Answers to Frequently Asked Questions about Kefir

DONATE Want to show your support for my effort to empower you with knowledge, dear reader? Then please make a donation. Giving is living, and I'm doing my part here:) Donations ensure that this invaluable resource for information remains here for your enjoyment right into the future to be, or not to be. It's what you can do to help. Thank you in advance for your support.

For the sharing of practical knowledge sake, recipes and health related suggestions are scattered among the knowledge undergrowth below. A good portion of advice offered here, is mostly anecdotal; the fruit of personal experience of myself and other individuals from around the world.

I shall begin by suggesting basic but important tips applicable to culturing kefir and culturing foods in general.

Use freshest best quality available raw ingredients.

Practice with patience when making significant change in the culture process or routine. This includes if switching between different milk types, volume changes of media or variations in temperature due to change in weather. Milk kefir-grains are quite resilient more so than water kefir-grains and adaptable to most change, but the organisms of kefir grains do need time to adapt to media change or culture-conditions.

The art of culturing traditional kefir is actually as simple as 1, 2, 3. However, it may become as complex as advanced math equations. What I mean by this 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 and the nature of the individual, and I have tried my best to cater for all parties here. As an example of sorts is Fractal Geometry of the Mandelbrot set or fractals [order within chaos], based on a simple iterated math equation used to crunch complex numbers to produce infinite, colourful results at any given point on a computer. The point being that the deeper we delve into the subject the more questions arise, branching out exponentially in all directions.

Keeping things as basic and as simple as possible can be advantageous.

If a visitor has had a Humourglandectomy [the surgical removal of the humour gland], then be forewarned that there is stale humour with big teeth lurking among this web page. Such matters are typed in red for your convenience. So let's move on so I can share my kefir-grains for-brains with you, shall we?!

 

1] HOW MUCH MILK DO I USE WITH MY KEFIR GRAINS?

Before we move on, have fresh milk and kefir grains close at hand and be ready-armed for Chi-Energy enhancement through shouting like a martial art expert distracting a fatal blow-fly for the preservation of selfless acts.

The amount of fresh milk added to kefir grains to prepare kefir, is quite flexible. But it can be determined by-

• Temperature [season].
• The activity of your kefir grains at any given point [culture activity of kefir grains can vary and is adjustable].
• The type of kefir you wish to produce [mild, slightly sour, extra sour. Lesser lactose with longer fermentation].

Culturing at temperatures ranging between 18ºC to 28ºC [64ºF – 82ºF], a grain-to-milk ratio by part or by volume of 1 : 10 to 1 : 60 is achievable. In cool conditions or temperatures below 18ºC, ratios between 1 : 10 to 1 : 5 is usually achievable. Kefir prepared with less milk produces more viscosity with greater counts of yeast and acetic acid [vinegar producing] bacteria, less lactose and a sourer kefir. On the other hand, using more milk [less culture] produces less viscosity with greater counts of lactic acid bacteria, less sourness with better grain growth.

Ratios of 1 : 3 and as high as 1 : 60 grain-to-milk by volume can be implemented in the home production of traditional kefir. Kefir grains are quite versatile and reasonably adaptable. NOTE It's best not to exposed kefir grains to temperatures greater than 30ºC [86ºF].

In the photo, a grain-to-milk ratio of 1 : 7 by volume produces kefir with good flavour and consistency within 24 hours fermentation in a moderate climate.

It's a good idea to mark the outer wall of the fermenting container with a permanent marker, to indicate the level of kefir grains put in the container, before adding any milk [as seen in photo on the left]. After preparing a few batches of kefir, check the volume of kefir grains against the mark, and remove any grains that go above the mark.

Any removed kefir grains are your spare or excess grains. You can use spare grains to prepare alternative types of kefir, such as non-dairy milk kefir, or kefirkraut. This is done if you intend making the same amount of kefir each time. However, if you wish to increase production, then do not remove any grains from the batch yet, but instead, increase the amount of milk over a few batches as the grains increase. When you are satisfied with the volume of kefir you are producing per batch, then make a mark on the jar as above and commence removing amounts of grains as they increase past the mark.

With a little experience you will soon learn that kefir grains can be encouraged to culture kefir to your liking pretty well with as much milk as you wish.

This photo shows how much grains growth occurred over 3 batches of kefir. The amount of grains that have increased are ready to be removed. I encourage folks t ingest spare kefir grains, for they are very beneficial for health, and a fantastic probiotic HIT. See FAQ 35 for tips on eating kefir grains.

Also see FAQ 45 for tips using elastic rubber bands for checking grain-growth and for added protection against accidental breakage of glassware.

.

If these tips helped ... shout Eureka! If not, then chin up folks, and don't give up but keep persevering for the Holy Grain Ratio. While you're there you may want to make a donation to the kefir-cause.

2] HOW MUCH CAN I FILL THE KEFIR-MAKING JAR?

Kefir fermenting jars for both milk kefir and water kefir are best not filled more than 2/3 to 3/4 full, especially if brewing in airtight jars when wanting to produce a fizzy kefir e.g. Due to yeast activity, kefir produces amounts of Carbon dioxide [CO2], which produces pressure in an airtight container. This has the potential to cause the lid of the jar to pop-off with force, or the jar may explode. Even when fixing a loosely fitted lid on the jar so that any pressure can escape during the culture-cycle, filling the jar more than 2/3 may cause milk-kefir to overflow during the last part of the culture-cycle. This is because CO2 is retained within the kefir itself, increasing the overall volume of liquid in the jar.

Also consider the possibility for the kefir to overflow after releasing an airtight lid. This occurs because dissolved CO2 in the media seeds on the tinny curds of milk-kefir, producing pressure while releasing millions of gas bubbles, the process of which is similar to opening a cola drink bottle, which has been shaken before unscrewing the lid. Similar in this case, kefir will overflow out the jar, causing a mess.

If this answers your questions .... then shout Eureka! now .... shout it 2, 3 even 5 times to be sure to be shure to be shore, two be shaw too.

3] FERMENTATION TIME and QUALITY OF KEFIR

Generally, the time needed for kefir grains to complete fermentation can be determined by--

• Microbial/culture activity of your kefir grains.
• Grain-to-milk [or other media] ratio.
• Temperature.
• How much lactose [carbohydrate] one intends to reduce in their kefir [longer fermentation = less lactose].
• Type of kefir you want to prepare.

Kefir cultured with established kefir grains should be ready to strain at around 24 hours [fermented at moderate room temperature]. However, kefir can be fermented for shorter or longer periods, depending on how you prefer your kefir. For best results regarding optimum quality of your kefir, strain not too long after the milk has thickened and has a moderate sour taste [or soured to your liking], which should give good viscosity and a creamy texture. For the technical minded, pH 4.5 indicates that it's time to strain. Over fermentation will result even though your kefir remains stable at about pH 4.5, which shall give variable results if you strain let's say 5 hours after pH 4.5 is attained. Because of over fermentation, quite often and for most batches of kefir grains, a thin watery kefir with possibly a gritty mouth feel due to unfavourable curd texture formation may result. This is often the case during change of season, such as autumn and spring, when the culture is reacting to varying temperatures.

Sourness increases while possibly texture and consistency degrades the longer kefir is left to ferment with the grains. But this may not always be so, for there are many factors to consider. Milk quality has much to do with this, where milk with lots of organisms already present, will give a different result compared to say, ultra heat treated milk [long life milk, that does not need to be refrigerated until the carton is opened], for such milk is sterile when first poured out of the carton.

NOTES For individuals interested in reducing lactose levels, kefir is best cultured for 24 hours with the grains, and the strained liquid-kefir is then ripened in a separate container for some days before enjoying the beverage. Please read this section at Dom's kefir-making in-site, which explains how to reduce lactose levels.

Now, please, shout Eureka! or, risk your smelly shoes being taken awhey from who nose what, when and where are your socks.

4] WHAT TEMPERATURE SHOULD I MAKE KEFIR AND DO I NEED AN INCUBATOR?

The optimal temperature for milk-kefir and water-kefir is 22ºC or 71ºF.

In a moderate to warm climate, kefir is cultured at room temperature. If room temperature reaches below about 16ºC [61º F], then it's probably best that the kefir is kept at a warmer temperature during fermentation. This is not 100% essential but anything below about 16ºC means that the kefir will take longer to complete. You may also find that going from a high to lower temperature will result in a thinner kefir. Generally, kefir can be cultured at extreme temperatures, ranging between 4ºC to 30ºC [39ºF - 86 ºF]. The latter temperature figure should only be maintained over a short period, lasting no longer than 4 to 5 batches. Otherwise if this temperature or above is maintained over extensive batches, the grains will degrade and begin to show signs of no growth or become mushy and virtually disintegrate.

The original folks of Caucasus cultured kefir in goatskin leather bags. During extreme cold conditions, the bag was placed in the sun when it was available during the day or hung near a fireplace. I believe that the freshly obtained milk was relatively warm when added to the grains in the leather bag, and such bags retain warmth for some time. So keeping the bag in the sun or near a fireplace, would keep the milk at around 22ºC. The best kefir is thus produced at around that temperature because the organisms of kefir grains have evolved at that temperature over many centuries.

NOTES The colder the temperature the longer it takes to ferment while kefir cultures more readily under warmer conditions. Also, kefir cultured at low temperatures for a length of time, inhibits or slows down the growth of certain strains of organisms over other strains. As an example, acetic acid bacteria proliferate under colder conditions over lactic acid bacteria. Certain strains of organisms may be reduced in numbers from the grain's microflora. Fermenting above 40ºC [104ºF] for longer than a few days, will have an adverse effect on the grain's growth factor. This is due to inhibition of enzyme activity of organisms at that temperature and beyond.

In a tropical climate, kefir grains may suffer and not increase very well due to excessive heat. With temperatures above 28ºC [82ºF], it is advisable to culture your kefir in the fridge during the day, and then transfer the container to room temperature in the evening to set the kefir overnight, making it ready for morning straining. Another idea is to use an icebox, putting an ice pack in the icebox with the fermenting jar of kefir. Use 2 ice packs, keeping one in the freezer while the other is kept in the icebox, then alternate the ice packs to freeze the thawed pack.

I find that during extensive hot spells during our hot dry summers here is South Australia, after a given period, the overall size per each grain is reduced in size. The grains self-propagate or self-seed as smaller bodies over a short period, and the texture of each grain becomes soft or slimy and mushy. The grains lose the rubbery texture that they have when cultured in cooler conditions. However, this doesn't seem to cause any problem for the mother-culture, if the temperature is maintained below 28ºC [82ºF]. As cooler conditions arrive, the grains should grow larger with a firm rubbery texture.

You know what to do next .... that was excellent! However, although it sounded more like a squawk than a shout, it's quite acceptable for the time being now. So not only are you beautiful you are also fortunate.

5] WHEN IS MY KEFIR READY FOR STRAINING?

This question shall be answered but ONLY if you shout Eureka! But you must face the screen at the correct angle and make sure you are nice and you are also relaxed, sitting with good posture and breathing nice and easy. Thank you. Did I mention you need to have a pulse, too? You can check for a pulse now.

The amount of coagulation or thickening and by taste-testing the kefir for sourness, can determine when kefir is ready, and ready to your liking. Coagulation [separation of a liquid and thicker white curds] can vary in appearance and quality due to the different types of milk available. The nature of the grains themselves have a bearing in 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, kefir is ready to be strained when it has thickened with a 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, where it is still thinner than the top portion, then let ferment longer [While you're there, gently rock the jar for a few seconds of stir with a clean spoon to help inoculate this area of milk]. You can tell if this bottom area is kefirized, by moving the jar around. If the kefir isn't ready yet, portions of milk at the bottom of the jar will move about as fresh milk. Whereas a set kefir will be coagulated right through. All areas should contain coagulated milk, seen as tinny curds among portions or pocket or layers of a clear liquid [whey].Until one gains some experience in the process of kefir-making, it may be difficult to distinguish on visual appearance, between fresh milk or coagulated kefir-curd.

That is why it's a good idea to use a clear glass jar to culture kefir, so one can clearly observe what's happening to the milk or to the kefir grains throughout the culture-cycle. Within a few batches, one should gain enough confidence to conclude just how simple and flexible the culture-art of traditional kefir-making really is.

Click on either picture for larger view

 

.

These two jars contain kefir cultured for 24 hours and 48 hours. The container on the right has not been agitated during the culture-cycle. The 24 hour kefir is nice and creamy, easily strainable and has less sourness in comparison to the 48 hour batch. Note the relatively high bubble content produced and retained within the thick white curd of the 48 hour brew. The top section is where all the grains are; floating and entrapped amongst a thick, white layer of kefir-curds. This thick curd in fact is almost a pure kefir cheese! The clear solution at the bottom of the jar is kefir-whey; a sour whey. This is rich in sulfur-containing amino acids [cysteine, methionine], soluble vitamins and minerals compared to the thick, white casein [curd].

Another point to consider is to agitate the kefir by rocking the jar or stirring the kefir a few times during the culture-cycle, after 8 hours of fermentation. This aids the culture-process and may also increase viscosity of the kefir. Stirring should certainly be done just before straining. Please see FAQ 32 for details regarding benefits of agitating kefir during fermentation.

Before sitting at a table with dirty dishes .... shout I LOVE KEFIR out of a pair of socks. It's recommendable that the socks are first dipped in kefir to increase the effect. Then wear the socks on your feet, and do the tango across the kitchen floor, with your kefir grains sitting in a jar of milk as y our dance partner. This should prevent Tinea from budding in and spoiling your kefir dance. OH yes, for a real kefir dance purchase a copy of my music CD, Music For-Life especially for the song, Let's say Kefir!

6] DO I NEED TO STRAIN ALL THE KEFIR BEFORE ADDING FRESH MILK for the FOLLOWING BATCH?

Now, shout Eureka! to prevent d "k" from turning upside down to "y" to form in Eureya.

7] WHAT TYPES OF MILK COULD I USE TO PREPARE KEFIR? + Vitamin K for toddlers

With some adjustment to the medium and culture process, there is also the option for non-dairy milk⁶, such as coconut, rice, oat, soy and Seed & Nut milk.

1. Unpasteurized milk must be fresh and of highest standard and quality.

2. Most individuals use pasteurised 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 too expensive to make it feasible to use on a regular basis.

3. Certain individuals have observed that in some cases, UHT milk may not produce a favourable kefir. However, this may be due to other factors other than the milk itself. Because UHT milk is sterile when opening the carton, one may find that a nice creamy kefir is produced, where a watery kefir was produced with other forms of milk. This is due to only the organisms of kefir grains being responsible for fermentation, and not those found in other milk types that already contain a microflora of some type. The high temperature for treating long life milk also changes the protein in the milk, which has been found to give a creamier kefir.

4. Non fat milk contains little to no fat soluble vitamins. Commercial non-fat milk is usually fortified to include those fat soluble vitamins in an artificial form of the vitamins, except for possibly vitamin E, which may be the natural form.

5. 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. But this mostly depends on the nature of the kefir grains. My grains produce a wonderful kefir with dry milk powder.

6. 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. Dairy-milk is the native medium for kefir grains, so optimal results for the actual kefir grains are achieved when using dairy-milk. A non-dairy milk may be mixed with equal portions of dairy milk, with improved results, 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 when used in 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]. THe powerful antioxidant of kefir is also found in soy milk kefir.

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

Reference

Je-Ruei Lui, Chin-Wen Lin. Food Microbiology and Safety. Journal of Food Science. [2000]; 65[4]:716-719

Don't anticipate the premature evacuation of Eureka from leaving your vocal cords! Please wait until you get there first, or, the cows come home first or which ever goat comes last but not the least one last first [And you thought you were having a terable kefir moment!]

8] WHAT ABOUT THE GROWTH-RATE OF MILK AND WATER KEFIR-GRAINS?

Kefir Grain Biomass [Biological mass] increase. The growth-rate of milk kefir-grains is dependent on many factors. Generally, milk kefir-grains seem to grow best when--

* The grains are not rinsed with water between each milk change.
* Using fresh certified organic raw milk [possibly due to Certified Organic milk does not contain antibiotics as do most commercial milk types].
* Optimal temperature of 22ºC or 77ºF.
* Using milk ratios between 1 : 30 to 1 : 50 [grains-to-milk by volume].
* Preventing the pH from becoming too low or too acidic [no less than pH 4.5] over extended periods.
* Preventing over-fermentation by fermenting no longer than 1 day 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 encapsulated organisms].
* Agitating the fermenting vessel frequently during fermentation [provides fresh nutrients for the microorganisms of the grains].

Note, when continuously using small milk-volumes, e.g. 5 parts milk or less to 1 part grains by volume, and cultured for longer than 1 day, this produces an extra sour kefir. Under such conditions, milk kefir grain's growth-rate is retarded due to the microorganisms being subjected to a excessively low pH value [too acidic], and lack of nutrients, including culture by-products.

Milk kefir-Grain Growth

* Propagable [healthy and growing] milk kefir-grains may increase by about 5% by weight daily in winter months and 10% to 25% during summer or temperatures between 22ºC to 25ºC, with daily milk change.

* Batches of kefir grains consisting of small grains, usually increase in weight more efficiently than batches consisting of larger grains [Weight-for-weight, smaller grains make up a larger overall surface area, hence growth-rate is more efficient for smaller grains, due to a larger surface area containing organisms].

Sugary Kefir-Grain [SKG] Growth

* Propagable healthy sugary kefir-grains in appropriate ingredients increase by about 40% to 100% by weight at 48 hours [on average]. Growth is dependent on sugar concentration, temperature [optimal temperature of about 22ºC or 71ºF] including food source and media--water quality being a major factor. High mineral content and slightly alkaline water seems best. Little to no growth occurs for the first 24 hours fermentation. Although, individuals have observed growth rate of SKG may greatly fluctuate from batch to batch or from week to week. I have discovered that water and sugar quality has much to do with this outcome. Increase between 5% to 220% by weight at 48 hours has been noted. The latter figure has occurred with 1 cup SKG, 1/2 cup raw sugar, 1 tsp molasses, 1/8 tsp sodium bicarbonate, 1 to 2 Tbs fresh ginger root juice with 1/4 tsp oceanic coral, limestone or eggshell powder to 6 cups water is used for the first time, and only over proceeding one to two batches was 220% increase observed. Following ongoing batches, growth-rate was found to fluctuate between 100% to 200% maximum. But in a few instances I've noted 300% growth by weight in 48 hours! It is important to use the same amount of optimal ingredients each time, and to make sure that the same amount of culture is used per each batch. SO, do not overcrowd SKG-- remove excess grains. Once SKG have stabilized due to using the same good ingredients as above, growth also stabilizes to about 80% increase on average every 2 days [i.e. per batch]. If using refined white, raw or brown sugar, include1 tsp black strap molasses to 1/2 cup sugar per 6 to 8 cups water works well.

* Sugary kefir grains propagate more efficiently when cultured with the addition of about 3 Tbs fresh ginger root juice added to 8-cups sugar-solution, including 1/4 tsp alkalising salt of sodium bicarbonate. This has been my observation over a 1 year period. However, there were instanced of reduce growth-rate, and resting the grains in sugar/water in the fridge for 3 days, resorted better growth increase on recommencing room temperature fermentation. Other individuals have reported that young coconut water increases growth rate and so does adding dry banana. However, I have yet to find the same result. Experimentation continues, and I shall report my findings here as they become available.

* In recent experiments, I observed similar results as milk kefir-grains in relation to growth rate of small water kefir-grains, being more efficient in growth than larger grains. This is because weight-for-weight, or volume-for-volume, smaller grains occupy a larger surface area, which provides a larger feeding surface area in the media for organisms to create more grains.

Measuring Growth Rate of Kefir Grains

By weight Weigh kefir grains every 3 - 4 days or so. To prepare the grains for weighing, first rinse grains with clean chlorine-free cold water or fresh milk, strain and let excess liquid drain off.

By volume Use a measuring cup to measure the volume of grains. Or, after straining, clean the jar, place the strained kefir grains back into the jar and mark the outside wall of jar with a permanent marker, to indicate the level of kefir grains. Observe the increase in mass as ongoing batches of kefir are prepared.

There is no need to rinse the grains prior taking measurement. However, to improve accuracy, the same technique must be used each time. Rinsing the grains and letting them drain well prior taking measurement, provides a more accurate result of the actual grains.

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 MOSTLY A THIN LIQUID COMES THROUGH

No whey dude!! You take the highwhey, and I'll take the clearwhey while you give me right or whey, cos I was here first.

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. Holes or slots of no less than 2mm or about 1/8" in size gives good results.

TIPS

* Just prior straining, agitate the kefir with a gentle stir using a clean spoon.

* Or, gently rock the jar a few times until the curds are mixed in with the whey portions [forming a creamy consistency].

* Pour the kefir into the strainer, which is first placed over the mouth of a wide open container, and then gently tap the strainer up-and-down onto the rim of the container. Or, tap the strainer onto one hand [see animation below]. Use a container with a wide open mouth to strain the kefir into, to prevent making a mess by spilling kefir over the sides of the container.

When using smaller milk volumes, after fermentation, most of the curds, which initially form around each grain, adhere to the grains. This makes it difficult to separate the firm-set curds through the use of simple straining [see animation below right]. This may cause a very small amount of kefir to pass through the strainer, or, mostly kefir-whey [a thin liquid] is strained. To remedy, either increase milk volume by 50% in the following batches, 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 only seconds to strain. The mesh-size of the strainer has all to do with straining efficiency. The strainer in the animation on the left, has a mesh-size of 2mm [1/8"], which is perfect.

.

.

.

Gently tapping the strainer onto one hand or onto the upper rim of the capturing vessel makes stubborn straining a breeze. This process forces any firm-set kefir curds through the strainer. What's left in the strainer are the kefir grains with a small amount of curd. This is put back in the jar to prepare the following batch of kefir.

.

.

If this answered your questions .... then you know what to do from here on. 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 soy milk kefir. If one must though, then find a brand that's processed with whole soybeans and not prepared from soy 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 store, 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 prepared from soy isolates and often contains lactose. I mention the latter because many people may wish to culture soy milk kefir, to eliminate lactose in their diet. Although if fermented long enough, kefir grains are able to markedly reduce the lactose.

NOTES Kefir grains cultured with any form of soy milk, may render the grains non propagable [will cease growing]. 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, if the grains have not grown for a few weeks. 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 just the liquid-kefir without any grains as an inoculant [to seed fermentation]. This is achieved by adding 5% to 10% freshly strained kefir to fresh soymilk, and letting the inoculated soy milk stand for 12 to 24 hours at room temperature in a partially sealed glass jar. I have also used a yogurt incubator for this, culturing at about body temperature for 12 hours. The end culture-product had good flavour. This process eliminates subjecting kefir grains to soy milk altogether, so the grains will not be effected with the possibility of becoming non propagable, or altered in any way.

Please follow this link for home made soy milk recipe at Dom's non dairy milk in-site on the web.

You are free to leave. But to realize Mr Tourettes Syndrome, you must shout EUREKA whenever you feel the power surge to do so.

11] DO I NEED TO ADD ANYTHING TO SOY OR NUT & SEED MILK FOR MAKING NON-DAIRY MILK KEFIR?

[Ensuring optimum microflora when choosing to culture kefir grains with non-dairy milk]

I suggest adding some form of sweetener and or fruit juice, like barley or rice malt extract [maltose in liquid or dry powder form obtained for beer making suppliers] or the addition of a little unrefined cane sugar juice such as Rapadura, Jaggery or Demerara etc. The addition of the juice of an acid fruit may also be a good idea to include. This is because some of the organisms of kefir grains utilize citric acid; 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 2 to 3 Tbs lemon juice or 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 with 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 or unrefined sugar cane sugar as above, provides better results.

NOTES Milk kefir-grains may not propagate in either soy milk, seed and nut milk, coconut milk or young coconut water even with an addition of sugar or fruit juice. Alternating the grains between dairy-milk and non-dairy milk will overcome this problem. Good results have been achieved with a mixed-media consisting of equal portions of dairy-milk and non-dairy milk such as soy milk, seed and nut milk or coconut milk. Another option is to culture non-diary milks with a percentage of freshly strained liquid milk-kefir or water-kefir added as an inoculant, omitting kefir-grains altogether in the fermentation process. [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 the culture-product. Regarding the 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 be switched on to kefir.

12] WHAT TYPES OF FRUIT JUICE CAN OR CAN'T I USE FOR NON-DAIRY MILK KEFIR OR WATER KEFIR?

Fruits which may be used

You can use most fruit juice e.g., grape, apple, citrus, pineapple, kiwi, paw paw, papaya, star fruit and any type 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 cultured with milk kefir-grains. The more sweeter the fruit the more may be added. With water kefir prepared with milk kefir-grains one may generally mix as much juice with the water as desired [Note that the more juice of a sweet fruit is used, the higher alcohol content of the final cultured-beverage]. It is not advisable to add fruit juice for water kefir prepared with sugary kefir-grains [traditional translucent water kefir-grains].

Fruits which may not be used

Fresh banana and avocado are not acceptable for preparing water-kefir because these fruits can not be juiced, and the nature of oily fruits such as Avocado can cause other problems. Although adding dry banana or fresh banana pieces to a sugar/water solution does make a wonderful water-kefir.

Coconut milk kefir

Milk-based kefir grains may be cultured in a mixed-media consisting of coconut cream [or coconut milk] mixed with an equal portion of dairy milk. This produces a wonderful delicious kefir. The curds are soft and creamy, and the kefir grains should continue to propagate well. Freshly strained milk-kefir or water-kefir may be used to inoculate coconut milk instead of using kefir grains. This process omits the grains altogether, however, a secondary fermentation completes the process. This is achieved by adding 1/4 cup of strained kefir to 2.5 cups coconut milk and brew at room temperature for 12 to 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 young or mature coconut. The amount of alcohol produced is determined by sugar content of the fruit juice, and length of fermentation.

To be certain others hear your joy, shout EUREKA! from the top of a coconut palm of your hand.

13] CAN I USE A METAL STRAINER TO STRAIN MY KEFIR, WHAT CAN I USE?

Although there are suggestions to not 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 metal objects and kefir.

Plastic and stainless steel strainers are available from most larger stores. If a local store does not carry these, you should be able to find a suitable strainer from an Asian store [Chinatowns etc.]. Try locating a strainer with a mesh-size of around 1mm to 2mm [1/16" to 1/8" ]. Anything finer than 1mm will make it quite difficult to impossible to strain milk-kefir. On the other hand, a smaller mesh size works well for straining water kefir.

Try a bamboo strainer sold at some Asian grocery stores which come in a few shapes and sizes. The common type are made in the shape of a wok rendered from 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.

For those who don't wish to use plastic products for either straining, culturing or storing kefir, please go to FAQ 22

For these tips to take effect, and, you either do or do not take 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's up to 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. "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 about 5% - 10% either in each consecutive batch or every other batch or so. If after an increase the kefir is not ready at 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 at least 3 batches to increase in activity or adjust to the milk increase [grain amount will also increase during this time].

2. Increase large volumes of milk in one go

When deciding to increase the amount of milk by more than say 50%, then, over an adjustment or regeneration period, the kefir may take longer than 24 hours to be ready. Depending on activity of your grains and the type of media including temperature, one may increase milk by as much as 100% at a time, and ferment for as long as is required to coagulate the milk volume increase. Within the regeneration period, the grains should become more active as each consecutive batch is cultured [taking less time to ferment per following batches]. This will happen until a point comes where the grains are able to ferment the increased media within 24 hours. This period will vary depending on exerted changes; taking anywhere between 2 to 7 batches to occur. In some cases it may take longer than 7 days. If the grains do not ferment a volume increase within 7 batches, or they do not seem to ferment the increased amount more efficiently after each consecutive batch [after about 7 batches], then decrease the amount of milk. The decrease will depend on the initial increase. You may need to experiment with this, for I am beginning to get tongue tired.

For preparing large volumes of kefir with a small amount of kefir grains, see FAQ 43

For this to take effect, you need to shout me a mug of creamy 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 EXPRESSING MORE KEFIR DURING STRAINING?

You don't have to squeeze or press on milk kefir-grains with any utensil, including with your fingers while the grains are in the strainer. Certain individuals tend to squeeze on the grains in order to express as much kefir from the grains as possible, during straining. Squeezing on kefir grains during staining will pop-open any self-enclosed grain [although this will not kill or damage the grains as such]. Most kefir grains form as self-enclosed bodies. If one ceases to squeeze or press on previously popped kefir grains, from that point on, any new growth will propagate into the preferred natural growth-structure; as self-enclosed bodies. This will take between 3 to 9 months. However, during this period, there will be evidence of what some folks may feel is unusual in regards to grain growth pattern. Any popped grains will first form as largish flat sheaths. Eventually, flat sheathes form many irregular wart-like growths over the surface of the grain. These irregular growths, or protrusions, shall eventually form as lobular sections, further forming as self-enclosed bodies if not subjected to further physical trauma or force due to squeezing.

But there's always an exception to any rule. Grains that have been popped opened due to excessive force produce kefir with an abundant amount of kefiran. This may be favourable for this produces kefir with a creamier consistency, and having more kefiran in kefir is more healthy for you.

This picture is a self-explained photo with text, demonstrating the natural tendency for kefir grains to grow as self-enclosed bodies.

This section at Dom's kefir web site explains the microflora and growth cycle of kefir grains.

Hey!--What's that crawling on the front of your sweater? EUREKA-FLAT-KEFIR-GRAINS!!!.... OH!... I hope that didn't 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 the pouch is too tightly woven, or the pouch is rendered more than one layer in thickness in material. Due to curds blocking the holes of the material, entrapped CO2 bubbles of gas within the pouch, forces the pouch into a balloon, and the pouch will float out of the media. If you can't find loosely woven material to make a pouch, then please, don't use the pouch-method altogether, instead use the common method explained at Dom's kefir-making in-site to cultured kefir. Also, place in mind that the pouch method is mostly for experimental purpose. In the nude is the best way to go for kefir grains. This is how kefir grains have evolved over many centuries.

17] DO I NEED TO RINSE KEFIR GRAINS OR FAST THEM IN WATER. WHAT'S BEST?

Under most circumstances kefir grains do not need to be rinsed with water [or fresh milk] between each milk change, or fasted in fresh cold water either. If you ever do rinse your grains with water, just be sure to use non chlorinated, sterile, COLD water [The water should first be boiled then cooled to room temperature]. Using fresh milk instead of water to rinse the grains should also be avoided, if the rinsing-milk is going to be discarded. The rinsing of kefir grains has came about after the mother-culture was introduced to the western world, possibly in the belief that rinsing inhibits or removes weed microorganisms from the surface of the grains [this is modern-day microbe-phobia]. Rinsing the grains has been found to upset the rhythm of the microflora found on the surface of the grains. This is because of the fashion in which the organisms are arranged over the surface of the grain. With the use of clean, fresh milk to prepare kefir, there is very little risk in culturing weed microorganisms. As far as I understand, where kefir originated, the people of Northern Caucasus did not rinse their kefir grains. These folks practiced the art of continuous fermentation. The kefir grains were constantly left in the same goatskin bag, and as portions of kefir was poured out from the bag daily, the bag was replenished with fresh milk. The milk they used came fresh from their milking animals, which went directly into preparing kefir [the milk was as fresh as you can get].

Any amount of curd which initially forms around each grain during the culture-cycle, forms a protective barrier around each grain. This may in fact help to inhibit weed microorganisms from propagating quite effectively than if rinsing the grains, which removes the protective acid-curd. When doing so the grains are exposed to the environment. The grains need a few hours to rebuild this curd, which once again will initially form around each grain. If one removes this curd on a daily basis through rinsing, then the chances of contamination becomes greater than if leaving an acid-curd protective-barrier around each grain at all times.

Rinsing kefir grains removes many important friendly microbes and yeasts from the surface of the grain, and possibly also removes certain protective compounds or mechanisms not yet discovered [or not well understood]. Such factors could be essential in maintaining a balance between the microflora and may inhibit weed organisms. Not to mention that removing friendly organisms from the surface of the grains reduces their counts, making conditions more favourable for weed organisms to thrive, due to less competition.

If you must rinse your grains due to habit, I suggest fasting your kefir grains by soaking the grains in pre-boiled, cold fresh water for 12 - 24 hours instead. This may be performed weekly, fortnightly or monthly instead or rinsing on a daily basis. Fasting kefir grains in water can be performed at room temperature or in the refrigerator. Although, this is not essential to perform either, but my own personal preferred method in an attempt to wean rinsing-addicts from rinsing their grains between each milk change. To perform the water-fast, use about 1 part grains to 3 parts water by volume [use pre-boiled then cooled good quality water, boiled without a lid on the pot to evaporate any chlorine found in tap water]. After a 12 - 24 hour water-fast, strain the grains and then use them for preparing kefir per usual. The strained-water is quite slippery, due to the soluble polysaccharide, kefiran. I've named this compound solution, Kefiraride. [Please see next FAQ for tips and recipes for using kefiraride as a natural healing-promoting agent, and more].

The Exception to the No-Rinsing Rule

Viili Cross-contamination. Milk kefir-grains easily become cross-contaminated if the grains come in contact with Viili [Piima]; a Nordic or Scandinavian ropy culture milk-product. If culturing Viili in close proximity to kefir, kefir grains may begin producing a kefir with a ropy consistency, making it next to impossible to strain the culture-milk through a sieve. Kefir grains readily adopt the Lactococcus lactis subsp. cremoris SBT 1275 organism, a specific type-strain responsible for the blob-like or ropy consistency of Viili. One only needs to use the same spoon to stir or scoop Viili, which later comes in contact with kefir grains, for cross-contamination of kefir grains. Even if days later the same spoon comes in contact with kefir grains, the grains will end up producing a cross between kefir and Viili [Kefiili] within a short period. To remedy this problem, water-fast pre-rinsed kefir grains in fresh, clean water for 24 to 48 hours, resting the grains in the refrigerator during the water fast. Strain the grains through a sterile sieve, rinse the grains with cold sterile water and then culture in fresh milk per usual [making certain to sterilize the jar and lid first]. The rinsing and fasting of Viili cross-contaminated kefir grains may need to be performed more than once, and possibly up to 3 times.

Non homogenized, but pasteurised full cream cow's milk may cause problems to kefir grains, after time. This is due to the denaturing of milk-fat through the pasteurisation of non homogenized whole cow's milk. In this case, the milk-fat becomes similar to butterfat, which could readily adhere to the surface of kefir grains that come in contact with the milk-fat during fermentation, especially during warmer conditions where the milk fat is an oily state. Such grains will end up with fat deposits [yellow milk-fat], partially covering the surface of any effected grain. Such grains will have mottled or patches of yellow milk fat. This milk-fat may suffocate the grains in this case, if the fat is left adhered to any grain over a length of time. To remedy this problem, place the grains in a bowl filled with luke warm water, no hotter than body temperature, and remove any adhered yellow milk-fat from the surface of kefir grains, with a gentle rubbing action between two clean fingers.

When dehydrating kefir grains, it is recommended to first rinse the grains with fresh, clean cold water to remove proteins [kefir] adhered to the surface of the grains before drying.

For more information regarding rinsing of kefir grains, please go to Dom's kefir-making web page here [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 SOAKING-WATER [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 leftover from preparing Kefir-Leban [a sour curd cheese], are useful as natural cosmetic agents, for general use in cooking, used as a natural agent to promote healing, and more. Kefir-whey is rich in sulfur-containing amino acids [cysteine, methionine]. Following are a few tips and recipes.

"KEFERA" Sunburn Soothing and Healing Lotion

If you ever suffer from severe sunburn, and the pain prevents you from getting a restful sleep, then this lotion is the answer! I know this from first hand experience!

Preparation

In an electric food processor, blend 1 part kefiraride with 1 part fresh Aloe Vera gel [obtained by peeling away the outer-skin from fresh Aloe Vera leaf, to extract the gel]. To every 100 ml of fresh Aloe-gel + kefiraride, add 1 tsp of extra virgin olive oil, sesame seed oil or coconut oil and blend for 30 seconds. Strain through a cloth or a fine strainer. Stored in a sealed container, and mix well before each use. The lotion will store for at least 2 months refrigerated.

Application

On the first day, apply 3 to 4 layers of Kefera lotion onto the sunburned skin. Let each coat dry before applying the following layer. Do this 3 to 4 times. Thereafter, apply only one layer daily. After about 7 days, any sunburn damaged skin 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 without the application of this lotion .... su-pherb super-herbotix to you too.

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 and add a few drops of essential oil of lime, mandarin, or sandalwood and mix well.

Application

Apply to skin 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 with kefiraride, after shaving and rinsing the skin, a little fresh lotion may be rubbed onto the face [or the legs, underarms, bikini line ladies ... or for you big-girly men]. Leave the lotion to dry [as a natural moisturizer]. O.K.! that's it! ... that's the last portion of shaving-rash for you! ... you ears!

Bath Water

Lah laaaahh la lah la laaaahhh ... just siiiinging in the whey-n' ... just singing ... in, the whey-n'. Strike me anticlockwise pink !

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 [straining fresh kefir to prepare fresh sour-curd cheese]. Kefir-whey kept in a 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 bath water. Add about 3 drops of essential oils of Eucalyptus, Tea tree, Lavender, Sandalwood or Vetiver or your favourite essential oil to each 2 Lt [1/2 gallon] of kefir-whey, kefiraride [or kefir]. You may add 1 to 2 drops of each oil as a combination. I've stored both kefir-whey, kefiraride and including 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 kefiraride, kefir-whey and kefir. Add about 2 - 6 Lt [1/2 - 1-1/2 gallons] of any of the above kefir-solutions, to a bathtub half-filled with hot water. A soaking time of 15 to 20 minutes should be ample for most individuals.
Taking a kefir-whey, kefiraride [or kefir] bath once or twice weekly is quite effective in controlling Tinea of the feet or other yeast infected areas of the skin.

This may also be effective in speeding up the process of healing bruises, controlling psoriasis and eczema. I have observed the effectiveness regarding all these conditions in myself, family members, friends and foes alike. What! You wish to combat diss-ease with me! O.K.! Would you prefer to Spa in a Spa of kefir-whey first?

Note it's important to shake the container of kefir-whey, kefiraride or kefir stored at room temperature once daily. This will redistribute Yeast and Acetobactor colonies; otherwise seen as a wavy off-white to light-brown fuzzy film forming on the surface of either solutions. I refer to these colonies as Flowers of Kefir [Mycoderma see FAQ 41]. Alternatively, fit an airlock on the container, a brewing technique used in beer or wine making.

Face Wash

Add a little kefiraride/kefir-whey or kefir to some warm water for washing the face. I'm continuously amazed by how effective this cleans the skin! These solutions also close pores of the skin. These have astringent and exfoliant properties. The solutions will also remove white-heads in block skin pores. Small and large pimples [acne] may be reduced or completely eliminated if treated with daily washings on a regular basis. However, the latter is best treated by a change of diet, lifestyle and mental attitude, for the better [Exercising Conscious Relaxation with good diet and physical exercise is a must].

Natural Hair Wash and Anti-Dandruff Treatment

Using kefir-whey to wash hair is absolutely magic, leaving the hair feeling silky, strong and healthy! Use dilute kefir-whey 50/50 with warm water. Wash the hair well for about 1 minute. This is performed twice then followed by rinsing with clear water. For an anti-dandruff treatment, leave the solution in for about 10 minutes before rinsing. One may also perform a final wash with a gentle mild shampoo to remove any kefir odour ... you soft kefir baby-smelly head you.

Face Mask

Mix either kefiraride, kefir-whey of kefir with any face mask recipe. Kefiraride and kefir-whey also help to close up skin pores, due to the astringent property of kefir-whey, kefiraride and in fact kefir.

Here's a General Recipe

* 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 milk kefir grains or 1 tbs water kefir-grains may be included].

Blend all ingredients to form a smooth paste, using either an electric hand stab-mixer, 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

Dilute Kefiraride taken as an enema or as a rectally injected and retained implant, may be implemented to help control Candida albicans infection, or reduce inflammation of the large bowel due to Ulcerative Colitis [UC] or Irritable Bowel Disease [IBS]. [Kefir-whey is not recommend for this purpose].

Use only Kefiraride diluted with a herbal tea concoction, prepared with dry herbs such as--

* 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 herb tea. This concoction may be rectally injected and retained [Do not use this system for more than 7 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 use of Wormwood as a rectal retaining implant for longer than 7 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 in part of a treatment-system as a whole. Mental attitude, diet and lifestyle was also readjusted accordingly, and maintained. I have since been in remission, where orthodox treatment [Cortisone base drugs] had failed me miserably.

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 domestica] tea. Use 50/50 kefiraride or kefir-whey mixed with herbal tea [as a concoction]. Add 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 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 the area when visiting the ladies room. To relieve stubborn vaginal thrush a very effective remedy without any side effects is to inject a kefir grain into the vagina and leave it in place. Douche with one cup warm calendula and chamomile tea on the following day. Repeat daily for 7 days. Better results can be achieved by finely chopping 1 tsp milk kefir-grains to from a thick paste, and inject this paste into the vagina with a 5ml to 10ml syringe. Douche with one cup warm calendula and chamomile tea on the following day, and repeat kefir grain paste injection for 7 days.

Hey, please don't go blaming yourself for the creation of a re-creation facility being built next door to a sewage outlet! Shout at EUREKA! ... instead.

Controlling Psoriasis

Kefiraride/kefir-whey and in fact kefir can be used to control psoriasis [especially of the scalp]. After washing the hair or any effected area, rinse with pure kefiraride or kefir-whey or kefir and leave it in for about 20 minutes. Rinse with clear water. This has helped to successfully control psoriasis, producing better results than conventional medication, in many individuals! Most individuals have found instant relief that lasts. You can also use pure Kefiraride, or diluted kefir-whey or kefir with water to actually wash the effected area. When washing the head area, the hair will be clean, strong and silky [rinse head with clear water after 10 minutes. Or wash with a gentle shampoo to remove any residual odour of kefir-whey or kefir].

Cooking Pasta and Baking Breads, Cakes and Other Baked Goods

Use kefir-whey + water to cook pasta. You can either use pure kefir-whey or add a little 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]. Kefir-whey may also be used in baking, by replacing some of the water for kefir-whey. In fact it may be used as a natural leavening to rise dough similar to using sourdough bread starter.

Add 1 cup of kefir-whey to each 450gm [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 about 4 to 8 hours to prove [rise]. Bake when the dough has risen to almost double the original volume, or the surface of the dough forms small cracks.

Kefir-Bickeez [Cat & Dog natural dry biscuits]

Ingredients

* 1.5 cups brown rice flour or Spelt 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].
* 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 [350ºF or 160ºC]. 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 on the feline. After being addicted to commercial prepared dry food for a few months, it took about one week for our cat Clive, to adjust and acquire a taste for these treats. In that adjustment period, he got given nothing but small, whole raw fish. He then took a liking and now eats almost ANYTHING.[Our wonderful Clive the cat passed on 4 years after writing this, he got hit by a car].

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 kefiraride and honey. Now observe how this concoction forms a polymer thread, when dipping another spoon into it, and then stretching the solution apart. The gel-forming polysaccharide polymer thread seems to stretch further than the native polysaccharide found in kefiraride, 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?]. Note that for this experiment to work properly, it is imperative that the kefiraride contains ample amounts of kefiran, the gel-polysaccharide of kefir grains. This is governed by how many kefir grains are used to soak in a given volume of water, also governed by kefiran activity of the kefir grains at any given point. Kefir grains produce and release varying amounts of kefiran into the media, at any given point during the year.

Using kefir-whey or Kefiraride as a Natural Fertilizer, for Composts and Feeding Earth 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 worm castings; earth worms enjoy being fed either solutions, given in moderation. However, it is best to use kefir-whey diluted with a solution of garden lime and water, to increase pH [make it neutral]. Vegetable gardens, shrubs and trees that are well mulched also thrive with the addition of either solutions, poured thinly and evenly over the mulch [never pour these solutions close to the roots of plants, especially never use on un mulched soil or pot plants].

Miscellaneous

I've used kefiraride in conjunction with certain herbs to prepare a suitable drawing or soothing poultice for treating trauma and other specific ailments in both man and beast alike. This includes implementing actual kefir grains to remove suspicious skin growths, warts and treating ulcers fractures and broken bones, just to mention a few.

Kefir-whey may be used to culture fresh vegetables to produce a sauerkraut and naturally pickled vegetables. However, I prefer to use actual kefir grains. Please see my kefirkraut webpage

Kefir-whey may be enjoyed as a refreshing beverage. It contains most of the sulfur-containing amino acids [Methionine, Cystine] of milk. Kefir-whey mixed with freshly ground flax seed meal, enjoyed on its own or mixed with fruit juice or vegetable juice is a good option. Biologically active whey protein contains naturally occurring Cysteine if the milk is raw before making kefir from the milk. Cysteine is an non-denatured amino acid found in raw whey, which is the optimal component for the intracellular production of Glutathione by the liver. Glutathione is known as the body's master antioxidant and detoxifier. However, pasteurisation denatures Cysteine into Cystine, the latter of which is eleven times less effective as a precursor to Glutathione production by the liver.

The Journal of the American College of Nutrition Volume 5, 1986, published a paper by Anderson and Meister titled Intracellular Delivery of Cysteine and Glutathione Delivery Systems. It concluded that when subjects were fed naturally occurring Cysteine, it gave them significantly more production of Glutathione than when fed Cystine. Eleven times more in fact. However, I am not certain whether the kefir fermentation process denatures Cysteine in raw milk to Cystine? Research on my part in this, is in progress. If the reader knows the answer, please do not hesitate to let me know.

NOTES Kefiraride and Kefir-whey both make a wonderful mouth gargle. Especially if you have horse-throat due to shouting EUREKA too much.

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 from such conditions. It is paramount to adjust 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! Blessings go your ways from I if you so desire to receive. I strongly suggest that we all give a little in order to receive, it can be a form of self-discipline. If one feels uncomfortable with the action of doing this, then let it be an austerity.

19] DO I NEED TO STERILIZE UTENSILS AND INGREDIENTS?

No, there's mostly no need to sterilize under most conditions. Keep utensils generally clean by using hot water and a detergent is sufficient. We are not preparing a commercial form of yogurt but real-kefir [when using actual kefir grains]. Kefir grains have a robust, vigorous, viable and vast complex self-organizing microflora. The microflora is equipped with effective antagonizing properties. The diversity in microflora and the ability to self organize, kefir grains inhibit weed microorganisms from propagating quite effectively. Although if for what ever reason you wish to pasteurise milk prior fermentation, then simply heat the milk to 70ºC [160ºF], rapid cool to room temperature by setting the pot of hot milk in a bath of cold water, and then culture your kefir by adding the milk over 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 the inner lid area of any lids used on jars. Lids with an inner lining may have small cracks or crevices, where weed-microbes may flourish. Lid linings may form cracks due to wear and tear, or simply through ageing. So please check all lids and keep them clean!

If using a pouch for your grains, then this should be well cleaned before placing the grains in it. 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 amines, when the same jar was used to prepare kefir. This is due to contamination due to previously using the utensil for sprouting, and not washing the utensil well enough before culturing kefir in the jar.

20] WHY IS MY KEFIR AND OR KEFIR GRAINS SLIMY?

Note the long strands of kefiran, when the grain is pulled away from other grains sitting in the plate.

Ah!… the gel-forming soluble polysaccharide [PS], known as kefiran is probably confusing you with something which has gone off! In fact, this component should not be confused with spoilage. This gel substance is normal and healthy, and is in part of the kefir process. Kefiran has proven to shrink some forms of cancers in mice. It is also this very substance, which gives Traditional 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 preparing kefir with commercial kefir 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. When using larger grain ratios for preparing kefir, this gel substance may be more prevalent in the finished kefir. A sudden increase in production of gel, either within the grains or in 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 certain conditions.

NOTE: The animation above demonstrates threads of PS [kefiran], which is synthesized by specific strains of lactic acid bacteria encapsulated within the matrix of the grains. Kefiran is released from the grains, which is quite evident in the animation. Kefir grains may or may not form noticeable threads or kefiran, when the grains are pulled away from each other. It is also common for the same batch of grains to vary regarding the amount of noticeable threads of kefiran when handling the grains as shown in the animation. Seasonal change, culture-conditions, grain to milk ratios, and duration of fermentation [especially over time] influence how much kefiran is released from the grains.

Now, either take a 1-2-3, 1-2-3 victory Waltz outside, or, purchase a commercial starter instead, for as long as you are happy, that's what mostly you should count.

21] HAVE THERE EVER BEEN CASES OF HEALTH PROBLEMS DUE TO CONSUMING KEFIR? What should I watch out for?

There are no documented cases relating to health issues due to consuming homemade traditional kefir, but to the contrary, in fact. Kefir is well tolerated by Lactose Intolerant individuals. Early research explains microbiologists isolated certain organisms from specific batches of kefir grains. Due to these findings, those batches of kefir grains were classified as not being acceptable for the production of commercial kefir. To give an example, coliform [faecal bacteria] counts greater than 10 counts per millilitre or per gram are not acceptable in commercial food production in most countries. Note though that preparing kefir with those specific grains, there was no report to suggest health related issues for consuming kefir cultured from those specific kefir grains [preparing homemade kefir with the so classified contaminated kefir grains].

I have come across some earlier information [surveys], which reported numbers of Shingella and other Dysentery causing agents in commercial kefir, Trvog, and yogurt in Russia and Poland. Regarding kefir though, most of the commercial kefir was prepared from either commercial starter-cultures, or mother-cultures [MC] prepared from kefir grains, with grain-to-milk ratios of 1 : 30, and then using between 1% to 5% of the MC to inoculate freshly pasteurised milk. This was then followed by cooling/ripening/packaging/shipping and storage of the kefir at vending outlets, before the product is made available to the consume. The many stages in this system greatly increases the potential to cause health problems. This is NOT the same as in the case of preparing homemade kefir with kefir grains, using fresh, quality ingredients.

Recent research has revealed that kefir grains cultured in a media laced with Escherichia coli [E. coli coliform] 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] Similar results have been observed and documented in regards to other strains of pathogen causing bacteria and kefir prepared with kefir grains.

Unless kefir acquires an odour of rotten eggs [amines], or shows signs of discoloration, which is very rear, but mostly due to undue care being practiced [more common cause due to over heating the grains], then all should be well. During over 20 odd years of culturing kefir, non of the kefir that I have produced has ever gone off. Nor has any of my kefir had any unusual appearance or odour. If following the simple steps mentioned on this page or at Dom's Kefir making in-site using common sense with common knowledge, one should have a similar positive outcome. It's quite uncommon to run into problems, when taking some 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 35ºC [fermenting continuously at this high temperature for long periods thereby damaging or killing the actual kefir grains].

* When leaving kefir grains in a pouch, and left to float out of the medium for longer than 2 -3 days, the pouch may 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 a freshly prepared media in their birthday suits… hehehe! Now, no kefir-grain "cheeky-cheek" pinching ... you ears!

* Deciding to use a pouch or a container, which previously was used for sprouting seeds, grains or legumes etc. [If such utensils are not sterilized before hand, the kefir may produce an unusual ammonia-like or musty odour, possibly due to Bacillus subtilis contamination].

However ... for many centuries the people of Caucasus consumed kefir on a daily basis. If there were ever a health issue due to the consumption of kefir over this time, then one would expect to find a at least one documented case or even a myth about a problem. But then these folks lived a secluded life, keeping mostly to themselves for centuries, and their history was not documented. So if there ever were a case, then it is unknown.

As with milking animals in general, it can not be helped to have small amounts of animal faecal matter fall into the [fresh] milk--- and the folks of Caucasus did not boil the fresh milk to prepare kefir. The milk used for kefir was fresh, used pretty well used right after collecting the milk, and it was placed in leather bags with the kefir grains to prepare kefir. Today, for most homesteaders, unless one has a milking animal, such fresh milk of high quality is difficult to obtain. However, because the organisms of kefir grains are very effective at keeping unwanted organisms from flourishing in milk, one ca rest assured knowing that even if the milk has ben stored for a few days in the fridge, the kefir prepared from such milk is safe, and in fact a healthy product. One other point to mention is the fact that porous utensils to ferment kefir in e.g., leather bags, terra cotta or wooden barrels, may well be a viable means of reducing the risk of contamination, for this provides the organisms the ability to colonize the utensil in all the nooks and crannies among the porous material.

Although to the contrary, today, using porous vessels is not recommended to culture commercial starter-cultures. But I feel that this latter conclusion may not be applicable when culturing traditional kefir with kefir grains, for the natural mother-culture has stood up to the test of time, cultured in leather bags, which means porous conditions, which in itself is a testimony of the safety regarding kefir grains.

Important Information of sorts To Chew Cud On

"Prof. José 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. One can imagine the multitude of different hands that those grains were subjected to over that time, and just in that location alone.

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 faecal coliforms [faecal bacteria].  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. Thank-you, Doris].

Notes: The important area to keep clean is in the inner lid area of lids used on jars. Lids with an inner lining, may have small crevices, where weed-microbes may flourish. So please keep lids of culturing jars clean at all times.

If using a pouch for your grains, then this should be washed and rinsed well 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 amines. In all the cases where folks sent me suspect kefir grains, I was able to restore the grains to produce a good quality kefir within a short period with those previously contaminated grains. This proves that in the event that kefir grains do become contaminated, the contaminant can be removed, to restore the grains to good working order.

For more details please go to FAQ 38 [see NOTES section].

END NOTE It may be favourable for certain individuals taking their first kefir, to begin with small amounts. There have been cases with Candidiasis sufferers who consumed larger amounts of kefir for the first time, even less than half a cup in some cases, symptoms of nausea or abdominal discomfort followed shortly after taking the milk-kefir. I put this down to the possibility that certain individuals with a long-standing condition, be it a masked, or an underlying issue where the Gastro Intestinal tract is inflamed. Kefir is renowned to increase peristalsis, and a sluggish Gastro intestine that has not moved well over some time, and in which inflammation is involved, results in nausea or abdominal discomfort shortly after consuming kefir. This may be an indication of a pre existing condition in the individual, and not that the kefir is the culprit. This is why it may be best to take a small amount of kefir for the first time, and watch out for any react over proceeding hours. Increase the amount by one tablespoon or so each day, until one can tolerate one cup of kefir on its own, at one sitting. For some, it may be best to begin with taking only 1 tablespoon of kefir mixed with 1/2 cup of fresh water or fruit juice, and increase the amount of kefir by one tablespoon each day, until one cup of kefir on its own can be enjoyed without any ill symptoms.

References

1. GARROTE GL, ABRAHAM AG, DE ANTONI GL [2001] Chemical and microbiological characterisation of kefir grains. J.of dairy res.; 68[4]:639-652

22] WHAT ABOUT USING PLASTICS UTENSILS?

There are those who seem to have no problem using plastic strainers for staining their kefir, or using plastic containers to culture or to store liquid-kefir. However, 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 being 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 informati