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Main Topics on This Page
ALTERNATIVE KEFIRS |
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RECIPES |
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EXPERIMENTAL METHODS and UTENSILS for KEFIR MAKING |
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In dedication to... The Abode Of the Friendly Microbe... Kefir Grains!
This web page explains the procedure for culturing traditional dairy-milk kefir, including recipes for culturing non-dairy kefir-related beverages. The following culture-products are cultured with kefir grains. Most of these culture-products, which include Kefir d'erba medica, Kefir d'uva and Kefir d' pollin were pioneered and developed by yours truly. A recipe for culturing the infamous water-kefir or Kefir d'acqua is also explained. In addition, details for experimental and alternative methods for preparing kefir are shared here also. A recipe for preparing a chemical free natural liquid detergent for washing utensils is also forwarded. Included here are some or my kefir recipes. If you wish to know what kefir grains are, and what kefir is, then please visit one of my other web pages, specifically Dom's kefir in-site for details.
There are links to all my web pages situated at the bottom of all my web pages, so as to locate the topic that may interest you.
I hope you enjoy the journey and the culture-art of preparing and enjoying authentic traditional kefir including other interesting ferments, along with the few individuals who do among the masses. We are a rare breed, increasing in numbers by the seconds. Welcome to the wild herd of happiness!
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Place fresh kefir grains in clean glass jar.
It's wise to mark the outer wall of jar, to indicate the volume of grains in the jar, using a permanent marker or with an elastic rubber band. As the grains increase over future batches, it is easy to tell the portion of grains to remove, for these will go above the mark. Any removed portions are your excess, or spare kefir grains, which may be blended with kefir to amplify probiotic value of kefir when consumed. Or, use spare grains to brew other interesting, healthy culture-products, mentioned throughout this web site.
Add fresh milk, place a lid on the jar gently stir and let stand at room temperature for about 24 hours, or until the milk has thickened or has become sour to your liking.
Designate a spot away from direct sunlight for kefir fermentation, in a cupboard e.g. Do not fill the fermenting jar more than 3/4 full, otherwise the milk will overflow after some hours of fermentation due to an increase in overall volume of the milk. If the jar is sealed airtight, a slight to moderate carbonated kefir shall result. Kefir is mostly prepared with the lid slightly ajar, so that the gas produced during fermentation is released. It is usually best not to ferment for too much longer after the kefir shows signs of thickening, or separation, for there may be a tendency for a thinner kefir if the window of opportunity is passed. A sourer kefir shall result also, and quite likely a prominent separation, which separates as a pale yellow liquid [whey], and a mass of thick, white curd [casein or milk protein].Pour contents into a strainer and strain the kefir into a suitable container to separate the kefir grains from the liquid-kefir.
Wash the fermenting jar and repeat whole process.
What you've strained is ready-to-drink kefir, or Liquid-Kefir as the experts prefer.
This may be consumed right away, or, stored in a sealed container, refrigerated and served chilled. Another option is to ripen liquid-kefir at room temperature for a day or longer, preferably under airlock, before enjoyed. See section bellow Storing Kefir and Reducing Lactose for complete details for the ripening procedure.
To avoid damaging your kefir grains, never add kefir grains to a hot jar straight after washing the jar with hot water! It's best to add cold milk in the jar before adding any kefir grains. It's wise to make a habit of this. Now you too can be an expert kefir-master!
Kefir cultured using the common method explained above. Just prior straining, the content is gently stirred to redistribute the curds back with the layers and pockets of clear, pale yellow or straw coloured liquid [kefir-whey]. Note that the colour of kefir-whey can vary from the above to a clear solution, and even a clear solution with a light green hue.
Stirring makes straining a little easier, resulting in a nice kefir with good consistency. During fermentation, I gently agitate the jar by rocking it for about 5 seconds at intervals after the first 8 to 12 hours fermentation. This feeds the microflora by bringing fresh milk to the grains, while at the same time inoculating portions of milk with microbes which leave the surface of the kefir grains.
Note this particular batch demonstrates natural coagulation of kefir at 24 and 48 hours fermentation at about 22°C [71°F] room temperature. The ratio of culture-to-milk here is about 1 part kefir grains to 7 parts milk by volume. This is only a general guide, for kefir may show little to no evidence of coagulation exactly as shown in picture, under similar timeframe and culture-conditions. The formation and quality of the curd can certainly vary, and the nature of the grains at any particular point has direct a relationship in this outcome.
Misleading information on the internet about kefir-whey mistaken for Kefiran
*Recently, I have come across misleading information in regards to the separation of kefir-whey through fermentation of milk with kefir grains to produce traditional kefir. Some folks selling kefir grains are suggesting that the clearish liquid is kefiran released from kefir grains in the milk. This information is completely misleading. The pale yellow or straw coloured clear liquid is simply whey, or kefir-whey in this instance. However, kefir-whey does contain kefiran for kefiran is water soluble, but it is not pure kefir-whey by no means. The process of fermentation creates an acidic environment, which separates [precipitates] the milk protein [casein or curd] from solution as a thick white mass of curds and a liquid solution or whey.
To prove the above is true, try this. Add 1 tbs of an acidic liquid such as vinegar, or lemon juice to 1-cup of warm fresh milk and note the spontaneous separation of curds and whey with just a gentle stir. No kefir grains here to produce kefiran, and yet, we have a pale clear solution separating from the milk protein.
A 2-cup glass canning jar with non-agitated kefir, or kefir that's left undisturbed for 1 day at room temperature. Most of the kefir grains are now at the top of the kefir, and the kefir is cultured right through, so it's ready to be strained. Note the small pockets of whey among the thick white curd. The grains in this batch were quite large, about the size of a walnut. Curds initially form around each grain for the milk is initially fermented from the surface of the grains, moving outward. This is due to greater organism activity on and close to the surface of the grains.
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STRAINING KEFIR
Once kefir has fermented to your liking, it's time to separate the kefir grains from the liquid-kefir. This is best achieved by first placing a strainer over the open mouth of a wide container, and pour the kefir, with the grains, into the strainer. To help satisfy those who wish to use plastic or natural-fibre utensils, two types of strainers are demonstrated in the picture, a plastic strainer [far left] and a hand-woven cane cheese-basket [far right]. Please see below for details regarding the types of strainers suitable for straining kefir.
After straining, the grains are placed back into a pre-washed fermenting vessel, without rinsing the grains. Fresh milk is added to the grains for the following batch. As a buffer, a portion of fresh kefir from the previous batch, may be included along with the fresh milk plus kefir grains to prepare the following batch of kefir. This process in known as continuous fermentation, and is how kefir was traditionally prepared in the Caucasus. Prior adding fresh milk, a portion of previous kefir was always left in the leather bag. Although this is not essential to do, but a method I use. It helps by instantly reducing pH of the fresh milk added, which will inhibit unwanted organisms that may be present in the fresh milk.
The strained kefir is either consumed fresh, or stored in a sealed container kept in the refrigerator, or at room temperature to ripen for a few days. Please see below for details regarding storing and ripening kefir, which is important if you want the best from your kefir.
FRESHLY STRAINED KEFIR
As one can see from the photo, kefir is a culture-milk beverage. Kefir has a creamy consistency, a slight to moderate sour refreshing taste with a very subtle carbonated zesty tang. Kefir may be cultured to your liking. Fermenting for a shorter period produces a, less sour kefir. Longer fermentation produces more sourness. Experimentation is encouraged, and lends itself well to kefir!
Kefir-curds have both a smaller surface area, and a smaller surface tension than yogurt. This renders kefir easily digestible, making it an excellent food for both adults and babies alike.[1] Kefir is also a nutritional aid and may be safely consumed before pregnancy, during pregnancy and throughout lactation.
TYPES OF STRAINERS
For those who prefer not to use plastic strainers for straining kefir, a bamboo or cane or a stainless steel strainer may be an option. Such utensils are available from Asian stores in Chinatowns etc. and the strainers may come rendered in various shapes and sizes.
The basket [front bottom right] is one that my late grandmother made by hand many years ago. This woven cane basket was traditionally used to prepare fresh cheese and ricotta by my grandmother and my mother in a small Italian village. The basket makes an excellent natural strainer. The picture also demonstrates some types of plastic and plastic enamelled metal strainers available from cookware suppliers or k-mart or wal-mart etc. Note the blue pasta colander [middle top of picture], which is also quite suitable for straining kefir [best used with larger kefir grains, for small grains will pass through].
Notes: When using bamboo or cane strainers for straining kefir, after each use, wash the utensil with hot water and set aside to dry. Bamboo or cane strainers may be sterilized with boiling hot water. One may also wash the natural fibre utensil with either a friendly detergent or with wood ash lye water before initial first use [See following section for details].
Please read this at Dom's Kefir FAQ in-site for tips regarding straining. Includes 2 animations of the straining process, without rupturing a Hernia, or busting a gut string, as we say here in the land of the never-never down-under [Australia;-]
Reference
1. Safonova, TIa., Iatsyk, GV., Iurkov, IuA., et al. 1979 Effect of different types of feeding on the fatty acid makeup of the blood serum in premature infants. Vopr Pitan 6:44-9.
A matter of controversy?
It is suggested that kefir grains should not come in contact with any metal objects. This is said for both milk and water kefir-grains [SKG] and it may be for a few practical reasons. Most importantly, this was quite valid for milk kefir-grains in the early 1900s when the culture was first introduced to the rest of the world. Because milk kefir-grains are naturally acidic, the organic acids readily react with reactive metals such as iron and aluminium. This can leach metallic ions onto the grains, or in the kefir. Long term exposure to, or ingesting minute amounts of heavy metallic ions, accumulate in the body and can reach toxic levels.
On the other hand, water kefir-grains are mostly non-acidic, so can not react that easily with reactive metal objects on direct contact. There were no stainless steel strainers readily available when milk kefir-grains were first introduced to the rest of the world, and it can be difficult to determine between aluminium and stainless steel utensils in some cases. However, today stainless steel is readily available so this standard is not as applicable as it once was.
Under the right conditions, reactive metal objects produce an electrical current [electricity] in the presence of an acid. This is the basic principal of an acid battery, such as car-battery produces electricity i.e. metal plates submerged in an acidic solution. In the case with milk kefir-grains, electrons passing through the microflora, due to small electrical current passing through the media, may have been thought to interfere with respiration of certain organisms e.g., interfering with the entering into the Electron Transport System [ETS] in the Mitochondria of aerobic bacterium of kefir grains. Please note that this is not to suggest that this is the case, but a possibility to why the idea came about.
Have you ever placed a metal fork or spoon in your mouth, and experienced a week electrical current [a subtle metallic taste]? This is a very week electrical current produced, which is also the case when placing acidic kefir-grains in a metal strainer, or in a metal container. I've measured small electrical currents when placing kefir in metal containers. 4 cups of milk kefir stored in a stainless steel bowl, produced 150 Mv @ 30 microampere. In fact, milk kefir-grains produced even greater electrical current, when the grains were left in a stainless steel strainer. In this case, 100gm milk kefir-grains sitting in a large stainless steel sieve, produced 250 Mv @ 50 microampere. Under these conditions, the electrical current produced *could have been thought to effect the microflora. More valid though, is the effect of electrolysis, which may leach metallic ions from reactive metal objects such as copper, into the kefir itself. If the metallic elements are ingested in excess, they accumulate in the body, and long term exposure could reach toxic levels in the individual if all conditions are met.
One other point to mention; I've observed that the meshing of metal strainers can cut into the delicate surface of water kefir grains, causing unnecessary physical damage, where the grains are broken into small pieces. Although this does not kill or harm the grains as such, one can lose amounts of grains as small pieces easily pass through the meshing of the strainer.
* I have no factual evidence to suggest using stainless steel strainers, spoons or other stainless steel utensils will actually damage or interfere with the microflora of kefir grains. I've used stainless steel strainers to strain certain kefir grains for months on end with no evidence to suggest that the grains or their microflora were in any way impaired.
Unpublished research explained that culturing milk kefir-grains in a variety of metal containers, increased growth rate of specific kefir grains-- the grains increased more effectively, compared to a control group. Both brass and aluminium [including plastic] containers were used as fermentation vessels. It was discovered that culturing kefir grains in milk, using brass containers, provided slightly better results regarding grain growth rate. However, this research did not evaluate whether or not culturing in metal containers effected the rhythm of the microflora of those kefir grains. Please note that these testes were performed for experimental purpose! It is strictly unsafe to use either brass, aluminium including copper, sliver, zinc and iron containers for either culturing kefir, or, to store kefir grains or kefir intended for consumption! The statements above are my personal findings and or points or view, mainly expressed here for possible further debate, for there are many unanswered questions regarding such matters.If one could use natural utensils e.g., a cane or bamboo strainer to stain kefir, then one may experience or gain an unspeakable understanding of appreciation in regards to maintaining a relationship closer to [or with] nature.
For FAQs regarding Kefir making, please go to Dom's Kefir FAQ in-site
You may find discrepancy regarding the rinsing of kefir grains between each milk change. My understanding is, traditional kefir grains were not rinsed between each milk change by the tribes-folk of Caucasus [the origin of kefir]. In fact, research suggests rinsing milk kefir-grains interferes with the rhythm of the grain's microflora [1].
Recent research suggests not to rinse kefir grains between each milk change, due to the arrangement of the microflora over the surface of the grain. Most of this research was performed in the former USSR [2, 3]. This was during the period where kefir grains were used in the production of commercial kefir, which is mostly not the case anymore in that country including other countries.
As long as utensils are kept clean and ingredients are fresh and of the highest quality, rinsing kefir grains is not necessary. Rinsing kefir grains came about after the mother-culture including kefir were introduced to the rest of the world. It came about in recent years, possibly due to concerns regarding weed microorganisms settling on the grains. The robust nature and properties of the microflora, and possibly the physics behind the grains themselves, are effective inhibitors or can antagonize the growth of weed organisms. I am able to exploit this very nature of kefir, by implementing kefir as a natural preservative for preserving fresh foods in solutions containing as little as 10% kefir or kefir-whey, with exceptionally good results.
I also try to leave the water-soluble polysaccharide [kefiran] produced by milk grain's microflora intact as much as possible. This may then be dissolved and found in greater amounts in the finished kefir. When an amount of kefiran is readily available in fresh milk, it increases the potential to inhibit unwanted organisms including molds. Rinsing the grains between each milk change inhibits or decreases the amount of kefiran found in the milk right after adding the grains to the milk. In Caucasus the grains were continuously left in the leather bag, and not all the kefir was removed at any one time from the bag. Amounts of previous kefir would always be present [buffer], when adding more fresh milk to the bag containing kefir grains. This is known as the Continuous fermentation. With this, the pH of the added milk is instantly acidified, and a hastened fermentation follows, further and more effectively reducing the pH even further, which is most favourable for inhibiting weed organisms.
Because of the fashion in which the microbes are arranged over the surface of the grains, rinsing the grains with water or with fresh milk removes many of the wanted organisms. In effect, lowering counts of essential organisms of kefir, which may encourage the growth of weed organisms due to less competition.
Due to my research, I no longer rinse my kefir grains, as I used to do many years ago, because I was instructed to do so by the person who gave me the first amounts of kefir grains in late 1978. However, on the rare occasion I fast my kefir grains by letting them stand in sterile water only, for one day. I find this method effective in keeping kefir grains clean and healthy. The water-based compound solution strained from water-fasted milk kefir-grains [which I've named Kefiraride], has many practical applications, including the preparation of natural cosmetics, helping to control thrush [C. albicans infection], to increase the growth of water kefir grains, to prepare a Kefiran rich yogurt including other uses.
Please go to my Kefir FAQ in-site for tips and recipes for Kefiraride [see FAQ 18].
AN EXCEPTION TO THE "NO-RINSING" RULE
There are exceptions to any rule, including to the no-rinsing rule, for sometimes rules are meant to be broken [or how else is the police force going to make a profit?].
1. Kefir grains that are intended to be dehydrated for long term storage, should first be rinsed or bathed with sterile cold water before dehydrated. This is to remove protein deposits from the surface of the grains after separating the kefir grains from the liquid-kefir through straining.
2. If kefir grains are left in the same milk without straining or without adding more fresh milk for extensive periods, the surface of each grain will eventually become encrusted with a non-propagable [damaged] layer of matrix. In order to save the growth-factor of those grains as a whole batch, I've discovered that one must act in haste to remove such an encrustation from the surface of each grain, as soon as it is noticed.
This is achieved by rubbing individual grains, one by one, with a gentle abrasive rolling action using two clean fingers, while the grain is submerged under sterile warm water. If the inferior surface layer is left intact for extensive periods, the grains shall eventually reach a point of no return and become non-propagable [shall never grow or increase]. This outcome is due to the fact that damage to each grain begins at the surface, which is exposed to the same acidic kefir for extensive periods [longer than 2 to 3 weeks at room temperature, depending on the resilience of the grains]. The growth-factor or growth-component at the surface of the grain becomes damaged first, possibly due to lack of nutrients in combination with long term exposure to acidic conditions including culture-byproducts produced by organisms. It may also be due to not enough kefiran, for I believe that the polysaccharide kefiran is a protectant for the organisms encased among the polysaccharide.
At the early stages, the centre of the grain where ample kefiran is found, remains propagable. However, the grains as a whole, show no sign of growth. If corrective measures and conditions are not met within a specific time, then such an encrustation or death of the matrix, spreads towards the centre of the grain like cancer, until the whole grain or each individual grain in the batch is infected. [Please see this self explaining picture for related details]
3. Grains that come in contact with foreign surfaces or matter should be rinse immediately with sterile fresh water. The gel-polysaccharide which exudes from the centre of kefir grains [kefiran], may adhere to, and entrap foreign objects such as dust particles. These may be removed from the surface by rinsing any effected grain with fresh, sterile cold water. Although I suggest after rinsing such grains, that the grains are best eaten instead of cultured.
1. Babina, NA. [1973] Effect of washing of kefir grains on starter microflora. Molochnaya Promyshlennost' [5] 8-10 [Vses. Nauchna-issled, Inst. Molochnoi Promyshlennosti, Moscow, Former USSR]
2.Dmitrichenko, MI. [1974] Microstructure and composition of kefir grains [Lecture]. pp. 43-46 [Ru] [Kemerovskii Tekh. Inst. Pishchevoi Promyshlennosti, Kemerovo, Former USSR]
3. Korleva, NS., Babina, NA. [1975] Recommendations for the cultivation of kefir grains and the production of kefir starter and kefir. Molochnaya Promyshlennost' [8] 43-44 [Vses. Nauchna-issled, Inst. Molochnoi Promyshlennosti, Moscow, Former USSR]More information at FAQ 17 at my Kefir-FAQ in-site
Traditional kefir has a superior keeping quality unmatched by any commercial variant ...
If lactose content is of little concern, and a less sour kefir is preferred, then one may consume kefir directly after straining. Alternatively, strained kefir may be stored in the refrigerator in a sealed container, and it will keep for many months. Although refrigerated kefir has more sourness than room temperature kefir stored for the same amount of time. This is because lactic acid and citric acid are continuously produced by specific organisms of kefir, even at low temperatures.
A portion of kefir may be poured out from the storing bottle daily for consumption, and the container may be replenishing with freshly strained kefir, which can be stored in the fridge, or at room temperature. I've stored and consumed kefir like so on an ongoing basis in the past, however, I no longer store any strained kefir in the fridge, but instead, I prefer storing liquid-kefir at room temperature, under airlock [similar to brewing beer and wine].
An Experiment An 8-cup glass bottle was filled with freshly strained milk-kefir, and was left sitting in the refrigerator for one year. At 12 months, samples were taken and the kefir was still good, quite sour mind you, but nevertheless good. It had an alcohol content of approximately 2% with a pH 3 [acidic similar to mild vinegar]. It was quite sour and had transformed to Kefirgar [Kefir-vinegar].
More Recent Experiment involved filling an 8-cup glass bottle with freshly strained kefir, and the kefir was stored for 10 months at room temperature. In this case, the bottle was 3/4 filled with kefir with the addition of 2 Tbs of extra virgin olive oil. The oil formed a natural airlock, preventing oxygen from getting into the kefir during storage. The layer of oil also creates a protective barrier, preventing the propagation of mold on the surface of the kefir. The kefir was sampled at 10 months and it was good, quite cheesy in flavour but tolerable. This explains the extremely good natural preservative potential of traditional kefir, if ingredients and are of good clean quality and sterile utensils.
No refrigerator in the house, teepee or tent?
Reducing lactose while increasing Folic acid content and preventing unfavourable organisms by ripening kefir at room temperature.
The method explained below will reduce a good portion of lactose in kefir, which is favourable for individuals keeping tabs on sugar or carbohydrate intake e.g., Diabetics or Low Carbohydrate Diet devotees. This method is the no-fridge method. It is achieved by storing freshly strained kefir in a clean, sealed container, and the kefir is ripened [matured] at room temperature for a number of days. This method is similar to how the original kefir-makers of Caucasus stored their kefir, due to no refrigerators [Hence the need for, and, the development of-- kefir!].
Individuals with concerns regarding the propagation of unfavourable organisms in kefir stored at room temperature, instead of refrigeration.
A collection of scientific papers with similar results, explain that disease-causing organisms, such as Listeria monocytogenes, less numbers of L. monocytogenes survived when the culture-milk was stored at room temperature over storage at refrigeration temperature.[1]Separate research explain similar findings in regards to other strains of coliform or faecal bacteria such as Shigella sonnei, [2] including disease causing viruses, which kefir-grain prepared kefir demonstrated to have a greater antagonistic effect against unwanted organisms or virus particles, compared with other culture-milk products.
Note this method or ripening produces kefir with lots of FIZZ! So please practice with care and with good common sense by implementing a blend of all your personal sensory perceptions in combination with common knowledge.
Freshly strained kefir may be placed in a clean glass [or food grade plastic] bottle, stored at room temperature for up to two weeks in cool climates, or three to five days in warm conditions.
METHOD
1. Pour freshly strained 12 to 24 hour kefir-grain cultured kefir in a glass or food-grade plastic bottle [do not fill any bottle more than 3/4 full].
2. Place a lid on the bottle but do not seal the container airtight.
3. *Each day, tighten the lid and give the bottle a good shake, and then loosen off the lid again to burp the bottle. This can be done once or twice daily.
An amount of kefir may be poured from the bottle each day, until all the kefir is consumed. Alternatively, after removing a portion of kefir, the bottle may be replenished with freshly strained kefir; and then repeating the process daily over 1 week. At this point, wash the container clean with hot water and detergent and recommence the process with freshly strained kefir.
*The kefir is best shaken once or twice daily. This is to prevent Yeasts and vinegar bacteria colonies from forming on the surface of the kefir. With no agitation, such colonies may form as a light-brown fuzzy carpet-like film. This phenomenon is similar to Flowers of Wine [Mycodermia] in wine-making. In this case, I refer to the film as, Flowers of Kefir Please see this picture. Although the initial development of such a colony is mostly regarded as safe, if left unchecked, unwanted molds may possibly propagate among the colony. However, agitation prevents this potential. Please note that in all my years of experience I have never found any mold growth on the surface of ripening kefir, by following the above system and process.
Ripening Kefir under AirLock
Click on photo for enlarged view
This photo demonstrates ripening kefir under airlock. An inexpensive airlock is fitted to the mouth of a glass bottle to prevent oxygen from reaching into the kefir during ripening. The device is half filled with water, specified by a mark on the airlock [water level is visible in the photo]. Beer and wine making suppliers carry airlocks.
Due to secondary fermentation, or continual fermentation, the process of ripening may produce a slightly sourer tasting kefir, with considerable increase in effervescence. Although, this process usually produces kefir with less sourness in comparison to kefir refrigerated for the same length of time. Certain B group vitamins, Folic acid [Folacin] in particular, will increase as the kefir ripens over two days.
At 48 hours, folacin can be expected to increase by at least 116% in comparison to the original fresh milk or freshly stained kefir.[3] Due to this fact, ripened kefir is favourable taken one month before conception and during pregnancy, for folic acid is important in the prevention of birth defects in babies [Spina bifida and Anencephaly]. Kefir is also suitable enjoyed throughout lactation, and for toddlers alike.
References
1. Dalu, JM., Feresu, SB. [1996] Survival of Listeria monocytogenes in three Zimbabwean fermented milk products. Journal of Food production 59 [4] 379-383.
2. Sedova, NN. [1974] Detection and quantitive determination of Shigella sonnei in milk and milk products. Voprosy Pitaniya [4] 42-45.
3. Drewek, Z., Czarnocka-Roczniokowa, B. [1986] Microbiological processes in folacin synthesis in kefir. Acta Alimentaria Polonica 12 [1] 39-45 [Dep. of Food Eng. & Biotch., Argric. & Tch. Uni. Olsztyn Poland].
... and Resting Kefir Grains
If for whatever reason one needs to take a break from culturing kefir for a short period, say between 3 days to 1 month, then there are a few options to take. These options will depend on the length of time one intends taking a break for. This also depends on whether someone is available as a baby-sitter for your kefir grains for you. If someone is available to baby-sit, then the first option below may be useful. Otherwise the second option may be followed instead.
1] The BABY-SITTING METHOD.
Resting kefir grains for one week or longer
For a Rest Period up to One Week
* Place the grains in a jar with the same amount of fresh milk that the grains usually ferment.
* Store in the refrigerator for 1 week in a sealed jar.
* Strain the kefir [which is safe to consume].
* Grains are now ready to cultured per usual manner [Initial first few batches usually take longer than 24 hours to ferment at room temp until grain activity increases and stabilizes].The above process slows down metabolism of the organisms, they are forced into a semi-dormant state.
Resting Kefir Grains for Longer than One Week
* Follow the steps in option 1 above, but strain the kefir and increase amount of milk once a week.
This option may be performed for as long as required. When returning to room temperature again, the grains will need a few batches to re-establish, and the kefir will take longer to complete for the first few batches. It may take anywhere between 2 to 7 batches for kefir grains to reach optimum activity again. The longer the resting period, the longer it will take for the grains to reactivate fully. Simply let contents stand for the required time needed to produce kefir.
2] The NON BABY-SITTING METHOD.
Resting kefir gains for longer than one week [You're on your own, kefir-babies!]
* As in option 1 above, but increase amount of milk by about 30% to 50% more for each additional week of rest. [Recommended maximum ratio preferably no greater than 1 : 60 grains-to-milk by volume].
I find that resting kefir grains as above, is safe to do for periods of up to 2 months. Although I suggest that this option is performed for no longer than 1 month. For longer periods than one month, I suggest that the grains are dehydrated for long term storage [See below for details].
NOTES During the rest-period, some species of bacteria and yeasts will reduce in numbers. Therefore a recovery period is required to reestablish a balance between the microbial components. The longer the grains are kept dormant for, the longer the recovery period. In extreme cases, recovery may take up to 3 months. During this period, the kefir will vary regarding appearance, aroma, flavour, acidity, texture and consistency.
See also this tip at my Kefir FAQ in-site.
STORING KEFIR GRAINS
For Extended Periods / Back-up
Always create a BACK-UP supply of kefir grains--- or ELSE!
It's always a good idea to have back up, correct ? This is also true with kefir grains, because you never know when you'll need them. One day, you may end up feeling glad that you did create a back up, or, regret that you never did! It's in your hands.Freezing Kefir Grains [for both water and milk kefir-grains]
One method for storing kefir grains for periods of up to 2 months, is by freezing spare grains. To freeze kefir grains effectively, wash the grains with pre-boiled COOLED water. Pat-dry the grains between pre-ironed cooled white toweling to remove excess moisture. Place the grains in a jar or in a plastic bag, seal and put in the freezer. With milk grains, first add some dry milk powder, [DMP] adding enough to completely cover the grains with the DMP, seal jar or bag and then freeze. DMP is mixed with the milk kefir-grains as a cryoprotectant agent to prevent freezer burn. Although I've found that kefir grains are viable for up to one year with this method, this length of time may completely remove the yeast component found in healthy kefir grains [if frozen for longer than 2 months, but not specifically]. Because of this potential, freezing kefir grains as explained above, is best performed for a period of no longer than 2 months. If DMP is omitted with freezing milk kefir-grains, then a period of no longer than 1 month is recommended. Otherwise the yeast component of kefir grains may become damaged, especially so if thawed and frozen due to poor freezing conditions or poor freezer mechanism in the freezer.
Note, do not add fresh milk or other water-based liquid with kefir grains meant for freezing, for the water will rupture many of the organisms, destroying the organisms during freezing. This is because water expands at 0 deg. C or freezing point.
Drying Milk Kefir-Grains
Kefir grains may be dehydrated for long term storage for up to 18 months.
To dehydrate fresh kefir grains, rinse the grains with pre-boiled COOLED water. To remove excess moisture, pat-dry the grains between a pre-ironed cooled white terry towel, or simply let stand on the toweling for 1/2 hour to absorb excess moisture from the grains. Place the grains on a sheet of clean nylon cloth that is stretched over and stapled down over an empty wooden picture frame. Place another layer of similar material over the grains to prevent dust and insects from falling on the wet grains, and tack the material down with thumb tacks to the wooden frame. Dry the grains in a well ventilated warm spot, until the grains become brittle. Water kefir grains will dry clear to light brown large sugar crystals, depending on type of sugar used for the water kefir. Milk kefir-grains usually dry and become yellow.
Depending on temperature, humidity and size of each grain, drying may take between one to two days for water kefir-grains. I takes about 2 to 4 days for milk kefir-grains. Dry all the grains well to completely dehydrate. Place the dry grains in an airtight sealed jar and store in the refrigerator [do not freeze]. I add a little dry milk powder with dehydrated milk kefir-grains, adding enough powder to completely cover the grains in a jar or in a ziploc plastic bag. Dehydrated kefir grains may be stored for up to 18 months. Although I've discovered that my method of adding dry milk powder, dehydrated milk kefir-grains can remain viable for up to 6 years! Although only a small number of grains may end up fully reactivating to propagate when reconstituted after this time.
NOTES It is not imperative to pre-iron any toweling for the drying process explained above. However, it is wise to pre-iron any material that comes in direct contact with the grains, to reduce the risk of contamination. I recommend to replace any back-up supply of dehydrated kefir grains with freshly dehydrated grains every 6 months, just to be on the safe side. The previous batch of dehydrated grains make great treats for both folks and pets alike. They also can be fashioned into powder by grinding, and mixed the powdered grains with your favourite seed spice powders such as anise, fennel, caraway or coriander seeds, with an amount of sea salt or non-sodium salts to taste. This prepares a savoury probiotic condiment. Or, powdered dry kefir grains mixed with maltose e.g., and cinnamon powder for a probiotic sweet dressing. With these basic example, I'm certain you can come up with something you like, and if you have children, they too may enjoy a probiotic in a number of different ways.
REACTIVATING "Back Up" KEFIR GRAINS
These milk kefir-grains originated from the same batch. The grains on the left were frozen for 2 months, while the grains on the right were dried for 6 months. These are 1 month after reconstitution under parallel culture-conditions. Note how well the frozen grains have reconstituted compared to the grains on the right.
Reactivating Frozen Kefir Grains
To reactivate frozen kefir grains, thaw by placing the grains in a glass filled with cold water for a few minutes. Place the grains into a strainer and wash off any powdered milk that's adhered to the grains with cold water.. presto pronto!!.. they're ready for action and reaction.. heheheee
Now, add fresh milk to the grains with a ratio of 1 : 3 grains-to-milk by volume [say 1/2 cup of milk to 2 Tbs of grains]. Strain off the milk every 24 hours, whether or not the milk has coagulated, then place the grains back in the jar with more fresh milk. When full coagulation of milk occurs within 24 hours of fermentation, your kefir grains have reestablished themselves. At this point in time the milk should smell sour but clean, with a possible aroma of fresh yeast. This could take up to one week and in some cases longer. The quantity of milk may be increased to one cup, and again by another 1/2 cup after every other batches, until you're happy with the amount of kefir produced. After an increase in milk volume, do not increase again until the grains are able to ferment the previous increase within 24 hours. This may take between two to seven batches, depending on many factors e.g., how much you increased milk by, temperature and the activity of the grains themselves.Reactivating Dehydrated Kefir Grains
First reconstitute dry kefir grains by placing the dry grains in a jar with the addition of a glass of fresh milk. Activate by renewing the milk daily after straining that batch, whether the milk has coagulated or not. Do not drink this milk until it produces a clean, sour aroma. Reconstituting dry grains may take between four days and in some cases up to one and a half weeks to occur. When the milk starts to coagulate within 24 hours, producing a clean, sour aroma, with a hint of fresh yeast, your grains have reactivated and are rearing to go!
NOTES When activating dehydrated kefir grains, for the first few days the milk will go through some unusual stages, regarding appearance and aroma. The milk will initially produce a predominance of friendly yeast activity, evident as froth or foam forming on the surface of the milk. Yeast activity may reach a peak after 3 to 5 days, then subside as consecutive batches are cultured thereafter. As consecutive batches are cultured, the microflora should find a balance between the bacteria and yeast components, which kefir grains can achieve quite naturally on their own. This may take between 1 to 2 weeks.
Growth rate of kefir grains may not be evident, in some cases, until the third week, or even longer. The grains should become whiter in colour after each consecutive batch. Any yellow or yellow-pink-brown grains that don't have an elastic property, should be removed from the batch after the forth week. These are non propagable grains [do not grow], the portion of which is determined by length and storage conditions and dehydration method.
Non propagable grains disintegrate when squeezed between two clean fingers, having the texture similar to a cheddar cheese. Whereas propagable grains are white and elastic with a slightly slimy feel [Kefiran], when gently squeezing a grain between clean fingers.
Please see FAQ 38 at my Kefir FAQ in-site for further details regarding drinking the initial batches of kefir prepared during reactivation.
A Refreshing Proherbiotic Champagne!
Kefir d'acqua cultured with the use of the pouch method. The floating layer are sultanas. Ground rose hip can be seen at the bottom of the container. This delicious refreshing beverage has a high bubble content due to brewing in an airtight sealed jar. That particular batch above was cultured with milk kefir-grains kept in a pouch.
The famous water-kefir has been prepared and enjoyed for quite some time. Today, the bubbly refreshing probiotic beverage is prepared in many households worldwide. I keep meeting people commenting with something to the effect of, "Oh that drink!.. my mother used to prepare that when we were growing up". The recipe for Kefir d'acqua may vary among different households. Although the refreshing beverage is commonly cultured with 3% to 10% cane sugar solution including half a lemon added whole. Also quite common is the addition of dried figs, being a common ingredient. Dry prunes, raisins and apricots can be used also. I prepare a wonderful ginger beer by including the juice of fresh ginger root with a slice of lemon and 10% sugar solution. This demonstrates just how versatile the water kefir beverage is to prepare.
Traditional water-kefir is cultured with translucent water kefir-grains, or sugary kefir grains as they are also known as, which have an opaque, firm texture in comparison to traditional milk kefir-grains of Caucasus. But I've discovered that a variety of water-kefir may also be cultured with milk kefir-grains, by transferring milk-grains to a sugar solution. When doing so, the initial first three or so batches may take 4 to 5 days to ferment the new sugar-water based media [This is known as Lag phase]. But after three of so batches one should find that the organisms have adapted sufficiently to the new media, and from that point on, complete fermentation within 24 to 48 hours. This is because the native microflora of milk kefir-grains need time to adapt to the new source of energy [sucrose or fructose]. So one should expect this to occur. I recommend to brew with patience when deciding to transfer milk kefir-grains to a different medium such as any recipe for preparing water-kefir explained below.
If you are going to use milk kefir-grains for this, do not use all your grains, but only spare grains. I suggest to keep milk kefir-grains, which have been transferred to a sugar-solution, for that purpose only. So once the grains have established in fruit-juice and sugar-water-based medium, in future, do not transfer the grains back to milk. However, if one is inclined to experiment, then please go ahead.
It is common for a water-based kefir prepared with milk kefir-grains, to contain between .2% to 3% alcohol within a 48 hour fermentation. However, alcohol content depends on type and sugar percentage, including fermentation time.
This photo shows spent lemon and dried fig [bottom right of picture] after straining the water-kefir. The purple grains are milk kefir-grains initially, but later transferred in dark grape juice to produce Kefir d'uva, hence the dark red colour of those grains see below.
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Ingredients and Utensils
* 8-cup glass jar.
* Strainer [stainless steel or nylon].
* 2 to 3 Tbs milk kefir-grains or 1/4 to ½ cup translucent Water Kefir-Grains.
* 1 to 2 naturally dried figs/prunes or 2 Tbs sultanas or a mixture.
* Slice of Lemon [Use non waxed lemons preferably Certified organically grown].
* 1/3 to 1/2 cup cane sugar [brown sugar, or non-refined dry sugar-cane juice such as Rapadura, Demarara, Jaggery etc. or combination].
* 6 cups fresh water preferably spring or good well water.
* 1 Tbs either whole caraway, anise, fennel seed or a few fresh mint leaves [Optional ingredients but produces nice flavour and aids digestion].Method
- Add 6 cups water to an 8-cup glass jar [Please do not fill any jar more than 3/4 full. This is very important because the CO2 gas naturally produced during fermentation will produce high pressure, which has the potential to cause an explosion].
- Dissolve sugar. Add a lemon cut in half [Only add lemon rind if the fruit is not waxed or sprayed with pesticides or fungicides, otherwise peel to remove rind or zest]. Add dried fruits and kefir grains.
- Fix lid on jar tight and let contents ferment for 24 to 48 hours at room temperature.
- Strain the bubbly Kefir d'acqua and if using translucent water kefir-grains rinse the grains with cold water.
The strained beverage is ready for consumption.
Simply repeat the process for preparing the next and ongoing batches.
When using milk kefir-grains, one may include 1 tbs malt extract [maltose] as a means of maintaining high counts of lactic acid bacteria [LAB] in the beverage e.g., Lb. acidophilus. Like all LAB this strain of Lactobacilli is specific when it comes to the type of sugar it can use as an energy source. Apart from lactose, malt extract is mostly maltose, a disaccharide similar to lactose and sucrose, which is a suitable substitute for lactose for Lb. acidophilus, including other strains of LAB.
This recipe is my own variation of the traditional water-kefir or Kefir d'acqua [including the use of milk kefir-grains]. Instead of using solely cane sugar, I may use alternative sweeteners. I also try to include two dried fruits instead of just one type, but this is optional. The important thing here is as long as pervious milk kefir-rains get their sucrose/maltose and other simple nutrients, the organisms will happily ferment and culture kefir WITH you. So you see, in a way, we too share part of a symbiotic relationship with kefir grain microflora, for we heavily rely on each other.
You can prepare smaller quantities of Kefir d'acqua or water kefir at one time, instead of the amount suggested in the recipe above. Experimentation with the amount and type of sweetener is recommended only with milk kefir-grains. This is because sugary kefir-grains are quite fastidious when it comes to sugar type, and they seem to require sucrose without any fruit juice, and they do not lend themselves to vast experimentation. Occasionally I may add grape juice instead of lemon juice and malt, or, some of each with milk kefir-grain prepared water kefir. With milk kefir-gains, sugars can be omitted using just dry fruits instead. I try to listen to my intuition and adjust the routine or the process to suit my ever-changing personal needs.
Left shows an 8-cup jar filled with 6 cups water-kefir fermenting with traditional translucent Sugary kefir-grains [SKG]. The ingredients consist of 6 cups water, 5 Tbs of organically produced raw cane sugar, one organically grown dry fig and half an organically grown lemon [used whole]. This recipe included 3 Tbs fresh ginger root juice, and 1/4 tsp sodium bicarbonate and 1/2 an eggshell.
The ingredients are fermented for usually 2 days at room temperature, followed by straining to separate the SKG. The fig is removed and the lemon squeezes into the liquid strained beverage. The water kefir is either consumed fresh or stored in a sealed bottle and left to ferment for a day longer before refrigerated. Water kefir tastes best served chilled.
Note that the latter process increases alcohol and fizz, producing pressure in a sealed bottle, dependant on sugar percentage from all sources [sucrose including any added fruit and its sugar content]. Those few floating grains are grains that are growing exceptionally well, entrapping a tiny bubble of CO2 in the centre of each grain. The bubble escapes and the grains fall to the bottom to join the rest of the grains. This causes hovering of the grains, and is possibly why SKG are also referred to a California bees.
Please see FAQ 28 at my Kefir FAQ in-site for more tips, if you dare!
This is quite possibly close to the original Ginger Beer Recipe. It is suggested that water kefir-grains were possibly referred to as The Ginger Beer Plant when the culture was initially introduced to the west, by British soldiers on their return back from the Crimean War.
Ingredients
* 7 cups spring water [hard water type is essential, see tip below].
* 1/2 to 2/3 cup raw sugar.
* 50gm [2oz] fresh ginger root.
* Slice of Lemon.
* 1 dry Fig or 2 Tbs dry Sultanas, Sun Muscat or Rasens or any combination.
* 1 tsp black strap molasses.
* 2/3 to 1-cup traditional Water Kefir-Grains.
* 8-cup glass Mason jar or similar with a good sealing lid.Method
Blend all the sugar with 1 cup water and chopped ginger root to form a mash. Pass mash through strainer or through clean white cloth and press with spoon or squeeze by hand to express all the ginger juice. Put strained sweetened Ginger root juice in a glass cup and let stand for a few hours, or overnight in the fridge in a sealed container. This is so that the starch sediment that settles at the bottom of the liquid can be separated from the ginger juice. It is wise not to include this starch sediment in your brew, for it can cause problems if the beverage is stored for some days. This is because secondary fermentation through the initiation of a second fermentation of the starch during storage, can easily explode sealed bottles! [See note below for tips].
Slowly pour the ginger juice into rest of water in an 8-cup jar, leaving in the glass cup any white sediment of ginger-starch that settles to the bottom of the cup. Stir well and then add other ingredients including water kefir-grains. Secure lid on jar, preferably one that seals airtight, and let stand for 48 hours at room temperature. Stir contents after 24 hours, and a few more times where possible there after. Strain, and pour liquid-ferment in sealable bottles and then seal bottles airtight. Best enjoyed chilled after 1 to 2 days refrigeration, which shall increase carbonation to give a nice, refreshing fizzy ginger drink.
TIp If hard water is unavailable, or if using filtered water of ANY TYPE, add 1/8 tsp of sodium bicarbonate per recipe quantity of water. Water kefir-grains do not grow well, in fact, growth may cease altogether if using filtered water of any kind, including Brita or active carbon filtered water over some time. More information is available at my kefir web page and in my instruction flier that comes supplied along with my water kefir-grains. See section under Regarding Growth-Rate of SKG and following paragraph in that section.
Notes The white starch sediment from decanted ginger root juice can be used to thicken stir fry dishes, or soups, for it has a similar property to Kudzu, or Japanese arrowroot. The wet paste can be air dried to a powder and stored in a sealed container for future use. If using a unrefined sugar such as moscavado, omit the molasses.
Grape Juice Kefir
To culture Kefir d'uva use 1 part grape juice to 1 part water as a general rule. One may add a few fresh mint leaves or spices such as cloves as optional ingredients. Fill the jar 2/3 full and then add the kefir grains. Secure an airtight lid on the jar and ferment for 24 to 48 hours at room temperature. Strain the Kefir d'uva. The refreshing beverage is similar to Champagne in bubble content. In fact, when including a little green [unripe] grape juice, a healthy Champagne alternative can be prepared. Try mixing 1/4 volume of the unripe grape juice with 3/4 ripe grape juice by volume, in the recipe above. An alternative to green unripe grape juice is lemon juice. Add the juice of ½ to 1 lemon to every 2 cups of grape juice, then brew as explained above.
When brewing Kefir d'uva, one may use bottled grape juice, as long as the juice is 100% pure juice, without any added preservatives. Although using juice from freshly squeezed grapes has an advantage not just due to freshness but at a microbial level by providing friendly bacteria and yeast, which are part of the native microflora of fresh, organically grown fruits. This microflora is evident as a white film found on grape skins. This causes the effect which I refer to as water running off of a ducks back; water forms as beads when poured over fresh grapes.
Both white or dark grape juice or a mixture may be used for brewing Kefir d'uva.
These kefir grains were traditional milk-based kefir grains transferred to a dark grape juice plus water-media to produce Kefir d'uva. The grains were used to prepare Kefir d'uva for six months [48 hour brews]. Because dark grape juice contains red pigments, these particular kefir grains have been tainted [fixed] with the red pigments. Instead of being the common white colour of traditional kefir grains of Caucasus, the red pigment renders the grains purple-red in colour..
The picture demonstrates herbs that may be used to culture my herbal probiotic tonic, "Kefir d'erba medica" [Medicinal herbal kefir]. In the picture I used the raw herbal extraction, which involves using the herb parts whole and uncooked, either in dry form of fresh, letting the microflora of kefir grains do the extraction/digestion. This particular recipe is cultured with milk-based kefir grains and not traditional translucent water kefir-grains. The reason is the high risk for translucent water kefir-grains may cease propagating if subjected to certain compounds found in specific herbs.
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A Probiotic Herbal Tea
I discovered that one could also use milk kefir-grains to ferment herbal teas and concoctions, in turn, adding the possible benefits of kefir, or at least making the finished product a probiotic herbal tonic with increased bio-availability of compounds.
Many medicinal, or pharmacological active components found in herbs are in the form of essential oils and are mostly insoluble in water. Culturing with kefir grains may help to release these components into the water-based media. This is achieved through the action of certain enzymes produced by the microbes and yeasts during fermentation. Some active compounds may also be dissolved by the small amount of alcohol produced during the fermentation process. Apart from becoming a probiotic source, the finished formula, I believe, will improve in potency to previous fermentation. This includes the biosynthesis of some of the B group of vitamins due to yeast and possibly other organisms, including the addition of amino acids, RNA and DNA [the microbes and yeasts themselves]. This process produces a refreshing beverage, which can be prepared similar in flavour to a natural cola, champagne, and even a carbonated essence of the aromatic herb one chooses to include in the recipe.
A general recipe for a probiotic herbal tonic "Kefir d'erba medica"
* 1 tsp Red Clover flowers.
* 1 tsp Alfa Alfa leaf and/or Chamomile flowers.
* 5 whole dry Rose hips crushed or 1 tsp Rose hip powder.
* 1 Tbs raw honey.
* 2 Tbs milk kefir-grains preferably in a pouch
* 2 cups spring water.Kefir d'erba medica can be prepared using two methods explained below, followed by method.
1] The raw herbal extraction where the herbs are not subjected to high temperatures. Using this method helps preserve heat sensitive essential components, which are normally denatured by cooking. Apart from the soluble compounds, we're relying mainly on the kefir grain's microflora to extract the soluble active ingredients from the herbs. After the organisms have worked on the herb parts for 24 to 48 hours, the herbs appear digested, releasing active components in solution. I recommend using the kefir pouch for this extraction method. This is for easy separation of kefir grains from the herb parts by simply removing the pouch containing the grains after fermentation is complete.
2] The herbal tea method where a herbal tea from the herbs is prepared. After straining and cooling the herbal tea, add the sweetener and the kefir grains and then brew for 24 to 48 hours at room temperature. I'll explain the raw method first. Go here for a practical tip for preparing herbal teas or cooking in general.
The raw herbal extraction method
Make a pouch for the kefir grains as described above in the pouch method. Add the water to a jar but do not fill the jar more than 2/3 full. Add and dissolve in the honey or malt. Add the rest of the ingredients including the kefir-grain-pouch. Place a tight lid on the jar and ferment for 24 to 48 hours at room temperature. Remove the pouch and strain the Kefir d'erba medica, which is ready for consumption.The herbal tea method
To make the herbal tea method, add the water to a pot and bring to a boil. Add the Rose Hip, Red Clover, Alfa Alfa or Chamomile flowers. Place a lid on the pot and let steep until cooled to room temperature [a tip for making herb teas and cooking in general follow this]. Strain the herbal tea and add to the jar. Do not fill the jar more than 2/3. Add the sweetener and kefir grains [or kefir pouch]. Place a tight fitting lid on the jar and brew for 24 to 48 hours. Strain the Kefir d'erba medica, which is ready for consumption.
Tips and Variations
One may use any favourite herbal tea formulae for preparing Kefir d'erba medica. Try a mixture of different combinations of herbs to come up with one that you like, or need. Try adding Dandelion root as a liver cleanser and tonic, or Passion flower, Skullcap and Hops for restful sleep.You can use commercial herbal tea bags in both methods explained above if you wish. There are no limitations and experimentation is recommended. You can use Kefir d'acqua grains for making Kefir d'erba medica or visa versa [only use excess grains for this, so please don't put all your sugary-kefir-grains in the one basket, just in the case that they don't like the herb brew]. When using milk-based kefir grains for the first time to prepare this, you may need to ferment for longer than 24 hours over the first few batches. If you keep using the same grains, after a few batches, they will adapt and the Kefir d'erba medica will be fermented within 24 to 48 hours per each batch thereafter.
Please see FAQ 28 at "Dom's Kefir FAQ in-site" for more tips
Bee Pollen Water-Kefir and Milk-Kefir
Bee pollen contains many nutrients including enzymes and high quality protein. However, due to the chemical structure of the cell wall of each pollen cell, many nutrients are unavailable through normal digestion. One may improve on this limitation, with the addition of bee pollen added to strained milk-kefir, followed by ripening at room temperature or in the fridge for a few days before enjoying the refreshing beverage. Secondary fermentation should at least partially breakdown the cell wall of each bee pollen cell, so that the contents contained within each cell may be better assimilated.
WIth milk-kefir, add 1 Tbs of bee pollen granules to each cup of strained milk kefir [without the kefir grains]. Store in a glass vessel with a non airtight lid fitted, and then ripen at room temperature for 2 to 3 days. Or, ripen under an airlock , explained in the section above under, Storing Kefir and Reducing Lactose
With water-kefir, add 1 Tbs of bee pollen with each 2-cups of any water-kefir recipe explained above, and ferment with kefir grains for 48 hours. Strain, drink and then feel the power of---super-pollin-d'probiotici!
I shall now remove my super-kefir-suit and deflate my pump-up muscles, which are also filled with hot air ;-)
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The Butterfly
The Butterfly [Kupu-kupu Indonesia] is my reply to the junk cola-beverage, The Spider [Cola & Cream]. The Butterfly may be a means of introducing kefir to a kefir-novice, tolerated by some of the fussiest taste buds. Children may also find the beverage appealing [some parents may only hope]. Any type of fruit juice may be used. The glass far left of picture is pure kefir with a sprinkle of cinnamon, decorated with a slice of Vanilla Persimmon fruit.Ingredients [for 1 cup]
* 2/3 cup dark or light grape juice.
* 1/3 cup fresh kefir.
* Slice of lemon or orange.
* Sprinkle cinnamon powder..
Method
Pour the grape juice in a tall glass. Pour the kefir over the grape juice. The kefir will float over of the grape juice. With a straw, chopstick or a spoon, gently stir the kefir to form a swirl or a marble-like pattern; as an effect to satisfy the hunger of the eye [after all, the eye is what gets to sample any food first]. Preparing foods and drinks to look interesting and appealing to the eye is very inviting to the stomach.
Variation
Try preparing The Butterfly with other fresh fruit juices or a mixture including ; Melon, Black current, Cranberry, Black berry, Blue berry or mixed berry, Black Cherry, Mango, Pineapple and young Coconut water or Coconut cream etc. Hhmm-hmmm!
The Water-Butterfly
This is the Water-Butterfly prepared with a mixture of water-kefir and milk-kefir. The Water Butterfly is quite effervescent. The refreshing beverage is best prepared from a fresh batch of water-kefir of your choice.
[Far left] Kefir di frutta indigeno or water-kefir prepared with indigenous fruit. In this case, Australian native wild fruit or bush tucker known as Illawarra plum [Podocarpus elates].Ingredients [For 1-cup]
* 2/3 cup of Kefir d'acqua, or Kefir d'uva of your choice.
* 1/3 cup milk Kefir.
* 1 tsp Raw Honey [optional, depends on sweetness of the water-kefir].Method
Fill glass 2/3 full with water kefir. Pour 1/3 glass of milk kefir. If adding honey, premix it with the milk-kefir then add to the water-kefir. Gently swirl in the kefir to form a pattern through the beverage. If using sugar, add just prior drinking. This will seed the gas, causing the beverage to bubble vigorously, to produce an interesting effect. Come on!... get those lovely noses tickled!
The Kefir Charmer [You smoothie You]
VANILLA KEFIR CHARMER
Ingredients [Waiter! 2 smoothies for the charmed couple, by yesterday--- thank you!]
* 1 large or 2 small ripe bananas.
* 1-cup kefir.
* 1-cup of coconut milk, coconut cream or young coconut water.
* 1 to 2-Tbs of fresh kefir grains [when surplus grains are available].
* ½ tsp each ginger and cinnamon powder.
* 1-Tbs wheat germ.
* ½ tsp of natural vanilla essence.
* 2 fresh mint leaves.CAROB OR CHOCOLATE KEFIR CHARMER
- In the above ingredients include 1 Tbs of either carob bean flour, or 1 to 2 tsp of cocoa powder.
TROPICAL PANDAN KEFIR CHARMER
- In the above ingredients include 1/4 tsp of Pandan leaf extract [obtained from most Asian stores]... mmm pandan--kefir--charmer---grrrrr! [Wake up home-boy, you're daydreaming n'drooling].
TROPICAL DURIAN KEFIR CHARMER
- In the above ingredients replace banana for ½ cup of Durian fruit meat [obtained frozen from most Asian stores]... mmm Durian--kefir--charmer--grrrrr! [Wake up home-boy, you're daydreaming n'drooling--- again].
Method
Chop fresh kefir grains with a sharp knife on a chopping board. Except for the cinnamon, blend all ingredients in an electric blender or food processor for 1 minute. Pour in tall glasses and sprinkle with cinnamon powder. During hot weather, try blending the addition of a few ice cubes.
HERBAL KEFIR LIVER BLUSH
This recipe improves liver function. A treat for Hepatitis C viral infection [HCVI] Ingredients
[Prepares 2 and 4 servings accordingly]
* 2 or 4 cups freshly strained kefir.
* ½ or 1 cup young coconut water.
* 3 or 6 fresh leaves each of Dandelion [Taraxacum officinale] and Greater Plantain [Plantago major], coarsely chopped.
* 1 or 2 Tbs St. Mary's Milk Thistle seed [Silybum marianum], well crushed.
* 1 or 2 Tbs each of anise and caraway seed, well crushed or in powder form.
* 2 or 4 Juniper berries [Juniperus communis], well crushed.
* 1 or 2 Tsp Turmeric root powder [Curcuma longa], preferably either whole dry root and crush yourself, of fresh root.
* 1 or 2 Tbs Rose hip grounds.Method
Blend all ingredients in a food processor for 30 seconds to prepare a smooth consistency. Pour in a suitable glass bottle, make sure not to fill the bottle more than 2/3 full. Place either an airlock on the bottle, or fit a lid but do not seal the bottle airtight. Place the bottle in a dark spot away from direct sunlight, and let stand for 2 days at room temperature.
Secure the lid on the bottle tightly and invert the bottle to re-submerge any floating herb parts back in with any solid kefir curds once daily. Then carefully loosen off the lid or place the airlock back on the bottle. This is to burp the bottle during ripening in order release pressure. Strain and refrigerate the ripe liquid herbal-kefir in a sealed bottle.
Enjoy ½-cup diluted with ½-cup fresh water. An option is to sweeten with maple syrup, rice syrup or honey to your liking. Or in preference for a savory over sweet, include a little unrefined sea salt, or 1/4 tsp non-pasteurized organically produced soy sauce. For weight loss enjoy ½ hour before meals. For weight gain, take directly after meals, will also assist digestion.
To enhance immune function and for amplified anti-inflammatory property including better probiotic value, blend 1Tbs fresh milk kefir-grains just prior serving, taken as suggested above.
Including a source of vitamin C [such as rose hip in this recipe] taken together with kefir should be quite beneficial for the liver. There is reference that taking vitamin C or kefir had beneficial effect in protecting the liver of mice, so one would think that taking these together should give some benefit, and probably give a better result than taking either of these on their own. See reference below, but ask yourself why in heavens were not kefir and vitamin C given together in a group of mice? Kefir contains a powerful anti-oxidant, and since vitamin C is also an anti-oxidant, the intake of more than one form of anti-oxidant should be extra beneficial. I personally have found this to be true.
Ripening and in fact preparing kefir under airlock, is optimal, for airlocks are designed to prevent air [oxygen] getting into the fermentation process, and by which prevents oxidation of compounds. This also produces kefir or ripened kefir with improved flavour and possibly better nutritional profile.
For details regarding the use of an airlock for fermentation, please see above section Storing Kefir and Reducing Lactose.
Reference
Sozmen M1, Erginsoy SD, Cenesiz S, Devrim AK.[2005]. The Protective Effect of Kefir and Vitamin C on Azoxymethane Induced Toxicity and Induction of Metallothionein in Mice. Scand. J. Lab. Anim. Sci.;32[4];211-220.
Experimental Methods & Utensils for Kefir Making
The next section explains alternative methods, which I've experimented with in the culturing of kefir. Included here are a few tips for those who do not intend using plastic utensils in the kefir-making process. For the purist at heart, I explain a system that can be employed to help eliminate unwanted toxins and chemicals found in some natural materials such as commercially grown cotton, linen, bamboo, hemp and cane etc. I also explain a simple, natural, chemical-free liquid detergent, which is easily prepared for use in the art of kefir or for washing up in general suits! After all, washing up is in part and parcel of the culture-art of kefir, is it not?!
PLEASE DO NOT EMAIL ME ASKING FOR POUCHES AND WHAT NOT EXPLAINED BELOW. I SIMPLY DO NOT SUPPLY THESE, NOR DO I PLAN TO. THIS SECTION IS SIMPLY FOR THE EXPERIMENTER AT HEART. PREPARING KEFIR IN THE COMMON MANNER EXPLAINED AT THE BEGINING OF THIS WEB PAGE, IS BY FAR THE BEST METHOD, UNLESS YOU HAVE A LEATHER BAG AS IN THE TRUE TRADITIONAL METHOD. HANG ON! I DO NOT SUPPLY THESE EITHER, NOR DO I HAVE ANY IDEA WHERE TO FIND SUCH ARTICALS :-)
POUCH-METHOD FOR PREPARING KEFIR
This simple method makes the kefir-culturing process [routine] a little more simple, by eliminating the straining step. Placing kefir grains in a pouch made from linen or cotton gauze is only recommended for culturing water-based kefirs e.g., Kefir d'erba medica , Kefir d'acqua or Kefir d'uva. A pouch such as the hemp-pouch described below, is best suited to contain the grains when culturing a milk-kefir. This is due to the very open weave of this particular type of hemp material. Gauze or cheese cloth, are too restrictive for milk kefir grains!! There are not enough!!! on my keyboard to express the importance of this fact!!!! Using material with an open weave is necessary when culturing a milk-kefir. A material with an open weave such as the hemp pouch below, will have less tendency to become blocked with kefir-curds during the culturing process. An appropriately made pouch-system also achieves what I refer to as an organic-fit, which causes less restriction for the grains. This is not possible with most material available today, I find these points important if deciding to use alternative measures. Although through personal research, I've found that nothing beats culturing kefir using the common method. Using the pouch-method may produce a milder tasting kefir, with a gel-like curd, similar to yogurt.
Making a Pouch for Kefir Grains
Pouch on left is only suitable for brewing water-based beverages and not milk kefir!
Make a pouch or pocket from well washed, non-coloured, very loosely woven fibres e.g., gauze or another form of natural fibre material. Alternatively, cut a piece of material into a circle about 11 - 14cm [6" - 8"] in diameter, and place the kefir grains in the centre. Gather the ends of the material and tie with cotton string to make a pouch. Be certain that the pouch is made loose, so the grains have plenty of room, and for milk [or other medium] to freely pass through the cloth, to and through the grains.
Make sure to wash all natural fibres well before preparing a pouch. See below for details
Using the Pouch
Place the pouch into the milk [or other alternative medium you may be using] and follow the steps for making kefir explained in the common method above. When the kefir is ready, remove the pouch and pour out the finished kefir into another container, wash the fermenting jar and the pouch gently with chlorine free fresh cold water. Just repeat the process for culturing your next batch of kefir.. easy as 1, 2 and 3!
Making a Thicker Yogurt-like Kefir Curd Using the Pouch Method
To make a thicker kefir similar to the texture of yogurt, use two jars with the pouch method. After removing the pouch from one jar of kefir, simply place the pouch into the second jar, with the addition of fresh milk. Ferment for 24 hrs to make that batch. This process eliminates the pouring and straining step. One less step to perform.. Neat hey? You will find that once the pouch is removed form one jar, the kefir will have a nice, thick curd all the way through, which can be scooped out with a spoon..<gulp-kefir-smile> aahhh! that's very nice indeed.
NOTE: I highly recommend gently shaking the jar once or twice during the fermentation cycle. This helps by--
- Bringing fresh portions of non-inoculated milk to the grains sitting in the pouch [feeds the microflora].
- Any kefir-curds formed within the pouch are released back into the surrounding milk or kefir.
- Inoculates fresh portions of milk outside the pouch.
- Releasing kefir-curds, which may be blocking the pouch itself.
- Dispersing the acidity evenly throughout the kefir. This is due to the nature of the pouch method, which may have a tendency to make the kefir sour from top to bottom of the container.
This particular hemp pouch was rendered from hemp-bark [not thread], unwound from strong commercial hemp rope.
Notice the very open weave of the material. This is best suited for preparing milk-based kefir. The pouch is simply removed from one batch of ready kefir, and then placed into a second clean jar filled with fresh milk.
O.K.. O.K.! the agenda for use of hemp for the pouch is--
* Hemp is one of the strongest natural fibres.
* Hemp is rot resistant.
* Hemp is grown and cured pretty well "chemically-free". However, the fact that these days, imported hemp fibre contains harmful residues due to pest and disease control agents used for fumigation or drenching. So please be careful with any source of hemp fibre..
THE "ALL IN ONE" METHODS
Explain here is a method which I've discovered, and may be useful for making kefir without the use of an external strainer. This involves using the jar for making the kefir in, and straining it with. I feel that this system is a closely related to the way kefir was traditionally made, because some previous kefir from the last batch is always left in the jar to be mixed in with fresh milk for the next batch. This system may be useful for those who do not wish to wash their grains between milk changes--- a wishy-washy affair!
This kefir jar has a lid fitted until the kefir is ready for straining. A pre-moistened cotton doily is placed around the mouth of the jar and held in place with either a strong rubber band, or tied with cotton string. The jar is simply inverted to strain the kefir into a container. The jar may be washed once a week to remove the curds adhered to the inner wall.
The cotton doily is removed, washed then dried after each straining. If your grains are very small, you will need to make sure that the material you use has small enough holes, or you may lose all your grains! The cotton doily may be sterilized by ironing with a hot iron.
Other Materials that Can be Used
For those who don't mind using plastic, one could cut out the meshing of a plastic strainer into a round shape, then secure this on the mouth of a jar with the cut-out lid. Cut the meshing the same size as the mouth of the jar's outer diameter, then cut out a large whole in the jar's lid and screw the lid on the jar to hold the meshing in place. The lid becomes the strainer which is placed on the jar when ready to strain the kefir, it's then removed and washed. You need to agitate the kefir before each straining. This is to help reduce clumps of curd into a smooth liquid consistency, making it easier to strain through the meshing.
There are also sprouting jars commercially available, with a meshing as part of the lid...
Preparing Natural Fibre Utensils
Before deciding to use any natural fibre in your kefir making, or in fact, for any general cooking, I suggest to prepare any natural fibre product by using a simple system explained below. This includes any material used for making kefir pouches, bamboo strainers, cloth used for making kefir cheese etc. This system may help to remove or destroy any chemicals or toxins that may be present in such fibres. Please read this [below] for instructions.
NATURAL LIQUID DETERGENT
For cleaning or detoxifying natural fibre materials and utensils
A natural way of keeping utensils clean ... very clean, in fact! The two-step process explained below, may be used to remove chemical or toxic residues found in natural commercial fibres, including cotton, linen, bamboo, hemp or cane etc. These include unwanted compounds that may have been used or formed during growing, processing or storing the natural fibres and materials or utensils. During my earlier research, I learned how when corn maize contained aflatoxins or mycotoxins were cooked with either wood ash or lime lye for preparing massa [a maize dough for preparing tortillas], the process destroyed those toxins in the corn. Here, three systems combined as two steps, thereby, possibly deactivating/extracting undesirable compounds with--
1] using a natural alkali.
2] organic acids and enzymes.
It is not imperative to perform both steps. You could just follow step 1; the lye wash. Lye solution is also an effective natural detergent for washing utensils clean. Excellent for chemical-free cleaning of any fresh vegetables, including legumes, to remove unwanted pesticides including insects such as aphids, caterpillars, snails or slugs. Lye water will also kill and dislodge harmful bacteria that may be found on fresh vegetables. House floors and glassware are cleaned without leaving any streak marks. Wooden or other types of cutting boards are cleaned effectively also, removing odours left over from previous use. Wood ash also removes odours from jars tainted with the aroma of pickles, such as pickling jars e.g. In fact, I have yet to find anything that can remove odours from glass jars as well as scrubbing with a little amount of wood ash.
1. Place the natural fibre or utensil in a pot and cover with a solution of wood ash lye, bring to a boil and simmer for about 2 minutes, stirring the material continuously with a spoon. Remove the material and rinse well with cold water.
2. Place the natural fibre utensil in a suitable pot, cover with water with the addition of 1/3 cup of non pasteurized vinegar to every 4 cups of water. Let this sit at room temperature for 12 hours to 24 hours. Remove and rinse well in hot water.How to Prepare Wood Ash Lye Water [a natural liquid detergent]
Wood-ash lye water is prepared by mixing fluffy gray wood-ash mixed with water. The ash must be prepared by burning natural and untreated wood. This is to say, wood which has not been painted, stained, or chemically treated in any way what so ever. The fluffy gray ash is first sieved to remove any pieces of charcoal. The sieved ash is added to about 4 to 5 parts hot or cold water. The mixture is stirred for a few minutes then left for 12 to 24 hours. After this the ash settles to the bottom of the container to form a sediment. A clear solution will form on top of the ash sediment. Pour off the clear solution, which is your wood ash lye water. Lye water has a slippery feel similar to soapy water. This solution is used as a liquid detergent. Ash lye needs to be diluted with hot water for use, similar to any liquid detergent. A stronger lye may be prepared by bringing 1 : 3 [ash to water by volume] to a boil and then letting it sit for 12 to 24 hours before pouring off the clear solution of lye water. Store the lye water in a separate container.
The partially spent ash that remains, still contains high amounts of potash alkali, which can be reused to make more lye water. Simply add more hot or cold water to the ash sediment, and let stand. The ash may be used again, over 3 to 5 cycles, or until the solution ceases to produce a slippery feel. Well spent ash may be composted, or sparsely scattered over the garden. Do no water plants directly with the ash lye water solution for it will burn plants! This is because ash-lye is very alkaline and caustic to plant roots if used concentrated. I mostly add a little kefir to the spent ash, to neutralize each other, so that the ash is neutralized from an alkaline state to a base, and the acidic kefir is neutralized from an acid to a base. This can then be safely poured around trees that are well mulched. To protect sensitive skin, one should wear gloves when handling ash or undiluted ash-lye water.
Natural Liquid Detergent for Washing
Wood-ash lye, also known as Potash lye or lye water, is an excellent natural detergent for washing virtually anything. Ash-lye is the predecessor of today's detergents. I always keep some wood ash lye lying around in a bucket covered with a lid. I use lye water for washing cooking utensils etc. This includes cheesecloth, kefir pouches, doilies, strainers, jars, dishes and glass utensils etc. I also use it for a body and hair wash. Using the actual spent ash found at the bottom of the ash-lye bucket makes a fantastic non-abrasive scrubber, including a fantastic tooth paste [see Dom's ToothSaving paste web page]. The spent ash can remove and lift stains which many of today's commercial products leave behind, without the use of any harsh chemicals or abrasive compounds! Ash and ash lye or lye water is also a natural sterilizing agent, again, without toxic chemicals. Lye water is useful for washing cast iron pots, pans and woks, leaving a fine protective film of oil, without any chemical amalgamation that occurs when using a commercial detergent [which you should not use on any of these types of iron cookware, for harsh detergents remove the protective film that forms on the surface of a well sealed wok or iron skillet. Removing the protective film makes the iron wok or skillet rust, which we do not want].
How to Use Ash Lye for Washing
To wash with ash lye water, add say about 1 cup of lye water to 4 litre's or 1 gallon of hot water. Use this dilution for washing as you would wash with any other detergent. Then simply rinse what you've wash with clear water. Depending on concentration of the lye, will determine how much lye water is diluted with hot water. You can tell by the feel of the lye solution with your fingers, if it has a slippery feel, then it has the power to clean, and clean well it shall.
Commercial Lye Water
I find most Asian grocery stores stock lye water. The bottle of commercial lye on the left, is used for preparing certain Asian food-products, including tenderising fresh meat, Chinese moon cakes, for cooking rice and pastry, including dumplings. It can be used as baking powder substitute. It is also a wonderful basic liquid detergent to wash and sterilize utensils. I've found four different brands of lye water at Asian stores. Some brands are prepared with Sodium Carbonate while others contain Potassium Carbonate or both. Lye prepared with a Potassium Carbonate is best suited as a natural liquid detergent simply because potassium is considered a softer base compared to a sodium base lye. The ingredients should be printed on the label.
Such commercial lye water is concentrated, so the liquid must be handled with care and diluted accordingly for use. I find th
