How to Make Kefir

(Almost) Everything

You Need To Know About Kefir

About Kefir Grains and Kefir, their history,

use, extended use, and health benefits.

https://www.growyouthful.com/index.php

7 Health Benefits of Kefir

https://www.culturedfoodlife.com/the-thick-and-thin-of-kefir/

https://draxe.com/kefir-benefits/

What are the Health Benefits of Kefir?

By Thomas Egbert

"Homemade kefir is one of the healthiest things we can add to our diet.

It truly is a miracle at what it can do and how it can potentially change our life.

At the core of our health is our digestive system. If we do not have an optimum digestive system we are more prone to a whole host of sickness and disease. 80% of our immune system resides in the wall of the intestines.

Gut flora plays a key role in absorbing vital nutrients as well. Today’s food is becoming more and more nutrient deficient. So we turn to vitamins for the nutrients we lack but if your gut is working overtime and under attack with stress we can lose or bypass all the nutrients we want to absorb. You might as well cut out the middle man and flush your vitamins down the toilet.

Kefir can be the strongest natural remedy against any allergy, particularly food sensitivities.

Most food sensitivities are caused because the body has a hard time or does not know how to digest a certain food.

Kefir aids in breaking down food so it is much easier to digest and doesn’t cause the body to freak out. It is a natural antibiotic without side effects.

Bad bacteria simply cannot exist in the type of environment kefir creates. If you ever do need to take antibiotics, kefir helps your body get back into balance. Many that take antibiotics never actually get back the vital gut flora which can cause a candida over growth.

Kefir can help control acid reflux and heartburn. It can also help control or even lower LDL cholesterol. By aiding in digesting food and sugars it helps to create harmony in the body and lessen inflammation in the blood stream, thus helping the cholesterol to flow freely and not attach itself to the artery lining.

Kefir reduces sugar cravings. The bacteria consumes sugar and balances the candida in your gut. Candida feasts on sugar and if there is no sugar to feast on the over growth of candida ceases to exist and can therefore reduce the cravings of sugar and carbs.

Consumption of 1-2 cups of kefir daily can correct high blood pressure usually within 3 months. It has been shown that friendly bacteria can actually produce B vitamins in the gut which can lead to higher energy.

Calcium and other essential nutrients found in milk are fully absorbed and provide better bio-availability. Any disease of the gut or colon can be benefited by drinking kefir on a regular basis. Here is a list of other health benefits kefir can assist in.

Eliminate cravings for unhealthy foods

Promotes faster healing from wounds, illness, etc.

Benefits people who have sleep disorders, depression and ADHD

Contains essential amino acids which helps body maintenance and healing

The proteins found in kefir makes it easily digestible, and therefore easily utilized by
the body

Tryptophan is abundant in kefir and promotes relaxing effects on the nervous system
Kefir also contains a large amount of phosphorus which helps the body utilize carbs,
fats and proteins

Rich in vitamins B12, B1 and vitamin K, kefir is also a good source of biotin (a B
vitamin that aids the body’s absorption of other B vitamins like folic acid, B12 and
pantothenic acid
The B vitamins leads to benefits such as kidney regulation, liver and nervous system
function and also helps to relieve skin disorders, boost energy and promote longevity

Kefir treats liver disease, gallbladder, kidney stones, irritable bowel syndrome, gastritis, pancreatitis, ulcers, colon cancer, candida, hypertension, psoriasis, eczema, inflammatory diseases, heart disease, lung infections, acne, parodontosis, diarrhea, constipation, sleeping disorders, depression, attention deficit hyperactivity disorder, yeast infection, arthritis, colitis, gout, rheumatism, stomach disorders, stomach cramps, chronic intestine infections, liver infections, asthma, bronchitis, sclerosis, anemia, hepatitis, and leaky gut syndrome.

Kefir dissolves gall bladder stones, cleans the gastrointestinal tract, stops growth of cancer cells, reduces the size of tumors, reverses calcination of blood vessels, cleans blood vessels, boosts energy, normalizes metabolism, nourishes hair, lowers blood sugar, lowers blood lipid (fat) levels, promotes healthy bowel movement, has anti-stress properties, eliminates vaginal odors, cures wrinkles, cures migraines, detoxifies the body, prevents metastasis, and cures bad morning breath.

... The problem in today’s world is we are over working our bodies. We are constantly throwing free radicals and toxins that create oxidative stress at it.

So drink up and spread the word!" / Page 6.

Milk Kefir Unleashed / An Instructional Guide With Tips, Tricks & Recipes By:

Thomas Egbert of Fusion Teas

https://drive.google.com/file/d/0B8JDCQkzCAG2cFA4QUh1X0VVMWs/edit

https://www.prebiotin.com/prebiotin-academy/what-are-prebiotics/prebiotics-vs-probiotics/

How to Make Milk Kefir

Kefir: What, Why and How

Culture at room temperature, 68°- 85°F / 20°- 30°C

The Fermentation is 24 Hours

Always keep a ratio of 1 - 2 tablespoons of grains per 1 quart of milk.

The Second Fermentation

https://www.culturesforhealth.com/learn/milk-kefir/second-fermentation-milk-kefir/

http://angrynutrition.com/kefir-super-food/

http://www.foodrenegade.com/how-make-delicious-fruity-milk-kefir/

http://www.slideshare.net/DrRaga/how-much-probiotic-in-kefir-yogurt

What Do You Need to Make it?

https://www.walmart.com/ip/Mainstays-Plastic-Strainer-Set/20462972

Glass Jar

S-19317P1 Gal.4"110/4004 $3.60 $3.40 ADD

https://www.uline.com/Product/Detail/S-19317P/Jars/Wide-Mouth-Glass-Jars-1-Gallon-4-Opening

Warning!

No Metal Should Be Used!

Kefir's Probiotic Strains

 It has three times the amount of probiotics that are in yogurt.

. This is because of the fact that in order to ferment a milk with kefir, 10 to 20 different types of probiotic bacteria and yeasts should be mixed.

An organic kefir is comprised of about 40 billion probiotic organisms per half cup serving.

Lactobacilli, Streptococci - Lactococci, Acetobacte,

LACTOBACILLISTREPTOCOCCI/LACTOCOCCIYEASTSACETOBACTER 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 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 "

To Order Kefir from

About the Product

Live, Active Kefir Grains Feast on Grass Fed Whole Milk.
Nobody Beats Our QUALITY & GUARANTEE.

http://www.fusionteas.com/product.asp?itemid=170&gclid=CMrrv_6lts4CFdY6gQodUJoDIQ

Cultures for Fermentation / Price: $11.99

1 TBS Plus an eBook

After you receive the product ...

Please make sure and read the instruction that came with the grains. You are suppose to change the milk everyday or at the very most every 36 hours.

It can also take anywhere from 1-3 milk changes for the grains to revive and up to a week to gain back their full strength.

The grains are also not used to goats milk so they must acclimate to their new milk as well.

Thomas Egbert / Whirlwind Director / www.FusionTeas.com

Warning!

Any Ultra Pasteurized Milk Kills your Kefir!

https://www.culturedfoodlife.com/store/product/donnas-kefir-grains/

Note about the milk you use:

Please don’t use ultra-pasteurized milk when making kefir. Your kefir won’t do well. Many times organic milk that your purchase from a store is ultra-pasteurized, even if it does not say ultra pasteurized. So if you choose to use organic milk, make sure you know what you are getting and that it’s not ultra-pasteurized.

The problem is that ultra-pasteurized milk is heated at high temperatures for longer than regular milk, causing many problems when making kefir. Remember that kefir will add enzymes and good bacteria to pasteurized milk and make it a new food but when it is ultra pasteurized or heated for long periods the milk is no longer viable for making kefir.

Any other type of milk including raw milk that you get from your local farmer is still perfectly fine!

Evaporated Milk

Evaporated milk is also good to make Kefir. The Kefir will be thick, creamy and delicious.

Learn to Make Yogurt
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Water Kefir
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Health Benefits of Kefir

Have you ever wonder the benefits of kefir

before eating or drinking it?

Kefir has the ability to cleanse our body, wonder why? Kefir itself has a unique kind of bacteria that has the ability to destroy the unwanted bacteria and some unwanted substance to make our body more fit and stronger.

This little thing is what you called kefir grains, you need this to culture your milk!

Some of the benefits in taking milk kefir:

It can help people who are lactose intolerant
It has a large amount of lactic acid that easily gives us an anti ageing benefits.
It has a nature of antibiotics that can help cure against many type of skin diseases.
Some research say it can cure liver disease such as fatty liver, liver that has been infections like Hepatitis and High levels of LDL cholesterol.
Kefir has the ability to absorb sugar as we all know kefir itself need sugar to culture so it also help us to prevent heart disease and having a high blood sugar.
It has the ability to make our muscle more relax so people who has sleeping disorders and depression can reassure!
One famous benefit will be boosting our immune system and our digestion.

More Benefits

It helps for people who has kidney stones.
It cures inflammatory diseases as it has the nature to fight bacteria.
A great help for preventing ulcers.
It has the ability to help us circulate our blood.
It’s prevent constipation.
Gallbladder
Arthritis
Acne
Tuberculosis
Asthma
Anemia
Headaches and migraines
Colon cancer
Colitis
Eczema
Lung infections
Pancreatic
Diarrhea
Gastritis
Flatulence
Rheumatism

Source.

Milk Kefir Grains $19.99

Make the popular probiotic beverage from a live, reusable, heirloom-variety starter culture.

http://www.culturesforhealth.com/cultures/kefir-making-cultures-supplies/kefir-grains.html

Why is the Kefir Thick or Thin?

https://www.culturedfoodlife.com/the-thick-and-thin-of-kefir/

Are you ready to master kefir and eat it every day? Most diseases begin in your digestive system, including physical and mental disease. Once you heal your gut, your digestive system will begin to work properly again and disease symptoms will begin to resolve. Kefir is a great place to start.

I have had my kefir grains for years and have made kefir every day for over a decade and let me tell you – these kefir grains, which are combinations of bacteria and yeast, have a mind of their own. When I make kefir, my kefir grains will start to float to the top of the jar like they have a life jacket on.

They make kefir extremely well and multiply like rabbits, and they demand that I pay attention to them. If I get too many in a jar and don’t add enough milk, when I open my jar they will spit and bubble at me as if to say, “Add more milk please!” My grains are intense and I like them that way. They have over 50 strains of good bacteria, and I don’t know of any other food that can give you so many good bacteria in such a small amount of food. Kefir grains will last forever if you take care of them.

I get a lot of emails every week asking why their kefir is not getting thick.

Nine times out of ten it is because it has over fermented and people don’t realize it. Kefir grains are extremely active and strong and will multiply quickly, and before you know it the grains will need more milk.

They’ll start fermenting so fast you will think that your kefir is not thickening when the opposite is happening. If the grains have increased and you have not added enough milk, they will ferment the milk faster and you might not notice that the kefir is ready and thick. Then as it sits longer, the kefir will start to separate into whey and curds.

It can create quite a panic for people and they fear they have done something wrong. Many will throw this over-fermented kefir out which gives me complete anxiety. First, let me say it is never ruined, it is just really fermented and sour. One of two things has happened.

First, you may have too many grains for the amount of milk you are using and need to add more milk or remove some of the grains. Or secondly, your house is warmer and it is fermenting faster and, again, you will need to add more milk. If you see clear yellowish liquid and curds, it is over fermented and has passed the thickening stage and is now separating into whey and curds.

Again, this is not bad – it’s just a little more sour and may be less appealing.

So, what to do? You can separate the grains from the kefir and then mix up the kefir by stirring or shaking the jar. You can then drink it, make a smoothie, or store it in the fridge. If it is overly sour, you can add some fresh or frozen fruit to it and let it sit for a couple of hours on your counter.

The bacteria will eat some of the sugar in your fruit and make the kefir taste milder and increase the nutrients. For more info, you can look at my second fermenting page.

Sometimes it is hard to separate the grains from the kefir when it gets like this. The best way to do this is to put it in a strainer and as the whey goes to the bottom of the bowl, take some of the whey out of the bowl and pour the whey back in over the clump of kefir, stirring with a rubber spatula until it thins it out and goes through the strainer. You may have to do this several times until it goes through the strainer.

If your kefir looks like milk and is not separating into whey and curds and does not taste sour, then something is wrong with your grains, or you added too much milk for the amount of grains, or your house is colder and it needs to ferment longer.

The big test is the taste test. If it is getting tart and sour, your kefir is working. It should also thicken, but you will need to watch it to make sure it doesn’t over ferment. Always use cold milk straight from the fridge and don’t use a heating pad unless your house is really cold and in the mid to lower 60s all the time. Kefir grains that are strong will make thick, tart kefir and you will love it.

I hope this will help you make good kefir and take away some of the confusion. Watch your kefir in those first few weeks and you will learn so much as they make kefir for you. They’re alive with the very same bacteria that resides in you, and you might as well watch and observe how they eat all the milk sugars (lactose) out of your milk and make probiotics from it. Is that not the coolest thing ever?

They eat the sugars and make it tart and then you have a creamy drink that is 1% sugar and loaded with nutrients and 50+ probiotics. What else on the planet can do this, and has been around since time began and wants to hang out with you in your kitchen? Give it a jar and a lid and watch it do its thing.

“There is no point trying to hide from your bacteria, for they are on you and around you always,
in numbers you can’t conceive of.” Bill Bryson

If you would like my kefir grains, you can purchase them here.

https://www.culturedfoodlife.com/store/product/donnas-kefir-grains/

Second Fermentation

https://www.culturedfoodlife.com/how-to-second-ferment-kefir2/

Second Ferment Your Kefir

Your Taste Buds Will Thank You

https://www.culturedfoodlife.com/how-to-second-ferment-kefir2/

http://users.sa.chariot.net.au/%7Edna/kefirpage.html#order

Many years ago I discovered a way to make kefir not only taste better but also increase the nutrients in it. It is the only way that I make my kefir now because it is so delicious. The process is called second fermenting. I have to admit that the reason I second fermented my kefir is because it tasted so much better.

Nutrients and the vitamins will skyrocket!

Second fermented kefir will have more nutrients and the vitamins will skyrocket! This is due to the prebiotics in the added fruits or vegetables. When you add a new fuel source for the microbes in kefir, they begin to grow and multiply which increases all the vitamins and especially the folic acid, but it is the taste that makes me do it again and again. It takes away the super-sharp sourness and mellows out the flavors.

Everybody I have taught to second ferment has continued to do so because it tastes so superior to regular kefir. If you second ferment with a lemon or orange peel, or a million other foods, it will flavor the kefir and make it taste unique and delicious. I got this information from the kefir guru, Dom, who resides in the beautiful land of Australia.

When it comes to kefir, he is the man. Nobody knows more about kefir than Dom. I even bought grains from him many years ago and still use them to this day. He said that second fermenting kefir takes away some of the sourness. It also increases certain B vitamins, like folic acid, and makes the calcium and magnesium more bioavailable which means that your body can take it in and use it immediately. Basically, it is predigested and loaded with enzymes.

Second Fermenting

Make your kefir using the basic technique, removing the grains afterward.
Place the kefir in a jar with a lid.
Take the prebiotic item you want to ferment with (choose from items below or experiment) and place in your jar with your kefir. Remember, less is more. Too much fruit can cause your kefir to separate and taste bitter. One small peel of lemon or one slice of fruit is plenty for your jar. You can serve it with extra fruit once it’s done second fermenting.
Leave the jar on your counter for 1 to 4 hours or (up to a half day), then place the kefir in your refrigerator. It is now ready to eat and enjoy. If the kefir separates into whey a little this is fine, and you can then place it in the fridge. If you want less separation, then ferment for only an hour or two and then place it in the fridge to slowly ferment a bit longer.
I leave the fruit in the jar and just keep adding kefir to it until it starts to get soft and begins to fall apart, then I will add fresh fruit and second ferment again.

This kefir, flavored with lemon or orange, is so yummy. It is lighter and creamier than kefir made with the basic recipe and has a little more carbonation. The taste is worth the extra fermenting and the nutrients skyrocket.

A lot of people I know will ferment kefir for long periods, leaving their grains in the kefir for days. Although this is not a bad thing, it makes for super sour kefir and can diminish the probiotics. As the microbes run out of food they can die, so longer is not always better unless you’re giving them another food source as accomplished by second fermenting.

There are lots of ways to second ferment your kefir. Here are some of the things I have used.

Strawberries

Oranges

Chai tea bag

Lemon peel

https://www.organicfacts.net/health-benefits/animal-product/goat-milk.html

Summer Hill Dairy Goat Milk

... Summer Hill Dairy's milk is only pasteurized, NOT ULTRA PASTEURIZED.

The Goats are not treated with growth hormones / No added vitamins / Not homogenized

BPA FREE Bottles

https://www.youtube.com/watch?v=LrIKEczKUEs

1-800-468-6554 / www.SummerhillDairy.com

https://www.youtube.com/watch?v=iYpfK-GXJ9c

http://www.redwoodhill.com

How to Make Coconut Kefir & Yogurt

http://www.thekitchn.com/how-to-make-dairyfree-coconut-yogurt-cooking-lessons-
from-the-kitchn-216358

RECIPE: COCONUT MILK KEFIR

http://www.culturesforhealth.com/learn/recipe/milk-kefir/coconut-milk-kefir-recipe/

Filed Under: Milk Kefir, Non-Dairy Milk Kefir, Milk Kefir Recipes

For those who wish to reduce or avoid dairy, or who would like a tasty change from dairy milk kefir, coconut milk kefir is a great alternative.

There are three options for making coconut milk kefir. The first two contain minimal dairy. The third option is completely dairy-free.

OPTION 1: USE MILK KEFIR GRAINS

This option uses Milk Kefir Grains and Coconut Milk.
You can use homemade coconut milk or a canned variety.
If using store-bought coconut milk, remember to avoid brands with additives and sweeteners, as they can be hard on the kefir grains.
Guar gum, which is a typical additive, does not seem to be problematic.

INGREDIENTS:

Activated Milk Kefir Grains

Coconut Milk

INSTRUCTIONS:

To make coconut milk kefir, place the milk kefir grains in coconut milk.
Stir with a non-metal spoon.
Cover with coffee filter or cloth, secured by a rubber band.
Culture at room temperature, 68°-85°F
After 12 hours, begin checking the coconut milk kefir every few hours, up to a maximum of 24 hours. Remove the milk kefir grains once the coconut kefir reaches the desired consistency.

RECIPE NOTES:

Sometimes kefir grains will require an adjustment period, so the first batch of coconut milk kefir may not culture as desired. Use the coconut milk from this batch for cooking and place the milk kefir grains in fresh coconut milk.

An adjustment period isn't uncommon whenever kefir grains are switched from one type of milk to another (cow to goat, pasteurized to raw, dairy to coconut, etc.).

Milk kefir grains can be cultured in coconut milk regularly but should be revitalized in dairy milk for 24 hours once every few batches.

Note that dehydrated milk kefir grains should be rehydrated and fully activated in dairy milk before being used to culture coconut milk.

OPTION 2: USE KEFIR STARTER CULTURE

This option is not completely dairy-free, but contains very little dairy and is much simpler than using milk kefir grains.

Use a Kefir Starter Culture in coconut milk.

Simply follow the instructions for making kefir included with the kefir starter culture.

OPTION 3: USE FINISHED WATER KEFIR

This option is completely dairy-free.

Add ¼ cup water kefir (finished kefir, not the water kefir grains) to 2-4 cups coconut milk.
Cover loosely and culture for 24 hours.

Culture at room temperature, 68°- 85°F / 20°- 30°C

Kefir grains have survived and been passed around the world for thousands of years.
Find a technique for kefir making that works for you.

Here is more information about how to make milk kefir.

Making Coconut Kefir With Kefir Grains
Milk Kefir Grains- Canada
How Can I Make Kefir Grains At Home?
Taking a Break- A Kefir Vacation
How Much Kefir Should I Drink?
Benefits, Milk Kefir
How Much Kefir Should I Drink?

HOW - TO VIDEO: ACTIVATING DEHYDRATED

WATER KEFIR GRAINS

How-to Videos, Getting Started, Water Kefir

Our Water Kefir Grains are sold in a dehydrated state, so that they are shelf-stable and safe for shipping.

Prior to making water kefir, the grains must be fully activated, as shown in the video above, and as outlined in the included instructions.

Use only cane sugar for making water kefir. Prior to transferring grains to coconut water or fruit juice, make sure the grains are fully activated and making good water kefir using sugar water.

WHAT YOU'LL NEED TO ACTIVATE WATER KEFIR GRAINS

Equipment

Glass jar
A non-metal stirring utensil
A breathable cover for the jar such as a tight-weave towel, paper towel, or paper coffee filter
A rubber band to secure the cover to the jar
A fine mesh plastic strainer for removing the water kefir grains from the finished water kefir

Ingredients

Consult our article on Choosing the Best Water Kefir Ingredients, for more information.

Dehydrated water kefir grains
¼ cup cane sugar
3-4 cups water, non-chlorinated, non-fluoridated

INSTRUCTIONS FOR ACTIVATING WATER KEFIR GRAINS

Heat 3-4 cups water.
Pour into glass jar.
Dissolve ¼ cup cane sugar in the water.
Cool to 68°-85°F.
Empty entire packet of dehydrated water kefir grains into cooled sugar water.
Cover with a coffee filter or cloth, secured by a rubber band.
Place in a warm spot, 68°-85°F, for 3-4 days.
After 4 days grains should be plump and translucent. They are now ready to make water kefir. Strain the sugar water off and discard it.

Once your water kefir grains are rehydrated, you are ready to make water kefir at home.

Ready to Learn More?

The Meyenberg and

Any Ultra Pasteurized Milk Kills Your Kefir

https://www.culturedfoodlife.com/store/product/donnas-kefir-grains/

Please don’t use ultra-pasteurized milk when making kefir.

Your kefir won’t do well and kills your kefir.

Many times organic milk that your purchase from a store is ultra-pasteurized, even if it does not say ultra pasteurized. So if you choose to use organic milk, make sure you know what you are getting and that it’s not ultra-pasteurized.

The problem is that ultra-pasteurized milk is heated at high temperatures for longer than regular milk, causing many problems when making kefir.

Remember that kefir will add enzymes and good bacteria to pasteurized milk and make it a new food but when it is ultra pasteurized or heated for long periods the milk is no longer viable for making kefir.

Any other type of milk including raw milk that you get from your local farmer is still perfectly fine!

Some Thoughts from People

Thanks very much for the comment, I shall do exactly that and leave the kefir to ferment for 2 days, then a couple more days in the fridge.

I now have 2 times as many grains as I began with so can make 2 lots, staggered, so there is always a supply of well fermented kefir available..

The way to tell if you have good fermentation is to see if there is a clear seperation between the curds and whey. The whey is an opaque liquid and the curds are thick.

You can also take a sniff and see how things are progressing. What you should be smelling for good fermentation is a vinegary smell.

That comes from the Aceter bacteria that are the last to get into the action in fermenting Kefir.
So, it might be anywhere from 24 to 48 hours depending on temperature, elevation and type of milk. You can blend rice/almond and cow milk to make a mixed Kefir as well.

And then, once strained, the Kefir should sit for another two to three days in the fridge. And you might have to drink small amounts until your body gets colonized and used to the kefir culture.

Milk grains and water grains are two different things. I"ve never seen milk grains successfully converted over to processing water. You can use the milk grains for coconut milk; or try a mix of rice and almond milk which can be very good.

I doubt that your asthma is getting worse from the Kefir UNLESS your fermentation time is very low.

I have asthma and milk products usually thicken the mucous in my lungs, as is true for most asthmatics. I've found that with Kefir, after a few months this thickening stopped, so I would encourage you to try to stick with it, but take breaks from it.

You can pour some milk on your grains and keep them in the fridge for up to 2 weeks before changing the milk out.

Also, make sure your primary (with grains) fermentation is at least 24 hours, and better for it to be closer to 36 hours. Then, take the strained Kefir, and let it ferment in the fridge for three or four more days before using it.

Remember, the Kefir process is converting lactose (milk sugar) to lactase via fermentation. The longer the fermentation, the less lactose there is. Also, natural substances like Kefir, can take weeks or months before you notice a difference in your health.

Be patient, consume less, and wait to see what happens. If you get too many Kefir grains, just put an ad for free grains on Craigslist and give some away!

Kefir's History
Which Kefir?
Why eat Kefir
Children and Kefir
What do I do?
Fermentation
Kefir and Beauty
Frequently Asked ?

Fermentation Time

http://www.kefir.biz/ferm.htm

Fermentation times are recommended between 12 and 72 hours. Some instructions from the tropical North Queensland recommend a fermentation time of only 6 hours.

The fermentation time has to be longer with a lower average fermentation temperature and shorter with a higher average fermenation temperature.

Shorter fermentation results in a milder, sweeter aroma and a lively sparkling product. Longer fermentation makes a stronger Kefir aroma, sparkling and slightly sour.

Brigitta Cadisch-Umbricht found that Kefir fermented for 24 hours has a mild laxative effect, fermented for 48 hours is balancing and longer fermentation of about 70 hours has a very mild constipating effect.

The Right Temperature

The best fermentation temperature for Kefir is between 22 C and 30 C (72 - 86 F).
Researchers have found nearly 30 different bacteria and 25 different yeasts in Kefir cultures. Every bacteria and culture has specific temperature requirements, this is why a constant low temperature can't be compensated with a longer fermentation time, or a constant high temperature with a shorter fermentation time.

Your Kefir brewing needs some balance like hatching an egg. A fertilised egg, for example, kept under a temperature of 37.4 C (99 F) for 21 days will bring forth a healthy chick, a higher temperature and quicker breeding time will result in no new living chicken but only in a terrible smell.

It does not matter if your temperature varies during fermentation time between 18 C and 30 C which gives a wider spectrum of bacterial and yeast growth. A fermentation of a constant 18 C or constant 30 C is not recommended.

The temperature requirements of the bacteria Leu. citrovorum has a temperature requirement of 20 C (68 F), Lactobacillus acidophilus a requirement of 38 C (100 F) but some literature recommends 43.3 - 44.5 C (110 - 112 F). Lactobacillus bulgaricus likes temperatures between 43.3 - 46.6 C (110 - 116 F).

In winter and in cooler ares a heating device is recommended. A special designed heating panel for Kefir home production is available.

The Fermentation Pot

The most suitable fermentation pots are glass, glazed pottery, or porcelain. When using pottery please make sure that non lead glaze is used.

Copper is not recommended either and I think everyone knows that aluminium should not be used for food processing at all and in any case, aluminium is not suitable for lactic acid fermentation. In the country of origin, leather bags have been used for Kefir fermentation too.

Problems Associated with Kefir Fermentation

There is no doubt that you should ferment Kefir hygienically, as with any food processing. Contaminated bread, meat or fish is unhealthy and Kefir is no exception. Kefir is fermented in a covered container, and is not likely to be contaminated.

Don't make a science out of simplicity and believe scare tactic campaigns from people who don't really know about Kefir and/or do not want you to be healthy. Kefir was with us for a very long time and was produced in Russian farm kitchens where modern hygiene was not much known.

In my opinion if the Kefir grains or plants are left in natural balance, then brewed in a home environment as before, then you are on the safe side.

If manufacturers extract a single strain of a bacteria and culture that, as it is done with acidophilus or the Yakult Strain then laboratory cleanliness is the only solution. Both products are a blessing and so is your own product.

Kefir, an alcoholic beverage?

Depending on the fermentation process, fermentation temperature, time and type of culture used, the alcohol content of Kefir will vary from 0.06 % (Marshall 1984), up to a maximum of 3% alcohol. The average alcohol content in home brewing is around 0.5% with a loose lid and 1% in an airtight jar. Shaking the fermentation container during the fermentation time also results in higher alcohol content.

Can I eat the grains?

Yes, you can. The stories about Kombucha which are now starting with Kefir, that cultures can grow in your brain, stomach and so on, have never been proven. I received thousands of phone calls in this regard and offered in broadcast interviews $1000 for the first person who has a culture grown inside the body. The $1000 has not been claimed. If you hear fairy tales like that, ask for the address of the person, and talk to the person or the doctor personally, and let me know only if you have proof. Please don't waste your money for a phone call or letter and my time with nonsense like that.

How long does the culture live?

The grains or plant live, with proper care as long as their owners. Kefir cultures reproduce themselves and do not know a physical death.

Storage and Care for the Kefir Culture

There are many brief information sheets given to friends along with the Kefir culture and the recommendations of care for the culture and storage vary dramatically. Most recommendations advise to wash the culture before every use. Some say with cold water, some with water around
20 C. Washing is recommended to clean up unwanted or unfriendly bacteria which may settle
on the sibiotic system. The advice to wash a culture, you only find in Western literature.

The people I know from Russia, Poland, Romania and Hungary who have known about Kefir fermenting from childhood do not recommend washing. They say that the beneficial micro flora around the culture will be disturbed or destroyed - definitely with chlorinated water and fluoridated water - and don't wash the culture except for drying purposes or if fermentation is paused for a short term.

I personally agree with the natural way in not washing the culture.

For a short break of Kefir fermenting, like going on a holiday for a fortnight, the grains are placed in fresh milk, and then stored in the refrigerator at 4o C.

The Kefir grains are tougher than most people think. To compare different cultures, I asked a friend in north Queensland (and it's really hot up there) to send me a culture. I live 3000 km south and the parcel was 12 days on the road by Australia Post. The fresh grains, bottled together with a 1/4 litre milk arrived absolutely active and the first brew was perfect. Not only that, the long fermentation and 3000 km truck shaking, produced a very pleasant tasting Kefir.

If you are not sure in the handling of Kefir then try to think a few hundred years back in a simple farm kitchen in the Caucasus mountains and make your own mind up. Like the Australian saying- "use the KISS method" Keep It Simple Silly.

For long storage it is recommended to change the milk every few weeks to feed the grains and keep them fully active.

Some say that deep freezing may kill the culture and others had no problem to reactivating the culture after a long storage in a deep freezer.

Storing your Kefir once it has Fermented

After fermentation with the culture, you may store it in the refrigerator. At a temperature of 4o C your Kefir will be of good quality for about 14 days.

Maybe you can try different ripening processes with a few batches. Instead of storing your Kefir in the refrigerator until you use it, you can ripen it at 10 - 18 C for another one to four days. Ripened Kefir has a stronger aroma, takes on a mousse-like appearance, the yeasts become more active and the alcohol content rises to 2 - 3 %.

Harald W. Tietze
Kefir for pleasure, beauty and well-being.

Cultures for Health

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Learn To Make Milk Kefir

Learn to make homemade milk kefir from the CFH staff and other Real Food pros. Choose from a wide selection of articles, videos, and recipes.

Getting Started Milk Kefir How-to Videos  Recipes Using Milk Kefir

Quick Links & Definitions

Choosing a Kefir Culture
Milk Kefir FAQ
Milk Kefir Grains Instructions

Milk Kefir Grains are a reusable heirloom culture.

Kefir Starter Culture is a direct-set (single-use) culture.

Browse all Articles

How to Make Milk Kefir Skill Level: Beginner Skill Level: Experienced Raw Milk Kefir

Non-Dairy Milk Kefir Trouble- shooting  Milk Kefir- related CFH Blog Posts

How to Make Milk Kefir

Introduction to Milk Kefir
Choosing a Kefir Culture: Grains vs. Direct-set Starter
Choosing Equipment for Making Dairy Kefir
Choosing Milk for Making Kefir
How to Heat Milk for Culturing
How to Make Kefir with Direct-set Starter Culture
How to Activate Dehydrated Milk Kefir Grains (VIDEO)
How to Make Milk Kefir (VIDEO)
Removing Milk Kefir Grains from Finished Kefir

Milk Kefir Skill Level: Beginner

Milk Kefir FAQ
Can Commercial Kefir Be Used to Make Fresh Kefir?
Straining Milk Kefir Grains from Over-thickened Kefir
Flavoring Milk Kefir and Second Fermentation
Composition of Milk Kefir Grains: Bacteria & Yeasts
The Role of Dairy Fat in Cultured Milk Products
How to Make Goat Milk Kefir
Compare Milk Kefir with Water Kefir
What is the Difference between Yogurt and Kefir?
How to Take a Break from Making Kefir

Milk Kefir Skill Level: Experienced

Encouraging Milk Kefir Grains to Multiply
Using Previously Frozen Milk for Culturing
Reducing the Lactose Content of Kefir
Timing Milk Kefir (to manipulate flavor)
Flavoring Milk Kefir and Second Fermentation
Using Kefir in Everyday Recipes
Converting Milk Kefir Grains into Water Kefir Grains

Creative Ways to Use Dairy Kefir
How to Use Kefir as Sourdough
Five Ways to Use Kefir
The Amazing Number of Kefir Dairy Products
How to Strain Whey from Cultured Dairy
Ways to Use Whey
Cultured Ice Cream (and how to make it without a machine)

Raw Milk Kefir

How to Make Raw Milk Kefir

Introducing Milk Kefir Grains to Raw Milk

Non-Dairy Milk Kefir

Dairy-free Kefir Options
How to Make Kefir with Direct-set Starter Culture

How to Make Coconut Milk Kefir
Cultured Coconut

Troubleshooting Milk Kefir

Milk Kefir Grains Troubleshooting FAQ
Straining Milk Kefir Grains from Over-Thickened Milk Kefir

Warm Weather Care for Starter Cultures
Cool Weather Care for Starter Cultures

Milk Kefir How-to Videos

How to Activate Dehydrated Milk Kefir Grains (VIDEO)
How to Make Milk Kefir (VIDEO)

How to Flavor Milk Kefir (VIDEO)

How to Make Coconut Kefir VIDEOS

1. How to Make Coconut KefirBody Ecology
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6. 9:57How To Make Coconut Water Kefir & Raw Non-Dairy Coconut Yogurt, Ep14RawRadiantHealth
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8. 7:10How to Make Coconut Milk KefirThe Healthy Home Economist®
  - 5 years ago
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  How to make kefir from whole coconut milk! http://www.thehealthyhomeeconomist.com/video-coconut-milk...
9. 2:43COCONUT KEFIR FOR BETTER DIGESTIONliferegenerator
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10. 5:05How To Make Your Own Organic, Vegan Coconut KefirEco-Vegan Gal
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  www.ecovegangal.com. How To Make Your Own Organic, Vegan Coconut Kefir.
11. 6:26How to Make Coconut Milk KefirKeeperOfTheHomeOrg
  - 6 years ago
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  Learn how to make coconut milk kefir (a great dairy alternative) from Stephanie Langford of KeeperoftheHome.org.
12. 8:51How to make the Body Ecology Coconut KefirOrganicrevolution
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  Learn how to make delicious, fermented coconut Kefir, a large focus of the Body Ecology Diet.
13. 3:17How to Make Coconut Kefir - Part 2PassionateHomemaking
  - 6 years ago
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  This video will show you how to make delicious kefir with coconut milk and milk kefir grains.
14. 6:31The Coconut Kefir Miracle | Beyond Good Health | ‬(07) 3366 8955Beyond Good Health Brisbane
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15. 10:14Coconut Water Kefirculturedprobiotics
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16. 6:40How to make coconut kefir. Dairy-free kefir.Pure2RawTwins
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17. 6:22How to make coconut kefir using Kultured Wellness culture startersKultured Wellness
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19. 4:23How to make raw milk kefir or coconut milk kefir with rachel feldmanRachel Feldman Business Coach
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HOW MUCH PROBIOTIC IN KEFIR & YOGURT?

By Probiotics Expert: Dr. Raga

What is probiotics?  Probiotics are microorganisms such as bacteria and yeasts which are believed to be beneficial to the body when consumed in adequate amounts.  According to most researchers, they believe that probiotics are able to aid in the improvement of digestive imbalances. It has been thought by the researchers that when the microflora in the intestines are not balanced in the way that they should be, certain health problems arise such as disorders of the gastrointestinal tract.  Probiotics are known to help in restoration of the right amount of beneficial bacteria in the intestines

Kefir  Kefir is a fermented milk product which is believed to have originated from the Caucasus Mountains in Eastern Europe.  Commercial Kefir is produced from a milk product that is heated to remove possibly pathogenic bacteria. Then, a mixture of bacteria and yeasts is added for fermentation. This starter culture is called kefir grains which has a cauliflower like appearance. This is what gives kefir a unique taste and texture. Home grown Kefir only requires grains.  The bacteria used in kefir production is Lactobacillus caucasius which turns the lactose to lactic acid. This results to its tangy taste.  Meanwhile, the yeasts, Saccharomyces kefir and Torula kefir, ferment lactose into a small amount of carbon dioxide and alcohol. This plays a role

Kefir Benefits  Nutrient source: Kefir contains essential nutrients and minerals that are important for proper functioning of the body such as protein, vitamin D, calcium, and calories  Probiotics: It aids in the maintenance of digestive health and prevents growth of harmful bacteria in the intestines. Also, helps in prevention of digestive disorders.  Eases off lactose intolerance  Weight loss due to its low calorie contents  Possible cancer prevention

Kefir Probiotic Count  Kefir contains some probiotic strains which cannot be found in yogurts. These are Lactobacillus Caucasus, Leuconostoc, Acetobacter species, Streptococcus species, Saccharomyces kefir and Torula kefir.  It has three times the amount of probiotics that are in yogurt. This is because of the fact that in order to ferment a milk with kefir, 10 to 20 different types of probiotic bacteria and yeasts should be mixed.  For example an organic kefir is comprised of about 40 billion probiotic organisms per half cup serving.

Yogurt  Another fermented milk product which is made through bacterial fermentation of milk. The bacteria used in the production of yogurt is called “yogurt cultures”.  In the process of fermentation, the lactose (milk sugar) is turned into lactic acid as a by-product. This gives yogurt its tangy taste and texture.  Some of the probiotic strains it contains are Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus

Yogurt Benefits  Nutrient content: Yogurt is known to be rich in nutrients and minerals such as protein, calcium, riboflavin, vitamin B6 and vitamin B12.  Also tolerable by people who have lactose intolerance  Aids in preventing antibiotic-associated diarrhea  Consumption of low-fat product like yogurt can aid in help in weight loss  Beneficial in prevention of osteoporosis

Yogurt Probiotic Count  A typical yogurt contains about 6 strains of probiotic bacteria  Common probiotic strains that are used for most yogurt products are lactobacillus, streptococcus, and bifidobacterium  A Greek yogurt commonly contains approximately 60 million CFU per gram. Some probiotic yogurts roughly reach 1 billion CFUs per serving.

Comparison between kefir and yogurt  Both kefir and yogurt are cultured or fermented milk products. However, their main difference lies on the strains of probiotics they contain as well as the amount.  Another difference between the two is that the beneficial bacteria that is in yogurt are only transient. This means these bacteria only reside in the intestines for a certain period of time. However, these bacteria maintains the balance of the digestive system.  On the other hand, kefir contains probiotics which are more likely to colonize the intestinal tract. This means that probiotics from kefir are able to multiply and establish their colony there for a longer time.

Favorite Probiotic  Both Kefir and Yogurt are great when they are homemade. The only problem that I have with them is much of the benefits are lost when they are bought from the store.  Probacto is the best probiotic that I have ever run into. They use multiple strains and they are spore forming so they can last while not refrigerated. They do not use cheap bacteria, but expensive ones such as B. Subtilis.  Probacto also contains prebiotics to help stimulate the growth of beneficial bacteria in your gut.  Probacto contains digestive enzymes to assist in your digestion.  Probacto is enteric coated and made to be slow release so it will release in your gut gradually.

Conclusion  Kefir and yogurt are actually both beneficial probiotic products. However, there have been a debate nowadays as to which is a better probiotic food source. If it will be based on the amount and length of stay at the intestine, kefir is indeed better than yogurt. Although that’s the case, they are still both very helpful food products that aid in our maintenance of health. These do not only provide beneficial bacteria but also some nutrients and minerals. It depends on a person’s preference which one he/she will want to consume.

CAN I EAT KEFIR GRAINS?

https://www.thecandidadiet.com/forums/topic/can-you-eat-kefir-grains-68/

Yes, kefir grains can certainly be eaten. I think, therefore 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 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. Later I began researching kefir, where I came across references explaining that 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, anti-inflammatory properties, blood pressure normalizing property including high blood cholesterol reducing activity among other beneficial value, 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 and treating over some years.

I’ve also used the ingestion of 2 Tbs milk kefir-grains each day over a 2 week period [with rectally retained implants of kefir grains], to successfully treat Ulcerative Colitis in my case, in 1999. I have been asymptomatic ever since. Each gram of kefir grain contain billions of friendly microbes and yeasts.

Who needs a 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 give unique benefits.

For Individuals Who Wish To Ingest excess Kefir Grains [recipes included].

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. Grains increase better at a temperature of about 22ºC]. 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 marking the outside wall of the fermenting jar with a permanent marker, the volume of kefir grains placed in the jar without any milk added. After day 3 or 4, re-measure the volume against the mark and remove a portion of grains that exceed mark. These excess grains may be ingested.

Removing these excess grains will also help the kefir-process, by maintaining a reasonably constant grain-to-milk ratio. The outcome of which should help to produce a kefir with a constant consistency made to your linking, produced in each batch [a win-win situation].

Excess kefir grains can even be frozen to accumulate an amount over time, so one may do a short course whereby ingesting a good portion of grains taken with kefir, each day over a given period.

This is quite beneficial for individuals suffering from IBS, where a short course of ingesting say 1/4 cup of kefir grains each day, taken with kefir for breakfast, for one week duration, is as an example.

Suggestions

Kefir grains may be ingested raw on their own.

Kefir grains can be dehydrated and used to prepare a probiotic savory condiment or a probiotic sweet dressing [go here for recipe details].

Think of ingesting kefir grains as taking a living probiotic power-pill, consisting of billions of viable
friendly organisms including yeasts, but with the added benefits of kefiran.

How to make Water Kefir

Water kefir is not only easy to make, it is a delicious, probiotic-rich, dairy-free beverage your whole family will enjoy.

These instructions utilize the traditional starter culture known as Water Kefir Grains. To use a powdered Kefir Starter Culture, consult our article on How to Make Kefir with Direct-set Starter Culture.

WHAT YOU'LL NEED TO MAKE WATER KEFIR

Equipment

One glass jar
One plastic or wood stirring utensil
One towel or paper coffee filter to use as a covering for the jar
A fine mesh strainer for removing the kefir grains from the finished kefir

Ingredients

Please note, if your water kefir grains are in a dehydrated state, you'll need to to activate the grains prior to making water kefir. You can also make coconut water kefir, just follow our recipe.

Rehydrated Water Kefir Grains
1/4 cup sugar per quart of water
Water (free of chlorine and fluoride)

To learn more about the types of sugar you can use or ways to supplement your water, read our article on Choosing Ingredients for Making Water Kefir.

INSTRUCTIONS FOR MAKING WATER KEFIR

Pour 1/4 cup sugar in to the jar.
Add 1/2 cup hot water.
Swirl to dissolve the sugar.
Add 3 cups room temperature or cool water.
Check the temperature of the liquid to make sure it's room temperature ( 68°-85°F.)
Add the water kefir grains
Cover the jar and place in a warm spot, 68°-85°F, to culture for 24-48 hours.
After culturing is complete, prepare a new batch of sugar water, (steps 1-4 above).
Separate kefir grains from the finished water kefir.
Place kefir grains in the new batch of sugar water.
The finished water kefir is now ready to consume, flavor, bottle, or store in the refrigerator.

Making Larger Batches

To make larger batches, use up to 8 cups water and use ¼ cup cane sugar per quart of water.

REMOVING WATER KEFIR GRAINS FROM

FINISHED WATER KEFIR

Option #1:

Plastic StrainerThe best method for removing Water Kefir Grains from finished water kefir is to use a Plastic Mesh Strainer. Simply set the strainer on top of a clean jar and pour the entire batch of finished water kefir through the strainer into the jar, catching the grains. Transfer the grains immediately to the new batch of sugar water.

Option #2:

Stainless Steel StrainerA stainless steel strainer may be used for removing water kefir grains from finished water kefir. Avoid strainers made from other metals, which may react with the grains and damage them.

Option #3:

Cheesecloth or Butter MuslinWhile not the easiest method, using Cheesecloth or Butter Muslin to separate the grains is also possible. If using cheesecloth, use at least a double layer, to avoid losing the grains through the holes in the cloth.

HOW TO REST WATER KEFIR GRAINS

If there ever comes a time when you need to take a break from making water kefir, there are few ways to put your grains on pause. Depending on the length of break you want, you can either refrigerate them or dry them. Just be sure that your grains have been actively culturing for 3 to 4 weeks before you do so.

SEE INSTRUCTIONS: How to Take Break From Making Water Kefir

Ready to Learn More?

http://www.thewalkingencyclopedia.com/kefir/

Kefir

Table of Contents

What is Kefir

http://www.thewalkingencyclopedia.com/kefir/

Kefir is a fermented, enzyme-rich beverage that originally hails from Russia.

Other names include “Drink of the Prophet”, “Snow us”, “Tibetan Mushroom”, “Balm of Gilead”, “Yogurt Plant”, “California Bees L ot”, kombucha, tibcos, “Yogurt Mushroom”. It is a cultured drink that is very similar with yogurt. As with yogurt, kefir grains are packed with billions of probiotics that are very beneficial to our health.

Along with probiotics, kefir also contains different strains of yeast in the matrix of water soluble polysaccharide, known as kefiran, lipids and proteins which make the grains cauliflower-like appearance and imparts a rope-like texture in the mouth. Not only that, kefir contains micro- and macro-nutrients, essential vitamins and minerals like proteins, vitamin A, vitamin B1, vitamin B2, vitamin B3, Vitamin B6, vitamin D, vitamin K, folic acid, potassium, magnesium, phosphorus, iron, iodine, and calcium.

What are kefir grains

There are a lot of stories spreading on how kefir was discovered. The most popular folklore says that kefir grains were given by Prophet Mohammed to the Orthodox Christians and prohibited them to disseminate to anyone because the prophet claimed that they will lose their magical powers if they did. And so, for centuries, it was held secret. This may be the reason why only a few people know about kefir until now.

Kefir history started thousands of years ago when shepherds and townsmen of the Caucasus Mountains discovered “kefir grains”. These “grains” are actually not grains but is a delicate combination of beneficial yeast and bacteria.

The shepherds accidentally discovered this magical food when they kept raw milk in their leather pouches which fermented into a effervescent, carbonated drink.At first, they did not know anything about this new food. They just realized that they felt more energetic, healthier and were freed from diseases after taking it. What used to be fresh milk turned into a cultured beverage, which the shepherds later discovered to have numerous health benefits.

During the 1800’s, the doctors of the former Soviet Union heard the magical remedy of kefir. They persuaded the most popular dairy farmers in Russia for its discovery in the Caucasus Mountains. The Moscow dairy brothers took on the task to monopolize to be the only kefir producers in the region.

They sent a beautiful lady named Irina Sakhavarova to convince the prince of Caucasus Mountains to give her kefir grains with the recipe. Although the prince was captivated by the beautiful lady, he was afraid of being punished for giving the “Prophet Grains”, hence he refused. Irina, on her way back to the Soviet Union, was kidnapped by mountain tribesmen and was brought back to the Prince. It was a local practice “to steal a bride” so when Irina was brought back, she was forced to marry the Prince.

An investigation was done by the Moscow brothers and saved her from the forced marriage. The supreme rulers of the Caucasus Mountains heard of the ordeal, ordered the Prince to give the beautiful lady the grains to make up for the embarrassment he had caused her.

The very first medical benefit was proven by Russians wherein they said that kefir can cure lung disease caused by Mycobacterium tuberculosis. Russian doctors of the Victoria era used kefir to treat tuberculosis and intestinal problems. They truly believed that kefir was magically miraculous and very beneficial to one’s health. After several years of following and research, it was discovered that kefir can treat many other more diseases namely atherosclerosis, allergies, cancer, other respiratory disorders, constipation, diabetes and more. Soon, kefir has become a popular health food among the Caucasus, Southwestern Asia, Western Europe and Russia.

Research About Kefir

Researches revealed that kefir grains can actually suppress the growth of pathogens. Kefir grains were cultured in a medium which had been contaminated with Escherichia coli, a pathogen that inhabitant the intestines, but these coliforms were mercifully killed by probiotics. It was also shown in some batches that kefir grains completely inhibited the growth of E. coli for at least one day.

Another research done in Soviet Union comparing pasteurized milk, kefir and dairy products samples from Moscow that were intentionally infected with fecal coliforms, Shigellasonnei. The coliforms were still present after they were diluted with peptone water. After which, 0.5ml was plated and incubated at37 °C for 18–24 hours. They were surprised to find out that kefir contains quantities of organisms of less than 1,000 cfu/ml while pasteurized milk and the dairies contain more than 10,000 cfu/ml of organisms. These results concluded that pathogenic bacteria cannot survive anywhere near kefir.

Kefir Benefits

Kefir has many amazing health benefits. As mentioned above, this food is rich in Lactobacillus and other beneficial organisms. In fact, the cocktail of probiotics, micro- and macronutrients, vitamins and minerals with kefir makes it one (if not the most) of the most powerful foods in the universe.

One awesome benefits of kefir is known for promoting bowel movement, to promote bile production and improves liver and gallbladder functions. Kefir is also known to regulate metabolism through improved digestion and to alleviate intestinal disorders. It boosts our immune system, eliminates bad bacteria, flushes pathogens and has antifungal properties which is why it is sometimes called as the natural antibiotic. Kefir strengthens the kidneys, improves blood circulation and regulates sugar and cholesterol diseases. It also promotes healing of various skin disorders.

What is good about this magical food is that it can be taken by all generations, from young to old; male or female; pregnant or non-pregnant; sick or immuno compromised and healthy. It is not only curative but also preventive which means you don’t have to be sick to drink it.

It is safe to drink it everyday Water kefir is non fattening so can be taken by those who fears on gaining weight. This food is a must have for those who wishes to be healthy and has generally no kefir side effects. (Although some complains of stomach cramps and constipation)
Below is a list of diseases that kefir can treat or improve. Although some of these kefir health benefits are still under research, most of them are from personal experiences of kefir drinkers.

Acne Vulgaris
Acute Bronchitis
Allergy
Anemia
Anxiety
Arthritis
Attention Deficit Hyperactivity Disorders (ADHD)
Colitis
Colon Cancer
Constipation
Depression
Diabetes Mellitus Type 2
Diarrhea
Eczema
Gastric Ulcer
Gastritis
Gastroesophagealrefux
Gout
Hepatitis
Hypertension
Insomnia
Irritable Bowel Syndrome
Lactose Intolerance
Leaky Gut Syndrome
Migraine
Obesity
Ospeoporosis
Acute Pain Syndrome
Prostate Cancer
Psoriasis
Rheumatism
Tuberculosis
Urinary Tract Infection

Kefir Probiotics Bacteria

Bifidobacteria species
Lactobacillus species
Lactobacillus brevis
Lactobacillus casei
Lactobacillus delbrueckii
Lactobacillus helveticus
Lactobacillus keﬁranofaciens
Lactobacillus keﬁri
Lactobacillus paracasei
Lactobacillus plantarum
Lactobacillus rhamnosus
Lactobacillus sake
Leuconostoc species
Leuconostocmesenteroides
Leuconostocmesenteroides subsp. Dextranicum
Leuconostocmesenteroides
Pseudomons species
Pseudomonas fluorescens
Pseudomonas putida
Streptococcus species
Streptococcus thermophilus
Yeasts
Candida specie
Candida humilis
Kazachstania specie
Kazachstaniaunispora
Kazachstaniaexigua
Kluyveromyces species
Kluyveromycessiamensis
Kluyveromyceslactis
Kluyveromycesmarxianus
Saccharomyces species
Saccharomyces cerevisiae
Saccharomyces martiniae
Saccharomyces unisporus

Kefir VS Yogurt

It may seem that kefir is the same with yogurt. Yes, they are similar but not totally the same. A major characteristic of kefir is that the probiotics contained in kefir attach themselves to the colon, sweeps away all the harmful substances and colonizes the intestines.

Kefir contains over 50 strains of friendly organisms. On the other hand, yogurt cleans the digestive system and provides food for the friendly bacteria that inhabitants our intestines. Yogurt makes sure that these bacteria grow and remains stable. However, yogurt lasts only for one day while kefir lasts forever. Kefir size is also smaller than yogurt making it easier to digest and is a perfect nutrition for babies, elderly and people who have sensitive intestines.

Milk Kefir is mesophilic which means they thrive best at room temperature, around 20 and 45°C (68 and 113 °F). Meanwhile, yogurt is both mesophilic and thermophilic. They can be grown either at room temperature or at extremely high temperature.

The consistency of kefir is a little bit yeasty due to the beneficial yeast contained in the culture. It also tastes sourer when compared with yogurt. Both kefir and yogurt can be drained to produce cheese. Draining whey from yogurt or kefir makes thick yogurt or cheese ranging from soft to hard cheese.

Types of Kefir

There are two types of kefir: water kefir and milk kefir. Both kefir grains contain live microorganisms and are sustainable and economical. With little care, these grains can be recycled over and over again.

How to make kefirThere are 2 types of kefir but the method on fermenting kefir is the same.

To know about how to make kefir – http://www.thewalkingencyclopedia.com/kefir-milk/#How_to_Make_Raw_Milk_Kefir

To know about how to make water kefir – http://www.thewalkingencyclopedia.com/water-kefir/#How_to_Make_Water_Kefir

If you wish to learn more about kefir recipes – http://www.thewalkingencyclopedia.com/kefir-recipes/
How to store water and milk kefir grainsTo recycle the grains, rinse them with un-chlorinated water and put them in a new batch of milk or water kefir. Let it stand at room temperature for a sourer taste or refrigerate for a milder palate.

Steps on How to Revive Deep-Sleep Grains

In a clean jar, dissolve sugar in water. Add kefir grains and cover.
Leave it for 3 days.
Get the grains and place them in a cup of fresh milk every 24 hours.
After 3 days, combine the grains and milk in a clean glass jar and cover. Let it stay for 1 day.
Mix to thicken the mixture and leave it for another 12 hours.
By then, the grains should be active once again.
Adjust the milk according to the taste and not the consistency of the mixture.

Kefir Danger: Precautions When Handling Kefir

During fermentation, avoid exposure to direct sunlight.
Cover the lid loosely to allow escape of gas produced during fermentation. Tightly covered jars may lead to explosion.
When making milk kefir, do not ferment for too long as the mixture will get too sour and separation will be seen as layers of pale yellow liquid is formed which is called whey. This will make straining more difficult
Use non metallic utensils as metals destroy the microorganisms found in kefir.
Use UN-chlorinated, filtered water as chemicals present in tap water destroy the good bacteria.
Do not boil or overheat the kefir. This will also kill the bacteria.
Do not starve the grains. If you want to store the grains for a longer period, (2 weeks or more), change the milk every few weeks to feed the grains.
Freezing stops fermentation and puts the grains into sleep. Some grains are difficult to wake up. You may want to learn on how to wake up the grains.

Where to buy kefir grains

For people need some kefir starter kits and who are interested to buy kefir grains online, please choose a package below.

http://www.all-smoothie-recipes.com/kefir-smoothie.html

A Kefir Smoothie?

A kefir smoothie makes for an ideal breakfast! Fast, easy, fun and packed with nutrition, this concoction is sure to start your morning off right!

What is Kefir?Kefir is a fermented drink that can be made from different types of milk. (cow, goat or sheep) People who avoid dairy can enjoy coconut kefir, rice kefir and soy kefir.

This fermented food has many health benefiting properties such as good probiotic bacteria’s that aids digestion and helps to maintain healthy micro-flora in the gut.

How is Kefir Made?

Kefir is made from little whitish/yellowish particles called grains that look like clumps of cauliflower and range from the size of a grain of wheat to that of a hazelnut.

When these kefir grains are introduced to milk (or coconut, rice or soy milk) it starts to ferment it. The fermentation creates a characteristically soured flavor, and can turn the liquid acidic and slightly alcoholic in some cases.

(If you are pregnant or nursing check with your doctor before consuming kefir)

Normally, plain kefir is not sweet, that’s where the smoothie comes in! The tanginess of kefir can be easily hidden with different fruits (or veggies) such as: mangoes, bananas etc... You can hid the taste yet still receive the health benefits it has to offer!

What are the benefits to consuming fermented foods?

Eating a few fermented foods every now and then help aid in the digestion process. For example, some people who cannot tolerate milk can eat yogurt, (since yogurt is slightly fermented) because the lactose (which is the part most people can’t digest) in the milk is already broken down by the good bacteria.

Fermented foods are rich in enzymes, this is necessary because the body needs a certain amount of enzymes to proply digestion and extract the nutrients from the foods we eat. As the body ages the supply of enzymes decrease significantly, so sending enzyme reinforcements down into the gut is very beneficial.

Remember (as with anything) moderation is the key, do not overdo it – take the serving size recommended for you!

Health Benefits of KefirProbiotic Content – is very high. The complete proteins in kefir are already partially digested and are therefore more easily utilized by the body.

Mineral Content – is very important to the body. Kefir contains an abundance of both magnesium and calcium both of which are crucial to a healthy nervous system.

Vitamin Content – is fantastic. Kefir is an excellent source of the B vitamins, this in important because the B vitamins are necessary for healthy liver and kidney function as well as helping to maintain excellent brain function!

What we Recommend

For kefir we have used the Yogourmet Freeze-Dried, Kefir Starter.
This is a great way to get started making your own homemade kefir - it’s easy and inexpensive and the end result is deliciously cultured milk!

Directions on how to whip this up will be on the back of the box along with the nutrition facts.
Enjoy this kefir in your smoothie for an added boost in the probiotic department

Kefir Smoothie Recipes

Strawberry Kefir and Banana Smoothie
1 large banana, broken into 4 chunks
1 cup frozen strawberries
1 cup kefir

Directions

Place your banana, strawberries and kefir into your blenderBlend for a couple of minutes or until smooth. Pour into a glass and enjoy
*If you need to sweeten your smoothie you can use stevia or honey.

The Kefir "Classic" Smoothie

3/4 cup kefir (plain)
1/2 cup frozen or fresh blueberries or blackberries

Directions

Blend in your blender and add honey or cinnamon if needed!

Orange, Mango, Blueberry Kefir Smoothie

1/2 cup frozen or fresh blueberries
1 orange, juiced
1 mango
1/2 cup vanilla kefir

Directions

Blend until smooth.

The Kefir Berry Smoothie
1 cup plain kefir
1 cup frozen mixed berries
1-2 tablespoon honey

Directions

Blend on high for 2 - 3 minutes and serve!

Banana, Kefir, Orange and Raspberry Smoothie

2 bananas
1 cup of raspberry Kefir (or you can use plain)
2 cups of orange juice

Directions

Blend until smooth and enjoy!

http://www.yourkefirsource.com

FACTS on Kefir?

By GISELLE

Kefir can be commonly found in the Caucasus Mountains. For many centuries, it has helped the people there survive the harsh environments. The people there actually protected the Kefir grains with their lives because it was a sign of wealth.

The harsh and unsanitary environments peaked the curiosity of scientists. Why are Kefir grains so goodyet it came from such a bad environment?

Scientist tested the kefir and tried to find any trace of harmful bacteria. Surprisingly, there was none. Not even a single one! Scientists refused to believe and tested it again. They came up with a scenario where animal crap (excuse me for my language) would fall into the milk. So they injected the E. Coli into the kefir.

Within 24 hours the E. Coli was destroyed by Kefir’s friendly bacteria. Kefir has also demonstrated the ability to kill H. Pylori infections. The complex microflora of kefir has also shown a keen ability to stimulate our immune system which has been one of the commonly known benefits.

It also wards off infections from salmonella, and in some cases even fights cancer. Kefir’s rich source of probiotics is certainly awesome.

Your Kefir Source

would want to point out these facts because people generally skip whole foods like Kefir. Their reasons? It’s dangerous and will also cause you stomach aches and the likes.
Try kefir it out and see if it’s “dangerous“. You’ll see first hand that you won’t get anything bad from it…only a boatload of goodness.

Note: Please visit this page for most of your questions about Kefir

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Pros and Cons of Kefir

by Ben Greenfield

Kefir is a fermented drink made from the milk of cows, goats, or sheep. It is made by placing the liquid of choice in a non-reactive and acid-proof container, and then directly added with kefir grains, called as such because of their characteristic granulated appearance.

The kefir grains, which comprise of a symbiotic colony of bacteria and yeast, will be agitated in the container twice a day to ensure even exposure to the symbiotic colony so as to produce a creamier drink. After the fermentation process, which usually lasts for 24 hours, the kefir grains are taken out by straining. These can be frozen and used as a starter for subsequent kefir production.

The fermented drink can then be consumed as a beverage or as an ingredient in a variety of recipes.

No doubt a healthy drink, moderate consumption of kefir is recommended for a number of reasons.
Read further and discover more about the pros and cons of kefir and why the Superhuman Food Pyramid recommends moderate consumption of this source of hydration to help in your quest to Become Superhuman.

Kefir Benefits:

Kefir has been for centuries taken for its overall positive effects on the immune system.
Long known to contain potent amounts of protein and calcium, it is a good source of vitamin K2 as well. A product of bacterial fermentation, vitamin K2 can also be found in other fermented foods and beverages like natto, kimchi, kombucha, and yogurt.

Vitamin K and its class of vitamins like vitamin K2 have long been thought of as only crucial for blood clotting. However, evidence is mounting that vitamin K2 has an array of other functions and has been found essential for optimal brain function. Adequate intake of this particular vitamin has also been found to help lower the odds of developing coronary heart disease.

Vitamin K2 intake from food has been linked with reduced risk of developing cancer, and specifically shows preventive and even therapeutic effects on breast cancer and potentially on prostate cancer as well.

Fermented beverages such as kefir have abundant natural sugar enzymes as well. These enzymes aid in breaking down complex sugars in the bowels, resulting in reduced incidence of bloating and gas. The probiotic bacteria in kefir have demonstrated antiallergenic properties as well.

And last but not the least, individuals with lactose intolerance may fare better with kefir as it appears consumption improves both tolerance and digestion of lactose.

Kefir Risks:

Kefir naturally contains tyramine and histamine, which are both produced during the process of bacterial fermentation.

Individuals with Mastocytosis and therefore have to strictly adhere to a histamine- and tyramine-restricted diet have to steer clear of kefir.

Individuals who have histamine intolerance must avoid kefir consumption as well since doing so may result in adverse health effects. Also, those taking monoamine oxidase inhibitors to treat depression must avoid drinking kefir as this fermented drink’s high tyramine content may cause dangerous blood pressure spikes.

Both tyramine and histamine are associated with migraines as well and so those who suffer from acute or chronic migraine should stay away from drinking kefir as well.

In the next post, I’ll tell you the pros and cons of sports drinks and why you should drink them moderately to help in your quest to Become Superhuman.

In the meantime, if you care to jump ahead, here is a complete listing of drinks to avoid as well as consume regularly and moderately on the Superhuman Food Pyramid:

Drink:

Moderate:

Non-Caffeinated Teas
Coconut Milk
Raw, Grass-Fed Cow or Goat’s Milk
Kefir
Sports Drinks
Smoothies (With Natural Ingredients)
Arabica Coffee Regular and Decaf
Caffeinated Tea (includes Green Tea)
Anti-Oxidant Drinks or Powders
Rice Milk

Avoid:

Almond Milk
Red Wine
Energy Drinks
Flavored Waters
Soda
Soy Milk
Regular Cow’s Milk
Instant Coffee
Blended Coffee
Lattes
Mochas
Beer
Mixed Drinks
Hard Alcohol

If you have questions, comments or feedback about the pros and cons of kefir, the Superhuman Food Pyramid, this website, or other aspects of Becoming Superhuman, then leave your thoughts below, as well as any tips you have on the pros and cons of kefir.

A Letter from Mr. Michael Smith

Here is a definitive, comprehensive educational site into kefir.

http://www.culturesforhealth.com/kefir

You have two cultures to choose from: powder or grains. The powder is a good beginner's method and is advertised as a source for a limited number of batches, 6-10, before it expires. The grains on the other hand, if handled properly, should last indefinitely - like sourdough. They call that "heirloom" culture. I bought both, and started with the quick-and-easy powder (looks like yeast.)

To date, I have not had to revert to the grains in order to continue the program here, because the first culture just keeps rolling along. I must have propagated it at least 20 times now with no sign of slowdown. I can't imagine why a batch of bacteria would ever die, if fed properly. So my heirloom grains just sit in the fridge.

The powder is cheap ($7) compared to the grains ($17 or so.) At this point, I have no reason to recommend anything other than the powder. I also recommend buying from "Cultures for Health". I did buy powder and grains from another, less expensive source (poseymom.com,) and cultured only their powder.

They grew right away, but almost immediately separated from the whey. I didn't eat any of it as it was quite unsightly (but not foul-smelling, although it does smell a bit different from the CulturesForHealth stuff). So I re-cultured it to try to get better results, but it did the same thing. It must have some different strains of bacteria. They may be better strains, or not. I'll never know. I will probably just kill the poseymom.com culture and carry on with CulturesForHealth, which always gives me sweet (actually tart) and tasty product which is indiscernible from sour cream or cottage cheese.

I did however learn a huge lesson recently, which I must share. In the beginning I had routinely allowed a new batch to incubate at room temperature for 48 hrs. This was to maximize the number of bacteria. After more than a dozen "propagations" (re-culturing) the batches took on a decidedly unpleasant sour taste with a strong and lingering aftertaste. Very nasty. I thought that my culture had finally met its Waterloo. Before throwing it out though, I decided to give it a chance.

I re-cultured it every 24 hrs, using a few ounces of the nasty kefir to one cup of fresh milk I just use pasteurized (not Ultra-Pasteurized) store-bought variety. By the 3rd re-culture, it was back to its delicious old self. Voila! I now leave new batches at room temperature for only 24 hrs to avoid a reoccurrence. I also wash my jars each time-- something I didn't usually do before.

One should drink 1 or 2 cups/day. It takes only 16-24 hrs to incubate.

Kefir is by far the easiest fermented concoction to make and fortunately, is the healthiest.

It has more strains of bacteria than other fermented food (including yogurt) and will actually populate the gut (auto populate?) unlike other ferments. I cannot say how long it takes to gain the proper balance of gut bacteria once one starts a program. Perhaps two weeks.

Once that is accomplished, the leaky gut will only begin to heal-- if in conjunction with a low sugar/low carbohydrate diet. Sugar and non-plant carbohydrates are superfood for bad bacteria and stunt the activity of good bacteria-- which is how the imbalance happened in the first place!

Once the intestinal walls are sealed the way they are supposed to be, thereby pathogens (bad bacteria and proteins) no longer freely flow into the bloodstream, which triggers the immune system to be on a never-ending, perpetual, body-wide attack -- (which is systemic inflammation, causing auto-immune maladies like skin rashes, arthritis, allergies, sleep disruption, ADHD, etc.) the body and digestion will function properly and efficiently. That may take a year. I'm unclear on that time frame, which assuredly is affected by diet.

It's easy to get started: Buy 6 or 12 qt. canning jars from the store for about $15, a starter culture from Cultures For Health and some milk. Remember, don't believe them when they say that it is for "one-time use". Or even 5 or 6. There is no end in sight for my original starter culture.

Michael Smith / Lynden, Washington

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