Before we move on, please 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 self-preservation. The type of kefir you wish to produce [mild, slightly sour, extra sour including amount of viscosity]. Culturing at temperatures between 18ºC – 30ºC [65ºF – 80ºF], grain-to-milk ratio by volume of 1 : 10 to 1 : 50 are achievable.

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-- Using fresh certified organic raw milk [possibly due to Certified Organic milk does not contain antibiotics as do most commercial milk types]. Straining only 3/4 of the kefir i.e.

There are some advantages for the use of dry kefir-grains, as apposed to fresh culture. But firstly I would like to mention that waste is in the eye of the beholder. Milk strained from the first few batches during reconstitution of dry milk kefir-grains, is discarded, which may be seen as a waste of good milk. However, the milk is not wasted, for it responsible to awakened and sustain life of billions of organisms found dormant in the dry kefir-grains.

No the grains are not damaged, and you do NOT have special, rare grains, as some folks on the net are suggesting. All milk kefir-grains shall and do go through phases of variable growth in regards to shape, size and texture or make up of the grain. This is because the organisms adapt to culture-conditions, the results of which is a variable grain shape, size, and texture of each grain. There's lots happening among the micro-community of organisms.

Generally in the kitchen at room temperature, although in colder regions the container of milk being cultured may need to be kept in a warmer place such as by the fireplace or in a warming cupboard.

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.

Yes, kefir grains can certainly be eaten. I think, therefore I feel, that this is an essential part of the kefir-culturing process or kefir-ritual as a whole. I was encouraged to ingest kefir grains over 24 years ago, by the very person who was kind enough to share some of her kefir grains with me.

Yes you may and this is how to do it with either milk kefir-grains for milk kefir, or water kefir-grains for water kefir. Say you have 2 Tbs which is about 28gm [1oz] milk kefir-grains, and you want to prepare 4 Lt [1 gal] kefir. Normally this amount of culture is insufficient to prepare that amount of kefir within 24 hours. There are two ways to accomplish our goal.

I suggest adding some form of sweetener and or fruit juice, like malt extract [maltose in liquid or dry powder form] 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.

Kefir may be made from any type of milk, such as cow, sheep, goat, buffalo, camel, including Mare's milk. There are many choices of milk; unpasteurized1, pasteurized2, UHT3 [Ultra Heat Treated or Long Life Milk], whole fat, low fat, skim, and nonfat, including reconstituted Dry Milk Powder4. Although I personally prefer culturing fresh, raw, whole Certified Bio dynamic or Organic [if commercial] milk.

Amounts of kefir grains from the batch usually float directly after placing them in milk, shortly after or within a few hours. This is normal. It's also common to find some kefir grains remain at the bottom of the vessel, while a majority will float close to the surface. This is mostly due to the density [specific gravity] of kefir grains in relation to the media. Or due to yeast producing CO2 gas, forming tinny bubbles around the grains, causing most grains to float eventually.

You can take too much of anything. We are all individuals and have to find out our own requirements. What is a healthy dosage for one person can be harmful for another. Negative effects of Kefir intake are not known, however, people with an intolerance to lactose should start with very small dosages like a teaspoon at a time. Kefir grows well in soy milk so lactose intolerant people can use lactose free soy milk to make Kefir.

You don't have to squeeze or press on 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.

Under most circumstances kefir grains do not need to be rinsed with cold water 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 be boiled then cooled to room temperature first]. Using fresh milk instead of water to rinse the grains should also be avoided, if the rinsing-milk is going to be discarded.

Yes, definitely so. Tibetan mushrooms [TM], Snow louts [SL] and kefir grains [KG ] and what ever other name the unique mother-culture is known, are all the same mother-culture if it looks like this! This is also true for what is also referred to as Yogurt Plant or Yogurt Mushroom in same areas of Europe. To help explain; the name Peter is known as Piere in France and Piere is Peter in an English speaking country.