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.

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.

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.

Dehydrated milk kefir-grains are usually yellow in colour. They are quite firm and almost crystalline in appearance. After reconstituting for 24 hours in either fresh milk or fresh water, some grains more than others, will become slightly white in colour. With daily milk change, from there on, the grains will become whiter in colour until they stabilize.

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.

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, 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.

Well failure and aquifer failure are the two reasons why water wells go dry. A water well fails when it no longer transmits water from the aquifer to the pump intake. In West Virginia, this is usually caused by corrosion and scale and occasionally by algae, bacteria, or improper well development. aquifer fails when the water table falls below the bottom of the well.

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.

The white, milky color that appears from time to time is caused by millions of tiny air bubbles escaping from the water as soon as it leaves the tap. If you let the water stand, it will clear in a few minutes, often leaving larger air bubbles clinging to the side of the glass. The water is still perfectly safe to drink since this is not caused by any sort of contamination.