word real, in conjunction with Kefir on
the Internet, when explaining this fine art of culturing traditional kefir. I use the word
real, with the intention to try and bring about clarity to the masses, regarding the
differences between using actual kefir grains Vs the use of implementing man-made
[commercially prepared] starter cultures for culturing milk to produce real, authentic,
traditional kefir.
Over recent time, the word real has become quite a loose fitting term, used by certain
commercial enterprises, whereby exploiting their [particularly] non kefir-grain product
for sale, which are readily available in today's marketplace. However, I feel that because
traditional kefir does not enjoy any real protection under any Foods and Drug
Administration, or similar governing body, then any company can use the term real,
really loosely, and cleverly too. If one had no real sound knowledge of what real kefir
making is all about, then certain commercial enterprises could take consumers for a real
ride. Unless kefir-culture-vendors state that their commercial culture-product actually
contains REAL KEFIR GRAINS, when explaining their product, then one could be
correct in assuming that certain companies are in fact be selling man-made,
commercially prepared, pure mixed starter-cultures... and not actual kefir grains.
The key to look out for here is, that Kefir Grains HAVE to be the actual starterculture.. and not just a few microbes isolated from kefir grains, which are then
incorporated in the process of preparing any pure, mixed starter-culture. Anything else
with the phrase real kefir or real kefir grains etc. may imply that the microbes used to
prepare the commercially prepared starter-cultures, may have originated from real kefir
grains. But such organisms, unless these are within, and left intact with propagable
kefir grains themselves, will not culture a real kefir, but instead shall produce pseudokefir. It may well have been yours truly, who may have put the word real in conjunction
with kefir on the Internet, to help explain traditional kefir-making. However, certain
companies seem to be using this phrase to sell their pseudo-kefir-making kits and
caboodle's too. So consumer, please try and be aware of these facts and or fallacies.
ALSO..
My current understanding is that, as an industry-standard, commercially produced kefir-
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like products, the quality of the product is determined by comparing it with the quality
of traditional-kefir prepared with traditional kefir grains!
This goes without saying; for what else would an artist use as a model to paint a
portrait of an apple? [Thanx for the pointer, Basirah!]
As a result of my research and personal experience, kefir grains produce a superior
authentic culture-milk product with unmatched qualities. However, everything has its
place in the marketplace; even misleading *miss-no-mass aimed at mass-distraction.
*Insidentlee, I do know how to spell misnomers, nor does anyone have to know
whether I'm joking or being serious-- this includes me [whom did I just quote, using my
interpretation of the original quote?]
The Most Significant Bit left for Last but not the Least
Significant Bit
Ingesting kefir grains on a regular basis, as performed by the original masters of kefir, in
my opinion, is a must-do if one wishes to gain optimum benefits of the kefir-ritual as a
whole. Most research performed to date, which shows much promise, has been
performed with actual kefir grains or the polysaccharide Kefiran, which kefir grains
produce, consist of and release in the media [extensive research has not been carried out
with actual real-kefir]. One cannot ingest kefir grains if one doesn't have kefir grains to
begin with, in order to propagate more grains from!
Taking this to another level: Initial interest in kefir came about when the famous
Russian scientist, Professor Mechinkov, learned of the long-life-span, which the
Caucasian tribes-people enjoyed. It was believed that kefir was an important link for
these people to enjoy such a long-life-span. Although, if one neglects the fact that these
people did in fact ingest kefir grains on a regular basis [as a kefir-ritual in whole], then
AN, or THE important ingredient may be missing from the long-life-soup!
Out of all the culture-products known and prepared to date, kefir grains and traditionalkefir stand in a unique class of their own. No other culture-product propagate biowonders such as kefir grains. Such probiotic-jewels are part and parcel of the cultureprocess. And with their culture-product [kefir] a natural culture-system in
completeness is attained if maintained. With using simple intuition in communion with
logic, for me, suggests that these TWO-CULTURE-PRODUCTS can not be separated
from each other, and expect to RE-ATTAIN FULL POTENTIAL BENEFITS OF THE
ART AS A WHOLE
Taking this to reach the ultimate angle as possible: To add to the let's try and do
this the best we can; we need to consider looking into another missing or overlooked
link-factor of the matter. I am referring to the ripening of liquid kefir. Unique
advantages may be gained by ripening strained kefir for several days, before consuming
the culture-milk product. I find mild ambient temperatures, ranging between 12 C to
22 C [53 F to 71 F] is a good temperature range for ripening kefir. At day 1 to day 2
of ripening, Folic acid should increase by some 117 % to possibly 125 % compared to
folic acid found in the original fresh milk. There are other B Vitamins that increase due
to ripening, while a few other B Vitamins are found in slightly less amounts, or remain
the same value to that found in fresh milk. Other benefits of ripening include the
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reduction of lactose, which is desirable for both lactose intolerant individuals, or for the
low carbohydrate dieter, be it for reasons other than Diabetes. Other properties of
ripening, is through the evolution of the microflora, as the kefir matures, encourage
certain organisms to proliferate, or to be triggered into propagation, due to certain
conditions and byproducts produced by other specific organisms, after time. With this,
the unique beneficial value of matured kefir, is different to that of a freshly strained
kefir.
Practice makes permanent perfection or imperfections perfect permanently, when
practiced accordingly: The people of Caucasus ripened, or brewed strained kefir for
some days before consuming the culture-milk beverage. The fresh root of the Snow
Rose [Rhododendron caucasicum] a native rhododendron to the area, was often added
and brewed with liquid kefir [left to ripen]. The root of the Snow Rose contains
powerful antioxidants. Specific herbs may be added with liquid kefir, and brewed
together to ripen, or mature. Such procedures can be taken advantage in order to tailor
brew a specific kefir, intended for specific conditions. As an example, to relieve
flatulence and or to fortify gastric function, caraway, fennel and anise seed and
cinnamon bark, can be ground to a powder, and added to fresh kefir, and then left to
ripen at room temp for 1 to 2 days. This form of kefir may be highly recommended for
the prevention of, or to control Diabetes, due to cinnamon bark's beneficial property for
Diabetic
To realize a wider spectrum of the benefits of kefir, is to maintain the traditional
culture-art in its completeness. Ingesting excess kefir grains, consuming ripened
kefir with added herbs and enjoying freshly strained kefir; these should be
considered worthy of our focus
SOME RESEARCH TO CHEW ON : It was found that lactic acid products were
ineffective in fungus and proteus dysbacteriosis [16]. Whereas a mixture of Lb.
acidophilus + Kefir grains [Aciprole] was used to manage antibiotic dysbacteriosis as an
adverse reaction of antibacterial therapy [17]. The fact that the therapy under the
antibiotic plus mixed probiotic regime with antibacterial therapy, prevented the
development of the clinical signs of dysbacteriosis is of practical importance [18].
Bearing all this in mind, is it quite possible that this is what certain pseudo-kefir
producing companies wish to withhold from consumers or potential customers? Or is it
that such companies are not aware of such simple facts?
A PERFECT MARRIAGE... is to persevere and continue with no full stop
May we bathe in the fountain of Life, Love, Health, Joy and showered with
Peace and Prosperity of enjoying Fresh and Ripened REAL-KEFIR and
KEFIR GRAINS
References
16. Sukhov SV, Kalamkarova LI, Il'chenko LA, et al. [1986] Microflora changes in the small and large intestines of
chronic enteritis patients on diet therapy including sour milk products. Vopr Pitan ; 4:14-7
17. Oleinichenko EV, Mitrokhin SD, Minikov VE, et al. [1999] Effectiveness of aciprole in prevention of enteric
dysbacteriosis due to antibacterial therapy. Antibiot Khimioter ; 44:23-5
18. * Zubillaga M, Weill R, Postaire E, Goldman C, Caro R, Boccio J. [2001] Effects of probiotic and functional foods
and their use in different diseases. Nutritional Research 21 569-579 [Publication available online below]
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19. Bugrova, V. I.; Bursak, G. Z.; Rudykh, K. I.; Muzyukina, T. M.; Fel'dberg, F. L.; Shlyakhova, V. V.;
Zhelikhovskaya, F. M. [1969] Bacteriological evaluation of kefir. Moskovskii Nauchno-issled. Inst. Gigieny imeni F. F.
Erismana, Moscow, USSR. Gigiena i Sanitariya, 34 (7) 91-92 [Russian Document]
20. Drewek, Z.; Czarnocka-Roczniokowa, B. Acta Alimentaria Polonica 12 (1) 39-45 [1986] Microbiological processes
in folacin synthesis in kefir. [Dep. of food Eng. & Biotch., Argric. & Tch. Uni., Olsztyn Poland]
* http://home.kmu.ac.kr/~food/function/funcdisease.pdf An interesting article regarding benefits of

kefir. Needs Adobe Acrobat reader to view.
THE Main Ingredients

Symbiosis = u 4 I + I 4 u : Maintaining a balanced proactive relationship. A
universal life-force-- LOVE
It is not how deep or how hard we fall in life, but the ability for one to help
others, including one's own self, to get back up once again, which abides
in the very core of our being. To nurture this quality is to constantly
practice it in vivo. How an individual implements this art effectively, to
ensure a positive result for all concerned, is an art of Love and wisdom in
its own right... a daily challenge
Truth and honesty to yourself, mirrors onto others just as lies or deceit
do. So why waste time and energy on the latter? Especially when it takes
little to no effort in being honest! [?... I've heard that somewhere before,
I'm sure]
What goes around respect, can be found where respect is least thought to
abide; I respect, I come around
"Ego, is not a dirty word" [SkyHooks 1975 Australian Pop band ]. Love is
able to track ego and encourage ego to maintain a correct flight path
We are being continually bathed in Love and showered in Life... it's just
that we quite often wear raincoats or umbrellas, even while indoors and or
while taking a shower of Love in Life outdoors
I have come to understand that the definition of the refined culture-art of
kefir, does not solely rely on the practice of a single process, but, exists
as a sequential series of many evolving processes; each of which, in part,
contribute to maintain the whole
[Dominic N. Anfiteatro 1999 revisited 2004]
LINKS TO MY OTHER WEB PAGES

How to Prepare Kefir &
Related Probiotics
Kefir Cheese
Recipes
Kefirkraut Recipes
Preserving with
Kefir
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Kefir FAQ's
Composition of Kefir
Nutritional Value of
Different milk types
Let's say Kefir

[Free Music Track]
Seed, Nut, Soy milk &

Rejuvelac
Culture-Foods of
Asia
Kombucha &
Vinegar Making
Cooking Tip for

Better Nutrition
Angelica's Story
Sandra & Dom's

Artwork
Send e-mail
About This Site &

IIncludes a
search engine for

this site
FURTHER LINKS OF INTEREST

Kefir Real Kefir Brazil Portuguese translation of my kefir website [Thank you Luiz]
Kefir - das gesunde Milchprodukt aus Milch und dem Kefirpilz
Kfir de acqua Pere's Web Page on water-kefir
Le lait et les produits laitiers dans la nutrition humaine - Laits ferments Culture-milk products
including Kefir
Wofgang's kefir site An Austrian site on kefir. Includes a database of individuals with kefir grains
to share
David and Maria Fremlin's kefir recipes Two wonder-parents' efforts, expanding kefir in raising
money for the Muscular Dystrophy Campaign of Great Britain. Some neat recipes here,
including Mediterranean kefir buns, Quick kefir sourdough bread and a mouthful of other kefirwonders
The Healing Crow Fermentation is Fun. [I completely agree]
Involvement in psychotherapy and complementary practice KEFIR - the wonder food (and the
bee in my bonnet) [How cute]
Rejoice In Life.com Bringing people together to learn about traditional methods
Microflora of kefir grains Dr. Miloslav Kalb's excellent Micrographs of kefir grains
Bio-Dynamic Farm Paris Creek This bio-dynamic farm situated in the Adelaide Hills, South
Australia, supply the cow's milk that I mostly use for culturing kefir
Caucasus By Wikipedia, the free online encyclopaedia
Living food and reversing your aging "Secrets for a Long, Youthful Life". By David Niven Miller
Mountains and Flowers of Northern Caucasus The homeland of Kefir grains and Kefir. Note the
two pictures of Rhododendron caucasicum [Snow rose]. The root of this low shrub is believed to
occasionally be taken with, or brewed with kefir by the tibes-people or Northern Caucasus. The
sweet root apparently contains natural antioxidants
Updated July 18, 2005

Published maintained and copyrighted by Dominic N. Anfiteatro 1999. All rights reserved
A challenge is to try practicing respect for the work of artists and authors. Permission must be obtained to
use any material from this entire site. Under most circumstances I am happy to give my blessings to use
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material from my web site, if I am first asked. Doing so you'll have a clearer conscience to put to sleep at
night! I am only an e-mail away ... now that's an offer one should not refuse. You think first, I thank you
later, and Be-well without a full stop
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Greetings & welcome to Dom's ...
HOW TO CULTURE TRADITIONAL KEFIR

Ingredients and
Utensils
The Usual or Common

Method
Straining Kefir
Note about Metal

Objects
Washing Kefir Grains
Storing Kefir and Reducing

Lactose
Taking a Break from

Kefir
Storing Kefir Grains
Activating Stored Kefir Grains
ALTERNATIVES and METHODS

Alternatives, Experimenting & NonPlastic Utensils
The Pouch
Method
Preparing Natural
Detergent
ALTERNATIVE USES FOR KEFIR GRAINS

Kefir d'acqua
Kefir d'uva
Kefir d'erba
Medica
The Raw Herbal

Extraction
Herbal Tea
Method
Tips &
Variations
Kefir d' Pollin
Wake Up Call
RECIPES
The Butterfly
The Water Butterfly
Kefir Charmer [Smoothie]
This page is best viewed @ 1024 x 768 screen resolution
In dedication to... The Abode Of the Friendly Microbe... Kefir Grains!

This web page contains details explaining the procedure of culturing traditional
dairy-milk kefir, including recipes for culturing non-dairy kefir related beverages.
These culture-products are cultured with kefir grains. Most of these cultureproducts, which include Kefir d'erba medica , Kefir d'uva and Kefir d' pollin were
pioneered and developed by yours truly. A recipe for culturing the infamous
water-kefir, Kefir d'acqua is also explained. In addition, details explaining
experimental and alternative methods for preparing kefir are shared here also. A
recipe for preparing a chemical free natural liquid detergent for washing utensils
is also forwarded. Included are some or my kefir recipes. If you wish to know
what kefir grains are, and what kefir is about, then please visit one of my other
web pages, specifically Dom's kefir in-site for details.
I hope you enjoy the journey and the culture-art in preparing and enjoying real
authentic traditional kefir with the few individuals who do among the masses.
file://C:\K\Dom's Kefir-making in-site.htm
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INGREDIENTS AND UTENSILS

For culturing 1 to 2 cups of kefir
z
z
z
z
z
1 - 2 tablespoons of Kefir grains. Kefir grains may be obtained from here

750 ml to 1 litre (3 to 4-cup) glass jar with lid
Preferably a non-metal strainer and spoon
A non-metal container with wide mouth for straining and storing the kefir
1 to 2 cups of fresh milk [Most milk-types are acceptable, including whole
milk, fat-reduced, non-fat, pasteurized and homogenized. Although I
mostly enjoy fresh Certified bio-dynamic whole cow's milk or Goat's milk
to culture kefir]
THE COMMON METHOD FOR CULTURING MILK-KEFIR

z
Pour fresh kefir grains in 750 ml [3 cup] glass jar and fill the jar with fresh
milk [best not to fill jar more than 2/3 - 3/4 full]
Place a loose fitting lid on the jar and let sit at room temperature for
approx. 24 hours, or until the milk has coagulated or has become sour to
your liking [designate a spot for kefir fermentation e.g., in a cupboard
away from direct sunlight]
Pour the contents into a non-metal strainer and strain the kefir into a
container to separate the grains from the liquid kefir. What you've strained
is kefir ready for consumption
Wash the jar then place the kefir grains from the strainer back into the
washed jar. [Do not add kefir grains to a jar which is hot from washing!]
The whole process is simply repeated for the next batch
KEFIR at 24 & 48 HOURS

Kefir cultured using the
common method explained
above. Just prior straining the jar
is gently shaken or the contents
are gently stirred to redistribute
the curds back with the layers
and pockets of clear whey. This
makes straining a little easier.
During fermentation I gently
agitate the jar by rocking for
about 5 seconds at intervals for
the first 12 hours. This feeds the
microflora by bringing fresh milk to the grains, while at the same time
inoculating portions of milk with microbes which leave the grains.
Note this particular batch demonstrates natural coagulation of kefir at 24
hours and 48 hours at about 22 C [71 F] ambient temperature. The ratio
of culture to milk is 1 part kefir grains to 7 parts milk by volume.
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STRAINING KEFIR
Once the kefir has fermented to your
liking, it's time to separate the kefir
grains from the kefir. This is best
achieved by first placing a strainer over
the mouth of a wide container, then
pouring the kefir, with the grains, into
the strainer. To help satisfy those who
wish to use plastic or natural-fibre
utensils, two types of strainers are
demonstrated in the picture, a plastic
strainer [bottom left] and a hand-woven
cane cheese-basket [bottom right]. Please go here for details regarding the types of
strainers useable for straining kefir.
After straining, the grains are placed straight back into a pre washed fermenting vessel,
without rinsing the grains. Fresh milk is added to the grains to prepare the next batch. As a
buffer, a portion of fresh kefir from the previous batch, may be left [or added] in the
fermenting vessel along with the fresh milk plus kefir grains. This is how kefir was prepared
traditionally in the Caucasus region. Prior adding fresh milk, some previous kefir was
always left in the leather bag. Although this is not essential to perform, but a method I often
use.
The strained kefir is either consumed fresh, or poured into a sealed container and stored
either in the refrigerator or stored at room temperature to further ripen for a few days.
Please go here for more details regarding storing and ripening kefir.
FRESHLY STRAINED KEFIR READY FOR CONSUMPTION

As one can see from the photo, kefir is a culture-milk
beverage. Kefir has a creamy consistency, a slightly
sour refreshing taste with a subtle carbonated zesty
tang. Kefir may be cultured to your liking. Fermenting for
a shorter period, produces a milder, sweeter tasting
kefir. Longer fermentation produce extra sourness.
Kefir-curds have both a smaller surface area, and a
smaller surface tension than yogurt. This renders kefir
easily digestible making it an excellent food for both
adults and babies alike. Kefir is also a nutritional aid and
may be safely taken during pregnancy.[1]
Ref: 1. Safonova TIa, Iatsyk GV, Iurkov IuA, et al. Effect of different types of feeding on the fatty acid makeup of
the blood serum in premature infants. Vopr Pitan 1979; 6 : 44 - 9.
TYPES OF STRAINERS
For those who prefer not using plastic strainers to
strain kefir, a bamboo or cane strainer may be an
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option. Such utensils may be available from Asian

stores in Chinatowns etc. and the strainers may come rendered in various shapes and
sizes.
The basket [front bottom right] is one that my grandmother made by hand many years ago.
This woven cane basket was traditionally used to prepare fresh cheese and ricotta by my
grandmother in a small village of Italy. The basket makes an excellent natural strainer. The
picture also demonstrates some types of plastic and plastic enameled metal strainers
available from cookware suppliers. Note the blue pasta colander [middle top of picture],
which is also quite suitable for straining kefir [best used with larger kefir grains].
Notes: When using bamboo or cane strainers for straining kefir, after each use, wash the
utensil with hot water and set aside to dry. Bamboo or cane strainers may be sterilized in a
preheated oven for 10 minutes [preheated to 110 C or 230 F]. One may also wash the
natural fibre utensil with either a friendly detergent or with wood ash lye water [See next
section for details].
The very nature of kefir, using either bamboo or cane strainers for making kefir i.e. to
contain the grains in while fermenting, should not cause any problems.
Please read this at Dom's FAQ in-site for tips regarding straining. Includes 2 animations of the
straining process, without rupturing a Hernia, or without busting a gut string, as we say here
in Australia ;-)
METAL OBJECTS AND KEFIR GRAINS

A matter of controversy?
It is said that Kefir grains should not come in contact with any metal objects.
This may be for a few reasons. Kefir grains are acidic by nature, which can react
with certain metals e.g., aluminium [it may be difficult to determine between
aluminium and stainless steel utensils]. Long term exposure to, or ingesting
minute amounts of heavy metallic ions, accumulate in the body. Also, under
certain conditions, metal objects can react with acids to produce an electrical
current, or electricity. This is the principal behind how a car-battery produces
electricity i.e. metal plates submerged in an acid solution. In the case with kefir
grains, electrons passing through the microflora, due to small electrical current
passing through the media, "may" interfere with respiration of certain microbes.
E.g., this may interfere with the entering into the Electron Transport System
[ETS] in the Mitochondria of aerobic bacteria of kefir grains. Please note that I
am not suggesting that this is the case, but only a possibility. More research
needs to be performed to disprove or validate these personal views.
Have you ever placed a metal fork or spoon in your mouth, only to feel a week
electrical current [a metallic taste]? This is an electrical current produced, which
is also produced when placing kefir grains in a metal strainer, or a metal
container. I've measured small amounts of electrical currents when placing kefir
in metal containers. 1 litre [4 cups] of kefir placed in a stainless steel bowl
produced 150 Mv @ 30 microampere. In fact, kefir grains produced even
greater electrical current, when the kefir grains were placed in a metal strainer.
In this case, 100 gm of kefir grains sitting in a large stainless steel strainer,
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produced 250 Mv @ 50 microampere! Under these conditions, the electrical

current produced *could upset the balance of the kefir grain's microflora. Not to
mention the effects of electrolysis, which may assist in leaching metallic ions
from metal objects into the kefir itself. These metallic elements may be ingested
and accumulate in the body "over time".
One other point to mention; I've observed that the meshing of metal strainers
can cut into the delicate surface of kefir grains, causing unnecessary physical
damage. Do you need me to go any further? O.K., how's this for a traditionalist
attitude.. to my current knowledge, during the centuries that kefir was prepared
in the Caucasus region, kefir grains were not exposed to metal strainers or
metallic objects.
* I have no factual evidence to suggest using stainless steel strainers or spoons,
will actually damage or interfere with the microflora of kefir grains. I've used
stainless steel strainers to strain certain batches of kefir grains for months on
end, and there was no evidence that the grains or their microflora was in any
way damaged or impaired.
Recent unpublished research revealed that culturing kefir grains in certain metal
containers, had an effect by increasing the growth rate of those specific kefir
grains, over other grains in a control group. In this research, both brass and
aluminium containers were used [including plastic] as fermentation vessels. It
was found that culturing kefir grains in milk, using brass containers, produced
slightly better results regarding growth rate. Although this research did not
conclude whether or not culturing in metal containers, effected the actual
microflora of kefir grains. Please note that these testes ware performed for
experimental purposes! It is strictly not safe to use either brass, aluminium
including copper, sliver, zinc and iron containers etc. for either culturing
kefir, or for storing kefir grains or kefir intended for consumption! The
statements above are my personal findings and or points or view, mainly
expressed here for possible further debate, for there are many unanswered
questions regarding some of these matters.
If one could use natural utensils e.g., a cane or bamboo strainer to stain kefir,
then one may gain a certain feeling or an unspeakable understanding of
appreciation in regards to maintaining a relationship closer to [or with] nature.
This could be as a kefir-ritual; a mini-abode abiding and mutually influencing the
macro-abode. The smaller picture within a bigger picture, reflected upon as it is,
or could so be.
For FAQ regarding Kefir making, please do to Dom's Kefir FAQ in-site
RINSING KEFIR GRAINS

You may find some discrepancy regarding the rinsing of kefir grains between
each milk change. My understanding is, Traditional kefir grains were not rinsed
between milk changes by the original tribes-people of Caucasus. In fact,
research suggests rinsing kefir grains actually interferes with the balance of the
grain's microflora [1].
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Recent research suggests not to rinse kefir grains between each milk change,
due to the arrangement of the microflora over the surface of the grains. Most of
this research was performed in the former USSR [2, 3].
As long as utensils are kept clean and any ingredients are fresh and of highest
quality, rinsing kefir grains is not necessary. Rinsing kefir grains has come about
in recent years, possibly due to concerns relating to weed microorganisms
settling on the grains. The very viability and properties of the microflora of kefir
grains, and possibly the grains themselves, seem effective to naturally inhibit or
antagonize the growth of weed organisms. I am able to exploit this very nature
of kefir, by using kefir as a natural preservative for preserving fresh foods at
solutions as little as 10% kefir or kefir-whey, with very good results.
I also try to leave intact, as much of the water-soluble polysaccharide [kefiran]
produced by the grain's microflora. This may then be dissolved and found in
greater amounts in the finished kefir. Rinsing the grains between each milk
change may inhibit or decrease this. In Caucasus the grains were continuously
left in leather bags, and not all the kefir was removed at any one time. Amounts
of previous kefir would be present [buffer], when adding fresh milk Doing so, the
pH of the added milk is reduced [acidified], and a hastened fermentation that
follows, quickly reduces the pH down further, which is most favourable for
inhibiting weed microorganisms.
Because of the fashion in which the microbes are arranged over the surface of
the grains, rinsing with water removes many of the wanted microbes, in effect,
lowering their counts. This should in fact encourage the growth of weed
organisms due to less competition.
After researching I no longer rinse my kefir grains, as I used to do many years
ago. Instead, I may fast the grains in sterile water-only, for one day fortnightly or
at much longer intervals. I find this method is effective in keeping kefir grains
clean and healthy. The water strained from fasting kefir grains [which I refer to
as Kefiraride], is useful in many applications, including in the preparation of
natural cosmetics, helping to control thrush [C. albicans], just to mention a few.
Please go here at Dom's Kefir FAQ in-site for more tips and recipes [see FAQ
18].
AN EXCEPTION TO THE "NO-RINSING" RULE
There is always an exception to any rule. Washing kefir grains by rinsing with
sterile fresh cold water is recommended to remove protein deposits that form or
settles on the surface of the grains prior dehydrating kefir grains for back-up
purposes or for long term storage. When storing kefir grains in the same milk for
extensive periods, the grains may become encrusted with an inferior film, which
forms on the surface of the grains. This encrustation must be removed with a
gentle abrasive action, by rubbing the grains between clean fingers. This is best
done to each individual grain, by rubbing each grain while the grain is
submerging under tepid warm fresh water. If the crust is left intact, the grains
eventually become non-propagable. The outcome of this is due to the
prevention of nutrients from reaching the centre of the grains--the grains virtually
die through suffocation. It is also recommended to rinse any grains that come in
contact with foreign surfaces. The gel-polysaccharide which exudes from the
centre of kefir grain, may adhere to, and entrap foreign objects such as dust
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particles. These may be removed from the surface by rinsing the effected grain
with clean cold water. Although I suggest after rinsing such grains, to eat the
grains instead of culturing them.
References:
1. Babina, N.A [1973] Effect of washing of kefir grains on starter microflora.. Molochnaya
Promyshlennost' (5) 8-10 [Vses. Nauchna-issled, Inst. Molochnoi Promyshlennosti, Moscow, Former USSR]
2.Dmitrichenko, M.I [197] Microstructure and composition of kefir grains [Lecture]. pp. 43-46 [Ru] [Kemerovskii
Tekh. Inst. Pishchevoi Promyshlennosti, Kemerovo, Former USSR]
3. Korleva, N.S. Babina. N.A. [1975] Recommendations for the cultivation of kefir grains and the production of
kefir starter and kefir. Molochnaya Promyshlennost' (8), 43-44 [Vses. Nauchna-issled, Inst. Molochnoi
Promyshlennosti, Moscow, Former USSR]
More information at FAQ 17 at Dom's kefir-FAQ in-site
STORING KEFIR and REDUCING LACTOSE

Traditional kefir has a superior keeping quality unmatched by any
commercial variant ...
If lactose levels is not a concern, and one desires a sweeter less sour or mild
kefir, then one may consume kefir as fresh as possible, directly after straining.
Kefir may be stored in the refrigerator in a sealed container, and it should keep
for at least 6 months. A portion of kefir may be removed for consumption daily,
and the container may be replenishing with freshly strained kefir.
I've stored kefir like this on an ongoing basis. Although this tends to produce a
kefir with extra sourness [when stored and ripened in the refrigerator]. This is
mainly due to acetic and lactic acid, which are continuously produced even at
low temperatures by the bacteria and yeasts.
As an experiment, I once filled a 2-litre [8 cup] glass bottle with freshly strained
kefir, and left it sitting in the refrigerator for one year. At the end of this period, I
sampled the kefir and found it to still be good, quite sour mind you, but good. It
had an alcohol content of approx. 2% with a pH of 3. It was quite sour and it
appeared to have transformed into a Kefirgar [Kefir-vinegar].
A more recent experiment, filling a 2 litre glass bottle with freshly strained
kefir, the kefir kept well for 10 months at room temperature. In this case, the
bottle was filled 3/4 full with kefir, with the addition of 2 Tbs of extra virgin olive
oil. The oil formed a natural seal, by forming a layer on the surface of the kefir,
preventing oxygen from getting into the kefir [a better substitute for an airlock].
This also creates a natural protective barrier, preventing the propagation of
mold.
No refrigerator in the house, tent or teepee? [Reducing lactose of Kefir
while increasing Folic acid content through ripening at room temperature]
The method explained below will reduce most of the lactose in kefir, which is
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most favourable for individuals who keep tabs on their sugar or carbohydrate
intake e.g., Diabetics or Low Carbohydrate Diet devotees. This method is the
no-fridge method. This is achieved by storing freshly strained kefir in a sealed
container, which is left at room temperature to ripen [or mature] for a few days.
This system is similar to how kefir was stored by the original kefir-cultureers of
Caucasus, due to no refrigerators at the time [hence the need for kefir!].
Note that this method produces kefir with lots of FIZZ! So please practice with
care and common sense by implementing a blend of all your sensory
perceptions, blended with common knowledge.
Freshly strained kefir may be placed in a clean glass [or plastic] bottle,
stored at room temperature for up to one week or longer in cool climates,
or for three to seven days in warmer climates.
METHOD
1. Pour freshly strained 12 to 24 hour brewed kefir into a glass [or plastic]
bottle, not filling the bottle more than 3/4 full
2. Place a tight lid on the bottle
3. *Each day, loosen the lid to release pressure and screw the lid tight again,
and then give the bottle a good shake. This can be done once or twice
daily
Amounts of kefir may be poured from the bottle daily, until all the kefir is
consumed. Alternatively, after removing a portion of kefir, the bottle may be
replenished with freshly strained kefir; and then repeating the process daily over
1 week. Then the container is washed clean with hot water and detergent and
the process is recommenced.
*The kefir must be shaken 1 - 2 times daily. The reason is to prevent Yeasts
and Acetobacter colonies from forming on the surface of the kefir. If not
agitated, these colonies may be seen as a light-brown wavy film. This
phenomenon is similar to The Flowers of Wine [Mycodermia] in wine-making.
In this case, I refer to this film as Flowers of Kefir [please see this picture].
Although the initial development of such colonies are not harmful, if left
unchecked, unwanted molds may possibly propagate on the colonies; agitation
prevents this from occurring, possibly due to increasing freely available oxygen,
which I find is most favourable.
Due to secondary fermentation, the processes explained above may produce
a slightly sourer tasting kefir, with considerable increase in effervescence.
Although this process will produce a kefir with much less sourness in
comparison to a kefir stored in the refrigerator for the same length of time. Some
of the B group of vitamins, particularly Folic acid [Folacin], will increase as the
kefir is left to ripen for a few days. Within 48 hours, folic acid can be expected to
increase by at least 116 % in comparison to the original fresh milk or freshly
stained kefir [1]. Due to the latter fact, ripened kefir is most favourable taken one
month before conception and during pregnancy, for folic acid is important in the
prevention of birth defects in babies [Spina bifida and Anencephaly].
Ref: 1. Drewek, Z.; Czarnocka-Roczniokowa, B. [1986] Microbiological processes in folacin synthesis in kefir. Acta
Alimentaria Polonica 12 (1) 39-45 [Dep. of Food Eng. & Biotch., Argric. & Tch. Uni. Olsztyn Poland]
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TAKING A BREAK FROM KEFIR

... and Resting Kefir Grains
If for whatever reason one needs to take a break from culturing kefir for a short
period, say between 3 days to 1 month, then there are a few options to take
advantage of. These options will depend on the length of time one intends
taking a break for. This also depends on whether someone is available as a
baby-sitter for your kefir grains [during the resting period]. If someone is
available to baby-sit, then the first option below may be implemented. Otherwise
the second option may be followed instead.
1) The BABY SITTING METHOD. Resting kefir grains for one week
or longer
For a resting period of up to one week :
z
z
z
z
Place the grains in a jar with the same amount of fresh milk that the grains
usually ferment
Store in the refrigerator for 1 week
Strain the kefir [which is safe to consume]
The grains are now ready to cultured per usual [Note that the first few
batches prepared after resting the grains, usually take longer to ferment]
This process slows down the metabolism of the microflora [the organisms go
into a semi-dormant state]
Resting kefir grains for longer than one week :
z
As explained in option 1 above, instead, straining the kefir and adding

fresh milk weekly
This option may be performed for as long as required. When culturing is

recommenced at room temperature, the grains will need some days to recover,
so the kefir may take a little longer to complete. Once the grains are removed
from the refrigerator, the temperature increase will also increase microbial
activity, over a period of time. It may take anywhere between 2 to 7 days for
kefir grains to reach optimum activity. The longer the resting period, the longer it
will take for the grains to reactivate fully.
2) The NON BABY SITTING METHOD. Resting kefir gains for

longer than one week [your on your own kefir-babies!]
z
As in option 1 above, but increase milk volume by 30-50 % for each

additional week of rest [Recommended maximum ratio of no greater than
1 : 60 grains to milk by volume is preferable].
I've found that resting kefir grains as above, is safe to do for a periods of up to 2
- 3 months. Although I suggest that this option is performed for no longer more
than 1 month. For longer periods than one month, I suggest that the grains are
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dehydrated for long term storage [see below].

NOTES: During the resting process, some species of microbes and yeasts of
kefir grains, will reduce in numbers. Therefore an adjustment or a recovery
period is needed until a balance between the microflora is once again attained.
The longer the grains are kept dormant, the longer the recovery period. In
extreme cases, recovery may take up to 2 weeks or longer. During this period,
the kefir will produce variations regarding appearance, flavour and texture.
Also see this tip at Dom's Kefir FAQ in-site.
STORING KEFIR GRAINS [for extended periods and as backup]

Always create a backup source of kefir grains!
It's always a good idea to have back up, correct ? This is also true with kefir
grains, because you never know when you'll need them. One day, you'll either
be glad that you did create a back up, or regret that you never did do so!
Freezing Kefir Grains

One method for storing kefir grains for periods of up to 2 months, is by freezing
the grains. To freeze kefir grains effectively, wash the grains with pre boiled
then COOLED water, pat them dry between pre-ironed cooled white towel to
remove excess moisture. Place the grains in a jar or in a plastic bag, with the
addition of dry milk powder [do not add fresh milk or other water based liquids].
Add enough milk powder to completely cover the grains, then freeze. The dry
milk powder is added as a protective agent. Although I've found that kefir grains
are viable for up to one year when using this method, this length of time may
completely remove the yeast component found in healthy kefir grains [when
frozen for longer than 2 months]. Because of this, freezing kefir grains as
explained above, is best performed for a period of no longer than 2 months. If
dry milk powder is omitted with the kefir grains, then a period of no longer than 1
month is recommended. Other wise the yeast component of kefir grains may
become damaged.
Drying Kefir Grains

Kefir grains may be dehydrated for long term
storage for up to 12 to 18 months.
To dehydrate fresh kefir grains, rinse the grains
with pre boiled COOLED water. To remove
excess moisture, pat-dry the grains between a
pre ironed cooled white terry towel. Place the
grains in between two sheets of pre ironed white
cotton or linen cloth. Leave to dry in a well
ventilated warm spot, until the grains become
quite firm and yellow in colour. Depending on temperature, humidity and size of
the grains, it may take between two to five days for all the grains to completely
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dehydrate. Place the dry grains in an airtight jar and store in a cool place e.g., in
the refrigerator [do not freeze]. I add a little dry milk powder [DMP] with
dehydrated kefir grains, adding enough DMP to completely cover the grains in a
jar or in a zip lock plastic bag. Dehydrated kefir grains may be stored for up to
18 months. Although I have discovered that my method of adding DMP,
dehydrated kefir grains can remain viable for up to 6 years.
NOTES: It is best to replace dehydrated kefir grains with freshly dehydrated
grains every 6 months, just to be on the safe side. The previous batch of
dehydrated kefir grains make great treats for both people and pets alike. It is not
imperative to pre-iron any toweling used in the process explained above. This
procedure is suggested to reduce the risk of contamination.
REACTIVATING "Back Up" KEFIR GRAINS

These grains both
originated from the
same batch. The grains
on the left were frozen
for 2 months, while the
grains on the right were
dried for 6 months.
These are both 1 month
after reconstitution
under the same
conditions.
Reactivating Frozen kefir grains
To reactivate frozen kefir grains, thaw by placing the grains in a glass with cold
water for a few minutes. Place the grains into a strainer and wash off any
powdered milk that's adhered to the grains with cold water.. presto pronto..
they're ready for action and reaction.. hehehe!
Now, add fresh milk to the grains with a ratio of 1 : 3 of grains to milk by volume
[say 1/2 cup of milk to 2 Tbs of grains]. Strain off the milk every 24 hours,
whether or not the milk has coagulated, then place the grains back in the jar
with more fresh milk. When full coagulation occurs within 24 hours of
fermentation, your kefir grains have reestablished themselves. At this point in
time the milk should smell sour but clean, with a possible aroma of fresh yeast.
This could take up to one week and in some cases longer. The quantity of milk
may be increased after every other batches until you're happy with the amount
of kefir being produced. After an increase in milk volume, do not increase again
until the grains are able to ferment the previous increase within 24 hours. This
may take between two to seven batches, depending on many factors e.g. how
much you increased by, temperature and the activity of the grains themselves.
Reactivating Dehydrated Kefir Grains
First reconstitute dry kefir grains by placing the dry grains in a jar with the
addition of a glass of fresh milk. Activate by renewing the milk daily after
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straining that batch, whether the milk has coagulated or not. Do not drink this
milk until it produces a clean sour aroma. Reconstituting dry grains may take
between four days and in some cases up to one and a half weeks to occur.
When the milk starts to coagulate within 24 hours, producing a clean sour
aroma, with a hint of fresh yeast, your grains have reactivated and are rearing to
go!
NOTES: When activating dehydrated kefir grains, for the first few days the milk
will go through some unusual stages, regarding its appearance and aroma. The
milk will initially produce a predominance of friendly yeast activity, evident as
"froth" or "foam" forming on the surface of the milk. Yeast activity may reach a
peak after three to 5 days, then begin to subside as consecutive batches are
cultured thereafter. As consecutive batches are cultured, the microflora should
find a balance between the bacteria and yeast components, which kefir grains
can achieve quite naturally on their own. This may take between one to two
weeks.
Growth rate of kefir grains may not be evident, in some cases, until the third
week. The grains should become whiter in colour after each consecutive batch.
Any yellow or yellow-pink-brown grains that don't have an elastic property,
should be removed from the batch after the forth week. These are non
propagable grains [do not grow], the portion of which is determined by length
and storage conditions of dehydrated grains.
Non propagable grains disintegrate, when squeezed between two clean fingers,
having the texture similar to a cheddar cheese. Whereas propagable grains are
white and elastic with a slightly slimy feel [Kefiran], felt when gently squeezing a
grain between two clean fingers.
Please see FAQ 38 at Dom's Kefir FAQ in-site for further details regarding drinking
the initial batches of kefir prepared during reactivation.
Alternative Methods and Utensils for Kefir Making

Below are alternative methods, which I devised for culturing kefir.
Included are a few tips for those who do not intend using plastic products
in their kefir-making process. Some of these methods are experimental.
Although I've experimented with all of these systems with varying degrees
of success. For the purist, I explain a system that could be employed to
help eliminate unwanted toxins and chemicals that are found in some
natural materials such as commercially grown cotton, linen, bamboo, and
cane etc. I also explain a simple, natural, chemical-free liquid detergent,
which could be used in the art of preparing kefir or used for washing in
general. After all, washing-up is part and parcel of the culture-art of kefir.
THE POUCH-METHOD FOR MAKING KEFIR

This simple method makes the kefir-culturing process [routine] a little more simple, by
eliminating the straining step. Placing kefir grains in a pouch made from linen or cotton
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gauze is only recommended for culturing water-based kefirs e.g., Kefir d'erba medica , Kefir
d'acqua or Kefir d'uva. A pouch such as the hemp-pouch described below, is best suited to
contain the grains when culturing a milk-kefir. This is due to the very open weave of this
particular type of hemp material. Gauze or cheese cloth, are too restrictive for milk kefir
grains. Using material with an open weave is necessary when culturing a milk-kefir. A
material with an open weave such as the hemp pouch below, will have less tendency to
become blocked with kefir-curds during the culturing process. An appropriately made
pouch-system also achieves what I refer to as an "organic-fit", which causes less restriction
for the grains. I find these points important if deciding to use alternative measures. Although
through personal research, I've found that nothing beats culturing kefir using the common
method. Using the pouch-method may produce a milder tasting kefir, with a gel-like curd,
similar to yogurt.
Making a Pouch for

Kefir Grains
Make a pouch or pocket from well washed non-coloured, very loosely

woven fibres e.g., gauze or another form of natural fibre material.
Alternatively, cut a piece of the material into a circle, approx. 11 - 14 cm [6" 8"] in diameter and then place the kefir grains in the centre. Gather the ends
of the material and tie with a piece of cotton string to make a pouch. Make
sure that the pouch is made loose, so the grains have plenty of room to grow
into, and for the milk [or other medium] to freely pass through the cloth, to
and through to the grains.
Make sure to wash all natural fibres well before preparing a pouch. See
below for details
Using the pouch
Place the pouch into the milk [or other alternative medium you may be using]
and follow the steps for making kefir explained in the common method above.
When the kefir is ready, remove the pouch and pour out the finished kefir into
another container, wash the fermenting jar and the pouch gently with chlorine
free fresh cold water. Just repeat the process for culturing your next batch of
kefir.. easy as 1, 2 and 3!
Making a thicker yogurt-like kefir curd using the pouch method
To make a thicker kefir similar to the texture of yogurt, use two jars with the
pouch method. After you remove the pouch from one jar of kefir, simply place
the pouch into the second jar, with the addition of fresh milk. Ferment for 24 hrs
to make your next batch. This process eliminates the pouring step, which is
mostly responsible for turning kefir into a liquid state [so does straining through
the meshing of a strainer]. One less step to perform.. Neat hey?
You will find that once the pouch is removed form one jar, the kefir will have a
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nice thick curd all the way through, which can be scooped out with a
spoon..<gulp-kefir-smile> aahhh! that's very nice indeed.
NOTE: I highly recommend gently shaking the jar once or twice during the
fermentation cycle. This helps by:
z
z
z
z
Bringing fresh portions of non-inoculated milk to the grains sitting in the

pouch (feeds the microflora)
Any kefir-curds formed in the pouch, are released back into the
surrounding milk or kefir.
Inoculating fresh portions of milk outside the pouch.
Releasing kefir-curds, which may be blocking the pouch itself.
Dispersing the acidity evenly throughout the kefir. This is due to the nature
of the pouch method, which may have a tendency to make the kefir sour
from top to bottom of the container.
This hemp pouch was rendered from hemp-bark (not
thread), unwound form hemp rope. Notice the very open
weave, which is best suited for preparing milk-based kefir.
The pouch is simply removed from one batch of ready kefir,
then placed into a second clean jar filled with fresh milk.
This way, the curd from the ready kefir is not disturbed by
pouring, rendering the curd nice and thick [quite
scrumptious in fact!].
OK.- OK! the hidden agenda for wanting to use hemp for
the pouch is:
* Hemp is one of the strongest natural fibres
* Hemp is resistant to rot
* Hemp is grown and cured pretty well "chemicallyfree"
THE "ALL IN ONE" METHODS

Explain here is a method which I've discovered, and may be useful for making
kefir without the use of an external strainer. This involves using the jar for
making the kefir in and straining it with. I feel that this system is a closely related
to the way kefir was traditionally made, because some previous kefir from the
last batch is always left in the jar to be mixed in with fresh milk for the next
batch. This system may be useful for those who do not wish to wash their grains
between milk changes.
This kefir jar has had a loose lid fitted until the kefir
is ready for straining. A pre-moistened cotton doily is
placed around the mouth of the jar and held in place
with either a strong rubber band, or tied with cotton
string. The jar is simply inverted to strain the kefir
into a container. The jar may be washed once a
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week to remove the curds that adhere to the inner

sides. The cotton doily is removed, washed then
dried after each straining. If your grains are very
small, you will need to make sure that the material
you use has small enough holes.
The doily is removed after each straining and
washed with hot water and left to dry. The cotton
doily may be sterilized with the use of a hot iron
Other materials that may be used:
Instead of a cotton doily [above], a loose woven cotton or linen gauze may be
used and fixed to the outer mouth of the jar. But unless the weave of the
material is very loose, you will have problems straining milk kefir. Although any
water-based kefir strains very easily with a tighter weave.
For those who don't mind using plastic
strainers, one could cut out the meshing of a
plastic strainer, then secure this on the
mouth of the jar with the cut-out lid. Cut the
meshing the same size as the mouth of the
jar's outer diameter, then cut out a large
whole in the jar's lid and screw the lid to hold
the meshing in place. The lid becomes the
strainer which is placed on the jar when
ready to strain the kefir it's then removed and
washed. You need to agitate the kefir before
each straining. This is to help reduce any
clumps of curds into a smooth liquid
consistency, making it easier to strain
through the meshing.
There are also sprouting jars commercially
available, with a meshing as part of the lid.
Preparing Natural Fibre Utensils

Before deciding to use any natural fibre in your kefir making, or in fact, for any
general cooking, I suggest to prepare any natural fibre product by using a
simple system explained below. This includes any material used for making kefir
pouches, bamboo strainers, cloth used for making kefir cheese etc. This system
may help to remove or destroy chemicals or toxins that may be present in such
fibres. Please read this [below] for instructions.
NATURAL LIQUID DETERGENT

For cleaning or detoxifying natural fibre materials and
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utensils
A natural way of keeping utensils clean ... very clean!
The two-step process below may be used to remove chemical or toxic residues,
which may be found in natural commercial fibres, including cotton, linen,
bamboo or cane etc. These include unwanted compounds that may have been
used or formed during growing, processing or storing the natural fibres and
materials or utensils. During past research, I learned that when corn maize
contained aflatoxins or mycotoxins, cooking the maize with either wood ash or
lime lye for preparing massa [a maize dough for preparing tortillas], the process
destroyed the toxins. Here I combine three systems in two steps, thereby
possibly deactivating/extracting any undesirable compounds with [1] using a
natural alkali [2] with organic acids and enzymes. It is not imperative to perform
both steps. You could just follow step 1; the lye wash. The lye solution is also an
effective natural detergent for keeping utensils clean. Excellent for chemical-free
cleaning of any fresh vegetables, including legumes, to remove unwanted
pesticides and insects such as aphids, caterpillars, snails or slugs. House floors
and glassware are cleaned without leaving any streak marks. Wooden or other
types of cutting boards are cleaned quite effectively also, removing any odours
left over from previous use. Wood ash also removes odours from jars, which are
tainted with the aroma of pickles [pickling jars e.g.].
1. Place the natural fibre or utensil in a pot and cover with a
solution of wood ash lye, bring to a boil and simmer for about 5
minutes, stirring the material continuously with a spoon.
Remove the material and rinse well with cold water.
2. Place the natural fibre utensil in a suitable pot, cover with water
with the addition of 1/3 cup of non pasteurized vinegar to every
4 cups of water. Let this sit at room temperature for 12 hours to
24 hours. Remove and rinse well in hot water.
Making wood ash lye water [a natural liquid detergent]
Wood-ash lye water is prepared by mixing fluffy gray wood-ash mixed with
water. The ash must be prepared by burning natural and untreated wood. This
is to say, wood which has not been painted, stained, or chemically treated
in any way what so ever. The fluffy gray ash is first sieved to remove any
pieces of charcoal. The sieved ash is added to approx. 4 to 5 parts of hot or cold
water. The mixture is stirred for a few minutes then left for 12 to 24 hours. After
this period, the ash will settle to the bottom of the container to form a gray
sediment. A clear solution will form on top of the ash sediment. Pour off the
clear solution, which is your wood ash lye water. Lye water has a slippery feel
similar to soapy water. This solution is used as a liquid detergent. Ash lye needs
to be diluted with hot water for use, similar to any liquid detergent. A stronger lye
may be prepared by bringing 1 : 3 [ash to water by volume] to a boil and then
letting it sit for 12 to 24 hours before pouring off the clear solution of lye water.
The spent ash that remains in the container, contains high amounts of potash
alkali, which can be reused to make more lye water. This is achieved by adding
more hot or cold water to the ash sediment, as explained in the initial step
above. This may be performed over 3 to 5 cycles, or until the solution ceases to
produce a slippery feel. Well spent ash may be composted, or sparsely
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scattered over the garden. Do no water plants directly with the ash lye water
solution for it will burn the plant! This is because ash-lye is very alkaline and
caustic to plants when used concentrated. To protect sensitive skin, one should
wear gloves when handling undiluted ash-lye water.
Natural liquid detergent for washing
Wood-ash lye, also known as Potash lye, is an excellent natural detergent for
washing up anything. Ash-lye is the predecessor to today's detergents! I always
keep some wood ash lye just lying around in a bucket covered with a lid, at my
home. I use lye water for washing utensils used in cooking and preparing foods
etc. These include cheesecloth, kefir pouches, doilies, strainers, jars, dishes
and glasses etc. I also use it for a body and hair wash. Using the actual ash
found at the bottom of the ash-lye bucket makes a fantastic non-abrasive
scrubber! This can remove or lift stains which many today's commercial
products leave behind, without the use of any harsh chemicals! Ash and ash lye
is also a natural sterilizing agent [again, without toxic chemicals]. The lye is also
useful for washing cast iron pots, pans and woks, leaving a fine protective film of
oil, without any chemical amalgamation that occurs when using a commercial
detergent [which you shouldn't use on any of these types of cookware].
How to use ash lye for washing
To wash with ash lye, add approx. 1 : 5 to 1 : 15 lye to hot water [say app 1 cup
of lye water to 4 litre's or 1 gallon of hot water]. Use it for washing as you would
any other detergent. Then simply rinse what you've wash with clear water.
Depending on concentration of the lye, will determine how much lye is diluted
with hot water. You can tell by the feel of the lye solution with your fingers, if it
has slippery feel, then it has the power to clean, and clean well it shall.
Commercial Lye Water
I find most Asian grocery stores stock lye water.
The bottle of commercial lye to the left, is mainly
used in preparing some types of food products,
but can also be used to wash and sterilize
utensils. I've found four different brands of lye
water at some Asian stores. Some brands are
prepared with Sodium Carbonate while others
contain Potassium Carbonate. Lye prepared
with Potassium Carbonate is best suited as a
natural liquid detergent. The ingredients should
be printed on the label. These forms of
commercial lye water are quite concentrated, so
they must be handled with care, and diluted
accordingly. I find that 2 - 3 Tbs in 2 litre's [half
gallon] of hot water is enough. This may be used
to wash and sterilize cheese cloth, kefir pouches
and bamboo strainers etc. To sterilize and wash utensils in one
action, add 1- 2 Tbs of commercial lye water to 1 litre [1.2 pints] of
water in a deep pan. Bring to a boil and stir the utensil with a wooden
ladle [or press cloth materials with a hand potato masher]. Remove
and rinse the utensil twice with hot water.
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One may also perform a final rinse with the addition of a little vinegar
added to warm or hot water [approx. 2 Tbs vinegar to 1 litre of
water]. Finishing off by rinsing the utensil with clear water. These
steps will neutralize and remove any alkali that's left in the utensil.
I would like to thank my grandmother who recently turned 106 [born in 1899] for
the recipe for this natural liquid detergent. [This is her 3 rd Century]. THANKS
NONNA MARIA! [Yes, she's doing reasonably well... thank you for asking].
Alternative Use for Kefir Grains

Kefir d'Acqua [Water-Kefir]
A refreshing probiotic Champagne!

Kefir d'acqua cultured with the use of the pouch method. The floating layer are
sultanas. Ground rose hip can be seen at the bottom of the container. This
delicious refreshing beverage has a high bubble content due to brewing in a
sealed jar. This particular batch was cultured with milk-based kefir grains.
The famous water-kefir has been prepared and enjoyed for quite some time.
Today, this bubbly beverage is prepared in many households around the world.
I keep meeting people commenting with something like, Oh that drink!.. my
parents used to prepare that when we were growing up. The recipe for
making Kefir d'acqua may vary among different households. Although the
refreshing beverage is commonly cultured with 3 to 10% cane sugar solution
including thin slices of lemon. Many recipes include half a lemon added whole.
Also quite common is the addition of dried fruits, dry fig being a common
ingredient. Dry prunes, raisins and apricots can be used also. Other individuals
may use a sugar solution and including the juice of half a lemon. I prepare a
wonderful ginger beer by including the juice of fresh ginger root. This
demonstrates just how versatile the water kefir beverage is to prepare.
Traditional water-kefir is cultured with translucent water kefir grains, which have
an opaque firm texture in comparison to traditional milk-based kefir grains of
Caucasus. But I've discovered that water-kefir may also be cultured with milkkefir grains, by transferring the grails to a sugar solution. When doing so, the
initial first three or so batches may take 3-5 days to ferment the new water and
juice-based media [this is known as a Lag phase]. Within 7 to 14 days one
should find that the grain's microflora have adapted to the new media. From
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then on, the microflora should be able to complete the fermentation within 48
hours. This is because the microflora of milk-based kefir grains needs some
time to adapt to the new type of medium [sugar/water]. So one should expect
this to occur, so it is recommendable to brew with patience when deciding to
transfer milk kefir-grains to a new medium such as any recipe for preparing
water-kefir explained below.
I suggest to keep milk-kefir grains, which have been transferred to a sugarsolution, keeping these for the purpose of preparing water kefir only. So once
the grains have established in the fruit-juice and water-based medium, do not
transfer them back to culture in milk
It is common for a water-based kefir to contain between .2 - 2 % alcohol with a
48 hour fermentation. However, the alcohol content depends on type and
percentage of sugar added, including fermentation time.
The picture [right] shows spent lemon and dried fig [bottom right] after
straining the water-kefir. The purple grains are milk-based kefir grains
initially transferred from milk to brew in dark grape juice to produce Kefir
d'uva, hence the dark red colour see below
Ingredients and utensils

z
z
z
z
z
2 litre [8 cup] glass jar

Strainer [preferably non-metal but not
critical]
2 - 3 Tbs of milk-based kefir-grains or 1/4 to
1/2 cup of translucent water kefir grains
1 - 2 naturally dried figs/prunes or 2 Tbs of
sultanas or any mixture of
1/2 lemon cut in slices [Use non waxes
lemons,preferably Certified organically grown]
1 Tbs of liquid malt extract [only for milk-based kefir grains and not if using
the translucent water kefir grains]
4 - 6 Tbs cane sugar [white or brown sugar]
1 litre [4 cups] fresh water preferably spring water
1 Tbs of either whole caraway, anise, fennel seed or some fresh mint
leaves [optional ingredients; produces a nice flavour and a digestive aid]
Method
z
z
z
Add 4 cups of water to a 2 litre [8 cup] glass jar [Please make sure not to
fill any jar more than 2/3 full. This is very important because the CO2 gas
naturally produced during the culture-process will produce very high
pressure and may cause the jar to explode].
Dissolve the sugar and or malt extract [Only add malt with milk-based
kefir grains, not if using translucent WKG]
Add the juice of 1/2 lemon with the remainder of the spent lemon rind .
Alternatively simply add a lemon cut in half, which produces a kefir with
less sourness and a nice flavour [Only add lemon rinds if the fruits
were not waxed or sprayed with pesticides or fungicides]
Add dried fruits and kefir grains
Fix a tight lid on the jar and let the contents ferment for 48 hours at room
temperature
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Strain the bubbly Kefir d'acqua and if using translucent water kefir grains
rinse the grains with cold fresh water. The strained beverage is ready
for consumption
Simply repeat the process for preparing the next and ongoing batches
When using milk-based kefir grains adding malt extract is a means to maintain
high counts of lactic acid bacteria in the beverage e.g., Lb. acidophilus. Like all
lactic acid bacteria [LAB] these Lactobacilli are specific when it comes to the
type of sugar/s they can use as an energy source. Apart from lactose, malt
extract is mostly maltose, which is a suitable substitute for lactose for Lb.
acidophilus and other LAB. This recipe is my own variation of the traditional
water-kefir or Kefir d'acqua [including the use of milk-based kefir grains].
Instead of using solely cane sugar, I may use alternative sweeteners. I also try
to include two dried fruits instead of just one type, but this is optional. The
important thing here is as long as pervious milk-based grains get their
sucrose/maltose and other simple nutrients e.g., citric acid, the organisms will
eat away happily fermenting and culture kefir WITH you. So you see, in a way
we too become part of the symbiosis with the grains and their microflora!
You can prepare smaller quantities of Kefir d'acqua at a time, instead of the
amount suggested in the recipe above. Experiment with the amount and types
of sweetener is recommended. Occasionally I may add grape juice instead of
the lemon juice and malt. Or some of each. You can even omit the sugars and
use just dried fruits. I just listen to my intuition and adjust the routine or process
to suit my ever-changing personal needs.
Click picture to zoom in
Above is a two litre [8 cup] jar with 1 litre of water-kefir fermenting using
traditional translucent water-kefir grains. The ingredients consist of 1 litre of
water, 5 Tbs of organically produced raw cane sugar, one organically grown dry
fig and half an organically grown lemon [used whole without squeezing its juice].
The ingredients are fermented for 48 hours at room temperature, strained to
separate the grains [removing the fig and lemon] and the liquid ferment [water
kefir] is either consumed fresh or bottled and left to ferment for some days
longer. Note that the latter process increases alcohol content.
Please see FAQ 28 at "Dom's Kefir FAQ in-site" for more tips
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Kefir d'Uva [Grape Juice Kefir]

To culture Kefir d'uva use 1 part grape
juice to 1 part water as a general base.
One may add a few fresh mint leaves
as an optional ingredient. Fill the jar 2/3
add the kefir grains then fit a tight lid on
the jar and ferment for 24 to 48 hours at
room temperature. Strain the Kefir
d'uva. The refreshing beverage is
similar to Champagne in bubble
content. In fact, when including a little
green [unripe] grape juice, a healthy
Champagne alternative may be brewed.
Try mixing 1/4 volume of the unripe
grape juice with 3/4 ripe grape juice by
volume, using this mixture in the recipe
above. An alternative to green unripe
grape juice is lemon juice. Add the juice
of 1/2 - 1 lemon to every 2 cups, then brew as explained above.
When brewing Kefir d'uva, one may use bottled grape juice only as
long as the juice is 100% pure juice, without any added
preservatives. Although using juice from freshly squeezed grapes
has an advantage not just due to freshness but on a microbial level
by providing friendly bacteria and yeast, which are part of the native
microflora of fresh organically grown fruits. This microflora is evident
as a white film found on the surface of grape skins. This causes the
effect which I refer to as water running off of a ducks back; water
forms as beads when poured over fresh grapes.
Both white or dark grape juice or a mixture of the two may be used
for brewing Kefir d'uva.
These kefir grains were traditional milk-based
kefir grains transferred to a dark grape juice
plus water-media to produce Kefir d'uva. The
grains were used to prepare Kefir d'uva for
six months [48 hour brews]. Because dark
grape juice contains red pigments, these
particular kefir grains have been tainted
[fixed] with the red pigments. Instead of being
the common white colour of traditional kefir grains of Caucasus, the
red pigment renders the grains purple-red in colour.
Kefir d'Erba Medica

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The
picture
demon
some
of
the
herbs
used
to
culture
my
herbal probiotic tonic, "Kefir d'erba medica". In this picture I used the raw
herbal extraction, which involves using the herb parts whole and
uncooked, either in dry form of fresh, letting the kefir grains do the
extraction. This particular recipe is cultured with milk-based kefir grains
and not with traditional translucent water kefir grains. The reason is the
high risk for translucent water kefir grains may cease propagating if
subjected to certain compounds found in specific herbs.
A probiotic herbal tea

I discovered that one could also use milk-based kefir grains to ferment herbal
teas and concoctions, in turn, adding the possible benefits of kefir, or at least
making the finished product a probiotic herbal tonic.
Many medicinal, or pharmacological active components found in herbs are in
the form of essential oils. These are mostly insoluble in water. Culturing with
kefir grains may help to release these components into the water-based media.
This is achieved through the action of certain enzymes produced by the
microbes and yeasts during fermentation. Some active compounds may also be
dissolved by the small amount of alcohol produced during the fermentation
process. Apart from becoming a probiotic source, the finished formula, I believe,
will improve in potency to previous fermentation. This includes the addition of
some of the Vit. B complex, which is mainly due to yeast and possibly other
microbes, including the addition of amino acids, RNA and DNA [the microbes
and yeasts themselves]. This process produces a refreshing drink, which could
be prepared to taste similar to a natural cola, champagne, or even a carbonated
essence of the aromatic herb one chooses to include in the recipe below.
A general recipe for a probiotic herbal tonic "Kefir d'erba medica"

z
z
z
z
z
z
1 tsp Red clover flowers

1 tsp Alfa Alfa leaf and/or Chamomile flowers
5 whole Rose hips or 1 tea bag of Rose hip tea
1 Tbs of either honey or malt extract
2 to 3 Tbs of kefir grains preferably in a pouch
500 ml's [2 cups] spring or fresh water
You can prepare "Kefir d'erba medica" using two methods, which I shall
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first describe below, followed by the method:

1) The raw herbal extraction where you do not boil, simmer or use
any heat on the herbs. Using this method helps preserve heat
sensitive essential components, which are normally denatured by
cooking. Apart from the soluble compounds, we're relying mainly on
the kefir's microflora to extract the soluble active ingredients from the
herbs. After the kefir grains have worked on the herbs for 24 to 48
hours, the herbs appear digested, releasing active components into
the solution. I recommend using the kefir pouch for this extraction
method. This is for easily separating the grains from the herb parts
by simply removing the pouch containing the grains after
fermentation is complete.
2) The herbal tea method where you make a herbal tea from the
herbs. After straining and cooling the tea, you add the sweetener
and the kefir grains and brew for 24 to 48 hours. I will explain the raw
method here first. Go here to see a simple tip for preparing herb teas
or cooking in general.
The raw herbal extraction method

Make a pouch for the kefir grains as described above in the pouch
method. Add the water to a jar but do not fill the jar more than 2/3
full. Add and dissolve in the honey or malt. Add the rest of the
ingredients including the kefir-grain-pouch. Place a tight lid on the jar
and ferment for 24 to 48 hours at room temperature. Remove the
pouch and strain the Kefir d'erba medica, which is ready for
consumption.
The herbal tea method

To make the herbal tea method, add the water to a pot and bring to a
boil. Add the Rose Hip, Red Clover, Alfa Alfa or Chamomile flowers.
Place a lid on the pot and let steep until cooled to room temperature
[a tip for making herb teas and cooking in general follow this]. Strain
the herbal tea and add to the jar. Do not fill the jar more than 2/3.
Add the sweetener and kefir grains [or kefir pouch]. Place a tight
fitting lid on the jar and brew for 24 to 48 hours. Strain the Kefir
d'erba medica, which is ready for consumption.
Tips and variations

One may use any favourite herbal tea formulae for preparing Kefir
d'erba medica. Try mixing different combinations of herbs to come
up with one you like, or need. Try adding some Dandelion root as a
liver cleanser and tonic, or Passion flower and Skullcap for a good
night sleep.
You can use commercial herbal tea bags in both methods described
above if you wish. There are no limitations and experimenting is
recommended. You can use Kefir d'acqua grains for making Kefir
d'erba medica or visa versa [only use excess grains for this, so
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please don't put all your sugary-kefir-grains in the one basket, just in
case they don't like the herb brew]. When using milk-based kefir
grains for the first time to prepare this, you may need to ferment for
longer than 24 hours over the first few batches. If you keep using the
grains, after a few batches, they will adapt and the Kefir d'erba
medica will be fermented within 24 to 48 hours thereafter.
Please see FAQ 28 at "Dom's Kefir FAQ in-site" for more tips
Kefir d'Pollin
Bee Pollen Water-Kefir and Milk-Kefir
Bee pollen is known to contain many nutrients including enzymes and high
quality protein. Due to the external structure of the cell wall of each pollen cell,
pollen is very difficult to digest, making many nutrients unavailable through
human digestion. One may improve this limitation, with the addition of bee
pollen included in any water-kefir recipe explained above. This includes adding
bee pollin to strained milk-kefir, which is then ripened at room temperature or in
the fridge for a few days before enjoying the refreshing beverage. The
fermentation process should at least partially breakdown the cell wall of each
bee pollen cell. Doing so, the contents within each inner-cell may then be further
digested and absorbed.
WIth milk-kefir, add 1 Tbs of bee pollen granules to each cup of strained milk
kefir [without the grains]. Store in a glass vessel with a loose lid fitted and let
ripen at room temperature for 3 days. With water-kefir, add 1 Tbs of bee pollen
to each 2 cups of any water-kefir recipe explained above, and ferment with kefir
grains for 48 hours. Strain, drink then feel the power of---super-pollin-probiotica!
I'll now remove my super-kefir cape and suit and deflate my pump-up
muscles, which are filled with hot air.. too
------ RECIPES WITH KEFIRS ------
The Butterfly
The Butterfly [Kupu-kupu in
Indonesian] is my reply to the junkcola beverage, The Spider [Cola &
Cream]. The Butterfly may be used
to introduce a kefir-novice to kefir.
The beverage may be well tolerated
by some of the fussiest taste buds.
Children may also find the
beverage appealing [some parents
may only hope]. In the recipe below
I suggest dark grape juice but any
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fruit juice may be used. The glass

[far left] is pure kefir with a sprinkle of cinnamon, decorated with a
slice of Vanilla Persimmon fruit.
Ingredients [Makes 1 cup]
2/3 cup dark or light grape juice
1/3 cup fresh Kefir
Slice of lemon or orange
Sprinkle of cinnamon powder
Method
Pour the grape juice in a tall glass. Pour the kefir over the grape juice. The kefir
will float over of the grape juice. With a straw, chopstick or a spoon, gently stir
the kefir to form a swirl or a marble-like pattern; as an effect to satisfy the
hunger of the eye [after all, the eye is what gets to taste any food first].
Preparing foods and drinks to look interesting and appealing to the eye is very
inviting to the stomach.
Variation
Try preparing The Butterfly with other fresh fruit juices or a mixture including ;
Melon, Black current, Cranberry, Black berry, Blue berry or mixed berry, Black
Cherry, Mango, Pineapple and young Coconut milk or Coconut cream etc. etc..
Hhmm-hmmm!
The Water-Butterfly
To the right is the Water-Butterfly; a
beverage prepared from any water-kefir
mixed together with milk-kefir. The Water
Butterfly is quite effervescent compared
to The Butterfly [above]. This refreshing
beverage is best prepared from a freshly
opened jar of any water-kefir of your
choice.
[Far left] Kefir di frutta indigeno or
water-kefir prepared with indigenous
fruits. In this case, Australian native wild
fruit or bush tucker known as Illawarra
plums [Podocarpus elates].
Ingredients [Makes 1 cup]
2/3 cup of Kefir d'acqua, Kefir d'uva of your choice
1/3 cup Kefir
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1 tsp of Raw Honey [optional, depends on sweetness of the water-kefir

used]
Method
Fill glass 2/3 full with water kefir. Pour 1/3 glass of milk kefir. If adding honey, premix
it with the milk-kefir then add to the water-kefir. Gently swirl in the kefir to form a
pattern through the beverage. If using sugar, add just prior drinking. This will seed the
gas, causing the beverage to bubble vigorously, to produce an interesting effect.
Come on!... get those lovely noses tickled!
The Kefir Charmer [you smoothie you]

VANILLA KEFIR CHARMER
Ingredients [Waiter! 2 smoothies for the charmed couple, thank you]
z
z
z
z
z
z
z
1 large or 2 small ripe bananas

cup kefir
cup of coconut milk or coconut cream
tsp each ginger powder and cinnamon powder
1 Tbs wheat germ
1/2 tsp of natural vanilla essence
2 fresh mint leaves
CAROB OR CHOCOLATE KEFIR CHARMER
In the above ingredients include 1 Tbs of either carob bean flour, or

1- 2 tsp of cocoa powder.
TROPICAL PANDAN KEFIR CHARMER
In the above ingredients include 1/4 tsp of Pandan leaf

extract [obtained from most Asian stores]... mmm pandan-grrrrr! [Wake up home-boy, you're daydreaming
n'drooling again]
Method
Except for the cinnamon, blend all the ingredients in an electric blender for 1
minute. Pour into tall glasses and sprinkle with cinnamon powder. In hot
weather, try blending with the addition of a few ice cubes.
Wake up call
Cats, dogs and a variety of other creatures, practice their birthright when they
intuitively chew on certain God-given herbs to self - medicate during times of
need. We humans too have the same birthright and intuition and to be
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prescribed by the healer within. Although, we must initially wake up and consult
the doctor within; through proper practice and being well informed.
Dominic N. Anfiteatro 1979 revisited 2003
LINKS TO MY OTHER WEB PAGES

About Kefir
Kefir Cheese
Recipes
Kefirkraut
Preserving with Kefir
Composition of
Kefir
Kefir FAQ's
Let's say Kefir [Free

Music Track]
Seed, Nut & Soy milk

& Rejuvelac
Culture-Foods of
Asia
Kombucha &
Vinegar Making
Cooking Tip for Better

Nutrition
Angelica's Story
Sandra & Dom's

Artwork
About This Site & I

Send e-mail
Includes a search
engine for this entire
site
Updated March 30, 2005

Published and copyrighted by Dominic N. Anfiteatro [dna] 1999 - 2005. All rights reserved.
A challenge is to try practicing respect for the work of artists and authors. Permission must be obtained to use any
material from this entire site. Under most circumstances I am happy to give my blessings to use material from my web
site, if I am first asked. Doing so you'll have a clearer conscience to put to sleep at night! I am only an e-mail away... now
that's an offer one should not refuse. You think first, I thank you later, and Be-well without a full stop
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Greetings, and Welcome to...
Links to subject headers found on this web page

Congetella
Kefir Brine
Kefir-Leban [fresh sour-curd

cheese]
KefirStraightjacket Dip
Kefir Mascarpone
Kefir Cottage Cheese [Panier

type]
Molded/mature
Kefir Cheeses
Kefir-Straightjacket
pizza
Congetta & Her 3 kids
Links to my other web pages
Links
This site is best viewed @ 1024 x 768 screen resolution, and with a glass of refreshing kefir ready at hand
to insite the mind's eye via the palette.
If you've had the courage to browse through my other web pages, then good on you!..
you deserve a heavy medal band for your effort [?]. I love creating new and interesting
foods, which ring with a health promoting aura, with nutritious properties as a side
effect dish. Well, this is my aim, and has been so for some years now. I enjoy the
challenge and the journey that it takes to create wonderful new natural foods. I also
enjoy sharing these new found lands with my friends. I hope you enjoy my recipes
here, and may these efforts celebrate the spirit of the pioneer, which abides within us all.
A Cheesy <Grin-Down>
There are a few techniques for producing cheese, but of which share one thing in
common, and that is the coagulation of milk. Kefir may be used in two ways to produce
cheese:
1] By straining liquid kefir through a tightly woven cloth to drain off the whey. This
prepares a condensed kefir-variety of fresh sour-curd cheese, which I've come to name
Kefir-Leban. This from of fresh sour curd cheese can be consumed fresh, or used as a
base to further procure a variety of soft and hard cheese, semi-matured or matured
cheese inclusive. This also includes mold cheese such a blues and brie types.
2] Alternatively, kefir may be implemented as a simple coagulant to coagulate fresh
warm or hot milk. This produces a more traditional form of fresh-cheese, a sweet-curd
soft cheese, from which a variety of cheeses can be prepared. I've found using kefir in
file://C:\K\Dom's Kefir-cheese in-site.htm
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this fashion produces cheese with a fine texture and wonderful taste, enjoying a long
shelf-life. All the cheese recipes explained here are exclusively rennet free, so Kosher is
the word.
One of the cheeses explained here is a recipe for a fresh-cheese dip; the versatile KefirStraightjacket. This can be used as a dip, spread, mayo substitute or what every one can
imagine. Kefir Mascarpone which is similar to the original Italian variant is also
explained. Also Kefir cottage cheese, a sweet curd quite similar to ricotta. This fresh
cheese has a firm, dry, smooth, soft granular texture.
Can you smell the aroma of Oregano and Thyme impregnated Congetella?... tips of
the fingers to the lips kiss Mwooah!
DUE TO THE DIFFICULTY IN PREPARING CONGETELLA FRESH
MOZARELLA [USING RENNET], I DECIDED TO REMOVE THE ORIGINAL
RECIPE. INSTEAD, ABOVE I SHARE A SIMPLIFIED RECIPE FOR A NON
RENNET VERSION OF CONGETELLA. PLEASE CLICK ON THE PHOTO
FOR ENLARGE VIEW.
For the individuals who gave the original recipe their best shot, 10 out
of 10 marks for your kind efforts. Recall that Blessed are the cheesemakers [newbee's to cheese making inclusive]
KEFIR-STRAIGHTJACKET CHEESE [dip]

prepared with Kefir-Leban a fresh Kefir-Cheese [a
sour-curd cheese]
Kefir-Straightjacket [KS] is a cheese platter,
prepared from drained kefir, to produce the
initial fresh sour-curd cheese, Kefir-Leban.
Both Kefir-Leban, and Kefir-Straightjacket are
light and highly digestible. The flavour and
texture of Kefir-Leban is similar to Quark, and
the condensed yogurt-type curd, Lebneh of the
Middle East. In this section the recipe for KefirLeban and Kefir-Straightjacket are explained. If
you are curious about the name, Kefir-
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Straightjacket was spontaneous and for two

main influential reasons:
[1] During the first step [preparing Kefir-Leban], the kefir appears to be in a
Straightjacket
[2] Most individuals who have tasted the KS, have gone crazy asking for more ... right
there before our very own eyes spinning in kefir-lubed eye sockets .. heahahaahahahaarr
<grin>
Both cheeses enjoy exceptionally good keeping quality and should keep well for at least
one month refrigerated in a sealed container. Although, the fashion in which we scoff
the stuff down under, it never lasts longer than a few days.
Ingredients and Utensils [prepares about 350gm or 3/4 Lb]

Step 1 Kefir-Leban
1 Lt. [4 cups] of Kefir

White cotton, linen or hemp cloth with a tight weave for straining liquid Kefir
[loosely woven material such as cheesecloth is not suitable]
Some string
1 Lt. pot or container to catch the kefir-whey
Step 2 Kefir-Straightjacket
2 sun dried tomato pieces [or dry tomatoes under oil]

* 2 Tbs whole sesame seeds or Gomashio [Most Asian stores or Chinese
herbalists sell whole black sesame seeds, which are O.K. to use. Gomashio can be
found at some health food or macrobiotic outlets]
* 1/2 tsp raw unrefined sea salt
Fresh or dried chives
3 Tbs of extra virgin olive oil [opt. but yummy!]
1/2 Tbs of either preserved or fresh green ginger root [Asian or continental stores]
2 Tbs of Mirin, Sake or Chinese rice wine
1 Tbs of natural soy sauce
1/2 tsp ground pepper
METHOD
Step 1: Preparing Kefir-Leban.
Place the pre-moistened
cloth in a large bowl or in a
strainer or a colander and
pour 4 cups of kefir in the
cloth. Gather the edges of
the cloth and tie the four end
with string to create a bag.
Hang the bag as shown in
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the picture [left] then place a

suitable
container
underneath to catch the dripping kefir-whey. Leave to drain for 24 hours. Open the cloth
and remove the Kefir-Leban sour cheese. This can be consumed as is, or used in most
recipes that calls for cottage or cream cheese [it makes a superb cheese cake]. To
prepare the Kefir-Straightjacket cheese, please follow on to the step below.
Step 2: now comes the Straightjacket

* Preparing Gomashio [toasted whole unhulled sesame seed with sea salt condiment
[Japanese]].
Place the sesame seeds in a strainer and wash under running water. Let drain. Add the
well drained sesame seeds to a very hot skillet [or wok] with 1/2 tsp of raw unrefined
sea salt. Stir continuously to mix in the salt and to stop the seeds from burning. When
the seeds start to pop, place a lid on the pan [or wok] and shake the pan every few
seconds to prevent the seeds from burning. When they almost stop popping and have
turn golden brown in colour, quickly pour them into a bowl to stop them toasting. This
is your Gomashio. You can make more Gomashio than suggested here. Gomashio is a
healthy substitute as a table salt condiment.
Chop the dried tomato into small cubes, about 2 mm [1/4"] square. If you're using fresh
chives slice these fine, chop the fresh or preserved ginger root into very small pieces.
Place the Kefir-Leban cheese in a deep dish and mix in all the ingredients [except for
1/2 Tbs of Gomashio which is used to Garnish the cheese with]. That's it! I'm out o'
here.....
I'm back again. This cheese improves if stored in the fridge for a few days. This is
because the flavour of some of the ingredients get to mingle through the rest of the
cheese.
As this picture demonstrates, Kefir-Straightjacket
brings together 3 cultures, Caucasian, Japanese and
Italian to create this versatile fresh-cheese dish. In
this photo, kefir is draining in a 60 year old hemp
bag to prepare Kefir-Leban. The hemp fibre used
to fashion the bag, was initially made by my
mother, in Italy during the early 1940's. She grew
and cured the hemp in her village, then wove the
material on a hand loom from hemp-thread spun
by hand. Over the past years, the only detergent
this bag has been exposed to is wood-ash lye.
What do you mean by "probiotic cheese" Dom?

[I ask in your place]
I claim this cheese to be a probiotic cheese because some of the ingredients, including the
tomato and Mirin, keep feeding the microbes of the original kefir to prepare the cheese, in turn
keeping the organisms viable for many days even under cold storage.
High in calcium
When using whole sesame seeds as a part ingredient, the outer husks of the seed, which are
extremely rich in calcium, are rendered into a more bio-available form of calcium. This is
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because although high in calcium, this calcium in the husks of raw unhulled sesame seeds is
mostly locked and biologically unavailable. The continuous fermentation unlocks the native
calcium, rendering it bio-available. Although making Gomashio from whole sesame seeds
mostly denatures the locking agents [such as oxalates and Phytates], which are found in
sesame seed husks, the calcium is further made digestible or bio-available, especially if the
cheese is matured for about 4 days or longer before it's enjoyed.
Keeping quality
Like all real-kefir-products, Kefir-Straightjacket keeps extremely well for a fresh creamcheese [dip]. It should keep for at least one month refrigerated.
TIPS USING KEFIR-STRAIGHTJACKET
* As a dip or a spread
* As a side dish
* A mayonnaise substitute
* In burgers [Tempeh Straightjacket Burger anyone?!]
* It also makes a fantastic pizza topping [see below for pizza recipe]
* As a white sauce mixed with pasta... say no more with your mouth full of drool, please!
* On baked veggies... hmm-hmm
Among one of my favourite palette exciters, is K-S with stir-fried mungbean sprouts with
garlic, ginger, mirin and sesame oil on toasted kefir sourdough rye! A wealth-of-health of a
snack, or meal-on-wheels-on-its-own.
KEFIR MASCARPONE
Kefir-Mascarpone is very easy and simple to make. It can be made to have a taste and
texture very similar to the traditional Italian version. Kefir-Mascarpone has a full body,
rich creamy taste with a sight bite and a smooth texture. Depending on how rich you like
to make your Mascarpone, you may use more or less cream in this recipe. This recipe
makes about 400 gm [about 1 lb] of Kefir-Mascarpone. It keeps for over one month in
the refrigerator.
Ingrediente
z
z
z
z
1 Lt. whole or skimmed milk.

250 ml fresh non thickened natural dairy cream.
2 - 4 Tbs of Kefir grains
1/2 tps salt
Metodo
Mix the cream and milk together, then place in a jar with the kefir grains . Make kefir
per usual by letting this sit a room temperature for 12-24 hours. After straining this rich
kefir to separate the grains, mix in the salt and pour this rich kefir into a pre-moistened
white cotton or linen cloth, which is placed in either a pot or a strainer. Tie the ends of
the cloth with some string and hang [see photo in this section]. Place a container under
the bag to catch the draining kefir-whey. Drain for about 12 hours; depending on how
thick you like your Mascarpone to turn out. Open the cloth bag and with a spatula or a
spoon, remove the Mascarpone. Place this in an airtight container and store in the
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refrigerator.
A delicious Tirami-su [Italian layered cream, coffee and liquor cake] can be prepared
with Kefir-Mascarpone
Variation
A variation for preparing Kefir-Mascarpone is by adding 5% freshly strained kefir to
fresh cream; then let stand at ambient temperature for approx. 12 hours.
KEFIR COTTAGE CHEESE
There are other types of cheese prepared with kefir. Explained here is a fresh sweet curd
cheese, similar to cottage cheese. Kefir-cottage-cheese is quick and easy to prepare.
Note that this is a rennet-free cheese like the majority of the cheeses I prepare.
Ingredients
{ 2 to 4 Lt [.5 - 1 gal] of milk
{ 1 - 2 cups of kefir [2 day old refrigerated kefir or extra sour kefir is best...
although fresh kefir will do too]
Madness in the Method
1. Heat the milk to about 60 C [140 F]
2. While gently stirring the milk, slowly pour the kefir to the milk. Do not stir too
vigorously or the curds will break apart and become un retrievable. The curds
should begin separating from the whey; the whey should be clear and not milky.
If the whey is still milky, either increase the heat, or add a little extra kefir [while
stirring] until the whey becomes clear
3. Let sit for 2 minutes
4. Remove the curds by skimming with a spatula [with small holes], or with a
strainer. Place the curds in either a cheesecloth lined colander, or in a suitable
strainer
5. Let the curds drain for approx. one hour. Presto... that's it!
Variations and Tips

Lower temperatures may be used to prepare this form of fresh cottage-cheese. However,
for proper coagulation, more kefir needs to be added. Double the quantity of kefir and
heat the milk to about 50 C [122 F]. If the curds don't form after a gentle stir, raise the
temperature of the milk a little more, while stirring very gently until coagulation takes
place. Then follow the steps above for draining the curds [step 4]. You really can't go
wrong!
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You may add a little sea salt for taste. You can add salt to the milk prior adding kefir, or
to the fresh curds in the straining step [step 4]. In the latter, unless you wish to make a
kefir cheddar cheese [method explained below], you need to mix the salt well with the
curds. Depending on preference, 1-2 tsp of salt to every 4 cups of milk is about right.
So what else are yeah need n'? Oh yes, I forget. The leftover sweet-whey can be cultured
with kefir grains to prepare whey-kefir. You first need to pass the leftover sweet whey
through a strainer to remove any small curds. Let the whey cool to ambient temperature
then kefirize with kefir grains until eyes pop-out of surprised eye sockets
May I be of further assistance before I hit the sack with 2 curds and a loaf of Saint
John's bread?-- Yes!! Father xmas beard-pulling is on the third floor, to the right, as you
get out the elevator from your pocket. Thank you for having us at The Abode of the
Friendly Microbe [Tibetan Mushrooms].
MOLDED/MATURE KEFIR CHEESES

to wet the whistle with
This section will eventually be updated with complete recipes for preparing 100% kefir
[rennet-free] semi-mature/matured-cheeses, including varieties of molded cheese similar
to Brie and Blue types of kefir-cheese. That is WHEN I get the time scheduled ;-).
Meanwhile, for inspiration, enjoy the photos linked below to some cheeses that I have
developed over the years, solely using kefir. These cheeses are quite easy to prepare at
home... even a newbee to cheese-making should find the processes reasonably simple
and easy to do.
The first step for preparing most of the cheese demonstrated below, is to prepare Kefir-Leban
explained above. Then the fresh sour-curd [kefir-Leban] is pressed in a "cheese form", which
gives shape to the pressed fresh curd. Below is a photo of a Chinese or Asian "bamboo
steamer", which can be used as a suitable form for pressing Kefir-Leban. Chinese bamboo
steamers are inexpensive and readily available from most Asian Grocery stores [Chinatown
etc]. The pressed curd is your base for preparing most of the semi-mature or matured-cheeses,
including the molded cheese types, such as kefir-blue, kefir-brie or a cross between the two :
Chinese bamboo steamer
The next step is the pressing procedure. Below demonstrates two large granite mortar and
pestles placed on top of each other, which is what I may use as a heavy weight source [about 18
kg all up]. Reasonable heavy weight is needed in order to render the fresh curd firm enough, so
that it does not crumble and fall apart, before it is placed to dry and left to age :
Pressing Kefir-Leban
Next, demonstrates the pressed curd placed on Pine wood chopping boards at different stages
during the drying process. Before turning the curd over daily, the top surface of the curd is
first gently rubbed [buffed] with a clean piece of white cotton cloth, which is dipped in olive oil.
After turing the curd over on the wooden board, any exposed surface of the curd is buffed.
Note that the red coloured cheese [middle right of picture linked below], has chili flavoured
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sufu [preserved bean curd] added to the original Kefir-Leban. Sufu is added and folded in with
the Kefir-Leban before the pressing step above. The first two cheeses [top left] have black un
hulled sesame seeds added :
Drying Kefir-curd cheese
And finally, the semi-dry curds are dipped in melted beeswax to seal, and then matured for an
appropriate amount of time, depending on the type of cheese being prepared :
Seven beeswax sealed kefir cheeses including kefir-blue cheese [not sealed with beeswax]
More beeswaxed cheeses ready for maturing
Other Kefir blue types of Cheeses
The No-Fuss No-Form Non-Press Method

Below is a link to a photo of pure kefir-cheese "rounds". These are simply prepared with fresh
kefir, which has 1 to 2 tsp of salt added to each 4 cups of kefir. The salted kefir is then draining
in a cloth-bag for about 7 days. For the first 5 days, the curd is removed from the bag daily,
and the bag is washed with boiling water. The curd is folded with a spatula and placed back
into the clean cloth to drain further. On day 5, the bag is twisted tight to force the curd into a
round shape. On day 7 the curd is carefully removed from the cloth bag, by which time the
curd has dried enough to hold a round shape. The round curd is placed on a wooden board to
dry for about 2 weeks. During this time, the curd-rounds are buffed daily by gently rubbing
the entire surface of the cheese with a clean cloth dipped in a solution of salt, with a little
vinegar added. The curd forms a yellow crust at which point it is dipped in melted beeswax to
seal. The round kefir cheeses below have matured for several months :
Kefir Cheese rounds
Blue cross Brie molded types of Pure Kefir Cheeses

Blue/Brie molded kefir cheese
A variety of blue / brie kefir cheese
Blue / brie kefir cheese matured for 2 and 5 months
The last collection shows a few more varieties of pure kefir cheeses, one of which is
red in colour, rendered with powdered red fermented rice added to the original
Kefir-Leban :
More wonderful pure kefir-cheeses including a red fermented rice type
Cheddar type Kefir Cheese

In a nut shell, the first stage to prepare "kefir cheddar cheese" is to prepare the recipe
explained above for kefir cottage cheese. After the curd is drained in step 5 [drained for a few
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minutes only], the fresh warm or hot curd is salted [to taste] by mixing and rubbing in a little
salt with the curd by hand. The salted curd is placed in a suitable cloth and pressed in a
Chinese bamboo steamer [or other suitable cheese form] with a heavy weight, pressing for
about 2 days. The pressed fresh curd is placed on a wooden board to dry. Each day, the entire
surface of the curd is gently rubbed [buffed] with a clean piece of clean cotton cloth, which is
first dipped in olive oil. This is to prevent mold growth. The top surface of the curd is buffed
first, before the curd is turned over , followed by buffing all surfaces. Depending on thickness
of the curd, temperature and humidity, after 1 to 2 weeks the entire surface of the curd should
form a soft, yellow crust. The semi-dry curd is dipped in melted beeswax to seal, and matured
for some months [or years ;-] at room temperature. An underground cellar is best for this
purpose, however, designating a wooden cupboard maintaining a reasonable constant
temperature will suffice. In fact, the cheese may be matured in a refrigerator.
Kefir Straightjacket pizza

Heh!! Now you really make a' me go cry-zee... eh !?
Does this pizza make your mouth water? If so, then you may well have a healthy
constitution, or a deeper-health, which unnatural processed foods just can't seem
to satisfy. So let's get into the kitchen and rattle those pizza pans.
This pizza is prepared from a wholemeal wheat or Spelt kefir-sourdough base.
Topped with generous amounts of Kefir-Straightjacket , fresh celery leaves, slices
of tree-ripened tomato and olive oil. The pizza is quite light and easily digested...
with an absolutely delicious vvonderful flavour, texture and a pleasant panoramic
aroma
Step 1 Kefir sourdough starter:
The first step involves preparing the Kefir-sourdough-starter. The
sourdough starter is used to rise the pizza base [dough]. This starter may
also be used for making sourdough bread. If you wish, instead of preparing
the sourdough starter, one may simply add 1 cup of ripe kefir to prepare the
dough in step 2 below, letting the dough base rise in the pizza pans with the
topping added until it almost doubles in volume, and then bake.
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Ingredients and Method

for Kefir Sourdough Starter:
{
{
1 cup of kefir [either milk-based-kefir or Kefir d'acqua]

1 cup of plain whole meal or unbleached white flour.
Mix ingredients together in a jar to form a smooth wet paste. Cover jar with
cloth or paper towel and let sit for 2 to 3 days at room temperature. Stir
once daily. When ready it should be bubbly with a sweet-sour yeasty aroma.
It should increase in volume as shown in picture.
Step 2 Le pizza:
This recipe makes about four 8" pizzas.
{
{
{
{
{
{
{
{
{
500 gm [1.1 Lb] whole meal wheat or spelt flour [or unbleached white flour]
Kefir sourdough starter [above]
1.5 Tbs natural soy sauce [shoyu or tamari] or 1 tsp of sea salt
1/2 cup chopped celery leaves, or chopped fresh parsley leaves
150 gm or about 1/2 cup Kefir-Straightjacket cheese
1 Tbs each of rubbed Oregano and Basil leaf [fresh is best though]
Either 5 large whole blanched and pealed very ripe tomatoes, or 500 ml [16 oz]
can of whole pealed tomatoes
1/2 cup extra virgin olive oil [or course]
2 Tbs of sesame seeds [if using whole unhulled sesame seeds, first toast the seeds
in a very hot pan till golden-brown when crushed between fingers]
Salt and pepper to taste
Metodo:
Add all the pre-prepared Kefir-Sourdough-Starter, flour, 1/3 cup olive oil, soy sauce or
salt, with 1 cup of warm water in a mixing bowl. Mix well with a strong wooden spoon
or ladle, or use clean bear hands to mix. If the dough is too thick [firm and not sticky],
add small amounts of warm water and mix for 2 minutes longer until the dough is moist
and sticky with elasticity. The dough should stick to the fingers when touched and
should stretch quite easily [it should be wetter than conventional bread-dough].
For the next step, to stop the dough from sticking to your hands, wet fingers and palms
with olive oil, and pinch off 1/4 of the dough. Make round balls by rolling the dough in
between the palms of hands and pat flat. Place the dough in a pre-oiled [greased] cast
iron skillet or pizza baking pan. Press on the dough with palms or fingers, forcing an
even layer over the bottom of the pan, to form a thickness of no more than approx. 1.5
cm [3/4"] thick. Do this with the rest of the dough to fill the other pans.
Add the topping, comprised of 2 mm [1/4"] thick sliced ripe fresh tomatoes or sliced
whole canned tomatoes. Evenly place dabs of Kefir-Straightjacket cheese using a
tablespoon. Sprinkle evenly with chopped celery leaves, oregano, basil and toasted
sesame seeds. Pour 1 - 2 Tbs of extra virgin olive oil evenly over each pizza with a
tablespoon, then sprinkle with salt and pepper. Place in a warm spot and leave to rise for
approx. 4 to 6 hours, or until the base is almost double in size.
Bake in a hot oven set on high [250 C or 450 F], and bake for 20 minutes, until golden
brown. To determine when the pizza is cooked, lift an edge of the pizza to reveal the
base. The base of the dough should be golden brown right through... tips of the fingers
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to the lips kiss mmmoooaahhh!

Alternative Pepperoni variation:
To prepare a pepperoni alternative, add 2cm x 2cm x 5mm [1" x 1" x 1/4" ] thick pieces
of tempeh, which is first prepared by cooking in 2 Tbs of soy sauce, 1 Tbs of lemon
juice, 1 clove or crushed garlic, 1/2 Tbs of malt extract [or honey or palm sugar] and 1/2
cup of water. Cook the tempeh without a lid, cooking both sides until caramelised. You
may, of course, add your own favourite pizza-topping e.g., pitted olives, capers,
mushrooms, dry tomato and onion rings etc. Let your imagination run wild with the
guidance of your taste buds close at tongue.
Congetta and Her "Three sStooges"... kids just love

kidding around!
Congetta and her three kids browsing right back at you... he he he! Goats
are browsers unlike grazers. They like to browse for a little bit of this, and a
little bit of that. This particular breed is called Saanen.
At her peak on a good day, I could milk as much as 11 Lt of milk from Congetta. I
would use most of her milk that day for preparing kefir/cheese. This was mostly sold at
a Vegetarian restaurant I ran in the early 1980's, called Clearlight Cafe'. As a matter of
fact, it was Congetta's very milk that introduced Kefir and some of my cheeses to the
people of Adelaide, South Australia and to the many travelers who used to drop in while
passing through. Clearlight was an alternative restaurant attracting many travelers from
all around the world. Clearlight Cafe' is still open for business today and is situated at
103 Rundle Street, Adelaide. Update The restaurant has recently changed hands from
the previous owner and is refurbished with a new name "Joy Discovery".
It's milking time girl!
As a daily ritual-greeting and before every milking, Congetta and I would mimic headbutting each other [without making actual contact with our heads]... Congetta seemed to
enjoy performing this ritual. She would get up on her hind legs and thrust to just miss
my head by inches. She'd then give a bleep and nibble at my beard. Boy oh girl I miss
Congetta's calm and gentle aura. The very night she died, I dreamt the events that
unfolded to the tragedy on that very cold night... but that's another story, which I won't
get into detail here. All I'll say is, if ever you have someone care for your animals while
you're away, try to make sure that the care-person has their act together!
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Well Congetella, [which, by the way, means little Congetta]... may the magic of your
gentleness have contaminated people to make them more like your self... humane kind
Here's to you Congetta! God bless all animals, over and over and over again...
Links to My Other Web Pages

About Kefir
Making Kefir
Kefir as a
Preservative
Kefirkraut
Kefir
FAQ's
Seed, Nut Milk

& Soy milk
CultureFoods of Asia
A cooking tip
About this
site & I
Send me
email
Additional Links
Fias Co Farm A comprehensive site about cheese making. Includes links
to suppliers for cheese making and equipment form around the world.
General information about Goat Husbandwifery [Goat Husbandry] and
more
Updated July 3, 2005
Published and copyrighted by Dominic N. Anfiteatro, 1999 - 2005. All rights reserved
A challenge is to try practicing respect for the work of artists and authors. Permission must be obtained to
use any material from this entire site. Under most circumstance I am happy to give my blessings to use
material from my web site, if I am first asked. Doing so a clearer conscience may be put to sleep at night!
I am only an e-mail away ... now that's an offer one should not refuse.. You think first, I thank you later,
and be-well without a full stop
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This Extensive Web Page Provides Answers to Questions about

Kefir
This site is best viewed @ 1024 X 768 screen resolution with relaxed eye muscles and a positively framed mind ... no
squeaky brain lids permitted
For the sharing of practical knowledge sake, recipes and health related informative suggestions
are scattered among the undergrowth below
I feel we should begin by suggesting some basic, important matters which apply when
culturing kefir or culture-foods in general
z
z
z
Keep all utensils clean. Wash utensils with hot water and detergent. There is nol need to
sterilize utensils in regards to culturing kefir
Use freshest and highest quality milk or other ingredients available
Practice with patience when making any significant changes in the culturing process or in
routine. This includes change of ingredients such as switching between different milk types,
volume changes of media or variations in temperature. Kefir grains are quite resilient but they
do need some time to adapt to any changes made in media or environment
The art of culturing real-kefir can be as simple as 1, 2 and 3, or, as complex as advanced math
equations. What this means is, just how far one wishes to take the culture-art is up to the
individual. Needless to say that this is determined by personal preference or the nature of the
individual. An example is the Fractal Geometry of the Mandelbrot set or fractals [order within
chaos], based on quite a simple iterated math equation used to crunch complex numbers to
produce infinite and colourful results at any given point. The point being that the deeper we
delve into the subject the more questions arise, branching out exponentially in all directions.
Keeping things simple cnan be advantageous.
This FAQ is updated on a reasonable regular basis.
If a visitor has had a Humourglandectomy, please go ahead knowing that there is lots of stale humour with big
teeth lurking around in this web page. Such matters are typed in red for your convenience. While we are here,
could you please share your skull-decapulator so I can share my kefir-grains for -brains with you?!
Answers provided in this gray table-top are for quick reference. Click on
actual FAQ for details
CULTURING TRADITIONAL MILK-KEFIR
1] How much milk do I add with kefir grains? 1 : 10 grains to milk by vol. is generally suitable e.g.,
1/4 cup of grains to 2.5 cups of fresh milk.
2] How much can I fill the kefir-making jar? Best not to fill any vessel more than 2/3 ...
3] Fermentation time? Between 24 to 48 hours. Depends on personal taste and what one wishes to
file://C:\K\Dom's Kefir FAQ in-site_1.htm
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achieve..
4] What temperature do I need to culture kefir? Do I need an incubator? Between 18 - 28 C [65 82 F] is good; about 25 C [77 F] is optimal. Incubator not essential unless temperature falls
below say 10 C [50 F].
5] How do I know when my kefir is ready? When soured to your liking. Photo of kefir-curds
included.
6] Do I need to strain all the kefir before adding fresh milk? Adding about 1/4 of previous batch of
kefir to next batch of fresh milk is OK, only if previous milk was fresh as. Most people use fresh
milk, without any amount of previous kefir added.
7] What types of dairy milk can I use to prepare kefir? Most forms of dairy milk are acceptable..
8] What about the growth-rate of kefir milk and water kefir grains? Explains increasing biomass of
kefir grains, including growth rate.
9] Difficulty in straining milk kefir. It takes forever, or only whey comes through Two animations
demonstrating how to strain kefir.
NON DAIRY MILK KEFIR
10] What type of soy milk may I use for culturing a soy milk kefir? Info regarding soy milk produced
from soy isolates. Includes tips for culturing soy milk kefir.
11] Do I need to add anything to Soy or Nut & Seed milk for making non-dairy milk kefir? Includes
tips for culturing non-dairy milk kefir.
12] What types of fruit juice can or can't I use when making non-dairy milk kefir or Kefir d'acqua?
Includes tips for culturing coconut milk kefir
MISCELLANEOUS
13] I can't find a non metal strainer to strain my kefir, what can I do? You could use a strainer with
stainless steel meshing..
14] I wish to begin increasing milk for kefir production. What's the best way? Increase over 1 batch
or over alternate batches.
15] Can I squeeze or press on the grains to try and express more kefir during straining? This will
inadvertently damage the grains. BUT please read on..
16] I made a kefir pouch but it keeps afloat out of the milk! Best not to use a pouch if the material
isn't suitable, go nude instead..
17] Do I need to rinse my grains or fast my grains in water... whats best? Under most conditions
rinsing or fasting is not essential. Although..
18] What can I use the polysaccharide rich kefir-grain soaking-water [Kefiraride] or kefir-whey for?
Tips & recipes included
19] Do I need to sterilize utensils and ingredients? Washing utensils with hot water and detergent
should suffice. Pasteurize milk suspected to be contaminated.
20] Why is my kefir slimy? Let's take a look-see-why...
21] Have there ever been cases of health problems due to consuming kefir? What should I watch
out for? Please read this section fully.
22] What about using plastic utensils? I don't intend using plastic products in my kefir-making-ritual,
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so these are my options..

23] When I strain my kefir the grains are covered with curds making them seem larger, or I can't
seem to see the grains. Is this normal? Mostly yes.
24] My grains are floating in the milk, what's going on? This is normal for healthy propagable kefir
grains.
25] How can one loose or kill kefir grains? Includes a self explanatory picture of non propagable
kefir grains; explains reasons for the outcome.
26] I need to have a break from making kefir because I have too much accumulated, or I am going
away etc. what do I do with my grains? Find yourself a kefir-baby-sitter. Or..
27] Can I mix non-dairy and dairy-milk together to prepare kefir? Mostly yes.
28] I want to culture alternative kefir probiotic goodies e.g., Kefirkraut, non-dairy milk kefir and Kefir
d'erba medica etc. [A few tips provided]
29] Separation of milk-kefir into two or more layers This is common and but may be adjusted to a
certain degree.
30] Could I drink kefir every day or can I drink too much? This is an individual matter, but 1 to 4
glasses daily may be taken, including taking regular short breaks from kefir.
31] I wish to make a well carbonated milk-kefir what I do? Take a cruise in the Space-Station-Kefir
with Cosmonaughty Shmellydomsky.
32] Is it OK to agitate the kefir during fermentation? Yes, indeed you can. Kefir grains also travel
well, doing the rock n' roll as you trot along your merry way.
33] How can I make a mild kefir Too lengthy to explain in shorts, so I'll just slip into my long
trousers..
34] Are Tibetan Mushrooms and Snow Lotus the same culture as Kefir grains? Yes, including Snow
Lotus, Yogurt Plant et al. Research included.
35] Can kefir grains be eaten or used in cooking? Yes! Recipes including Kefir-grain ice-sickle,
Kefiran-yogurt and a Yorkshire curd tart or cheese cake. Includes a self-explanatory picture of
Kefir grain sourdough bread.
36] What are the Probiotic or other benefits between traditional milk-kefir and water-kefir Although
to some extent the two culture products are similar, on the other hand quite unique to each other
regarding possible health promoting benefits. Including nutritional value. Research regarding
interferon-beta secretion, the viral and possibly cancer fighting "glycoprotein", regarding milk kefir.
37] How long before reconstituted dry kefir grains begin propagation, and how can I tell?
Propagation should commence within 6 to 12 weeks at most. Propagation begins when the grains
become white and have a slimy feel.
38] Can I consume kefir produced during the initial batches, while reconstituting [reactivating]
dehydrated grains? This is not recommended...
39] May cold milk from the fridge be added to kefir grains, or does the milk need to be warm? Cold
milk is fine.
Life begins at 40] Why supply milk kefir grains in dry form and what are the advantages? please
follow link and read on ..
FURTHER INFORMATION WITH LINKS TO DEDICATED WEBPAGES

How do you prepare kefir grains to share with other people? Details regarding the preparation of
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milk-kefir and water kefir grains.

What are the nutritional values between different milk types? Nutritional values of cow, goat,
buffalo, human and soy milk.
What is the Nutritional and chemical composition of kefir made with full-cream cow's milk? Table of
contents with further information.
Disclaimer - Reclaimer | An in-site to a little in-side | Links
1] HOW MUCH MILK DO I ADD WITH KEFIR GRAINS?

Before we go on, have fresh milk and kefir grains close at hand and be ready armed for Chi-enhancements
through shouting
The amount of milk is usually determined by:

z
z
z
z
Temperature [season]
The activity of your kefir grains
How long one wishes to ferment
The type of kefir you wish to produce [mild, slightly sour or very sour]
In warmer temperatures [18 C- 30 C or 65 F- 80 F], ratios between 1 : 10 - 1 : 50

[grains to milk by volume] may be achieved.
In colder temperatures, below 18 C [65 F], ratios of 1 : 10 or less is usually achievable.
Although these are general rules determined mainly by your grain's activity, temperature
and how you prefer your kefir.
Kefir may be cultured with as little as 1 : 3 and as high as 1 : 60 ratio or greater. The
general rule is that if you intend reducing the quantity of milk by a large proportion,
fermentation time also needs to be reduced. This depends on the proportion that the milk
is reduced by. When using smaller ratios, say a ratio of 1 : 3, the milk may need to be
renewed morning and night; depending on the activity of your grains including
temperature [kefir brews faster in warmer temperatures]. But if one decides to increase
kefir production, the grains need an adjustment period in order to ferment the increased
milk-volume [regeneration]. Generally speaking, using ratios between 1 : 5 to 1 : 20
grains to milk by volume, there are good ratios for most people. As you can see, there
are no real strict rules here, because kefir grains are mostly quite versatile.
With some effort and a little experience gained on your part, kefir grains can be
encouraged to culture as little or as much kefir as you wish.
NOTES Healthy kefir grains will grow and increase in volume or quantity on a daily
basis [by approx. 5 to 15 % by weight daily]. A point is reached where it is essential to
remove a portion of grains or the amount of milk must be increased, or fermentation
time reduced. The former is to maintain a reasonable constant ratio of grains to milk
by volume. In all cases, this is to maintain consistency regarding the quality of your
kefir, repeatable on an ongoing basis.
If these tips helped... shout Eureka! If not, then chin up folks, and don't give up but keep persevering for
the Holy Grail.
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2] HOW MUCH CAN I FILL THE KEFIR-MAKING JAR?

Try not filling the fermenting jar more than 2/3, especially when using a tightly fixed
lid. Due to yeast activity, kefir produces amounts of CO2 gas. This produces pressure in
an airtight container, which could cause an explosion. Even if a loose lid is fixed, filling
the jar more than 2/3 may cause the kefir to overflow, because of the overall increase in
volume of the media, due to the production of CO2 gas, which the kefir itself retains.
If this answered your questions... please shout Eureka! now.. shout it two or even three times to be sure to
be sure to be sure.
3] FERMENTATION TIME?
Generally speaking, the time needed for kefir grains to complete the fermentation is
mainly determined by:
z
z
z
z
The activity of your grains

Grain to milk [or other media] ratio
Temperature
How much lactose [carbohydrate] one intends to reduce in the kefir
[longer fermentation = less lactose]
The type of kefir you want to prepare
Kefir cultured with established kefir grains should be ready within a 24 hour
fermentation. However, kefir can also be fermented for a shorter or longer period other
than 24 hours, which is determined by how you prefer your kefir, or the amount of milk
used. The longer kefir is ferment for, with the grains, the more sour it becomes. Kefir is
ready when all the milk has fully coagulated, with a slight sour taste [or soured to your
liking]. For those who have obtained fresh or dehydrated kefir grains, there is usually a
recovery period, which may take between 2 to 14 days [more longer so with dehydrated
kefir grains]. Within this period, the first few batches may take more than 24 hours to
complete fermentation, which is quite normal. The grains should increase activity as
each ongoing batch is prepared, doing so until stability is reached.
Now shout, Eureka! or risk your shmelly shoes being taken away from who nose who.
NOTES For anyone interested in reducing or eliminating lactose levels, kefir is best
cultured for 24 hours, and then the liquid kefir is ripenned for a few days. Please read
this section at Dom's kefir-making in-site, which explains how to reduce or eliminate
lactose levels. If reactivating dehydrated kefir grains please go to FAQ 38 for tips.
4] WHAT TEMPERATURE SHOULD I MAKE KEFIR AND DO I NEED AN INCUBATOR?
Under most circumstances, kefir is cultured at room temperature [in moderate to warm
climates]. If room temperature reaches below 8 C [46 F], then it's probably best that
the kefir is kept at a warm temperature range during fermentation [above a minimum of
approx. 10 C or 50 F is gives good results]. This is not 100% essential but anything
below approx. 8 C - 4 C [46 - 40 F], means that the kefir will take longer to complete
[three or more times longer]. Generally speaking, kefir can be cultured at extreme
temperatures, ranging between approx. 4 - 35 C [40 - 95 F]. The latter temperature
should only be maintained over a short duration, lasting no longer than approx. 4 to 5
days. The Caucasians cultured kefir in goatskin leather bags. During very cold
conditions, the leather bag was placed in the sun during the day and hung close to a
fireplace at night.
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NOTES The colder the temperature the longer it takes to ferment and visa versa. Also,
making kefir at low temperatures for a greater length of time, will inhibit or slow down
certain strains of microbes over others [Acetic acid bacteria proliferate under colder
conditions over Lactic acid bacteria]. Certain microbes may be reduced in numbers from
the grain's microflora. Fermenting at higher than 40 C [104 F] for longer than 1 week,
may have an adverse effect by damaging the grains. I find that during extensive hot
spells during our dry hot summers [South Australia], after a given period, the grains may
reduce in overall size. They seem to self-propagate or self-seed into many small grains
over a short period of time. This doesn't seem to cause any problem. As cooler
conditions arrive, the grains usually grow back to their former size [large and plump].
Under such hot conditions, it may be best to culture for 12 hours in the fridge during the
day, and at room temperature overnight.
You know what to do next... that was excellent! however, although it sounded more like a squawk than a
shout, that's quite acceptable for the time being now.
5] HOW DO I KNOW WHEN MY KEFIR IS READY?

This question will be answered ONLY if you first shout Eureka! But first face the screen at the correct
angle and make sure you are nice and you are also relaxed, sitting with good posture and fully breathing.
Thank you. Did I mention you need to have a pulse, too?
The amount of coagulation or by taste-testing the kefir for sourness, can determine when
kefir is ready, and ready to your liking. Coagulation can vary in appearance due to the
different types of milk available. The nature of the grains themselves have a bearing
regarding the latter. Temperature, season and other factors also need to be considered,
including the ratio of grains to milk by volume [see FAQ 1]. Generally speaking, kefir
may be strained when visible signs of separation of clear solution [whey] in small layers
or pockets occur, leaving no areas of non-coagulated milk in any portion throughout the
jar. Or when kefir has a slight to moderate sour taste [depending on your preference, or
how sour you like it to be].
The last area to complete fermentation is at the bottom of the container. If fresh milk is
found in this area, then ferment for longer [while you're there, gently rock the jar for a
few seconds to help inoculate this area]. You can tell if this bottom area is kefirarized,
by moving the jar around. If the kefir isn't ready, portions of milk at the bottom of the
jar will move about as fresh milk. Whereas a set kefir will be firm and may appear to
move as a gel-like curd [or all areas should contain coagulated milk, seen as tinny
curds].
Until one gains some experience, it may be difficult to distinguish the visual appearance
between fresh milk or a gel-like or coagulated kefir-curd. This is why it's a good idea to
use a clear glass jar to culture kefir. This way, one may clearly observe what's
happening to the milk or to the kefir grains. Within a few weeks, one should gain
confidence regarding what culturing kefir is all about. One should come to conclude just
how simple the culture-art of traditional kefir really is.
Click on either picture for larger view
Kefir is ready when it exhibits tiny curds when poured into

a glass container. When this point is reached, kefir has a
slightly sour taste. Further brewing will increase sourness,
while not effecting curd appearance to any great extent.
Although a sourer kefir may render a gritty mouth feel.
This is due to the tiny curds becoming extra firm, due to
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the extra acidity of the kefir itself.
These two jars are kefirs cultured at 24 and

48 hrs. The 24 hr kefir is nice and creamy,
easily strainable with less sourness in
comparison to the 48 hour kefir. Note the
high bubble content produced and retained
within the thick white curds of the 48 hr
kefir. This area is where all the grains are
found; floating and entrapped within, or
amongst the kefir-curds. The clear solution
at the bottom of the jar is kefir-whey
[whey].
One other point to consider is to agitate the kefir fermenting jar a few times during the
day. More importantly during the first 8 hours of fermentation. This aids the kefirculture process.
Please see FAQ 32 for details. Before sitting at a table of dirty dishes... shout I LOVE KEFIR out
of a sock. Preferably a sock first dipped in kefir for extra effect
6] DO I NEED TO STRAIN ALL THE KEFIR BEFORE ADDING FRESH MILK?

It is not necessary to strain all the kefir before adding more fresh milk for culturing the
next batch. The only exception is if one is not sure how fresh the milk was in preparing
the previous batch. If deciding to include amounts of kefir from previous batch, it is
important to make sure that the previous batch was prepared with fresh milk, and not
from milk that was a few days old.
I find when leaving a small amount of the previous kefir [about 1/4], and topping up
with more fresh milk, usually prepares quite a nice kefir. I also notice that the grains
may grow more efficiently. This is possibly due to small amounts of alcohol present,
which the encapsulated lactic acid bacteria L. kefiranofaciens depend on to synthesize
Kefiran under anaerobic conditions. Leaving some previous kefir in the following batch,
also speeds up fermentation, and acts as a buffer, by lowering the pH of fresh milk to
app. pH 4.5. This pH value prevents unwanted microorganisms.
Now, shout Eureka! to prevent de "k" from turning around into "y" not
7] WHAT TYPES OF MILK COULD I USE TO PREPARE KEFIR?

Kefir may be made from any type of milk, cow, sheep, goat, buffalo. There are many
choices of milk; unpasteurized1, pasteurized2, UHT3 [Ultra Heat Treated or Long Life
Milk], whole fat, low fat, skim, and nonfat, including reconstituted Dry Milk Powder4.
Although I personally prefer culturing fresh raw whole Certified Bio dynamic or
Organic [if commercial] milk.
With some adjustment to the medium and culture process there is also the option for
non-dairy milk5; coconut, rice, soy and Seed & Nut milk.
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1. Unpasteurized milk must be fresh and of highest standard and quality.

2. Most individuals use pasteurized milk due to availability and affordability. The sale
of raw or unpasteurized milk is illegal in many countries or states of certain countries.
When available commercial unpasteurized milk is usually to expensive to make it
feasible to use on a daily basis
3. Certain individuals have observed that in some cases, UHT milk may not produce a
favourable kefir.
4. Although the benefits of using reconstituted dry milk powder may be similar to using
fresh milk, the kefir is likely to turn out thin or watery when using reconstituted dry
milk powder.
5. Non-dairy milk kefir [e.g., soy milk] may produce inconsistencies or render the grains
non propagable [cease growing], if the media does not contain dairy milk, or lactose.
Dairy-milk is the native medium for kefir grains, so optimal results are achieved when
using dairy-milk. A non-dairy milk may be mixed in equal proportions with dairy milk,
with improved results, while ensuring that the growth-factor of kefir grains remains
intact. Research has shown that kefir grains cultured solely in soymilk, the grains grow
much slower and smaller than with dairy milk. Soymilk kefir was found to have higher
counts of lactic acid bacteria than dairy milk kefir, while dairy milk contained greater
numbers of yeast cells [Je-Ruei Lui et al. 2000].
Reference
Je-Ruei Lui, Chin-Wen Lin. Food Microbiology and Safety. Journal of Food Science. [2000] Vol. 65,
No. 4 pp. 716 -719
Recipes for preparing Seed & Nut milk and Soy milk including methods for culturing
kefir from such milk-types, can be found at Dom's non-dairy in-site
Don't anticipate the premature evacuation of Eureka from leaving your mouth! Please wait until you get
there or the cows come home first or which ever goat comes last but not the least last first [and you
thought you were having problems!]
8] WHAT ABOUT THE GROWTH-RATE OF MILK AND WATER KEFIR GRAINS?

Increasing kefir grain's biomass [biological mass]
The growth-rate of milk kefir grains is dependent on many factors. Generally speaking,
milk kefir grains seem to grow best when:
z
z
z
z
z
z
the grains are not rinsed with water between milk changes
when using fresh certified organic raw milk [possibly due to Certified Organic
milk does not contain antibiotics as do most commercial milk types]
in warmer temperatures [opt 22 C to 28 C or 77 F to 82 F]
using milk ratios between 1 : 30 to 1 : 50 [grains to milk by vol.]
preventing the pH from becoming too low or too acidic [no less than pH 4]
preventing over-fermentation by fermenting no longer than 3 days in the same
milk
straining only 3/4 of the kefir i.e. leaving amounts of previous kefir in the
following batch [possibly due to the presence of alcohol, which is required for
Kefiran synthesis by Kefiran-producing microbes encapsulated within the grains]
agitating the fermenting vessel frequently during fermentation [provides fresh
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nutrients for the microorganisms of the grains]

Note, when continuously using small milk-volumes e.g., 5 parts of milk to 1 part grains
or less, and cultured for longer than 36 - 48 hours, will produce an extra sour kefir.
Under such conditions, milk kefir grain's growth-rate is retarded due to the
microorganisms being subjected to a low pH value [acidic].
Milk kefir grains:
z
Propagable [healthy and growing] milk kefir grains may increase by approx. 5%
by weight daily in winter months and 10% to 15% during summer
Batches of kefir grains consisting of small grains, usually increase weight more
efficiently than batches consisting of larger grains [Weight for weight, smaller
kefir grains make up a larger overall surface area, hence increase in growth-rate
is more efficiently than larger kefir grains]
Sugary water kefir grains:

z
Propagable sugary water kefir grains increase by approx. 10% by weight daily [on
average], which is dependent on sugar concentration and temperature [optimal
temp of approximately 22 C or 77 F]. Although, growth rate of sugary grains
may greatly fluctuate from batch to batch of from week to week. Increases
between 5% to 160% in weight at 48 hours is common.
Sugary kefir grains seem to propagate more efficiently when cultured with the
addition of ginger root powder or fresh ginger root juice added to the sugar
solution
Measuring Growth Rate of kefir grains:

By weight: Weigh kefir grains every 3 - 4 days. To prepare for weighing first rinse
grains with clean chlorine-free cold water or fresh milk, then drain to remove excess
liquid.
By volume: Use a measuring cup to measure the volume of grains.
There is no need to rinse the grains prior taking measurements. However, for accuracy,
the same technique must be used each time. Rising the grains prior taking measurement,
provides a more accurate result.
Please read this section at Dom's Kefir in-site regarding microflora, growth cycle and
propagation of kefir grains.
9] DIFFICULTY IN STRAINING MILK KEFIR. IT TAKES FOREVER, OR ONLY WHEY
COMES THROUGH
1. The holes or mesh-size of the strainer are too small
2. Not adding enough milk to your grains [or you are using too many grains]
3. Fermented for too long for the amount of milk used
4. In warmer climates
5. All the above
A strainer with a wide mesh-size is essential. No less that 2 mm or 1/8" holes
provides good results
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TIPS
z
Prior to straining, agitate the jar by first tightening the lid, then gently invert the jar a few
times
Or gently rock the jar a few times until the curds are mixed in with the whey portions [forming
a creamy consistency]
Or used a long wooden spoon or ladle and gently stir the kefir to form a smoother consistency
then strain
Pour the kefir into the strainer, which is first placed on the mouth of your kefir keepingcontainer, then gently tap the strainer on the mouth of the container or tap on one hand [see
animation below]. This is where it is favourable to use a wide open mouthed container or bowl
to perform straining, and to reduce the risk of kefir spilling over the side of the container.
When using smaller milk volumes, after fermentation, most of the curds, which initially
form around the grains, adhere to the grains. This makes it difficult to separate the
firmly-set curds through the use of simple straining [see animation below right]. This
may cause very little amounts of kefir to pass through the strainer, or mostly liquidwhey is expressed. To remedy this problem, either increase milk volume, or reduce
fermentation time by 50%, or reduce the volume of kefir grains by 50%.
Suggestions for increasing milk volumes see FAQ 14
Kefir
should
take
seconds to
strain. The
mesh-size
of the
strainer
has much
to do with
the
efficiency
of
straining.
The
strainer in
these
animations
has a
mesh-size
of 2 mm
[1/8"].
Gently
tapping the
strainer on
hand or on
mouth of th
capturing
vessel mak
stubborn
straining
easier. This
process for
firm-set kef
curds throu
the
strainer.Wh
left in the
strainer are
kefir grains
with as
amount of
curds.
If this answered your questions... then you know what to do. Excellent!
So also FAQ 32 regarding agitating the kefir-making jar during fermentation, which is a good
practice to get into.
10] WHAT TYPES OF SOY MILK MAY I USE FOR CULTURING A SOY MILK KEFIR?
I do not recommend the use of most commercial soy milks for culturing kefir. If one
must, then find one that's processed with whole soybeans and not prepared from soy
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isolates. It's quite difficult for kefir grains to ferment the soy isolate variety of soy milk.
This includes most other forms of heavily processed commercial soy milks. When a soy
milk kefir is cultured from traditional or home-made soy milk, less time is needed for
fermentation, even less than a dairy milk kefir. This, by the way, is also true for soy
yogurt. This may be a good indication regarding how difficult these commercial soy
milk variants are to digest for us humans!
The exception to this rule is with some forms of soy milks that are still sold today,
which are processed using traditional principals and methods. These are the fresh types
that are usually prepared for producing tofu [soy bean curd]. This form of soy milk may
be sold through Asian grocery stores, or through tofu-making houses.
Using powdered soy milk does not seem to culture a good kefir. This form of dry soy
powder is mainly produced from soy isolates and often contains lactose. I mention the
latter because many people may wish to culture soy milk kefir, due to lactose problems
or wish to eliminate lactose from their diet. Although if fermented long enough, kefir
grains are able to eliminate the lactose from the media.
NOTES Kefir grains cultured with any form of soy milk, may render the grains non
propagable [will cease growing], if the media does not contain lactose. Some have tried
to also include lactose with soy milk and the grains still become non propagable, or the
grains became small in size after a few weeks. Non propagable kefir grains will not
revert back to propagable grains. Although good results have been achieved with a
mixed-media, consisting of a mixture of dairy-milk and non-dairy milk such as soy
milk, mixed in equal proportions. Another alternative is to culture soymilk with freshly
strained milk-kefir, and using the kefir as the inoculant. This is achieved by adding 5 to
10% freshly strained kefir to fresh soymilk, and letting it sit for 12 to 24 hours at room
temperature. I have also used a yogurt incubator for this, culturing at approx. body
temperature for 12 hours. The end culture-product had a good flavour. This process
eliminates the use of the kefir grains altogether, so the grains will not be effected with
the possibility to become non propagable
Please follow this link for a soy milk recipe at Dom's non dairy milk in-site on the
web.
You are free to leave. But feel free to shout EUREKA when ever you feel a power surge.
11] DO I NEED TO ADD ANYTHING TO SOY OR NUT & SEED MILK FOR MAKING
non-dairy MILK KEFIR?
[Ensuring optimum microflora if choosing to culture kefir grains with non-dairy milk]
I suggest adding some form of sweetener and or fruit juice, like malt extract [liquid or
dry powder form] or the addition of a little cane sugar. The addition of the juice of an
acid fruit may also be a good idea to include. This is because some of the microbes of
kefir grains utilize citric acid; and including sugars as part of their food-source is
essential, for soymilk and seed and nut milks are limited in this area. I recommend
adding the juice of about half of a small lemon or about 2 to 3 Tbs of any natural fruit
juice to every 2 cups of non-dairy milk. Then ferment with kefir grains per usual.
Although I've observed reasonable results when using home-made soy milk for culturing
kefir without any added sweetener or fruit juice. On the other hand, when using Seed
and nut milk, the addition of at least a little fruit juice seems to give best results.
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NOTES Kefir grains may not propagate in either soy milk or in a Seed and Nut milk
even with that addition of sugar or fruit juice is added. Alternating the grains between
dairy-milk and non-dairy milk may overcome this problem. Good results have been
achieved with a mixed-media consisting of dairy-milk and non-dairy milk such as soy
milk or seed and nut milk mixed in equal proportions with a dairy milk. Another option
is culture non diary milks with a percentage of freshly strained milk-kefir added as an
inoculant, omitting kefir-grains altogether [Please see previous FAQ 8 for details
located in the NOTES section].
Including sweeteners and or fruit juice to a media will increase alcohol content of kefir.
For types of fruits to use, please read following FAQ 12
In order for these tips to capacitate your memory-recall-gland and to discharge it at will, you need to first
switch it on.
12] WHAT TYPES OF FRUIT JUICE CAN OR CAN'T I USE FOR non-dairy MILK KEFIR
OR KEFIR D'ACQUA?
Fruits which may be used
You can use any fruit juice that is acidic in nature e.g., grape, citrus, pineapple, kiwi,
paw paw, papaya, star fruit and any types of melon etc. The more acidic the fruit the less
you need to add with either types of kefir i.e. water-kefir or the non-dairy milk kefir.
The more sweeter the fruit the more may be added. With Kefir d'aqua one may
generally mix as much juice with the water as desired [Note the more juice of a sweet
fruit added the higher alcohol content of the final cultured-beverage].
Fruits which may not be used
Fresh banana and avocado can not acceptable for preparing water-kefir because these
fruits can not be juiced. Although adding dry banana does make a wonderful waterkefir.
Coconut milk kefir
Milk-based kefir grains may be cultured in a mixed-media consisting of coconut cream
[or coconut milk] mixed with equal proportion of dairy milk. This produces a
wonderfully delicious kefir. The curds are soft and creamy, and the kefir grains should
continue to propagate. Freshly strained milk-kefir or water kefir may also be used to
inoculate coconut milk. This process omits the grains altogethern however a second
fermentation completes the process. This is achieved by adding 10% to 20% freshly
strained milk-kefir or water-kefir, to fresh coconut milk, then let brew at room
temperature for 24 hours.
NOTES Due to the yeast component of kefir, adding sweet fruit juice to any media will
increase the alcohol content of the final kefir. This includes culturing coconut water
obtained from the inner part of coconuts. The amount of alcohol produced is determined
by sugar content of the fruit juice, and duration of fermentation.
To be certain others hear your joy, shout EUREKA! from the top of a coconut tree.
13] I CAN'T FIND A NON-METAL STRAINER TO STRAIN MY KEFIR, WHAT CAN I

DO?
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For those who don't wish to use plastic products for either straining, culturing or storing
their kefir, please go to FAQ 22
Plastic strainers are available from most large stores. If you can't locate one at a local
store, you should be able to find a suitable strainer from an Asian store [Chinatowns
etc.]. Try locating a strainer with a wide meshing size. A mesh-size of approx. 2 mm
[1/8"] is a good size. Anything finer will make it quite difficult to strain your kefir.
Try finding a bamboo strainer. These are sold at most Asian stores and come in a few
shapes and sizes. The common types are made in the shape of a wok and are made of
thin bamboo strips in a woven fashion. These make good natural kefir strainers.
You could also use your kefir-making jar, to both culture and strain your kefir, using the
All in one method, explained here at Dom's Kefir Making in-site.
Stainless steel strainers with a mesh-hole size of approx. 2 mm [1/8"] may be used to
strain kefir, for stainless steel is mostly chemically inert to kefir.
NOTES Although I suggest not to use metal strainers, I have no actual evidence to
suggest stainless steel strainers will actually pose a problem for the microflora of kefir
grains or for the consumer using such strainers. Please read this at Dom's Kefir Making
in-site regarding my personal views and findings regarding this matter.
For these tips to take effect, and, you either do or do not go to confession regularly, shout EUREKA!
HALALULIA! in the nearest confession box you come across. This will wake up the Priest whether or
not he's fallen asleep. Otherwise, these tips will self-distract in 1 hour on a scale of mass-distraction. So, it
is for you to decide distracting one Priest over distracting the masses, or have this tip work for you or let it
self-distract along with the masses and the innocent priest. Please do not let yourself become distracted
while you decide, for the clock is ticking away. You now have exactly 59 minutes left. Your best hope is
to find the nearest confession box less than 58 minutes and 55 second away and still counting down.
"Luck" was a name given to a Greek god so "good Greek god to you" on your mission [time left to right
58:25.....]
14] I WISH TO BEGIN INCREASING MILK FOR KEFIR PRODUCTION. WHAT'S THE
BEST WAY?
This may be achieved in two ways:
1. Increase milk-volume slowly over consecutive batches
Increase the amount of milk by approx. 5 - 10% either in each consecutive batch or
every other batch. If after an increase the kefir has not fully coagulated within 24 hours
i.e. you see portions of fresh milk, usually at the bottom of the jar, then leave longer
until no more fresh non-coagulated milk is seen; i.e. before increasing the amount of
milk again. In other words, give the grains time to increase in activity.
2. Increase large volumes of milk in one go
When deciding to increase the amount of milk by more than 20 - 50 %, then over an
adjustment or regeneration period, the kefir may take longer than 24 hrs to be
completed. Depending on the viability of your grains and type of media, one may
increase the milk by as much as 100% at a time, then ferment for as long as required to
coagulate the volume increase. Within the regeneration period, the grains should
become more active as each consecutive batch is cultured [taking less time to ferment].
This will happen until a point is reached where the grains are able to ferment the media
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within 24 hrs. This period will vary depending on exerted changes; taking anywhere
between 2 to 7 days to occur. In some cases it may take longer than 7 days. If the grains
do not ferment a volume increase within 7 days, or they do not seem to ferment the
increased amount more efficiently after each consecutive batch [after about 7 batches or
so], then decrease the amount of milk. This decrease will depend on the initial increase.
You may need to experiment with this.
For this to take effect, you need to shout me a mug of creemee kefir
... BUT... do not shout
Eureka, or you may attract too much attention. Then you'll have to shout everyone throughout the whole
milky-whey.
15] CAN I SQUEEZE OR PRESS ON THE GRAINS TO TRY AND EXPRESS MORE
KEFIR DURING STRAINING?
You don't have to squeeze or press on kefir grains with any utensil, including with your
fingers. Certain individuals tend to squeeze on the grains in order to try and express as
much kefir from the grains as possible during straining. Squeezing on kefir kefir grains
during staining will pop-open any self-enclosed grains [although this will not kill or
damage the grains as such]. Most kefir grains form into self-enclosed structures. I feel
that it's important to try and keep any of these self-enclosed growth-structures intact. If
one ceases to squeeze or press on previously damaged kefir grains, from that point on,
any new growth will propagate into the preferred natural growth-structure; as selfenclosed bio-structures. But there's always an exception to any rule. Popping open
grains due to excessive force seems to produce a kefir with abundant amount of Kefiran.
This may be favourable for certain individuals. This may also produce a kefir with a
creamier texture and viscose consistency.
This picture is self-explained photo with text, demonstrating the nature of kefir grain's
growth structure.
This section at my kefir web site explains the microflora and growth cycle of kefir
grains.
Hey!--What's that crawling on your sweater? EUREKA!!!! Did that frighten you?
16] I MADE A KEFIR POUCH BUT IT KEEPS AFLOAT OUT OF THE MILK!
This happens either if the weave of the material used to make a pouch is too tightly
woven, or the pouch is rendered more than one layer in thickness. Due to curds blocking
the holes, entrapped CO2 bubbles of gas, within the pouch will form a balloon, which
will force the pouch out of the media. If you can't find loosley woven material to make a
pouch from, then please, don't use the pouch-method altogether, instead use the common
method explained at Dom's kefir-making in-site. Also, place in mind that the pouch
method is mostly for experimental purposes.
17] DO I NEED TO RINSE THE GRAINS OR FAST THEM IN WATER .. WHAT'S BEST?
Under most circumstances rinsing kefir grains with cold water between each milk
change is not necessary. If you ever do rinse your grains, just be sure to use chlorinefree, CLEAN COLD water! Pre boiled then cooled fresh water is best. The washing
process has only come about in recent years. I believe this is mainly due to the belief
that, rinsing inhibits weed microorganisms from being cultured or settling on the grains
[modern-day microbe-phobia?]. Washing has not proven to work, instead has been
found to upset the balance of the microflora. With the use of clean fresh milk, there is
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very little chance of culturing weed microorganisms. Caucasians never washed their
grains, but then again, they milked their own animals to express fresh milk, which went
directly into preparing kefir [the milk was fresh as!]. I also feel that any curd which
initially forms around the gains, forms as a protective barrier around the grains. This
may in fact help inhibit weed microorganisms from propagating, more effectively than
rinsing the grains, by removing this curd. Doing so the grains are exposed to the
environment. The grains then need a few hours to rebuild this curd, which once again
will initially form around each grain. If one removes this curd daily, one could presume
that the chances of contamination becomes greater than when leaving an acid-curd
protective-barrier around the grains at all times.
Rinsing kefir grains also removes many important friendly microbes and yeasts from the
surface, and possibly protective compounds or mechanisms possibly not yet discovered
[or not understood]. Any X-factories could be essential in maintaining a balance
between the microflora! Not to mention that removing friendly microbes from the
surface of the grains, reduces the population or counts, so any weed microorganisms in
the media may have a better chance to thrive, due to less competition.
If you must rinse your grains due to habit, I suggest fasting the grains in pre boiled and
cool fresh water for 12 - 24 hours. This may be performed weekly, fortnightly or
monthly instead or rinsing on a daily basis. Fasting in water can be performed at room
temperature or in the refrigerator. Although, this is not essential to perform either, but
my own personal and preferred method in an attempt to wean individuals who are in the
habit of rinsing their grains between each milk change. To perform the water-fast, use
approx. 1 : 5 parts grains to water by volume [use pre-boiled then cooled good quality
water, boiled without any lid on the pot to evaporate any chlorine]. After a 12 - 24 hours
fast, strain the water and the use the grains for preparing kefir per usual. The strainedwater is quite slippery, mostly due to the soluble polysaccharide, Kefiran. I refer to this
solution as Kefiraride. [Please see next FAQ 18 for tips and recipes using Kefiraride as
a natural healing-promoting agent etc.]
The exception to the no-rinsing rule
Kefir grains may easily become contaminated when coming in contact with Viili ; a
Scandinavian ropy culture-milk product. If culturing Viili in close proximity to kefir, the
kefir grains may begin producing a kefir with a ropy consistency. Kefir grains readily
adopt the type-strain of leuconostoc cremoris, which is specific to Viili. One only needs
to use the same spoon, which previously came in contact with viili. Even days later, if
the spoon then comes in contact with kefir grains, the grains will produce a cross
between Kefir and Villi [Certain members of my kefir lists, refer to the cross-culture as
Kefirviili]. To remedy this, fast pre-rinsed grains in fresh clean cold water for 24 to 36
hours, resting the grains the refrigerator during the water fast. Strain, rinse the grains
with cold water then place them in fresh milk and culture per usual. Rinsing and fasting
may need to be performed more than once.
Pasteurized full cream non homogenized cow's milk may cause problems for the grains.
This is due to the denatured milk-fats through pasteurizing non homogenized full cream
milk. The milk-fat becomes similar to butterfat in consistency, which may adhere to any
grains that come in contact with the milk-fat. Such grains will have deposits of yellow
milk-fat partially covering the surface of the grains. The milk-fat may suffocate the
grains if the fat is left adhered to any grains over a length of time. To remedy this, rinse
the grains with luke warm water, no warmer than body temperature, and remove any
adhered yellow milk-fat from the kefir grains, with a gentle rubbinb action between
clean fingers.
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When dehydrating kefir grains, it is recommended to first rinse the grains with fresh
clean cold water to remove proteins which adhere on the surface of the grains.
Otherwise during the drying process, mold may propagate on any casein [milk proteins]
left on the grains.
For more info regarding the rinsing of kefir grains, please follow this link [research
included].
NOTE When panning for gold and you find Kefir-Gems instead, don't worry, just ask good ol
EUREKA... she'll know what to do.
18] WHAT CAN I USE THE POLYSACCHARIDE RICH KEFIR-GRAIN SOAKINGWATER [Kefiraride] OR KEFIR-WHEY FOR?
I have found both what I refer to as Kefiraride [straining-water separated from kefir
grains left fasting (soaking) in water for 12 - 24 hours] and kefir-whey left over from
preparing Kefir-Leban [a cream cheese] to be useful as natural cosmetic agents, for
general use in cooking, used as a natural agent to promote healing and more. Here are a
few tips and recipes:
"Kef-vera" sun burn soothing and healing lotion
If you ever suffer from severe sunburn, and the pain prevents you from getting any
sleep, then this lotion is the answer! I know this from first hand experience!
Preparation
In an electric blender blend 1 part kefiraride with 1 part fresh Aloe Vera leaf gel
[obtained by removing the outer-skin from fresh Aloe Vera leaf]. To every 100 ml of
fresh Aloe-gel + kefiraride, add 1 tsp of extra virgin olive oil or sesame seed oil and
blend for 30 sec.... strain through a cloth or a fine strainer [mix well before use]. This
lotion will store for approx. 2 weeks in the fridge, stored in a sealed container.
Application
On the first day, apply 3 - 4 applications of Kefir-Vera lotion onto the skin area
effected by sun burn. Let each coat dry before applying another [do this 3 - 4 X].
Thereafter apply one application daily. After approx. one week, any damaged skin due
to sunburn should wash away in one go; while taking a bath or a shower. The skin will
not go on pealing and itching for days, like it would do without the use of this lotion...
soo-pherb supper-herbinotionz
Shaving lotion
In an electric blender, blend 1 part kefiraride [or kefir-whey], with 1 part fresh Aloe
Vera leaf gel. Strain through a cloth or fine strainer.
Application
Apply and shave away. This lotion is so smooth and friendly to shave with. The blades
of the razor will feel like silk gently gliding over the skin... a wipe with a wet or dry
towel will remove any leftover lotion! If this lotion is prepared from kefiraride, after the
shave, one may rub a little fresh lotion onto the face [or legs and underarms ladies, or for
us big-girly men], leaving it to dry [as a natural moisturizer]. OK, that's it!.. that's the last portion
of shaving-rash for you!.. you hear!!
Bath water
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Lah laaaahh la lah la laaaahhh....just siiiinging in the whey-n'... just singing... in.. the whey-n'
Add either kefiraride or kefir-whey [or kefir] to bath water for a relaxing and soothing
experience. This is a wonderful whey of using accumulated kefir-whey left over from
preparing Kefir-Leban [strained fresh kefir to prepare fresh-cheese]. Kefir-whey kept in
a tightly sealed container can be stored at room temperature for about 2 weeks or longer.
It keeps for months if stored in the fridge. Continuously adding amounts of kefir-whey
to a designated container will produce a reasonable quantity to be able to add to a bath.
Add approx. 3 drops of essential oils of Eucalyptus, Tea tree, Lavender or Sandalwood
to each 2 Lt [4 pints] of kefir-whey, kefiraride [or kefir]. You may add 1 to 2 drops of
each oil as a combination. You may choose to use any appropriate essential oils of your
choice. I've stored both kefir-whey, kefiraride and kefir with the addition of specific
essential oils for up to 12 months at room temperature. Adding essential oils also
seems to preserve Kefiran found in kefir-whey. Add approx. 2 - 6 Lt [.5 - 1.5 gal] of any
of the above kefir-solutions, to a bathtub half-filled with hot water. A soaking time of
approx. 15 to 20 minutes should be ample for most individuals.
Taking a kefir-whey, kefiraride [or kefir] bath once or twice a week is effective in
controlling Tinea of the feet or other effected areas of the body.
This may also be effective in healing bruises, controlling psoriasis and excema. I have
observed the effectiveness regarding all these conditions in myself, family members,
friends and "foes". What! You you want to combat! OK! but would you prefer to Spa in a Spa of
kefir-whey instead?
Note it's important to shake the container of kefir-whey, kefiraride or kefir stored at
room temperature at least once daily. This will redistribute yeast and Acetobactor
colonies; otherwise seen as a wavy off-white to light-brown film forming on the surface
of either solutions. I refer to these colonies as Flowers of Kefir [Mycoderma].
Face wash
Add kefiraride/kefir-whey or kefir to some warm water for washing the face. I'm
amazed just how well this can actually clean the skin! These solutions also help to close
pores. These have astringent and exfoliant properties. These will also remove whiteheads or blocked skin pores. Small and large pimples [acne] may be reduced or
completely eliminated if performed daily or on a regular basis. However, the latter is
best treated by a change of diet, lifestyle and mental attitude for the better.
Natural Hair wash and anti-dandruff treatment
Using pure kefir-whey to wash your hair is absolutely magic, leaving the hair feeling
silky, strong and healthy! Use diluted kefir-whey, diluted 50/50 with warm water. Wash
the hair well for about 1 min. This is performed twice then followed by rinsing with
clear water. For an anti-dandruff treatment, leave the solution in for about 10 min.
before rinsing. One may also perform a final wash with a gentle mild shampoo to
remove any kefir-odour... you soft kefir-smelly baby-head you.
Facial mask
Mix either kefiraride, kefir-whey of kefir with any face mask recipe. Kefiraride and
kefir-whey also help close up skin pores, due to the astringent property of kefir-whey,
kefiraride and in fact kefir.
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Here's a general recipe:

z
z
z
z
z
1 tsp fresh parsley

2 tsp fresh or dry chamomile flowers
2 tsp extra virgin olive oil, sesame seed or coconut oil
1 tsp honey
2 - 3 Tbs of kefir-whey, kefiraride or kefir [1 tsp of fresh kefir grains may be
included]
Blend all ingredients to form a smooth paste, using either an electric hand bar-mix,
blender or a mortar and pestle. Apply a thin layer to face area, omitting areas close to
the eyes. Leave for 20 - 30 minutes, then rinse with warm water. Such supple skin you have,
you grand-person you.
Colonic irrigation
Kefiraride in dilute form taken as an enema or as a rectally retained implant, may be
implemented to help control Candida albicans overgrowth, or reduce inflammation of
the large bowel due to Ulcerative Colitis [UC] or Irritable Bowel Disease [IBS]. [Kefirwhey is not recommend for this purpose].
Use "only" Kefiraride diluted with a herbal tea concoction, prepared with dry herbs such
as follows:
z
z
z
z
z
1 tsp Calendula flowers [Calendula officinalis]

1 tsp Chamomile [Matricaria recutita]
1 tsp Red Clover [Trifolium pratense]
2 tsp Plantain [Plantago lanceolata or Plantago major]
1 tsp *Wormwood [Artemisia absinthium]
Preparation
Bring 1 cup [250 ml] of water to a boil. Add herbs and steep for 5 minutes. Strain the
herb tea. Cool to body temp and add 1/2 cup kefiraride to 1 cup of herb tea. This
concoction may be rectally injected and retained [Do not use this system for more than 5
continuous days].
Please follow this link [Dom's cooking tip in-site] for a simple tip one may implement
when preparing herbal teas.
*Please use Wormwood as part of the ingredients for preparing rectal retaining implants,
carefully and only in small amounts. Do not exceed the over use of Wormwood as a
rectal retaining implant for more than 3 - 5 days. I have used Wormwood in conjunction
with Neem leaf [Azadirachta indica], in this system, to successfully reduce bowel
inflammation in myself, when I contracted UC some years ago. Although this was only
part of a treatment-system in whole. Mental attitude, diet and lifestyle was also
readjusted accordingly.
Douche for controlling thrush
To help control Candida albicans infection, the thrush-causing yeast. Both kefiraride or
kefir-whey can be used for this purpose. Best to use in conjunction with a herbal tea
concoction comprised of Calendula flowers [Calendula officinalis], Chamomile
[Matricaria recutita], Golden Seal [Hydrastis canadensis] and Turmeric root [Curcuma
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domestica] tea . Use 50/50 kefiraride or kefir-whey mixed with herbal tea [a
concoction]. Add in the kefiraride or kefir-whey after the herbal tea has cooled to body
temperature. Take this as a douche for no more than 7 consecutive days [Follow the
directions for preparing Colonic irrigation explained above, using the herbs mentioned
in this [Douching] section, in place of the former]... A tip to reduce vaginal yeast
infection is to wipe away from the vagina with toilet paper while cleaning this area
when visiting the ladies room.
Hey, please don't blame yourself for the creation of a re-creation facility being built nextdoor to a sewage
outlet! Try shouting out at EUREKA! instead.
Controlling Psoriasis
Kefiraride/kefir-whey can both be used to help control psoriasis [specially of the scalp].
After washing the hair or other effected areas, rinse with pure kefir-whey and leave it in
for about 20 min. Rinse out the kefiraride or whey with clear water. This has helped to
successfully control psoriasis, producing better results than commercial medication!!
You can also use pure kefir-whey to actually wash the effected area. When washing the
head area with kefir-whey, the hair will be clean strong and silky [rinse out the kefirwhey with clear water after 10 min. Or wash wish a gentle shampoo to remove any
residual odour of kefir-whey].
Cooking pasta and baking breads and cakes
Use kefir-whey +water to cook pasta. You can either use it straight or add it to the
cooking water to boil any type of pasta. Be careful though, because when the whey
reaches a boil, it will froth and boil over quite easily [similar to boiling milk]. Kefirwhey may also be used in baking. In fact it may be used as a leavening to raise dough
similar to using sourdough bread starter.
Add 1 cup of kefir-whey to each 450 gm [1 LB] of flour in any bread recipe [adjust the
addition of water by omitting 1/2 cup]. After kneading and placing the dough in
appropriate baking tin, place the container in a warm spot for 12- 24 hours to prove
[rise]. Bake when the dough has risen to almost twice its original volume, or the surface
of the dough has formed small cracks.
Kefir-Bickeez [Cat & Dog natural dry biscuits]
Ingredients
1.5 cups brown rice flour or whole meal flour. [A replacement option is 3 cups of
cooked, mashed veggies and 1 beaten raw egg]
2 Tbs wheat germ
1/4 cup rice bran
1/4 cup soy flour, tofu, or tempeh [Tempeh is best included and can be found at health
food or Asian stores. Tempeh contains naturally produced antioxidants, which will
preserve the final product]
1/4 cup finely grated carrot/parsnip
3 Tbs finely chopped fresh parsley [or 2 Tbs of well ground dry parsley]
1 Tbs black strap molasses
3 Tbs olive oil [or other good oil including coconut oil]
1 tsp of kelp powder or other sea weeds e.g. Wakame, Hijiki or Nori etc. For the latter 3,
chop fine after soaking in water for 20 min. [Found at health food or Asian stores]
1 tsp of rubbed catnip/sage [these herbs are including only for cats]
2 Tbs of either well ground egg shell, or Cuttle fish bone [not bone meal!]
1/2 cup of kefir-whey or kefir [matured kefir is best]
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1/4 cup ground linseed [flax seed]

1 Tbs cod liver oil
Method
Mix all ingredients together. Knead for 3 minutes [if too dry add more kefir]. Roll flat
about 1/2 inch [1 cm] in thickness. Cut into narrow strips or ribbons. Bake 25/30 min. in
moderate oven [350 F or 160 C]. Watch out that narrow strips don't burn. If not hard
and dry enough, leave in hot oven [turned off] for about 1/2 to 1 hour longer.
If your cat won't eat these at first, then don't give up. After being addicted to commercial
prepared dry food for a few months, it took approx. one week for our cat Clive, to adjust
and acquire a taste for these. In that adjustment period, he got given nothing but small,
whole raw fish. He then took a liking and now eats almost ANYTHING.
Please note that feeding dogs and cats just dry-food is not recommended. Dogs and cats
also need fresh raw meat and fish, or fresh or fermented meat [for dogs] in their diets.
Dry food such as above may be given as a morning or lunch time meal, followed by a
meat-based meal in the evening.
A school or science project
E.g., try this experiment : Mix 1 tsp each of kefir-whey and honey. Now observe how
this concoction forms a polymer thread, when dipping another spoon in, then stretching
the solution apart. The gel-forming polysaccharide polymer thread seems to stretch
further than the native polysaccharide found in kefir-whey, before breaking apart! What
causes this to happen? What have we produced? [If you do know or ever find out, could
you please e-mail me with the answer?].
Using kefir-whey or Kefiraride as a natural fertilizer, for composts and feeding
garden worms
Adding either kefir-whey or kefiraride to compost heap will help to speed up the
breakdown process, while adding nutrients. For those farming earth worms for their
castings; earth worms enjoy being fed either solutions [for small worm-farms, add kefirwhey diluted with water]. Pot plants or vegetable gardens, shrubs and trees also thrive
well with the addition of either solutions [never pour these close to the roots of plants].
Pot plants need dilute solutions [1 : 10 kefir-whey or kefiraride to water by vol.].
Adding only small amounts at a time to pot plants. Acid-loving plants such as camellias,
azaleas, rhododendrons, hydrangeas, magnolias and a host of other popular acid-loving
plants, grow well with weekly applications.
Miscellaneous
I've used kefiraride in conjunction with certain herbs to prepare a suitable drawing or
soothing poultice for treating trauma and certain ailments in both man and beast alike.
This includes implementing actual kefir grains to remove suspicious skin growths, warts
and treating leg ulcers , fractures and broken bones, just to mention a few.
Kefir-whey may be used to culture fresh vegetables to produce a sauerkraut and natural
pickles.
NOTES Kefiraride and Kefir-whey make a great gargle. Especially if you have horse for a throat due to
shouting EUREKA too many times.
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On a more serious note Most if not all medical conditions explained above, are most
likely caused due to insufficiency in life style and or diet and or mental attitude. These
all need to be considered for one to enjoy optimal recovery form such conditions. Wen
adjusting all misaligned matters in one's life and in accordance to a plan, which is
individual to each and every one of us. I hope and pray you find yours! Blessing go your
ways form I if you so desire. I strongly suggest that we all give a little in order to
receive.
19] DO I NEED TO STERILIZE UTENSILS AND INGREDIENTS?
No, there's really no need to sterilize. Keep utensils generally clean by using hot water
and a detergent is sufficient. You're not making a commercial form of yogurt but realkefir [when using actual kefir grains]. Kefir grains have a robust, vigorous, viable vast
complex microflora. This microflora is equipped with effective antagonizing properties.
The diversity in microflora and their ability to self organize, kefir grains inhibit weed
microorganisms from propagating quite effectively. Although if for what ever reason
you wish to pasteurize the milk prior fermentation, then simply heat the milk to 70 C
[160 F] or bringing the milk to a boil, cool to room temperature then culture your kefir
by adding kefir grains. Jars, strainers spoons etc. should be kept clean by using hot water
and a preferred detergent to wash them clean [see this recipe for making your own
chemical-free natural liquid detergent using wood ash-lye, which has anti-microbial
properties].
NOTES The important area to keep clean is in the inner lid area of any lids used on jars.
Lids with an inner lining may have small crevices, where weed-microbes may flourish.
Lid linings may form cracks due to wear and tear, or simply through age. So please keep
lids well cleaned.
If using a pouch for your grains, then this should be well cleaned before placing the
grains in. Non-plastic [natural fibre] material should be washed then pre-ironed before
use. I've known cases where people have used jars and or materials previously used for
sprouting legumes and grains. Due to not washing the material or utensils, the kefir
produced an unusual musty odour with slight overtones of ammonia. This is due to
contamination due to previously using the utensils for sprouting.
20] WHY IS MY KEFIR SLIMY?
Ah! the gel-forming soluble polysaccharide [PS], known as Kefiran is most probably
confusing you with something that seems bad or has gone off! In fact, this component
should not be confused with spoilage. This gel substance is normal and healthy. Kefiran
has proven to shrink some forms of cancers in mice. It is also this very substance that
gives real kefir a unique rich creamy texture and only kefir grains can produce this PS,
including close cousins to this substance on a compound or molecular level.. If you are
used to making kefir with commercial kefir-like starters [not with actual kefir grains],
then I suggest to become acquainted with this unique and amazing substance, because
this is part of what traditional kefir-making is all about. If you use less milk ratios in
culturing kefir, then this gel substance may be more prevalent in the finished kefir. Any
sudden increase of production of gel, either within the grains or the kefir itself, may be
due to warmer temperatures or when changing from one milk-type to another. So in
other words the amount of Kefiran produced throughout the year, may vary, under
specific conditions.
Now take a 1-2-3, 1-2-3 Waltz outside. Or purchase a commercial starter.
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21] HAVE THERE EVER BEEN CASES OF HEALTH PROBLEMS DUE TO CONSUMING
KEFIR? What should I watch out for?
I have not yet come across any documented cases of health problems due to consuming
homemade real kefir, to the contrary in fact. Kefir is well tolerated by Lactose
Intolerant individuals. I researched abstracts, where microbiologists have documented
the isolation of certain microbes from certain batches of kefir grains. Due to these
findings, these grains were not classified as being acceptable for producing a
commercial kefir [e.g., coliform counts greater than 3. counts are not acceptable in
commercial food production]. Note though that making kefir using these specific grains,
were not reported to cause any health problems to the individuals culturing kefir from
these grains, when using traditional systems [making homemade kefir].
I have come across some earlier information [surveys], which reported numbers of
Shingella and Dysentery from drinking commercial kefir, Trvog, and yogurt in some
Russian and Polish regions. Regarding kefir though, most of this commercial kefir was
prepared from either commercial starter-cultures, or mother-cultures [MC] prepared
with kefir grains and milk [1 : 30]. Using between 3 - 5% of this MC to inoculate 97 95% fresh pasteurize milk. This was then followed by cooling/ripening/
packaging/shipping/storing at vending outlets/bought by the consumer and either
consumed by the final consumer or stored to be consumed at a later date [too many
stages in these systems with greater potentials to cause problems]. This is NOT the same
as with homemade real kefir, when using fresh, high-grade ingredients!... although, this
is generalization in a nut shell.
On a positive note, recent research has revealed that kefir grains cultured in a media
containing Escherichia coli [coliforms] inhibited the growth of this microorganism. In
fact, it was observed that certain batches of grains completely halted the growth of
Escherichia coli for at least 25 hours.[1]
Unless your kefir smells like rotten eggs, or has discoloration, which is very rear, mostly
due to undue care being practiced [more commonly caused by over heating the grains],
then all should be well. During the 20 odd years culturing kefir, no kefir of mine has
ever gone off. Nor has any of my kefir had any unusual appearance or odour. If
following the simple steps mentioned here or at Dom's Kefir making in-site with your
own common sense, then one should have a similar positive outcome. It's quite
uncommon to run into problems, when taking care, but I'm sure that it's not impossible
to run into problems... and for many possible reasons, including:
{
Unsanitary conditions, including the use of contaminated media [milk,

water, fruit juice etc.]
Over heating the grains with hot water or letting the kefir reach above 35 45 C [fermenting continuously at these high temperatures for long periods
thereby damaging or killing the actual kefir grains]
When leaving kefir grains in a pouch, left to float out of the medium for
longer than 2 -3 days, may cause the pouch to grow contaminating
organisms. The latter is more likely to occur with soy milk or seed and nut
milk kefir [seen as a red tinge e.g.]. When ever storing kefir grains for
longer than 3 day periods in the same non-dairy milk media, and when
deciding to use a pouch, I strongly recommend removing the grains from
the pouch. Place the grains in the fridge as they are... swimming in the
media in their birthday suits hehehe! Now no kefir-grain "cheeky-cheek"
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pinching... you ears!

{
Deciding to use a pouch or a container, which was previously used for

sprouting seeds, grains or legumes etc. [If these utensils are not sterilized
before hand, may produce an unusual ammonia-like odour in the kefir,
possibly due to Bacillus subtilis contamination]
Although...
Caucasians consumed kefir daily for centuries, if any health problem arose due to the
consumption of kefir, then there would be at least documented cases or even a myth that
one would have come across! But then again, these people did live quite remotely,
keeping mostly to themselves for centuries, nor were they known to use documentation.
I would imagine that when these people milked their animals, they couldn't help get a bit
of the animal's fecal matter in their [fresh] milk. At least once in a while... and they
never boiled their milk to prepare their kefir either! On the other hand, they used fresh
local warm milk, which was fermented in leather bags. Today, for most homesteaders,
unless they keep milking animals, such fresh high quality milk is difficult to obtain. One
other thing to point out is the fact that porous utensils to ferment kefir in e.g., leather
bags, terra cotta or wooden barrels, may well be a viable way to reduce the risk of
contamination.
Although to the contrary, using porous vessels is recognized today as being unsafe when
culturing with the use of commercial starter cultures. But I feel that this latter
conclusion may not be applicable, when culturing a traditional kefir, for the grains have
stood up to the test of time under porous conditions.
Important information of sorts to chew on:
"Prof. Jos Maria Wiest - Federal University of Rio Grande do Sul. This professor
oriented a master's thesis the object of which was to verify the
hygienic-sanitary characteristics of kefir samples. The preparation of kefir entails a lot
of handling, and the study aimed to survey possible contamination. Wiest says: "We
collected six different samples of kefir and no type of contamination whatsoever was
found in any of them". This result gains relevance when we consider that the kefir
found in southern Brazil was brought there in the mid 19th century by immigrants from
Eastern Europe.
Having proved kefir's resistance to contamination from handling by ordinary people in
home environments, the researchers decided to induce contamination of kefir samples
by fecal coliforms. After three days, the samples were again completely free of
contamination. According to Wiest, kefir has a microbial complex that frees antibiotics,
ensuring control of the colony and making it resistant to fungus and salmonella.
The professor's specialty is veterinary medicine and researchers are currently studying
the therapeutic effect of replacing antibiotics with kefir in the treatment of cow-teat
infections. "Some cows sensitive to biogenic bacteria no longer respond to modern
antibiotics", he says. "The object of this experiment is to discover if kefir is efficient in
combating these bacteria."... "If the results are satisfactory, we will be able to produce
milk that is totally free of antibiotics."" [This information was kindly translated and
provided by, Doris Ethel Hefti, from Brazil. Thanks Doris]
Notes: The important area to keep clean is in the inner lid of lids used on jars. Lids with
an inner lining, may have small crevices, where weed-microbes may flourish. So please
keep lids well cleaned.
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If using a pouch for your grains, then this should be well cleaned before placing the
grains in the pouch. Non-plastic [natural fibre] material should be pre-ironed before use.
I've known cases where people have used jars and or materials previously use for
sprouting legumes and grains in. Due to not washing the material or utensil, the kefir
produced an unusual musty odour with slight overtones of ammonia. In all the cases
where folk sent me suspected grains, I was able to restore the grains to produce a good
quality kefir.
For more details please go to FAQ 38 under the NOTES section.
References
1. GARROTE Graciela L. , ABRAHAM Analia G. , DE ANTONI Graciela L [2001] Chemical and
microbiological characterisation of kefir grains. Journal of dairy research. vol. 68 , no 4 , pp. 639 652
22] WHAT ABOUT USING PLASTICS UTENSILS?

There are many individuals who seem to have no problem with using plastic strainers
for staining their kefir, or using plastic containers to culture or to store strained kefir.
But there are also individuals whom wish to use non-plastic or non-metal apparatus or
utensils for making and or storing kefir. Kefir grains are acidic and most plastics, to a
certain degree react with acids. So unless you're sure about the plastic product, then
there may be a good reason for concern. There are plastic products available regarded as
"Food Grade". Most of these which are rendered into food storage containers, and which
are recyclable, come with a code usually marked at the bottom of the container. The
markings or code may vary from country to country.
Here is a great web site by the late Colleen M. Allen, now maintained by Beverly B.
Ferguson, with good information regarding the code system for recyclable plastic
containers:
http://w3.trib.com/~kombu/FAQ/part01d.html#BM42
One can not guarantee 100% that any given plastic or nylon based material shall not
react with kefir grains [at all] or in fact with kefir. I personally do not use plastic
containers to actually ferment kefir in. Nor do I use any type of plastic or nylon pouch or
other plastic based device to store the grains in. I do occasionally shift between using
plastic strainers to bamboo strainers, even the occasional use of stainless steel strainers.
For a while now, I've used stainless steel strainers, in which the meshing has been
rendered with beeswax, to form a natural insulation around each metal strand.
If one wishes to strain their kefir without the use of plastic, one should be able to find
non-metal and non-plastic strainers such as bamboo or cane strainers from an Asian
grocery store in Chinatowns, or from larger stores. These strainers are usually rendered
from thin strips of bamboo or from cane. These come in a variety of sizes ranging from
15 cm [6"] to about 30 cm [12"] in diameter and are usually shaped similar to a wok.
Some bamboo strainers come with handles. There are also ceramic strainers sold in
some specialty stores. But using these are usually difficult to strain with, for the holes
are usually too small, and too few, including the thickness of the ceramic material
renders each hole too long and cylindrical. This causes blockage.
Even if we in fact do use and see plastics being used for almost everything these days,
doesn't mean that these are safe for making or storing kefir, but more that we have
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become accustomed to these products [have we become complacent?]!

About plastic based kefir making devices... Until it can be proven 100% that plastic
devices used in the actual kefirculture process are 100% free from toxic substances
being leached into the final kefir, I personally will not use or endorse such products
produced from any of these plastic compounds. After all, most if not all real kefirmakers and consumers today wish to take care of their health, and not help to possibly
corrupt it! But I also wish to stress that natural fibre based products these days, may also
contain some forms of toxins! [This reminds me of the Chinese curse "May you live in
interesting times!"].
I have adopted a simple system to help remove possible undesirable compounds from
natural materials, including from commercial cotton, linen, bamboo and cane etc. which
may also be used in kefir-making. This natural safe system can also be used as a natural
liquid detergent for washing virtually anything! Please go here for details.
Controversial unsubstantiated facts at their best?... tell this to the individuals who
are psycho/physic-sensitive to poly-carbonates, polyethylene, polypropylene
[plastics including additives], pesticides [ e.g., used for controlling pests in cotton
farming] etc.
Although a controversial subject, this is an exercise on personal in-site and for freedom
of speech! I could say with confidence that what I state regarding plastics etc. can not be
either disproved or proven 100% incorrect or correct! One question I would like to ask
is "what compounds are produced from plastics made today.. i.e. what compounds do
they breakdown into? If a plastic is thought not to deteriorate within 10,000 years, does
not mean that 10,000 years later, all of a sudden.. pFwooof!!... it breaks down [and
breaks down to what, anyway?]. These products are continuously breaking down, and
are subjected to a diverse set of circumstances [alkali, acids, photons, UV radiation,
solvents, O2, and any mixture or combinations of the above etc.].
NOTE The use of plastic strainers for straining kefir, could be regarded as safe to implement in kefir
making. This is because of the relatively short period that the kefir and or the grains come into contact
with the plastic product. Food grade plastic is said to be quite inert and stable under most conditions.
23] WHEN I STRAIN MY KEFIR, THE GRAINS ARE COVERED WITH CURDS MAKING
THEM SEEM LARGER, OR I CAN'T SEEM
TO SEE THE GRAINS, IS THIS NORMAL?
Yes, this is normal and is due to milk curds initially forming and adhering to the grains,
making them seem larger than what they really are. I try not washing the grains, but try
and leave this adhered curd intact, as much as possible. This not only speeds up the next
batch of kefir, the grain's growth-rate and size seems to increase. I feel that leaving any
milk curds intact may act as a protective acid-barrier against weed microorganisms.
If you do ever wish to see your grains, once in a while, and you don't rinse them
between each milk change, then rinse with clean COLD water, and take a peak to say
Hello should be acceptable. You can touch them with clean hands and even pick them
up if you wish. I'm sure they enjoy a touch or an occasional hello. After all, they are
living in a form of a symbiotic relationship WITH you, are they not?!
24] MY GRAINS ARE FLOATING IN THE MILK, WHAT'S GOING ON?
Kefir grains usually float directly after placing them in milk, shortly after or within a
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few hours. This is normal. It's also common to find some kefir grains remain at the
bottom of the vessel, while a majority will float near to the surface. This is mostly due to
the density [specific gravity] of kefir grains in relation to the media. Or due to yeast
producing CO2 gas, forming tinny bubbles around the grains, causing most grains to
float. These bubbles are also responsible for floating the firmer curds, which is the
reason for a thicker layer of kefir with the grains, may be found floating on a top layer
of the brew, after some hours fermentation [see FAQ 29].
25] HOW CAN ONE LOOSE OR KILL KEFIR GRAINS?
Now why would anyone want to encourage this sort of behavior?
You may "accidentally" kill your kefir grains if you:

1] leave the kefir grains in the same milk for longer than 10 to 14 days at room
temperature [please view this self explanatory picture]
2] rinse the grains with hot water. This may happen if you recently used hot water from
the same tap, prior rinsing the grains. This is due to amounts of hot water remaining
trapped in the tap! When ever rinsing kefir grains with tap water, first run the cold water
for a few seconds, while checking the temperature with your fingers. Tap water must
first run cold before rinsing your kefir grains .
3] leave the kefir-brewing vessel near a heat source, like a heater, electric element or
on the stove etc. Unless you live in extreme cold conditions, there should be no reason
to place your kefir-brewing vessel in a heated environment. In most moderate climates,
room temperature is adequate for culturing kefir.
4] add the wrong ingredients e.g., bleach or detergent etc. Or if you decide to make
Kefir d'acqua or Kefir d'erba medica [or other water-kefirs], and you add other forms of
salts other than sugar.
5] pour your kefir grains down the drain! I have known people to accidentally pour kefir
grains down the drain. This was either because they didn't know what they were, or they
mistook the grains or kefir for milk that has gone bad. Or they simply forgot that the
container contained kefir grains. If you ever have anybody help out in your kitchen, I
suggest to inform them of your kefir grains; what they are and what they produce... a
delicious healthy culture-milk beverage.
Now shout NOSTRAVIA!by toasting with a glass of kefir "clinked" to your screen
If you can
still read this then you didn't "clink" with enough force. Please try again in one hour, for by then, the kefir
should have kicked in to provide the extra strength needed to break the screen.
26] I NEED TO HAVE A BREAK FROM MAKING KEFIR BECAUSE I HAVE TOO MUCH
ACCUMULATED, OR I AM GOING AWAY
ETC. WHAT DO I DO WITH MY GRAINS?
There are a few options that work for resting kefir grains.
If you ever decide to have a long break from culturing kefir [longer than 4 weeks], you
may either dry or freeze your kefir grains.
For full details please see the section, the baby-sitting method and the Non-babysitting method explained here.
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On a few occasions, I have kept kefir grains in water only, left the fridge, for about 2
months. The only thing was that they did take a good 2 weeks or so, to recover in order
to produce kefir at full capacity. If you ever decide to do this, use the recovery method
explained below:
Recovering or regenerating kefir grains from long resting periods in water only,
dried or frozen:
Recover kefir grains by using small amounts of milk [1 : 3 grains : milk by vol.]
renewing the milk every 24 hrs, whether the milk has coagulated or not. This is
performed until this amount can be coagulated within 24 hours. When full coagulation
occurs within 24 hrs, start increasing the milk by approx. 10 % with each or in every
other batch. Do this until you're happy with the amount of kefir produced. If you find
that after an increase the milk doesn't coagulate within 24 hrs, then don't increase the
milk again; not until the grains can in fact coagulate that amount of milk within 24
hours.
NOTES When resting kefir grains for longer than 3 days, using the pouch method [for
prepareing non-dairy milk kefir e.g., soy milk], I recommend removing the grains from
the pouch, and placing the grains in a solution of sugar and water for short resting
periods of up to 4 days [store in the fridge]. This is because the pouch may become
contaminated when used in either soy milk or other non-dairy-milk media. This could be
due to a lack of organic acids or other protective agents that dairy-milk kefir produces.
Possible contamination is more common in warm tropical climates.
27] CAN I MIX NON-DAIRY AND DAIRY MILK TOGETHER TO PREPARE KEFIR?
Yes you may! You may mix 50/50 dairy milk and soy milk or seed and nut milk or
coconut milk to prepare a mixed-media kefir. This is achievable on a continuous basis.
28] I WANT TO CULTURE ALTERNATIVE KEFIR PROBIOTIC GOODIES E.G.,
KEFIRKRAUT, non-dairy MILK KEFIR AND KEFIR D'ERBA MEDICA ETC. WHAT
TIPS CAN YOU SHARE?
First and foremost, never switch all your traditional milk-based kefir grains to a nondairy milk media. One can not guarantee if kefir grains will retain their growth-factor,
after switching from a NATIVE MEDIA [which is dairy milk] to an alternative media.
Use only a portion of milk based grains for culturing any alternative media to prepare
products such as Kefirkraut, non-dairy milk kefir such as soy, seed and nut milk or
coconut milk kefir. This includes culturing a water-based media for preparing waterkefirs [Kefir d'acqua or Kefir d'erba media]. Otherwise if ever deciding to produce a
dairy-milk kefir later on down the track, you may find that your original milk-based
grains [traditional kefir grains of Caucasus] may have become non propagable [will not
grow]. I recommend to switch traditional dairy-milk kefir grains into a different media,
only when one has excess kefir grains, which have been cultured and propagated in
dairy-milk [or one has a back up source to resort to]. In other words, use excess kefir
grains obtained only after an increase in volume of grains have been cultured in dairymilk. With these spare grains one may experiment with an alternative media [Please go
to FAQ 8 for information regarding growth rate of kefir grains].
Use kefir grains for culturing only dairy milk-kefir, or excess grains for non-dairy milk
kefir [or a water-kefir]. This is to say, once the grains have established culturing that
particular product e.g., Kefirkraut, soy milk or water-kefir [Kefir d'acqua], do not switch
the grains back to dairy-milk fermentation later on down the track. This is mainly
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because once kefir grains are switched to a different medium, after a period of time,
much of the microflora goes through a certain transformation. A non-dairy milk media
may also damage the components responsible for the grain's growth [they may become
non propagable]. On the other hand, when using spare grains, which may later become
non propagable due to switching to a non-dairy media, you have propagable grains at
hand to resort to.
In an attempt to revert back to dairy-milk [from a non-dairy milk media], one may find
that the milk may produce an unusual odour, which may not be very appealing. Quite
often this is off-putting to anyone that has little to no experience. Any unusual odour or
an unpleasant taste, is usually caused by high yeast activity or certain types of microbes,
which may overpopulate the media. Also, cabbage e.g., produces sulphur-compounds
with a strong odour. This, including other odours, will permeate kefir grains, so in the
attempt to revert "tainted" grains to culture a milk-based kefir, the kefir will be tainted
with a pungent taste and odour of cabbage.
It's quite acceptable to use excess milk-based kefir grains to culture Kefirkraut. In other
words, if one leaves the grains in with the kraut [after the kraut is ready for
consumption], the next batch of Kefirkraut may be cultured with freshly obtained excess
milk-based kefir grains [my personal preferred method]. Any kefir grains left in with
cold-stored Kefirkraut, may be consumed along with amounts of Kefirkraut [as one
finds any grains with each scooping of kraut].
NOTES I have found that it's quite acceptable to switch between culturing a dairy-milk
and non-dairy milk e.g., soy milk, coconut milk or seed and nut milks cultured on
alternate days; using the same dairy milk based kefir grains. In other words, culturing
dairy milk one day and a non-dairy milk on the following day. Also acceptable is to use
half and half [50/50] dairy milk mixed with non-dairy milks. This may be performed on
a continuous basis, while the grains should retain their growth factor [they should keep
increasing by mass and weight ].
In order to be in-line and to help improve and maintaining my works on kefir on-line, I suggest to damage
your kefir grain's growth-factor, by NOT following any suggestions mentioned above or below. Then
obtain more grains + a copy of my booklet from me.
29] SEPARATION OF MILK-KEFIR INTO TWO OR MORE LAYERS

[Note that this may be a normal phenomenon mainly due to carbon dioxide [CO2] gas
produced by the yeasts of kefir. As curds form, CO2 bubbles form around the curds,
causing the curds to float]. Oh how cute!.... teenie-weenie-tinny kefir-curds wearing CO2 life
jackets.
One may find that kefir separates into two or more distinctive layers. Usually in the
form of a thick curd floating with the grains above any clear layer/s of liquid [whey].
This form of separation is more prominent under these circumstances:
z
High temperature during fermentation [approx. 30 C + or 86 F +]. During

summer months a prominent separation may be evident due to larger amounts of
CO2 gas produced [This is not a bad thing]
Using pasteurized milk may cause a more prominent separation than raw milk
[although not always the case]. This may be due to changes in milk casein's
[proteins] brought about through the pasteurization process
Not enough milk or fermented for too long. Note that some people let their kefir
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culture for up to 3 days, in favour of a more sourer kefir, which is acceptable. The
thing here is that this lower pH [acidic] may slow down the grain's growth-rate, by
inhibiting some of the species of microbes, while possibly encouraging the acid
loving ones e.g., Lb. acidophilus. This low pH also inhibits weed microorganisms
e.g., coliform counts
z
Certain batches of kefir grains may naturally form layering or a prominent

separation more so than other batches [the nature of that specific batch of kefir
grains]
For more information regarding layering, please go to FAQ 3 and FAQ 32

30] COULD I DRINK KEFIR EVERY DAY OR CAN I DRINK TOO MUCH?
This is a difficult question to answer, but I shall share my personal thoughts and feelings
regarding this matter.
Certain individuals find they can comfortably drink between 1 to 4 cups of kefir per day,
either on a continuous basis, or for a certain period of time. Some have found that 8 cups
taken for a few weeks to a few months, has helped to control impaired liver and or gall
function. Including certain lung and gastric problems such as tuberculoses and peptic
ulcers. The most obvious for me are the many people I've corresponded with over the
years, whom have reported decrease in blood pressure after having high blood pressure
for many years. Some of these individuals have taken between 1 to 3 cups of kefir on a
daily basis.
Although I can not see why one can't drink appreciable amounts of kefir daily, I
personally believe in practicing moderation [even moderation from moderation]. I feel
that drinking kefir 5 to 6 days out of 7 is preferable for me personally. I would be
inclined in recommending for individual who wish to drink kefir more regularly than
this [e.g., every day], to have a break from consuming kefir for a few days, doing so
every 2 weeks.
I feel that giving your body a break from daily intake of culture-foods, to be beneficial,
by letting the body perform certain functions. Possibly the intestinal microflora also
benefit from this resting period. I also feel that during this resting period, the body may
be able to possibly perform certain functions, that can not be performed or not
performed effectively, while eating culture-products on a daily basis, year in and year
out. But more importantly, if we focus on the evolution of the microflora of the Gastro
Intestinal tract, I feel, may benefit from regular abstinence from cultured-food intake in
general. However, if one can include preparing and consuming fresh kefir, and also
ripened kefir [ strained kefir left at room temperature for 1 to 3 days to mature], then the
evolution of the microflora among the variable kefirs may be effective enough to
accomplish a possibility to consume the kefirs on a daily basis; abstaining at longer
intervals.
Even the Holy Bible recommends not to eat leavened bread at certain times of the year,
and for a certain period of time.
Tibetan monks, when sharing their kefir grains [referred to as Tibetan mushrooms],
suggest to take 2 glasses of kefir each day for 20 days, then abstain for 10 days. This is
repeated on a continuous basis [Note that kefir grains and Tibetan mushrooms are the
same mother-culture as explained in FAQ 34].
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Go to Dom's Kefir making in-site for details regarding how to store and ripen kefir
31] I WISH TO MAKE A WELL CARBONATED MILK-KEFIR, WHAT DO I DO?
So you like your nose tickled with fizzy-wizzy kefir? You funny cryzee persons you!
To make an extra carbonated kefir, fill the jar no more than 2/3 full with fresh milk
[think! lots of pressure!] after adding the grains. Fix a tight lid on the jar and ferment per
usual for 24 hours. Open the jar... fsszzt! and strain your sparkly-kefir [do you like this
name?].
Another option is to pour freshly strained kefir into a bottle, filled 2/3 full. Place a tight
lid on the bottle and let sit for 24 hours at room temperature. For a increased fizz
[carbonation], add 5-10% volume of fresh milk, then leave to brew as above. Shake the
bottle a few times daily.
NOTE Kefir grains cultured under pressure may reduce in size due to continuous
exposure to high pressure [impact on themselves and becoming more dense after time].
Just as I predict that kefir grains may increase in volume when exposed to extreme high
altitudes.
[Space Station Kefir] Hioosten! Kefyrr grrains in experriment have expanded tooo march. The grrains arr
taking overr Space Stashion Kefyrr! Please instrruct. Overr!
[Houston] Roger that Shmellydomsky! Hang in there comrad Super-kefir-madomatrix is on his way to
the--- Kefir-Recue!! Houston out.
[Space Station Kefir] Hioosten!! It wos not good. Kefyrr grrains visciouse now, and becoming with big
teeef! Sooperr-Kefyrr-madorm had hims kefyrr-butt bitten good! We vvait forr feather instrructions--now---------pleez-------Overr!
[Houston] Damned! They just don't make Super-kefir-suits like they used to. Good luck
Shmellydomsky! You're on your own from here. God Bless America! Houston out!
[Space Station Kefir] Heooston! I pray Gord to Bless this mess too! Space Stashion Kefyrr overr and out,
maybe foorr good dis time. Nostrovia!
32] IS IT OK TO AGITATE THE KEFIR DURING FERMENTATION?

Yes this is quite acceptable and recommended
Caucasians were known to rock or gently knock their kefir culturing leather bags during
fermentation. The bags were frequently moved around, especially in colder weather in
order to place the bag in a warmer location [in a sunny spot during the day and near a
fire place at night]. Agitation helps the fermentation by dispersing the microflora
leaving the grains with portions of non-inoculated milk. This also provides readily
available nutrients for the microflora residing within the grains. I've found that rocking
the container frequently, encourages kefir grain growth rate, including the actual size of
the grains [see increasing biomass FAQ 8].
Kefir may be agitated by first placing a tight lid on the container, and then gently
rocking or shaking the container for 5 or so seconds. This is best performed during the
first 8 to 12 hours of culturing. Although agitation may be completely omitted until just
prior straining.
33] HOW CAN I MAKE A MILD KEFIR?
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To make a mild kefir, use a lower ratio of grains. A ratio of approx. 1 : 20 to 1 : 30 or

more [grains to milk by vol.] at approx. 19 - 22 C [67 - 73 F] should produce a mild
kefir within 24 hrs. Although this ratio may not work too well under cold conditions. In
this case, with these ratios the time needed to complete fermentation may take longer
than 24 hours [that's all].
SO, I suggest these ratios are more suitable for summer or warmer climates [i.e. if one
wishes to produce kefir every 24 hours]. In colder climates [below 15 C or 60 F],
either find a warm spot to prepare kefir, or ferment for longer periods [possibly up to 2 3 days fermentation].
Summer or tropical climates. Between 1 : 20 to 1 : 60 grains to milk by vol.
Winter or colder conditions. Between 1 : 10 to 1 : 20 grains to milk by vol. Greater milk
volumes may need up to 3 days fermentation.
Depending on the activity of individual batches of kefir grains and temperatures, there
may be discrepancies with these ratios for a mild kefir.
Fermenting until the kefir just becomes slightly sour may be what you're after. If so,
then one may determine the best time to strain the kefir by taste-testing the kefir at 12,
16, and 24 hours. One may remove a portion of kefir from the fermenting vessel, using a
clean spoon [gently stir the contents before taste-testing in order to mix the kefir]. Once
you've established the time frame, record how many grains to milk by volume, and the
time it took to ferment. Maintain these parameters as close as possible. You'll need to
remove a portion of grains every 3 to 6 days or so. This is in order to maintain a constant
ratio of grains to milk by volume. Doing so will produce a similar kefir within that given
time frame and temperature.
If you observed that the kefir was to your liking e.g., at 12 hr fermentation, but wish to
produce a similar kefir at 24 hrs, then I suggest you either remove 50% of grains or
increase the milk-volume by 100 %. It's as easy as 1, 2 & 3... Or is it Z = Z 2 + C?
Experimentation may be needed in order to ascertain a suitable ratio Vs fermentation
time.
Another option is to partially brew the kefir for 12 hours with kefir grains, strain and
place the liquid-kefir into another container and brew [ripen] for a further 12 to 24 hours
at room temperature [without the grains]. This usually produces a mild kefir with slight
to moderate sourness.
Now take a break from shouting at me. My ears a beginning to ring.
34] ARE TIBETAN MUSHROOMS AND SNOW LOTUS THE SAME CULTURE AS KEFIR
GRAINS?
Yes, definitely. Tibetan mushrooms [TM], Snow louts [SL] and kefir grains [KG ] are
the same mother-culture! This is also true to what is also referred to as Yogurt Plant
or Yogurt Mushroom in same parts of Europe. To help explain; the name Peter is
known as Piere in France and Piere is Peter in an English speaking country. The reason
kefir grains are referred to as TM appear to be due to consecutive passing down of the
natural mother-culture, which at a point in time were cultured by Tibetan Monks in
Tibet. I recall reading that Kefir grains were introduced in Tibet in the late 1800 to early
1900's. TM appear to originate from where all kefir grains are believe to have originated
form i.e. the Northern Caucasus Mountains. This also seems to be the case with SL in
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certain parts of China or other Asian countries

[There is also a Chinese medicinal herb that goes by name of Snow Lotus. Although
this is a vegetative herb and not a mother-culture].
Some suggestions are made, with the assumption that these three mother-cultures are
unique to each other. What I've observed is that these suggestions are forwarded due to
observing differences in appearance between certain batches of grains. Or by the size
of each kefir-granule, which make up a specific batch. These are not accurate
assumptions, if one is to go by appearance and or size and shape of grains alone. Nor by
the kefir these grains produce. KG, and in fact TM and SL, which I've personally
cultured for some years [keeping the cultures separate but cultured in parallel
conditions], all transformed regarding appearance, size and overall shape throughout the
year. These transformations seem to be effected by environmental factors such as
temperature changes due to season, including culture-techniques and the type of milkmedia. I have observed over many years, that the same batch of kefir grains will differ in
appearance, size and structure, from A certain point in time to another. Not a very
reasonable way to determine differences between SL, TM and KG, when all these share
a common-factor; to adapt to the environment and or culture-conditions and media,
which results in the culture to have a different size, surface structure and overall
appearance. All these cultures share another common factor which is the unique strains
of encapsulated Lactic acid bacteria and yeasts.
To help explain further; single batches of kefir grains transform when cultured in
different locations. In fact, when culturing the same batch of grains in the very same
location, the batch may differ from one season to the next, regarding microflora,
appearance, shape and texture of grains, including the type of kefir the grains produce.
These cultures produce higher counts of acetic acid bacteria in winter, or under cooler
conditions. While in summer, higher counts of lactic acid bacteria are encouraged in the
final kefir including higher counts of LAB in the grains. It may be fair to suggest that
this varying or gradual evolution of the microflora has a direct influence regarding the
texture, including the composition of the matrix itself. E.g. I've observed that the matrix
may produce more slime [Kefiran] during warmer months. The thickness of the matrix
wall or sheath, may vary from being thin, soft, delicate to rubbery and more durable and
firm during winter months. Different milk types has a direct effect on the overall
structure and make up of the grains. Maintaining the culture in milk cultured or stored
under cold conditions for extended periods has the effect on the matrix to be more firm
and compact. The surface of the grains is more likely to produce many small irregular
protrusions covering the entire surface of each grain. Where warmer temperature usually
has the effect on the grains to produce a soft thinner matrix with greater transparency
and an overall smoother surface texture. But such transformations are not only difficult
or impossible to predict accurately over future forecast, transformation occurs gradually
over many months [9 to 12 months is common]. And to consider culturing at ambient
temperature, well, let me ask this. If we are unable to accurately predict the weather over
a relatively short time in the future, how can we expect to predict how the grains will
appear at any level, at any point in time in the future?
Taking this matter a little further. I've received and cultured these three particular
cultures referred to as TM, SL & KG, which were obtained from different locations
around the world. Over time, I was able to observe a transformation in all three cultures.
These results were observed after merely changing culture-conditions [changing
conditions that these cultures were subjected to prior obtaining the cultures]. These
cultures now share a similar growth structure, overall appearances and overall size all
with each other. This occurred after 7-8 months of culturing in parallel conditions.
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These three cultures are currently producing a similar kefir, regarding taste, texture and
consistency. Although there was a noticeable difference in the kefir produced by all
three mother-cultures when they were initially acquired. Including variation in general
overall appearance between all three mother-cultures.
Oh yes, mushrooms have nothing to do with kefir grains, just as kefir grains are
not cereal grains... these are misnomers.
Please see this self explanatory picture which may help shed some light on TM.
By the way, I've decided to name my kefir mother-cultures "Magic Mushrooms of Oz". So, wadda yah
reckon?
Reference Possibility of using so-called Tibetan grains [Tibetan Mushrooms] for

production of a fermented beverage.
Krezlewicz, H.; Szoltysek, K. Prezglad Mleczarski 23 [10] 15-16 [1974] [3 ref. Pl]
[ Inst. Tech. Przemyslu Chem. i Spozywczego, WSE, Wroclaw, Poland]
ABSTRACT Grains, probably brought from Tibet, were found to be similar in
microflora composition to Caucasian Kefir grains, and to contain lactic streptococci and
Gram-positive rods as well as yeast cells. The chemical composition of dry grains was
[%]; moisture 11.7, fat 2, protein 63, ash 12.8 and lactic acid 4.5. Kefir was prepared by
the standard method using [i] the Tibetan and [ii] the customary Caucasian grains. After
60 hr, titratable acidity's of [i] and [ii] kefirs were 46.8 and 44.0 SH respectively, and
pH were 4.9 and 4.8; the corresponding value for [iii] commercial kefir were 42.8 SH.
Alcohol contents of [i]-[iii] kefirs were 0.01, 0.1 and 0.15%. In organoleptic assessment,
the grading was [i]>[ii]>[iii]. No aflatoxin was detected in [i] kefir and it is considered
that [i] are fully suitable for kefir production.
35] CAN I EAT KEFIR GRAINS?
I was wondering when you'd ask this question... thank you for asking!
Yes, kefir grains can certainly be eaten. I think, therefor I feel, that this is an essential
part of the kefir-culturing process or kefir-ritual as a whole. I was encouraged to ingest
kefir grains over 24 years ago, by the very person who was kind enough to share some
of her kefir grains with me. She was also encouraged to ingest excess kefir grains, by the
person from whom she initially obtained her grains from in Sweden [I believe that the
initial batch of grains were obtained from the former USSR]. Later I began researching
kefir, where I came across many references regarding how the Caucasians also ingested
kefir grains on a regular basis.
Suggestions that state kefir grains do not contain any nutritional value... or are unsafe to
ingest... is plain-flavoured bull-ox. Not only do kefir grains contain proteins, amino
acids and fats, the fact that they have anti-tumour and anti-inflammatory properties is
becoming more evident [1, 2]. Ingesting kefir grains regularly, has helped to cure Gastric
Ulcers in personal friends and acquaintances, which I've had the pleasure of knowing
over the years. Not to mention the millions of friendly microbes and yeasts which each
gram of kefir grain contain [who needs to take probiotic supplements in pill form, when
kefir grains are fresh and possibly superior]. There may also be specific encapsulate
microbes within the matrix, which may not be found in a liquid kefir. Ingesting these
may bring about unique benefits.
For those who wish to ingest excess kefir grains [recipes included]:
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This may be achieved every 3 to 4 days, determined mostly by how many grains one has
and their growth rate [batches consisting of smaller grains increase more rapidly than
larger grains]. The best suggestion I have, is to measure the initial volume of kefir
grains, which produce a kefir to your liking. Measure the grains by either measuring
their volume when placed in a non-metal spoon or placing them in a cup. Or one may
choose to weigh the grains instead, using an accurate scale e.g. a digital scale, which is
able to measure small increments. After day 3 to 4, re-measure the volume or their
weight as before. Remove a portion of grains that exceed the last measurement. These
excess grains may be ingested. Removing these excess grains will also help the kefirprocess, by maintaining a constant grain to milk ratio. The outcome will be to produce
a kefir with a constant consistency made to your linking, produced on an ongoing basis
[a win-win situation].
Suggestions:
z
z
z
z
z
Kefir grains may be ingested raw, and on their own [best on an empty stomach,
first thing in the morning or 1/2 hour before meals]
Think of ingesting kefir grains as taking a living probiotic power-pill, consisting
of billions of viable friendly microbes and yeasts
Kefir grains can be used in smoothies e.g. kefir with the addition of kefir grains,
or with fresh milk blended with your favourite fresh fruit, fruit juice or honey
Fresh kefir grains may be added to fresh salads
Kefir grains may be used as a thickening-agent e.g. thickening soups, stir-fry
dishes and fruit-jams [or "Jelly" in the USA]
Emulsified kefir grains may be used in baking, rendering a lighter baked product
kefir-grain sourdough bread
As an egg substitute in certain recipes calling for eggs
Used in ice-cream making e.g. using kefir grains in place of eggs [see *recipe
below]
Used in homemade yogurts [Kefiran-Yogurt] rendering the final product with a
creamy silky texture [see **recipe below]
*A simple recipe for "Kefir-ice-blocks"

Ingredients
z
z
z
z
z
1 cup of a sweet kefir [not fermented for too long so it becomes extra sour]
1/2 cup of your favourite fruit juice, or 1 small banana [coconut milk is quite nice]
1 Tbs of honey [an option is to use a sweet fruit juice or chopped dry fruits
instead]
1-2 Tbs of fresh kefir grains
1/2 tsp of natural vanilla essence [optional]
Method
Blend all ingredients well in electric blender, pour into ice-cube tray or ice-block form,
then freeze to set. NOTE For optimal benefits regarding microbial viability, use before
one month.
**Using Kefir grains in culturing homemade yogurt

[Kefiran-Yogurt]
Ingredients
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z
z
z
1-2 Tbs of fresh kefir grains finely chopped or blended with 1/3 cup of fresh water
1 Lt [4 cups] fresh milk
3 Tbs of dry milk powder [opt but included will render the final yogurt thicker
with a spoonable curd]
Yogurt incubator or thermos-flask [fill flask with boiling hot water, place lid and
let sit to sterilize] or an electric blanket
2 Tbs of fresh unpasteurized commercial yogurt or a commercial yogurt starterculture
Method
Finely chop kefir grains into very small pieces using a sharp knife. Place chopped kefir
grains in a pan with 1/3 cup of fresh water. Boil for 5 minutes while continuously
stirring with a spatula. The consistency should be a creamy thick gel. Add fresh milk
into another pan and dissolve dry milk powder. Continuously stir while bringing milk to
boil then place pan in a bath of cold water for rapid cooling [stir milk with same spoon
used to stir while heating the milk]. Cool milk to 37 to 45 C [98 to 113 F]. Add warm
kefir-grain-gel and fresh yogurt or starter-culture; mix well. Place inoculated milk in a
sterile glass jar[s]. Any jars should be sterilized by pouring boiling hot water in the jar,
then place the lids on each jar. Pour out the hot water from the jar just prior adding
inoculated milk to the jars. Incubate at 37 to 45 C [98 to 113 F] for 8-12 hours. If
using a thermos-flask as an incubator, pour the hot water from flask and add the
inoculated milk. Let sit to incubate for 8-12 hours.
An electric blanket may be used as an incubator to maintain the temperature between
37 to 45 C [98 to 113 F]. Wrap jars containing inoculated milk in an electric blanket.
Make sure jars have a tight lid fitted and the jars are left standing in an upright position
to prevent possible spillage. Switch on electric blanket and set to medium setting. One
may place a thermometer in with the jars and check temperature after 1 to 2 hours.
Adjust heat setting of the electric blanket accordingly. Incubate for 8-12 hours.
The Kefiran [gel-polysaccharide of kefir gains] should render the final yogurt with a
smooth silky mouth-feel. Kefiran-Yogurt is soothing for the Gastro-Intestinal [GI] tract
and may help to relieve uncomfortable symptoms associate with Irritable Bowel
problems such as Ulcerative Colitis and Crohn's disease.
Here's an interesting recipe I received via e-mail from Alan and Joice
Vevers for a Yorkshire curd tart or cheese cake, which incorporates kefir grains [Thanks
for sharing the recipe folks].
NOTE Recent research performed at the University of Alfenas, Brazil, found kefir
grains exhibit anti-inflammatory properties. It was found that mice with lab-induced
inflammation [due to pre-induced granuloma], when fed on kefir grains daily,
inflammation was reduced by 40% after 7 days.[1] This is indeed very promising [poor
mice though :o[
Ref:
1. Diniz R. O, Garla L. K, Schneedorf J.M., Carvalho J.C.T. [Jan. 2003] Study of anti-inflammatory
polysaccharide matrix. Pharmacol Res; 47[1] pp 49-52
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2. Schneedorf J.M., Anfiteatro D.N. [2004] Fitoterapicos Anti-inflamatorios by Carvalho, J.C.T. Quefir,
um probiotico produzido por microorganismos encapsulados e inflamacao. Chapter 33, pp 443-462.
For additional details regarding ingesting kefir grains, please read this at Dom's Kefir
in-site [Includes additional research with references].
36] WHAT ARE THE PROBIOTIC OR OTHER BENEFITS BETWEEN A TRADITIONAL
MILK-KEFIR AND WATER-KEFIR
This is a good question, one of which is currently difficult to provide a direct answer.
Regarding probiotic effect of Kefir, and Yogurt e.g. seem to produce or induce benefits
in which different mechanisms are involved, which are restricted to certain individuals
rather than to the population as a whole.
I'm not aware of any current scientific research regarding the benefits of water-kefir, let
alone differences between benefits of milk-kefir Vs a water-kefir. Under simple
microscopic examination, water-kefir has higher yeast activity over a milk-kefir.
Alcohol levels and CO2 production confirm this, both of which are usually produced in
greater proportion in a water-kefir [dependent on sugar percentage and fermentation
time].
Depending on culture-process, may determine the outcome regarding possible benefits
of the final kefirs used for consumption. A milk-kefir consumed at a sweeter stage will
produce different probiotic or other effects for certain individuals, over ingesting a
sourer kefir. Some have found that a sweeter milk-kefir has a laxative effect, while a
sourer kefir may produce a constipating effect for the same individual. On peristalsis
action alone, I've found that a sourer milk-kefir taken in the morning, will produce a
stronger peristalsis action over ingesting a sweeter kefir [in myself personally]. A waterkefir does not seem to induce a similar action. Although I've found that this may vary
between certain individuals.
So far I've found that a majority of individuals who have tried a milk-kefir for their first
time, have had to evacuate their bowels shortly after ingesting a glass of freshly strained
milk-kefir [regarding ingesting a kefir of varying acidity ingested at varying times of the
day]. This action was not repeated with the same or separate individuals who ingested a
water-kefir for their first time.
Taking a sweeter milk-kefir may increase the counts of certain microbes of the Gastrointestinal [GI] tract. A sourer kefir may provide other benefits e.g., increasing liver and
gallbladder function at the cost of a less increase counts of microbe in the GI tract. A
sourer milk-kefir may have a mild diuretic effect. This effect is shared by water-kefir
cultured for 48 hours [usually more pronounced if taken on its own]. Although a waterkefir has a tendency to induce the passing of urine within 30 minutes after drinking and
in some cases the frequency may be every 10 to 30 minutes for a few hours. This can be
seen as moderate diuretic effect, which may be beneficial for specific conditions such as
oedema. I personally feel the diuretic effect is quite pronounced in the stomach and non
specified areas in GI tract.
On nutritional value alone, milk-kefir has a higher nutritional value than water-kefir. If
milk-kefir is ripened at room temperature [or in the fridge] for up to 3 days, Folic acid
content will increase by over 120% in comparison to freshly strained kefir and fresh
milk.
I've personally observed the benefits regarding certain individuals who have ingested
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milk-kefir to the effect in successfully healing Peptic ulcers, both on onset and advanced
stages of the ulcers. I'm not certain whether water-kefir may help to induce a similar
outcome?
A water-kefir made with the addition of medicinal herbs [Kefir d'erba medica] should
include the benefits and or side effects of the individual herbs used in the preparation of
the probiotic herbal beverage. The final culture-product may include the propagation of
certain microbes, which are native to the microflora of the actual fresh or dry herb used
in the culture-process e.g., Lb. plantarum. Where as not all milk-kefirs may contain this
particular strain or other strains of friendly bacteria native to microflora of vegetables
and herbs
Kefir has a vast microflora, of which the evolution is dependent on the duration of the
culture process. A sweeter kefir [kefir fermented for less time] will contain a unique
microflora over a sourer kefir. On the other hand a more acidic kefir, or a well ripened
kefir, acid-loving Lactic acid bacteria such as Lb. acidophilus and Lb. Brevis are found
in higher proportions at the end of fermentation. Where as Leuconostoc mestenteroides
and others, initiate the fermentation, then fall in numbers as the kefir becomes more
acidic. This is due to Leuc. mestenteroides are unable to tolerant the amounts of lactic
acid they and other organisms produce as a metabolite of lactose. So along with other
similar microbes, they eventually commit environmental suicide... poor little micro-chaps.
Where as Lb. acidophilus and Lb. Brevis are acid lovers and can tolerate acidic
conditions. In effect, if one has any knowledge regarding microbiology of kefir at a
specific level, one may tailor a kefir to suit specific needs or aims.
Interferon-beta induction of milk-kefir. Milk-kefir was found to enhance interferonbeta secretion in cells. Interferon is a glycoprotein produced by cells in response to viral
attack, such as Hepatitis, whose function seems to be the triggering of viral
interference defense mechanisms in uninfected cells of the same species in which it
was produced. Interferon is believed to be effective against viral diseases including
some forms of cancer. It was found that kefir enhanced interferon-beta secretion of a
human osteosarcoma line MG-63, treated with a chemical inducer, poly I: poly C. The
active substance in kefir was found to be sphingomyelin [SpM]. SpM from kefir was a
mixture of four molecular species of SpMs having C21-, C22, C23- and C24-fatty acids.
It was found that fermented milk SpM enhanced interferon secretion 14 times, while
SpMs from other sources enhances only 2 -3 times.[1] These findings were in vivo and
in vitro.
Ref:
1. Osada K, Nagira K, Teruya K, Tachibana H, Shirahata S, Murakami H. Enhancement of interferonbeta production with sphingomyelin from fermented milk. Graduate School of Genetic Resources
Technology, Kyushu University, Fukuoka, Japan. Biotherapy 1993-94;7(2):115-23
Further reading:
Schneedorf J.M., Anfiteatro D.N. [2004] Fitoterapicos Anti-inflamatorios by Carvalho, J.C.T Quefir,
um probiotico produzido por microorganismos encapsulados e inflamacao. Chapter 33, pp 443-462.
Diniz R. O, Garla L. K, Schneedorf J.M., Carvalho J.C.T. [Jan. 2003] Study of anti-inflammatory
polysaccharide matrix. Pharmacol Res; 47[1] pp 49-52
Further details regarding the microflora composition of water-kefir grains and traditional
milk-based kefir grains can be found here [regarding water-kefir grains] and here
[regarding milk-based kefir grains], situated at Dom's Kefir in-site.
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37] HOW LONG BEFORE DRY KEFIR GRAINS BEGIN PROPAGATION, AND HOW
CAN I TELL?
Dehydrated kefir grains are usually yellow in colour. They are quite firm and almost
crystalline in appearance. After reconstituting for 24 hours in either fresh milk or fresh
water, some grains more than others, will become slightly whiter in colour. When
changing milk on a daily basis, from here on, the grains will become more whiter in
colour. Although the grains initially begin with no slime or gel component, the
encapsulated microbes wake up as it were, and should begin producing the gelpolysaccharide, Kefiran, which is the essential component of propagable grains. Kefiran
production transforms the grains from yellow or a yellow/brown colour, to white fluffy
and slimy grains with elasticity. Some grains will reach this point before other grains
will.
In a nut shell, it should take anywhere between 3 to 8 weeks to notice that at least a
percentage, if not the majority of grains have become white and slimy, and have
increased in overall volume [or increased in weight]. These are the propagable grains. .
In some cases it may take as long as 10 to 12 weeks for reconstituted milk kefir grains to
fully wake up and commence propagating. If any discoloured grains remain in the batch
after 12 weeks, which do not produce the slime component and remain slightly yellow
or yellow-brown with a crumbly texture between tow clan finger, then these grains are
removed and discarded, keeping only the white, soft slimy grains.
NOTES The percentage of grains that eventually propagate, including the period it
takes for the grains to become propagable is determined by the freshness of dehydrated
kefir grains [how long they were stored for and storage conditions]. The longer the
grains are stored for, the higher percentage of non propagable grains remain after 8
weeks of re-activation. A direct relationship also lies between the manner in which the
grains were initially dehydrated. Dehydrated kefir grains should store well for at least
one year, and in same cases up to 18 months.
38] CAN I CONSUME THE KEFIR PRODUCED DURING THE INITIAL BATCHES,
WHILE RECONSTITUTING [REACTIVATING] DEHYDRATED GRAINS?
It's not favourable to consume initial batches of kefir prepared during reconstitution and
activation of dehydrated kefir grains [e.g., during the first week].
One of the reasons is due to the product may not have an appealing taste, consistency
and aroma during activation. Until the grains reach a balance between the friendly
microbes and yeasts, the yeast component is initially more active than the microbial
[bacteria] component. This usually produces a kefir with an overwhelming aroma and
taste of yeast. The kefir may also taste bitter, similar to brewer's yeast.
Kefir grain's microflora share a complexity among the yeast and microbial components.
During activation, these components need time in order to reach a workable and
desirable balance between the two components. This may take anywhere between 5 days
to 3 weeks to occur. In same cases it may take up to 4 to 5 weeks. In all cases though,
the manner in which the grains were dehydrated, length of storage and storage
conditions have a direct influence regarding the amount of time it takes for the grains
activate fully.
Note that consuming the initial batches may possibly not cause any harm if ingested, it
may simply be off putting, especially for a newcomer to kefir.
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So in a nutshell, it's desirable to wait until kefir attains stability before the kefir is
rendered suitable for consumption. One may determine when this point it reached, by a
decease in high yeast activity. The kefir should have just a hint to a slight aroma
and taste of fresh yeast similar to beer with a clean sour tang. High yeast activity is
evident as foam seen on the surface of the kefir within 24 - 48 hours usually during the
first week of activation. When the formation of foam has ceased and the kefir has a
clean sour smell and taste, with a possible hint of the aroma of fresh yeast, should
indicate the grains have reached a desirable working balance between the yeast and
bacteria components. Batches prepared from that point on can be consumed.
NOTES Over the years, I've received concerns from certain individuals who
encountered problems during the activation of dehydrated kefir grains. The mentioning
of kefir with a fowl odour and taste is common among these rare cases. Some of these
individuals were kind enough to send me samples of their kefir grains. After some time
working with these samples, I observed a transformation for the better when the grains
were cultured in my home, and within a relatively short period of time. To make a long
story short, my conclusion is, with perseverance, I have yet to fail in observing the
power of kefir grains to bounce back to produce a good kefir. But this is only possible if
the culturing and caring individual of such grains is persistent and cultures with
patience. It appears that the grains will persevere, only if the culturee has the patience to
keep up with the grain's ability to self-organize, through the mysterious nature and
potentially robust microflora of kefir grains. It usually takes approximately 2 and in
some cases up to 5 weeks for dehydrated kefir grains to bounce back, if they previously
produced an unusual kefir.
39] IS COLD MILK STRAIGHT FROM THE FRIDGE OK TO KEFIR, OR DOES THE
MILK NEED TO BE WARM?
Cold milk may be added to kefir grains and left to culture kefir. Although the milk may
be warmed to just below body heat before adding to the grains. This would be how the
people of Caucasus made [make] their kefir... fresh warm milk directly after
milking,would be added to the grains in leather bag. Although if the milk is not fresh
then I am not sure if warming the milk is recommended? I would be concerned about the
cultivation of higher numbers of unwanted organisms due to warming the milk. My
recommendation is not to warm up any milk that is more than 2 days old. A work
around it to pasteurized milk and cool to body heat and add to kefir grains to culture the
kefir.
40] WHY SUPPLY MILK KEFIR GRAINS IN DRY FORM AND WHAT ARE THE
ADVANTAGES?
There are many advantages of sending folks dry kefir grains, as apposed to providing
the grains in fresh form. And of course there are advantages in providing fresh kefir
grains. But firstly I would like to add that "waste" is in the eye of the beholder. The milk
removed from the first batches during reconstitution and activation is discarded, but it
has many practical uses. Plants love it and I am certain that even if one does not live in a
situation that can provide care for plants, that a short walk around the block with bare
feet, shall bear fruit, in that there should be a tree or shrub somewhere nearby that would
benefit with a shot of the soured milk, given to the ground. It can also be used to make a
body wash of sorts.
But most importantly, recipients of dry kefir grains learn from the word go, the
important procedure and method of reconstituting dehydrate kefir grains... an important
part of the kefir practice as part of the whole.
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Recipients learn patience as apposed to a "quick fix" [I want to have (but do not really
need) 2 dozen live fresh kefir grains by yesterday, please].
Reconstituting dehydrated kefir grains also provides a unique advantage in that the
grains readily adapt to the new environment, for the foundation of
the many components of the grains commence and reconstitute or rebuild from that
point onward.
Reconstituting dry grains can often correct problems that may arise at some point, in
regards to consistency of kefir e.g., when the grains produce
a watery kefir, or when intending to switch to a different milk type, reconstituting dry
backup grains e.g., shifts the process to produce a creamy
kefir within a relatively short period of time.
WE ARE NEVER ALONE FOR THE VERY WORD ALONE = ALL-ONE.

ATTEMPTS TO SEPARATE US FROM US IS FUTILE, AND NOT FERTILE IN
NATURE OF RESULT
DISCLAIMER - RECLAIMER
All information mentioned on this webpage is for knowledge-sharing purposes. I can not
be held responsible for other people's actions. Nor am I responsible for any outcome due
to anyone implementing any suggestions "explained on any of my webpages". Be this
information shared in electronic, analogue or in printed format. Seeking the advise of a
knowledgeable professionally trained medical "caring person" of your choice, is a wise
choice to take.
Seeking and training the Dr. abiding within each of us is our birthright.. so I suggest to
get smart through researching for yourself.
HEALTHY KEFIR CHEERS to yah, and lots of wonderful KEFIR-PAAARTEeez!
An in-site to a little in-side of me!

I may not appear to be very clever in some peoples' eyes. Nor may some actions I choose
to take be as precise as a healthy single-celled Macrophage. Without as little as offending
innocent cells around them, macrophage cells seem to always get their man! I feel proud
and secure to have these pro-efficient cells working WITH me, and not against me. I
visualize The Divine Light of The Creator of Life, Blessing each and every honest-hardworking cell, abiding within my body ...
... my Temple
Doing so, by envisaging the continuous pouring of His-Her Divine Life-Line into each
and every single-cell of my being-here, on Mother-Earth
I AND I PRAISE THE DIVINE CREATOR OF LIFE, WHOM IS-LOVE AND WITH WHOM I'M IN-
10-08-2005
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LOVE-WITH
LINKS TO MY OTHER WEBPAGES

About Kefir
Kefir Cheese
Recipes
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Preserving with
Kefir
How to Prepare Kefir &

Related Probiotics
Composition of Kefir
Let's say Kefir

[Free Music Track]
Seed, Nut, Soy milk &

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Includes a search
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Happy new Earth-spin-cycle around the Sun. We are traveling approximately 17 miles per second in
an orbit around the golden sun. Microbial fuel is running low, and the good-ship Mother Earth is just
coping with the amount of stress we virri-peoples are forcing upon her. We best amend our ways for
the better, NOW, otherwise Mother Earth shall induce heavy fever up on us.. baptism by fire. After
all, our ancestors had already induced our good Mother to produce heavy mucous in order to purge
the pathogenic-evil-ones from her skin. The Good Books refer to this as, "The Great Flood". And,
similar to our own biological mechanisms, which when challenged in the face of infection, if initial
line of defence, heavy mucous, does not drive away the infectious agent, then high temperature is the
next line of defense taken, in order to SURVIVE. My life is meaning-less and helpless without the
guidance of the Divine Leader of leaders, Divine Creator of Life who is I Am in the name of our
Christ, The Lord of Dudes of Dudes, and JESUS is His name. I willing re-surrender my Life unto
You Lord, and all that I have, which is now entrusted in You and Yours to keep, mold and to guide
my Life FoReVer, in the NaMe Of JeSus, ThE ComPasSioNate Save-I-or [else who am I?]
Updated April 4, 2005
Published and copyrighted by Dominic N. Anfiteatro [dna] 1999 - 2005. All rights reserved.
A challenge is to try practicing respect for the work of artists and authors. Permission must be obtained in order to use
any material from this entire site. Under most circumstance I am happy to give my blessings to use material from my
web site, if I am first asked. Doing so a clearer conscience may be put to sleep at night! I am only an e-mail away ... now
that's an offer one should not refuse.. You think first, I thank you later, and be-well without a full stop
10-08-2005

Kefir In-Site

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Links to the Main Headings on this Web Page

Herstory & Related Info

Kefir grains; a Gift from

Expanded use of Kefir

From Us to the KefirNovice

Who put REAL in

Links to My Other Web

Greetings and Welcome to Dom's Kefir in-site

file://C:\K\Dom's Kefir in-site.htm

SO, DOM... WHAT IS KEFIR? [I ask myself in your

file://C:\K\Dom's Kefir in-site.htm

file://C:\K\Dom's Kefir in-site.htm

FRESH KEFIR & KEFIR GRAINS

TRADITIONAL KEFIR of CAUCASUS

file://C:\K\Dom's Kefir in-site.htm

Far left; strained kefir with added

file://C:\K\Dom's Kefir in-site.htm

grains consist of a matrix of which approx. 45% is kefiran. The PS is composed of

To obtain Kefir grains, please follow this link

file://C:\K\Dom's Kefir in-site.htm

HISTORY & RELATED INFORMATION

Kefir grains were considered a gift from Allah [God] among

KEFIR GRAINS... A GIFT FROM GOD!

file://C:\K\Dom's Kefir in-site.htm

Caucasians simply replied with something to the effect of...

"The grains were a gift from God provided to us

Could kefir grains be "manna" ? ... fallen

NON-DAIRY KEFIRS [& WATER-KEFIR]

file://C:\K\Dom's Kefir in-site.htm

file://C:\K\Dom's Kefir in-site.htm

When traditional milk-based kefir grains are transferred to a sugar/water-media, after a

file://C:\K\Dom's Kefir in-site.htm

the same percentage of sugar/water solution [cultured at room temperature]. On the

Click on picture to zoom in [50 times magnification]

Alternate names for Water-Kefir-Grains and Water-Kefir: California Bees,

file://C:\K\Dom's Kefir in-site.htm

COMPOSITION of MILK-BASED KEFIR GRAINS

GROWTH-CYCLE & MICROFLORA of KEFIR

Traditional kefir grains of Caucasus is a

file://C:\K\Dom's Kefir in-site.htm

file://C:\K\Dom's Kefir in-site.htm

influence growth-structure activity of kefir grains.

file://C:\K\Dom's Kefir in-site.htm

particular encapsulated organism is absent in the final cultured-milk. With this, it

file://C:\K\Dom's Kefir in-site.htm

TO BE OR NOT TO BE CONTAMINATED IS NOT THE QUESTION!

file://C:\K\Dom's Kefir in-site.htm

file://C:\K\Dom's Kefir in-site.htm

Lactococci lactis subsp. lactis

Units Count of Microbes in Gram

The Means Range

* International Journal of Systematic Bacteriology 44 (3) 435-439 [1994]

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Other Links of Interest:

EXPANDING the USE of KEFIR & KEFIR

file://C:\K\Dom's Kefir in-site.htm

without the use of salt!].

WHERE TO OBTAIN REAL KEFIR GRAINS