HISTORY OF KEFIR GRAINS
            The word kefir is said to have originated from the Turkish word"Keif"which means"good feeling". This is probably due to the overall sense of health and well-being they enjoyed though its consumption.  Kefir dates back many centuries to the shepherds of the Caucasus mountains, many of which live to be happily active and over 100years.  They discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage.
            For most of recorded history, kefir was scarcely known outside the Caucasian Mountains, although Marco Polo mentioned it in recounting his travels.  Kefir received renewed interest in the Western World when it was found it to be a useful therapeutic treatment for patients in sanitariums.  This self-carbonated dairy-based beverage continues to be popular in Russia, southwestern Asia and Eastern and Northern Europe, and has recently gained some popularity in the United States.

DOMINANT KEFIR GRAIN CULTURES
            The dominant microflora are Saccharomyces kefir, Torula kefir, Lactobacillus caucasicus, Leuconnostoc species, lactic streptococci and lactose-fermenting yeast.  Some of the bacteria in the kefir culture are like those used for making yogurt, while the yeast generate a small amount of carbon dioxide and alcohol (<0.5%).  Other bacteria produce a viscous gum which holds all the microorganisms together in gelatinous lumps.  Kefir is very similar to yogurt. The main difference is that kefir curds have a small surface tension.  This allows the curds to be easily broken into small pieces. The small curd size gives kefir a liquid consistency
The lactobacilli got their name from their chief by-product, lactic acid.  Lactobacillus organisms are rod shaped organisms that live in acidic conditions (pH 4-5; neutral pH is 7.0; our blood is at a pH of 7.2). These organisms can be found on the surface of nearly every plant. Lactobacillus species are also found in our mouths, intestines, and birth canals.
            Kefir contains several major strains of friendly bacteria not commonly found in  Sources for Kefir yogurt, Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species. It also contains beneficial yeast, such as Saccharomyces kefir and Torula kefir, which dominate, control and eliminate destructive pathogenic yeast in the body.  They do so by penetrating the mucosal lining where unhealthy yeast and bacteria reside, forming a virtual SWAT team that housecleans and strengthens the intestines. Hence, the body becomes more efficient in resisting such pathogens as E. coli and intestinal parasites.
 
 

KEFIR GRAIN NUTRITIONAL PROFILE
An excerpt a Kefir article by Donna Gates
            In addition to beneficial bacteria and yeast, kefir contains minerals and essential amino acids that help the body with healing and maintenance functions. The complete  proteins in kefir are partially digested and  therefore more easily utilized by the body.
Tryptophan, one of the essential amino acids  abundant in kefir, is well known for its relaxing effect on the nervous system. Because kefir also offers an abundance of calcium and magnesium, which are also important minerals  for a healthy nervous system, kefir in the diet can have a particularly profound calming  effect on the nerves. Kefir's ample supply of phosphorus, the second most abundant mineral in our bodies, helps utilize carbohydrates, fats, and proteins for cell growth, maintenance and energy.
Kefir is rich in Vitamin B1, B12, calcium, amino acids, folic acid and Vitamin K.  It is an excellent source of biotin, a B Vitamin that aids the body's assimilation of other B Vitamins, such as folic acid, pantothenic acid, and B12. The numerous benefits of maintaining adequate B vitamin intake range from regulation of the kidneys, liver and nervous system to helping relieve skin disorders, boost energy and promote longevity.
 
 

KEFIR GRAIN HEALTH BENEFITS

•  The culturesí chemical changes make the milk much easier to digest, allowing the body to absorb more of the naturally present nutrients. The transformation of lactose to lactic acid allows people, even t hose with lactose intolerance, to digest kefir and receive their full benefits.
• Kefir can play a vital role in the development of a healthy digestive tract in babies, as it protects against negative effects of radiation and helps improve the immune system.
• Undesirable bacteria that reside in the intestines produce certain enzymes that may turn certain dietary substances into potential carcinogens.  The friendly-flora of kefir actually reduce the levels of these carcinogenic enzyme substances.
• Kefirís friendly cultures also produce specific antibiotic substances, which can control undesirable microorganisms and act as an anti-carcinogenic factor.
• Kefir culture produces a series of natural proteins and protein fragments, called peptides, that may have an inhibitory effect on less desirable bacteria.
• Kefir also helps to enhance bowel function and control Candida - a condition where there is an excessive growth of yeast cells.

•  Dr. Orla-Jenson, a noted Danish bacteriologist specializing in dairy research states that"Kefir digests yeast cells and has a beneficial effect on the intestinal flora".
• An international Nobel Prize winning researcher, Elie Metchnikoff (1908) found that kefir activates the flow of saliva, most likely due to its lactic acid content and its slight amount of carbonation.   Kefir stimulates peristalsis and digestive juices in the intestinal tract. For these reasons, it is recommended as a postoperative food since most abdominal operations cause the bowels to stop contracting and pushing food along (peristalsis).
• A European doctor by the name of Dr Johannes Kuhl conducted one of the foremost studies of lactic acid.  In his research he discovered that kefir was very high in lactic acid.  Consequently, found that well-balanced diet with liberal amounts of lactic acid fermented foods was good protection against cancer.
• Lactic acid bacteria fight pathogenic organisms: Salmonella typhi die; escherichia coli are unable to develop, and S. paratyphi and Corynebacteriae diphtheriae lose their pathogenic properties. Fermented milk cultures have been reported to help treat achylia gastrica, peptic ulcer, cholecystitis, gastroenteritis, colitis, diarrhea, and dysentery.

WHAT TYPE OF MILK TO USE
            There are many choices for milk; pasteurized, unpasteurized goat, sheep, cow, whole fat, low fat, skim and no fat.  All types will work well.  The more whole the milk, the more thick and creamy the kefir milk will be.  Pasteurized is usually recommended, although I have had success thus far using raw goat milk.  It is said, the bacteria in raw milk may compete with the balance of the symbiotic relationship of the kefir grains.
             Personally my daily diet consists of 100% Vegetarian Raw Food.  I will use the healing benefits of unpasteurized raw goat milk for particular and obvious reasons. Whenever possible know that"Raw is Nature's First Law!"  Through these 8 years of knowledge and experience both personally and professionally, I know raw goat milk is far superior to cow milk for many reasons.  If it is not available for you for some reason do not be too concerned.  The fact that the milk is transformed by the kefir culture will add more benefits to your health that consuming uncultured milk.
           I go into detail about that and other topics in my book entitled Four Pillars of Living Health.  The manuscript is available at www.involved.com/livinghealth.  Dr. Bernard Jensen has extensively researched and used goat milk products over the past 70 years of his scholarly practice and teachings.  Many books of his are available on this and many nutritional subjects.  In fact, one woman was allergic to so many things, goat milk was the only food she was able to consume and she did so for 30 years!
 

PROCESS OF FERMENTION YOUR KEFIR GRAINS
            When the organisms ferment they simply take sugar (lactose; the main sugar in milk) and break it down to get energy. Lactobacilli are not able to completely breakdown sugar and consequently they leave behind byproducts.   Kefir is made by fermentation of the"kefir"grains, which resembles miniature cauliflower that are the size of wheat kernels. These grains consist of casein and gelatinous colonies of microorganisms that are grown together symbiotically.  Kefir is fermented in a covered container, and is not likely to be contaminated.   The most suitable fermentation pots are glass, glazed pottery, or porcelain.  Aluminum is not advisable for use at all, therefore unsuitable for lactic acid fermentation as well.
             The best fermentation temperature for Kefir is between 22oC and 30o C (72 - 86o F).  Researchers have found nearly 30 different bacteria and 25 different yeast in Kefir cultures. Every bacteria and culture has specific temperature requirements, this is why a constant low temperature cannot be compensated with a longer fermentation time, or vise versa. The temperature requirements of the bacteria Leu.  Citrovorum has a temperature requirement of 20o C (68o F), Lactobacillus acidophilus a requirement of 38o C (100o C) but some literature recommends 43.3 - 44.5o C (110o - 112o F). Lactobacillus bulgaricus likes temperatures between 43.3 - 46.6o C (110o - 116o F).  In winter and in cooler areas a heating device is recommended.
 

PRODUCING KEFIR FOR LIFE
            To make kefir, you begin with any milk.  It is unnecessary to pre-boil the milk.  Add the kefir grains, and allow the milk to culture at room temperature 65-75F for 1 or 3 days.  During this time the fat solids and whey will separate in you container.  This will allow you to know how fermented the milk has become and how much time is left.  You may stir them to allow the kefir bacteria and yeast to be distributed.  If you have ample grains to milk, stirring is less necessary.  If you do choose to stir them, do so every 6-8 hours.
            Then strain the thickened milk.  The kefir whey drains through while the kefir grains remain for the next session.  When more whole fat milk is used, it will yield greater residue, which is less able to go through your strainer.  This is OK, it's your choice.  I find it a little too messy finding my grains again.

            1. Put 3 tablespoons of the kefir grain culture in a jar and add about 1/2-1 cup of goat or cow's milk.
            2. Seal well the container to keep out other bacteria and put it in a dark place, at room temperature 65-75F.
            3. The milk will ferment and be ready for consumption in 12hrs(mild), 24hrs(tart), and 48hrs(zesty).
            4. Separate the grains from milk fat solids gently press solids through the strainer.
            5.  If you like rinse off some of the fat solids from the grains with unchlorinated water.  Don't get too clean.
            6. After this, you can return to step 1 and enjoy your new exciting hobby of culturing!
 
 

SMOOTH KEFIR CHEVERON CHEESE

•   Uncooked method, Ladle clear whey liquid carefully out from the kefir curds.  The grains are not needed here for cheese production.  Place two layers of cheesecloth in a colander or strainer and pour remaining curds onto it.  Tie or seal it shut and allow the remaining whey to drain.  Occasionally knead it to further dry the solids and distribute them into a smooth consistency.  Time, patience and attention will teach you how to create wonderful cheese.
• The cooked method,if you must.  This process will yield a harder and drier cheese than the former one.  Heat the cultured milk until tiny bubbles form on the surface.  This is well below its boiling temperature.  Realize, if you cook it, it becomes pasteurized again, therefore killing all the beneficial yeast and bacteria which you so lovingly cultured to life.  It will have the flavor but not the healing properties of Kefir.

STORAGE AND CARE OF THE KEFIR GRAINS
            Simply air dry them on cheesecloth for 2 days, put them in a paper envelope, and store in a cool dry place. The grains should remain active for a year or more.  To reactivate, soak the grains overnight in water, strain and add to one cup milk.  Let sit for one day, strain and add to 2 cups of milk and so on until the grains can culture a quart of milk or to taste.

An excerpt a Kefir article by Harald W. Tietze
            There are many brief information sheets given to friends along with the Kefir culture and the recommendations of care for the culture and storage vary dramatically.  Most recommendations advise to wash the culture before every use.  Some say with cold water, some with water around 20o C. Washing is recommended to clean up unwanted or unfriendly bacteria which may settle on the symbiotic system.  The advice to wash a culture, you only find in Western literature.  The people I know from Russia, Poland, Romania and Hungary who have known about Kefir fermenting from childhood do not recommend washing. They say that the beneficial micro flora around the culture will be disturbed or destroyed definitely with chlorinated water and fluoridated water and donít wash the culture except for drying purposes or if fermentation is paused for a short term.  I personally agree with the natural way in not washing the culture.
            For a short break of Kefir fermenting, like going on a holiday for a fortnight, the grains are placed in fresh milk, and then stored in the refrigerator at 4o C.  The Kefir grains are tougher than most people think. To compare different cultures, I asked a friend in north Queensland (and itís really hot up there) to send me a culture. I live 3000 km south and the parcel was 12 days on the road by Australia Post. The fresh grains, bottled together with a 1/4 liter milk arrived absolutely active and the first brew was perfect. Not only that, the long fermentation and 3000 km truck shaking, produced a very pleasant tasting Kefir.
            If you are not sure in the handling of Kefir then try to think a few hundred years back in a simple farm kitchen in the Caucasus mountains and make your own mind up. Like the Australian saying-"use the KISS method"Keep It Simple Silly.
For long storage it is recommended to change the milk every few weeks to feed the grains and keep them fully active.  Some say that deep freezing may kill the culture and others had no problem to reactivating the culture after a long storage in a deep freezer.
 
 

STORING YOUR KEFIR
An excerpt a Kefir article by Harald W. Tietze
            After fermentation with the culture, you may store it in the refrigerator.  At a temperature of 4C your Kefir will be of good quality for about 14 days.  Maybe you can try different ripening processes with a few batches. Instead of storing your Kefir in the refrigerator until you use it, you can ripen it at 10-18C for another one to four days.  Ripened Kefir has a stronger aroma, takes on a mousse-like appearance, the yeast become more active and the alcohol content rises to 2-3%.

            In the fridge, at a temperature of ca. 3-5 degrees Celsius, the kefir can survive at least a couple of weeks, after which the milk must be refreshed.  Your kefir grain will grow larger and larger. When it becomes too big you can cut (or pull) it in half and give one part to a friend.  If you run out of milk accidentally, you may put the kefir grain in water for at least 24 hours.   I never tried this but it sounds accurate: if you keep the kefir in water, add some sugar to the water. This will feed the grain.

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