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What’s Kefir?
Kefir is a cultured, enzyme-rich food filled with friendly micro-organisms that help balance your “inner ecosystem.” More nutritious and therapeutic than yogurt, it supplies complete protein, essential minerals, and valuable B vitamins.
- Kefir is simple and inexpensive to make at home.
- Kefir is used to restore the inner eco-system after antibiotic therapy.
- Kefir can be made into a delicious smoothie that kids love.
- Kefir is excellent nourishment for pregnant and nursing women, the elderly, and those with compromised immunity.
What if I’m lactose intolerant, and don’t do dairy? Or don’t digest milk products well? Is kefir right for me?
The beneficial yeast and friendly bacteria in the kefir culture consume most of the lactose (or milk sugar). Eat kefir on an empty stomach first thing in the morning before (or for) breakfast and you’ll be delighted to find it can be easily digested — as numerous people who have been lactose intolerant for years have discovered.
How to Introduce Kefir Into Your Diet
Some people thrive on kefir right from the start and others may need to proceed more slowly. Remember that people with candidiasis lack milk-digesting bacteria, so you may have to build up your “tolerance” of kefir. Start with about four ounces in the morning on an empty stomach. Every second day increase the amount until you are able to drink a full eight ounce glass.
If you are just beginning the therapeutic version of the Body Ecology Diet’s health recovery program, it might be best to wait three to six months before introducing kefir. You may first need to clear your body of accumulated toxins and see your symptoms disappear. Moreover, people with candidiasis have what Chinese medicine calls the condition of dampness. Unfermented and improperly combined dairy products can lead to even more dampness and excess mucus. Here are some suggestions for introducing kefir while conquering dampness.
- Eat Body Ecology Diet foods, which are drying.
- Use proper food combining techniques to make kefir less mucus-forming (see the Body Ecology Diet 7th Edition).
- Drink plenty of water and eat grains that have been soaked and then cooked. These add moisture and fiber to the colon.
- Clean your colon. If a colon is free of blockages, kefir is tolerated more quickly. We have found that people who report having trouble with kefir, often have not followed the advice on colon cleansing. You probably also need to add acidophilus and bifidus bacteria to your small and large intestines. These wonderful bacteria also help to clean and improve the health of your entire digestive tract.
- Be sure to get adequate exercise. Exercise stimulates the colon and improves elimination.
Tips for making perfect kefir from milk.
Time and temperature are two important factors that determine how thick and tasty your kefir will be. In the warmer months kefir may be ready to drink in 18 hours. If you let it sit out too long at room temperature, it will become thick and eventually start turning into cheese and whey. If your kefir is “lumpy” and too sour, you are definitely leaving it out too long. It should be creamy and “drinkable”…a little thicker than milk. At this point, shake it well and place the kefir into your refrigerator. It will thicken a little more since it is continuing to culture, but at a much slower pace. Making kefir is an art, not an exact science. With each batch you make, adjust the time until you get it just the way you like it. Each area of the country and each kitchen seem to be a little different. Donna finds that her kefir always cultures faster for her in California than in Atlanta.
Body Ecology’s starter culture is just that…a starter. After you start your first batch of kefir (in milk or the liquid from the young coconut), you can use a small amount of that first batch to make your second batch. How much to use is included in the instructions found in each package of starter. If you transfer too much kefir from one batch to the next, you’ll create a product that cultures too fast and tastes too sour. You can make about 7 such “transfers” from one batch to the next. After that, the yeast start to get crowded out by the more aggressive lactobacillus.
{ 286 comments… read them below or add one }
I need milk kefir grains immediately, i am in New Delhi,India.Willing to pay.contact me at sukesh.sharma1990@gmail.com.
Hi, I am DESPERATE to find MILK KEFIR GRAINS in Johannesburg or Pretoria.
It is for a cancer patient and recommended by the Doctor.
Willing to pay.
0825589196
Please help me to get hold of some Kefir grains in the Johannesburg, West Rand area.
Cell 082-322-6855
I am looking for Kefir grains in San Antonio: oxbarboz@yahoo.com
Check E-Bay. I just bought some the other day from a seller named “dajabon” who is located in Magnolia, TX. It was very inexpensive, and he sent a good-sized batch of very healthy grains. My first batch was ready in less than 24 hrs and came out great! This was my first attempt to make kefir…so I am very happy
the best place to get fresh kefir is from marilyn the kefir lady.her site is here: http://www.kefirlady.com/
I would love to start making my own kefir. Does anyone have grain to share in San Antonio TX? Here is my email just in case…
Hi Oralia, I live in Houston and if you’re unable to acquire Kefir locally I maybe
Able to mail it to you.
Andrew
I am in Pretoria, South Africa and have grains to share locally.
Hi Jacqui,
I’m in Randburg and would be so grateful to get hold of some grains.
Contact me to collect.
I am looking for MILK KEFIR GRAINS
0825589196
Hi
Just want to know if you still have grains available, and if you would be willing sending them to Namibia?
Awesome!!! If you look at later posts I think I saw people where you are looking for grains. Sometime in December I think. I just noticed one on Jan 12.
You’ll need to leave an email address so they can respond to you.
~Lisa
If either Jacqui or Joey or anyone else inSA still have grains available, if you could contact me at loviatar@ananzi.co.za i would really appreciate it.
I am in Pune ,India. Where / from whom I can get Kefir grains to start.
Hi
I got kefir grains from an AMerican living in India
you can also buy from her and contact at kefir.india at gmail
she also has opened a blog
http://kefirindia.wordpress.com/2012/01/17/the-introduction-to-kefir/
thx
Hi l am looking for water kefir in downtown TORONTO if you have please share with me thank you
ozzy2007@msn.com
Please contact me with details of how I can purchase Kefir Grains in South Africa, particularly in the Durban area.
Many thanks
Charlotte
I live in Centurion, Pretoria and have Kefir Grains. The Grains are free of charge, but postage is R25.00 for ordinary post and R65.00 for counter to counter.
Regards,
Joey
Hi Joey
I would like some keffir grains.I live im Cape Town.Please send me details on how I can get them from you.
Hi Joey
Can you please let me know if I can come and collect Kefir from you?
Thanks
Anneline
Joey, I live in Florida, West Rand, work in Jhbg city centre. I suffer from CXrohn’s disease. I would desperately like to try this Kefir. Please let me know where and how to get supplies of this. Cell 082-322-6855
I would love to start with kefir but need to get the starter… Anybody that knows how to mail them and can spare a few I would love to hear from you via email lauralizzie01@gmail.com
PS I’m in northern mi, grayling
KEFİR HÜCRESİ (MAYASI) İSTEYENLERE GÖNDERİLİR.İLKE ECZANESİ-SARIÇAM-ADANA-FİTOTERAPİST ECZACI AHMET İDRİS ULUTAŞ-05379353475-
any body have a tip for me?
after a while grains starting to grow and i don’t know what to do with it? I feel kind of guilty to throw it away? they like living creatures to me. nobody in my circle of friends and family is interested in it. and i love it.
Marina, I would list it on your facebook or maybe even craigslist for another Kefir fan in your area to share with.
Marina:
Where are you located? I will like to have some of your kefir grains if you are close to me.
Thank you
The friend that shared her keifer pearls puts them on toast (like cheese) when she has too many. I’ve only had mine for a week so I am not ready for the toast spread but I have tasted some that slip into my keifer drink and think they’ll be quite tasty.
i heard about kefir and would like to start using it is there anyone in Manchester who has enough to share some of these kefir pearls.
I put my extra grains into my smoothies and blend them right in. They are little probiotic powerhouses and completely edible!
Hello Marina, I would love to get some of your Kefir. please get in touch with me. I am in Los Angeles, CA.
Thank you,
Martin Hernandez Serna
Hi Marina,
I would also suggest leaving your email on here so people looking for some can contact you. I made an email that I use for reasons like this. I’ve given some to about 4 people going on 6. It feels great to share.
Repost every now and then so people will know you have them.
Something else I read is that you can put your extra grains in your plants and see good growth. I still need to do that myself. People also feed them to their animals too.
~Lisa
I just noticed that Laura in an above post needs some and she left her email address.
great for you! check out Dom’s website– http://users.chariot.net.au/%7Edna/Makekefir.html
he tells you everything you could possibly do with the extras… eat them!!!! but he has some recipes as well. incredible site.
kefir insan sağlığı için güzel bir içecektir.bir çok hastalığa yardımcı destek tedavidir.kefir hücresi isteyenler benden temin edebilirler İLKE ECZANESİ SARIÇAM/ADANA FİTOTERAPİST ECZACI AHMET İDRİS ULUTAŞ 0537 935 34 75
I have read in several places on the internet that leaving chlorinated water out for a day or two will allow the the chlorine to evaporate out. Many municipalities though, use the much cheaper “CHLORAMINE” rather than chlorine to treat their water. Chloramine takes up to several weeks to evaporate under normal home temperatures. Using tap water with cloramine will kill or damage your kefir grainsand your kombucha culture. I would not use it at all unless first run through an activated carbon filter. Some advice out there claims that the basic carbon filters remove the needed minerals in the water. Not true. Reverse osmosis and distilled water are mineral deficient and will cause the critters to eventually die of starvation. Filters that employ activated carbon as the primary filter media are effective for removing many harmful substances but, not for removing the important minerals.
I get up at 6 a.m. and drink kefir. I’m diabetic and need to take my tablet with food, so I use kefir for the morning dose. I eat breakfast about an hour later. Doing this keeps my blood sugars low. I make it with powdered milk because I don’t drink enough liquid milk to keep it from going bad. Powered milk works well and it is much less expensive.
I have used bodyecology’s kefir starter for almost 2 years now for my son. This is the first time is that it has turned out thick and syrupy. Is it still ok to use.
http://users.chariot.net.au/%7Edna/Makekefir.html
try dom’s website- has taught me soooo much!
I’ve just started making my own Kefir and using Organic full cream milk, living in a warm climate it has really taken off, my husband is really enjoying it, But apart from tasting it i’m afraid to actually drink it as I’m pregnant and I can’t seem to find definate information if it’s safe or not?????
Can any one advise me? Shall I wait till after baby is born????
Cheers Nicky
We have lived in Russia for eight years and kefir Ida part of the daily life, I drank it in all three pregnancies.
Britny
Is it from heated (pasteurized) milk or raw ?
If you make the kefir with actual cow or goat milk and i mean milk the animal. stay away from anything pasturized as pasturization is the process of killing any beneficial bacteria to make ready for transport. use caution when applying this method to kefir as your baby may come out wanting to rule the world, or just be president. use spring water whenever possible for it has this beneficial bacteria in it.
is kefir always from pasteurized milk , or from raw ?
check out dom’s website http://users.chariot.net.au/%7Edna/Makekefir.html
great info!
I wish I could help, I’m just wondering if people are using raw or pasteurized milk…..(?)
Most of the bloggs I read say that you need to use raw milk, but you can use some lower pasteurized milks. They do recommend that you use raw milk from time to time to give the grains a boost.
Google kefir raw milk and see what it brings up.
HI, Nicky
it is perfectly safe. i would say even beneficial. it is very popular in Russia and sold in super markets.
my 2-years old nephew loves it and demand to have it.
I drank kefir while pregnant with my son. In fact my midwife recommened it as I was having problems with yeast infections. It’s good for you and definitely helped me.
Hi Nicky,
Donna Gates who wrote the Body Ecology Diet book says YES. She says the hormonal balance changes dramatically. If it is weak and you lack adequate freindly bacteria, this leads to a condition of yeast overgrowth. I just copied this from her book that i have. She wrote a whole page but my typing isn’t that great.
Best wishes,
~Lisa
Hi,
Can you tell me whether milk kefir is appropriate to consume when on a dairy free diet?
As kefir grains remove the lactose from the milk, I’m unsure whether that makes it ok.
I look forward to your response.
Thanks and regards
Jill
Are you on a dairy free diet because you are lactose intolerant or for another reason? Allergic to milk protein etc.. ?
If you are simply lactose intolerant you should be able to drink Kefir as it is virtually lactose free… I have read read that it is best to start out with small amounts though. I also don’t know if the lactose content would vary in the homemade Kefir do to different variables. I would ask if someone knows that.. If that might be the case, I would think that starting with a good premade brand might be ok..
Hi,
I have started using a Kefir start kit and am having great results. Is it really true that you can only use each sachet for about 7 cultures? I have used it for 8 already and it still seems to be fine and taste the same? How do I know if I need to stop? Surely the bugs just keep multiplying? Any advice would be great!
Thanks,
Helen
If it walks like a duck….
There are 1001 different ways to culture milk. There are also 1001 different ways to mess it up.
-Luckily, the results are relatively telling.
-spoiled, contaminated, sour or rancid batches of virtually any dairy product are easy to detect.
-My rule of thumb, is that if your product resembles your attempt, you are good to go.
-remember; recipes are designed to instruct and cover ass. Be bold and mighty forces will come to your aide. (and fear not
the horror stories about tainted milk!)
-Sincerely
Where in South Africa can i find WATER Kefir ??????
What? If Kefir comes in contact with metal it’s no longer good? Really? How do you make a smoothie without a blender. Blenders have metal blades. Uuh! I’m confused.
I believe it’s the kefir *grains* that are not supposed to come in contact with metal. You can make kefir with either grains or a powder starter. I use a strainer with plastic mesh to catch my grains.
blend your fruits with ice, than introduce them to kefir. kefir is already kind of fluffy, so there is no need to additional beating it in blender.
stainless steel is un-reactive
check out dom’s website for every thing you need to know!
Home-made- it’s so fun to have such an expert on here and read all your advice and comments. I am loving the kefir grains I got from a friend recently. I don’t think I understand the difference between the mother culture and the grains. Can you explain? Also, I have heard that (just liek with breastmilk) it may be bad to shake or blend kefir since that will break up the long-chain-fatty acids that are so hard to come by in foods. True? I have heard other rumors- such as metal being bad for the grains. Any advice? Is there any actual alcohol in the product?
Hey kefir fans!
I just want to write this note about milk kefir to help clarify some confusion I come across a lot:
Milk kefir can be made three ways. From starter, Mother culture, or grains.
-STARTER = usually from a powdered culture. Will culture milk and successive batches (usually no more than 7)
The advantage of starter is that it has a long shelf-life (in powdered form) and can be used periodically.
-MOTHER CULTURE = basically fresh kefir made from grains (initially), used successively in daily batches (4-10% culture added to fresh milk)
The advantage is that it can be reproduced indefinitely. The disadvantage is that it has to be maintained daily.
(in other words, a batch of kefir milk culture left unattended for an extended period of time (4+ days, unrefrigerated) will become rancid and useless) [Also difficult to ship or preserve]
-GRAINS = Kefir grains are the source for original kefir culturing and can be used directly in the culture, or removed from partially cultured mixes (creating starter and mother culture batches) and also used indefinitely.
The advantage of grains is that they produce the most thoroughly cultured batches and are resilient to some neglect.
The disadvantage is that they are more difficult to acquire and require tending (like a pet) for the duration of their life.
Hope this answers some questions, feel free to add, ask or respond!
Happy Kefirring!
Hello Jared! Sounds like you might know the answer to my question. I have been using kefir pearls with milk, very satisfactorily. Now, I will need to be dairy-free for a few months. Is there a way to store my kefir pearls in the meantime, keeping them alive but not producing kefir? Can kefir be made with almond milk successfully?
I’m not sure about almond milk. But if you leave the kefir grains in the fridge with new milk, they should be fed for a month like that , perhaps even longer. If you put it in the coldest part of the fridge where it wont freeze, it will last longer. You could tip out the milk and add some fresh milk to get it going longer. I have not tried this, but I was told that you could do this. it may even be that you don’t need to replace the milk, that it will slowly grow for months in the fridge without replacing the milk, but I don’t know that for certain.
I have very successfully frozen kefir grains! I rinse them, put them into a glass jar, add enough milk to cover the grains, add a lid and freeze. I have also frozen the grains alone, no milk added, with no problems. Even after a year in the freezer, the grains are ok.
Hi Everyone! Exciting news for those in Australia and other countries. I was searching the web and there is a non-profit organization who you can get different types of grains from. They are localized there but ship elsewhere as well. Their website is: http://users.sa.chariot.net.au/~dna/kefirpage.html#order
They also have a lot of information about kefir. Best wishes!!!
Lisa
Hi, I have started making Kefir a week ago but seem to be getting a curds and whey result now, the whey is separating out into a pale sourish liquid. Drinkable but not great, and the curds seem not to have the “mushrooms” in there but rather lots of bits.
Please help…
Try reducing your kefirring time or temp, or (if using grains) try removing grains 1/2 through culturing and continue to culture mix without the grains. Either your culture is still unbalanced (e.g. excess yeast) or it is simply over-culturing. I’m not really sure why, but I’ve found that adding a tablespoon of sugar to a quart of culturing kefir (after the grains are removed!!) keeps it from curdling and makes it thicker. Worth a try with starter born or secondary culturing batches?
Hope this helps, good luck!
Anyone- want to trade your active milk kefir grains for some of my active water grains?
I recently purchased some dehydrated water and milk kefir grains from a local and reliable producer. My milk kefir grains are less than impressive though, (They are culturing a couple cups of milk decently, but after three weeks, they have virtually not grown at all) I have been very scientific and consistent with my culturing, I think they are simply a week strain, and I am losing patience with them. (room temp pre-warmed, organic, whole milk cultured between 70-80 f, strained and refreshed every 24-36 hours, in breathable sterilized glass jars and non-metallic tools -what else could I do?)
However, the water kefir grains I have been tending are growing and culturing like crazy! (I use 70 degree spring water and raw Demerara sugar on a 24-48 hour cycle to culture and propagate it)
(if you’ve never tried water, or juice kefir, kefir soda, kefir beer, or coconut kefir, you may be missing out:! It is not closely related to milk kefir grains, but it is similar in concept, culturing requirements and health benefits)
I’m hesitant to buy more milk grains, and I like sharing better than buying, so if anyone is interested, I’ll give you a nice big clump of water kefir grains, ready to culture, for one healthy little “cauliflower”.
Email me at spilljp@gmail.com if you can help me, Thanks!
Hi everyone!!! I have tryed the keifer in the local health food store and love it! I have candidiasis and an aspergillus fungus too and really need to start a regular routine of drinking it for breakfast and then an hour after dinner I’ve read. Problem… it cost too much in the store and I don’t think it had the yeast in it anyway. I’m finding out that with every batch that is made that you get more and more keifer grains. So, I would love to find someone reading this, with extra grains who wouldn’t mind selling/sending me some. I’m in Tucson,AZ.
These companys (you know who you are…) are making big bucks off us and it’s not right. As a community of people who know the benefits of keifer, we need to help one another and hope that maybe we can make a difference for others and send “these companys” a message. I’ve already bought the “Body Ecology Diet (B.E.D.) book and it’s great, but I’m done there. They only sell the ‘culture starter’ which only makes 3 to 4 batches, and it costs about $20 or so.
I hope someone will respond with an offer to sell/send some starter. If someone else reads this later (give me some time to create more keifer grains) and I’ll return the favor. This shouldn’t be a hidden secret. We should be sharing this with the world. Thanks in advance for your help and to the others who’ve read this long read.
If you can help, please email me at winlisa@live.com.
See the Kefir lady at kefirlady.com.
I bought milk/water kefir grains a while ago now and they are really producing some great kefir! I don’t have much extra of the milk grains but I do have two jars of water grains.
If you don’t mind paying for the shipping (about $5 usually), I would be glad to send some your way. I have given some away and would love to give away more. Email me @ winlisa@live.com.
I love the water kefir!!!
Happy Kefiring!!!
vill någon vara säll och förklara för mig om hur ni får kornen och hur jag ska följa stegen i detaljer, för att kunna göra kefir? varifrån kommer kornen, från början, som alla pratar om ? snälla! jag har lagt mjölk i en burk och ny efter ca 20 timmar har det klumpat sig blivit lite tjokare men utan korn.Har jag gjort rätt? hjälp mig!!! snälla ! snälla!
Looking for Kefir grains in Northern VA, Falls Church area. Anybody out there? I’m currently culturing from commercial kefir (say THAT 5 times fast) bought at Giant; it’s ok, but just not the same. How do we communicate privately after making contact here? I’d rather not spread my e-mail address or phone number on the ‘net.
I have been making kefir for 6 weeks now. I mail ordered the grains (this is crucial) from a guy on the internet, along with a video course. It was way too expensive but I’m making plenty of kefir for myself and son and have given away grains to a friend. Once you get it going, it may take a few weeks, you will be producing more then you need. It doesn’t taste as good as the stuff from the market, nor is it anywhere near as expensive, but I add vanilla extract and find it acceptable. Pureeing fruit with it would be good too. I like the fact that I control the process and know exactly how and with what it was made from. I can’t stand milk, never liked it but kefir I enjoy and I am happy that now I can reap the benefits of milk.
Hi Clark, I’m looking for some as well. As far as the email goes, I made one that I can use for stuff like this. I like to use live.com but there is yahoo and a lot of others of course. Just an idea. I wish you the best and hope we all come up with some keifer!!!
I’ve posted my personal email address on this forum before, and never got spammed. I also made some good connections by doing so. Just a thought. Happy kefirring!
Did you get any grains yet? I am not too far from Winchester.
Glad att hitta denna discussion kring kefir. Har provat och mår mycket bättre!
Me too! Kefir is fascinating!
I use to make kifer about 3 years ago and I recently got another grain and started to brew my own again but I”m having trouble. It doesn’t look how I remember it and I can’t tell if its just spoiled milk or kifier…. I am allergic to normal milk so I don’t think its wise to just try it… any tips to be able to tell if its kifer? I don’t know if my grain is working right. thanks
Simple test. Cultivate your kefir as usual, but also, set a similar sized glass of the same milk, uncultured, next to your kefir. Simply compare the two. Also, the grains can take a while to acclimate to their new environment, so give them a week or two before you can expect balanced growth and full culturing.
Hope this is helpful
Happy Kefirring!
Simple. If it smells like yeast, it’s kefir. If it smells like sour milk, it’s sour milk.
I drank it in a smoothie first thing in the morning on an empty stomach, I was wondering why i then felt so sick. I felt like i couldn’t get warm enough and my gut felt horrible. After about an hour it subsided. Should I then eat before i drink it for a while until my body gets used to it, or would it even be better if i let it ferment longer?
Ive struggled with digestive issues for years. (and still do)
There are so many potential causes of indigestion that it’s hard to pinpoint.
From experience, I can say that the simplest test for food allergies or intolerance, is how they make you feel.
If you haven’t been consuming cultured foods, then they can shock your system, from dairy to water based.
If you are like me, you can let your stomach be your guide.
I stopped drinking dairy a few years ago because it made me sick. Now I can drink as much as 1/2 gallon of whole milk per day without feeling ill. I tribute this to the discovery of probiotics.
Try plain kefir. When trying to pinpoint digestive issues, it often helps to break things down to basics.
Hope this helps.
I bought some kefir grains off ebay for under $3 with shipping. I only got about a teaspoon, but after a couple of months, I have probably a cup of kefir grains (WAY too much for what I brew in a day!). Check out ebay!
Hey everybody! I make kefir from homogenized cows milk, and sometimes from “real milk”. I put the grains into the milk and put a paper towel over it. When I look at it in the morning, there is a really thick, and sometimes yogurt like layer on top, and water on the bottom layer… Any ideas as to what is wrong?
Miles
It’s possible that you are culturing too warm. It also depends on what you are using as starter (grains, starter, previous batches)
Once it has separated and stratified, it doesn’t mix well, but you can try blending it. But if the whey (the ‘water’ at the bottom) is bitter or extra sour, then you may not be able to save it (by the way, this can sometimes be strained and used to make soft or even hard kefir cheese (so don’t toss it just because it looks unappetizing .) Usually stratification is an indication that something is wrong. Usually kefirred too long, or too warm. (overnight is definitely not too long)
good luck
There’s nothing wrong with the whey seperating. It may be more sour though but it will have more B vitamins. Simply stir it or swirl it every couple of hours to re-milk the grains on top if you find the whey disturbing. When I “strain the grains” I tap on the strainer to get all of the liquid.
hi you doing it right your kefir is ready give a gentle stir and strain .. i have been eating kefir for over a year now and am adicted to it i put 300 mls of cream to one ltr of whole milk leave for 24 hrs and nice thick yummy drink, some times i strain through musslen cloth and make cream cheese leave in muslen for couple a days in fridge add what ever you want to (capsicom onions herbs etc ) and you got cheep cheese spread
Boris
What happens to kefir grains when they are “neglected”? I was given some from a good friend, but while I was away, they were not properly cared for. I returned home after four weeks to find the jar with a stiff layer on top, underneath what looked like very thick, normal kefir, and the grains appeared normal.
My question is, after four weeks of treating them right (but throwing away the the milk), is it ok for me to drink the kefir?
I’ve just started chemotherapy so it’s very important to me not to eat anything that might cause problems. The last time I had to have chemo — 3 years ago — the kefir saved me from the brutal side effects of constipation and diarrhea. So I want to start again, but to do it right.
Thanks for your help!
I should add that I always make the kefir in the fridge — it wasn’t on the counter top for 4 weeks. (Michele)
your kefir grains are perfectly fine, and you did the right thing to save them. Although this was not ideal storage, the grains themselves are actually pretty hearty.
(basically harmful bacteria are not really welcome among the grains)
Also, I started out making kefir in the fridge for fear of tainting. I’ve since learned that it is much better to culture your kefir at room temp (70 deg min), and after at least 12 hours and as much as 48 hours of culturing, then transfer it to the fridge. Kefir will continue to culture slowly in the fridge, but starting in the fridge doesn’t properly or fully culture.
have been making kefir for a couple of months… it goes so fast in NYC when the temperature is over 90 farenheit……
slower process now on counter top with ambient temperature 20-30 degrees lower.My product is tart and bubbly… i add chopped berries to a taste treat.I do feel rinsing the grains is important as the rinsed grains seem to make less cheese curd…..
I have also added sweetened condensed milk and found this produced a very bubbly tart product…..always learning. Have been drying grains for shipment.
Hello
I am wondering what you are charging for your grains. I would like some. Please email me with you cost. I also use paypal.
Thank you
Nicole
i used to take enzymes capsuals before food due to my intestinal problems and my naturapath advised me that i wont need to take them any longer because i drink water kefir twice a day before food do you think that makes sense…..also in order to get rid of the alcohol in the water kefir i let it sit for few hours in a glass with very loose lid so the alcohol can evaporate..is this ok to do
Loose lid perfect. Allows to vent, but keeps airborne contaminates from landing in you Kefir.
I used to take digestive enzymes often, basically for weak digestive system. Since I started supplementing my diet with natural pro-biotics (specifically cultured juice and dairy) I have not needed digestive enzyme supplements!
when my kefir is too sour…..i add a sweetener like raspberry syrup and it works well..nice color too. adding honey works too, slower culture is the way for less sour end-product. i have also mixed kefir in dough for baking…the cake is fluffier with kefir instead of plain milk….short of a timer at different temperatures, the end product is variable and experimenting is the key….
***LOOKING FOR KEFIR GRAINS AND SOURCES FOR RAW COW MILK OR RAW GOAT MILK***
Hello all! I live in San Pablo, CA which is part of the San Francisco Bay Area. I’m looking for someone in my area that would be willing to sell me some kefir grains. I don’t want to use any starter packs. I am also looking for local sources of raw cow milk or raw goat milk. Does anyone in the SF Bay Area know where I can get raw milk and / or kefir grains? (I am mostly looking for milk kefir grains but I’m also interested in water kefir grains.) Any assistance or suggestions will be appreciated.
Please email me at maryb505@yahoo.com.
Thanks!!!
I just ordered some milk and water kefir grains from Cultures For Health, out of Washington. I have not used them yet, but I have been impressed with the way they do business so far. Each about $20 total. Kefir is not supposed to be commercialized though, so share your growing grains with as many people as possible, to keep good kefirring karma! Since you are in CA, they are still fairly local, and very much a local resource. Honestly, this is like an insider secret I’m reluctant to share.
I wish you well with your kefirring ventures and I will let you know how mine turn out.
Thanks for the information. I will try them out. Take care!
I have just started making and using Kefir. I have a water softener that uses salt. Can I use the water if I let it sit out 24 to 49 hours so as to dissipate the salt and clorine? it is hard to get spring water to make the kefir. Thanks, Lela
I don’t often make water-based kefir, but I have a similar dilema when brining. I believe if you set tap water out in an open sterile container that the chlorine will evaporate within a day, but if you want to know if contaminants are present without doing chemistry, try the sniff-test. If you can smell chlorine (bleach), sulfur, detergents, mold, mildew, funk, or anything else you don’t want to drink (including water softeners), DON”T USE IT!
An inexpensive water purifier/filter, may do the trick.
Keep on Kefirring!
Hello! I would like to ask you why of the information for the adoption of kefir there write to forget about alcohol, I’m not a fan of alcohol, but night I drink 1-2 beers, good quality. Thanks …
There is usually less than 1% alcohol in fully cultured kefir. If you want to eliminate this alcohol (for some reason) you can lightly pasteurize (150 degrees F) until the alcohol has evaporated off, BUT heating the kefir to this temp will kill many of the living probiotics that make kefir good for you!
Здравейте! Бих искала да ви попитам, защо в информацията за приемане на кефирната напитка, трябва да забравим за алкохол, аз не съм почитателка на концетрата, но пия вечер по 1-2 хубави качествени бири. Благодаря…
wow! This is great it was my frist time try it I like it very much. We get from a food panrty that we go to every Thursday. Where can we buy it .
Hey PTCkefir, thanks for your input! I have a question for you: I have successfully kefired milk using store bought (quality) kefir, and also from starter I got from a friend of a friend who has been culturing kefir every day from the same grains for over three years! According to this (and several other) sites offering starter mixes that they can only be successively cultured up to about 7 times. Even the batches I have made from the starter I was given seem to lose their potency and purity over time. It seems then to me, that the only way to keep on kefiring indefinitely is with actual kefir grains, do you disagree? if so, what’s your secret?
PS the starter I was given worked way better than purchased kefir drink (I think the bacterium in the store kefir is much less active)
Hi, I would like to buy kefir grains or some of the culture to make my own kefir-milk. Where can buy it? I’m in Paarl. Please let me know.
Hello,
I’ve been making my own kefir-milk for a while now.
I would be happy to sell you enough culture ( 1 tbs ) so you can make your own.
Let me know if you are interested.
One word. EBAY! If your cheap, you can find some one to send some for the postage on one of yahoo’s kefir groups.. You can find all of the instructions, with instructional videos, for making kefir along with the kefir grains on eBay for less than $20. Since that cost will be averaged over years of kefir manufacturing it’s pennies. So don’t be too cheap!
Hello,
I would love to get started making my own kefir. Would you be willing to sell me some cultures too? I have candidiasis and a real need for the culture.I have gotten some keifer from the store, but it is so expensive and it doesn’t have the yeast, therefore it really isn’t good ‘kefir’; more like a good probiotic milk. Please let me know.
Thanks Lisa
I have been told by several people who have kefir grains that they are kind of a guarded commodity, such that you have to get your foot into the kefir circle and be ‘gifted’ them. (that basically they cannot be purchased or ordered) If anyone knows where you can purchase kefir grains (as apposed to starter mixes), I’m all ears
thanks
shoulda done my homework first. There seems to be several kefir grain providers on the net. Just be a smart shopper.
i bought my tibetan-milk-kefir from ebay
I’ve been given grains, but I also just ordered some (grains) so I can compare batches. Kefirring is fun huh? Hope everyone doesn’t catch on. According to legend, if it does, kefir will lose it’s ‘magic’. (iow,. kefir is actually supposed to be a guarded secret, for insiders only, so please take it seriously, but share it with the people you love!!)
Have no fear, home-made; haven’t you seen the way some people curl their noses up at the mere mention of fermented milk? There is a fridge at the place I work. I keep my finished kefir in it, just ‘cos I prefer it cold, not for any culturing reasons. I’ve had people end a conversation and go do something else the instant I start to pull it out and pour it, and some people become very fixedly involved in whatever else they may be doing at the time when I drink. They don’t even want to SEE somebody drink kefir, let alone try it themselves. Heck, a lot of people don’t even like sweet milk. I married one of ‘em. Not for that reason, but it DOES save all that yummy glorious kefir just for ME! MMM-WWAA-HAHAHAHA-HAAA!!! :>)
crazy talk– kefir, like anything natural with healthful properties- think herbs, mushrooms, plants, algae- is natures medicine or at least assists the body in seeking homeostasis. the body can heal itself with the right food. kefir is good medicine and the information should be shared with everyone.
What, if any, is the difference between store bought plain kefir and kefir starter? (have the lactobacillus already overtaken the fermentation?)
I have started making my own kefir. I’m wandering if I can use plastic to do the kefir
Thanks
Dick
you can use plastic bottles to kefir, but they are harder to sterilize and keep sterile. Some plastics can absorb and hold odors (like milk cartons). The best plastics are the smooth, clear types -like soda bottles. (plastic bottles typically have smaller mouths, making them very difficult to properly clean, but are fine for one-time uses) [a great way to reduce, reuse, and recycle!]
Dick,
The best way is to make your kefir batches in a glass container, so it is BPA free (or use a BPA free plastic, for that matter).
Have a nice day,
PTCKefir
Kinda frustrated. I am a big fan of kefir, since I bought an expired pint about a year ago, unfortunately, it usually costs upwards of $5 for about 20 oz at the market. Not that it is not worth it. but I can get good, fresh, local milk for about $2.50 per gallon. I want to use the expensive market kefir as a starter for home-made batches. How much starter per fresh milk? and how many times can I reuse the progressive batches as starter for the next batches??
seriously, it isn’t that complicated, this is a simple question or two based on my somewhat extensive research into cultures and fermentation. Anyone??
Oh, and by the way (PS) Kefir is amazing. Years ago I stopped drinking milk for lactose intolerance. A couple years ago I discovered that I could eat limited amounts of yogurt, buttermilk, butter, cheeses (especially cottage) without ‘intolerance’ (mostly because of the naturally occurring digestive enzymes.) About a year ago I discovered that Kefir is the closest thing to a meal-in-a-bottle. Not only does it contain a lot of easily digestible proteins, but the natural probiotics make it optimal for weak digestive systems, and even lactose intolerance.
someone has told me, since, that it’s between 1:10 and 1:25 kefir (starter) to milk ratio (10% kefir to milk- to 4% min). (which is a lot more specific than “a small amount” Thanks!
From my own experience, I would say that you can keep on using the progressive batches for as long as they are healthy and growing. I would use approx. 3 tbs of starter per 8 oz of milk. I’ve been using live culture for a while and it works for me everytime.
Perhaps you should try live culture and compared with store bought.
Good luck!
Hey Jared. You can get some kefir grains from sellers on ebay for about $5.00 shipped! For what you are paying for one drink, you can get enough grains that could possibly last you a lifetime. And, the product quality, in regard to number of different critters, from grains is usually FAR superior to the alternatives. BTW you are getting a great price on milk. I don’t know how many batches you can get out of “expensive market kefirs”. The fact that it’s “expensive” prohibited me from taking that route in the first place. In my research, prior to getting into kefir, I found that the cheapest way was also the most powerful in terms of health benefits.
http://users.chariot.net.au/%7Edna/Makekefir.html
primo info for everything kefir
Hello, this is a message for Julie
I really love what you are doing, and I really like that your business is based in Chicago. I saw the “Wining the Future” summit that you attended and I am really sorry that your business has to deal with these difficulties in exporting your products, I hope that this issue will be dealt with sooner than later. I recently opened my own business in Chicago and am looking forward to participating in events such as the one you attended in Washington.
As a new business operator, I am of course trying to increase my client list in order to qualify for more loans myself, I was wondering if you had taken a look at Internet Marketing to Increase your sales? My Business is SEO in Chicago and what we do is Increase your businesses exposure while keeping in mind an extremely reasonable budget.
Thank you very much for your time, please feel free to email me for more information, I would be happy to answer any questions that you may have.
-Jose
Is it possible to prepare Kefir with Soya milk for drinking.
Regards,
Shiw
I’m looking for Water Kefir Grains if anyone has extras they are willing to share! I’m located in Manhattan, NYC
THANKS!
If kefir can be made in water, can it be made in lactose free milk?
Yes it can, however, if you are using kefir grains they will eventually die off. The best source for producing kefir is “raw” milk. Kefir grains change the structure of milk. Lactic acid developes and gives the distinct taste.
Would love some Kefir grains. I live in Greater Toronto Area. Please advise who I could get these from. I have seen some in Ottawa, and London. Please e-mail me at carolyn_d@yahoo.com
Thank you
Would be glad to sell you some (approx 1 tbs ), so you could start your own batches.
Let me know!
PTCKefir, I am interested in purchasing from you. Can you tell me what your grains have been grown in, ie: milk, soy, coconut, etc. How much for a lb. A lb seems like alot, how much will that make? I have 9 children so we drink alot
so more is good.
I work in a dairy company in IRAN.I am going to produce KEFIR.Please give me some useful tips for producing. thanks
Please can I get some kefir culture, can I pick it up form you? my contact details : 083288 7728. I had and I am sure I contaminated it.because it is not growing, like everybody else’
Please send me your contact details.
I got my kefir starter in the mail a week ago. I have made 5 batches so far, but all seem to give me a water in the bottom with cottage cheese on top after sitting at 78 degrees for 8 hours. I’m using 3 tablespoons per quart of milk, but it never gets like a thicker version of milk consistency. It just curdles on top with watt at the bottom. I can’t tell if I’m making kefir or sour milk either. The curds have a very mild taste similar to cottage cheese. What am I doing wrong?
I forgot to mention I’m using kefir grains, not the starter.
Hi there
Live in Paarl in the Boland. Can give you some Kefir grains. Please send address
Kind regards
Corne
Hi Corne
I live in Noordhoek and am looking for water kefir grains. Do you have milk or water grains?
Please let me know.
Thanks
Heidi
Heidi, dit you vind Water Kefir grains in South Africa? I am desperate to find some! Got Milk Kefer starter en a Kombucha culture yesterday from a Dr Roman in PTA. But No Water Kefer in SA! Please let me know.
I think that sounds right for 8 hours. Leave it 24 hours!
The water you are seeing is actually whey that is used in the making of bread. The longer you ferment the milk the more lactic acid will be made, making the kefir taste more tart. As Kristen said earlier it sounds like you are doing everything right.
shake your mix more often. also 78 deg is quite warm. find a cooler place to slow it down. My best kefir ferments in about 24 hours.
Having making and consuming my own Kefir for about a month I thought my comstipation issues would go away, not so! At times its worse. Im confused.
My system got screwed up years ago when I was on antidepressant meds for five years. I tried everything under the sun to relieve my constipation, to no avail – that is, until I added two tablespoons of coconut oil daily to my diet, along with a couple of digestive aid capsules. It has to be full flavored “Pure Virgin Unrefined Coconut Oil”, not the less expensive ‘refined’ kind. (I can’t handle eating the coconut oil straight from the carton, so I melt it in a small glass, add water and drink.) Good luck!
Sandy, maybe you are drinking too much. I had a lot of consitpation issues earlier this year, and kefir has totally changed my life. Also, you are going to have to change your eating habits. Constipation is a result of what you eat (i.e. anything that turns into sugar- carbohydrates; this includes fiber). You may want to try reading a few blogs about the paleo lifestyle and fermented foods. Just type those into your search engine and you will find tons of valuable information that will change your life for the better. It sure changed mine!!!
Pa George took KEFIR on a regular basis back when He had his stomach ulcer. He got his original culture from Aunt Anna Buchel DAD
I have lots to share, if nybody needs kefir milk or water grains, email me at littlekids1@yahoo.com,
Rosa
How to obtain kefir grains from the world wide network.
google: toronto advisors kefir grains.
or
kefir lady.
Id stay away from starter packets. they are not the same.
Where do you suggest a person obtain kefir grains, instead of a starter kit? I used to have a bookstore and ran across a book called the Raw Truth by Jordan Rubin. In the back of that book is suppliers of everything to maintain a raw die including a company called Body Ecology…which sells the kefir starter materials.
Thank you in advance.
Jacque
Amazon has in independent seller that will ship you live kefir grains.
Please, could anybody tell me if it is possible to have the kefir after heating up?. Thanks.
Please, could anybody tell me if it is possible to have the kefir after warming?. Thanks.
My wife and i live in Cherokee County Alabama,which is North East Alabama right on the Georgia Alabama border and would appreciate any help in locating some Kefir grains and talking to some one with knowledge about Kefir and how to make it.Thank you..Harrell
I have kefir grains for sharing! Please help, they are eating me out of house and home!
I am in Northern Virginia. email me cjacksonrun ala gmail. 
I would like some Kefir grains also. Will you send some to me to?
I would love some Kefir as well. Can it be shipped without damage? If so please let me know what you charge.
Not sure about your email address…I’d love some. susan.eckstein@seacrets.com In Maryland
In return, I’ll send you an Amish Friendship Bread starter!!
are you sharing it for free?? mjxarreola@gmail.com from Richmond
are you sharing it for free?? mjxarreola@gmail.com from Richmond
You still have the grains?
Hi April,
I would love some grains. Please let me know how to get them, I live in Norther VA and have dairy goats would be happy to trade.
thanks,
Patrick Cardine
pcardine@cardinestudios.com
No offense meant to Body Ecology Diet’s health program. I will do more reading on it, and what is obtainable where I live. Mary
My Mom had a kefir plant for many years in South Africa, maybe even before that, in Zimbabwe, and called it yoghurt, perhaps because of it’s real name pronunciation or maybe she was told it was yoghurt. I was delighted to obtain some live grains recently in Australia, now buying a book through Amazon called Nourishing Traditions by Sally Fallon, it has many good recipes for making ie sauerkraut, other vegetables, baking, cheeses, fish sauce etc. Goodbye additives
hello good old homemade.
I also learned about ‘oil pulling’ yesterday..imagine that! What else is there that we don’t hear about? Apart from the really weird stuff
Mary
I got my kefir grains from a member of a local Weston A. Price Foundation club … at one of their chapter meetings. She gave me about 2-3 tablespoons of the grain covered in raw cow’s milk in a plastic seal-tight bag. I added about two cups of raw whole cow’s milk to the mixture (in a mason jar with loose fitting lid), set it out on kitchen counter for 24 hours, and voila … just great!!! Don’t heat the milk (either before or after fermentation) — that destroys much of the nutritional goodness in the raw, unpasturized milk. You can use store-bought milk if the “good stuff” is unavailable to you.
I added some honey and vanilla to it to make it drinkable. To the remainder, I added maple syrup and some orange juice to taste. MMMmmm good. Check out “www.westonaprice.org” for the low-down on Wise Traditions in Food, Farming and the Healing Arts.
This was not meant to be a commercial; I just wanted to share a website that has opened my mind to the wisdom of returning to some of our long-ago traditions.
PS: The website I cited (above) will help you find local sources for kefir grains, instructions on how to make kefir or yogurt, and where like-minded traditionalists (whole food junkies) meet. The WAP Foundation has 523 chapters in the USA, and 78 chapters in twenty other countries. “To better health.”
Susan , thanks for the info..I not unlike you and many others, believe that traditonal
approaches are much more apt to retun resulst than modern medicine.. I shall
check out that web site and will send you a website of a local chiropractor that
has a radio show that you can call in and ask questions relative to your individual
physical ailments and he will give you advice on how to begin to maximize your
health..You can get his show on the web and call in from anywhere…
Thanks you for sharing the websites…I greatly appreciate your help….
Thanks for the info. I checked out your link and didn’t understand how to navigate the webpage. Could it be a typo?
I have water keifers n i wanted to know if water keifer the same mil keifer or if the water once can turn into milk once??
Thank You God bless You
No,, they are 2 different types of grain. I have just been given one starter for both. The water one reminds me of cider and my husband adds flavored syrup to make it sweeter. I add a little lemon to mine.
I also have kefir grains which I love to share for those in need so let me know if you do I live in Ottawa, Canada
I am interested in your kefir grains. I did get a few from someone in Ontario, just got them today and
have them in some home-made coconut milk and milk from the store so don’t know if they will survive.
There are only about 4 grains. Is this enough? Maybe I should have put them in just a small amount
of milk to get them growing. I’m just really anxious to have something to drink. If I don’t produce more
kefir grains I would like to contact you again. Thanks
Hi Bev… could you let me know who you got your Kefir from? Would love to try.
Thanks
Would you be willing to send some by mail to London ON? I would be happy to mail you some postage stamps to cover cost of shipping.
Hi Ruben M,
Am interested in your kefir grains please. I live in central Ottawa – please let me know how I can get these from you.
Best,
Tanya
I am interested in obtaining the kefir that you add milk to. Let me know if this is what you have and cost sending to Sidney BC
Thank you, Lois
I will love to have Kefir grains. I live in Ottawa. Do you still have some to share?
Dear Reubin,
I would love to have some kefir grains to make water coconut kefir. I have a son diagnosed with Autism, and I would really like to get him started on Kefir. By the way I live in barhaven, Ottawa. Please let me know if you still have some to share. Greatly appreciate it.
I live in Ghana. Can anyone help me with Kefir grains or starter?or where in Ghana can I get it to buy
I began making kefir in August of 2010 and my last batch of kefir( June,2011) was my 40th batch from the original 2010 culture. The culture is just as active and good tasting as it was the first time I used it.
I recently started using kefir and absolutely love it. While undergoing a parasite detox for the small intestine it coats so well you can literally feel it. I know people with IBS that I shared grains with and to their surprise they no longer have pain in the stomach. It is such an easy process and so worth it to the your ecosystem that everyone should be on it for a season in the year.
Hi, I have kefir grains for sharing in Alicante, Spain.
Hi,
I have live Kefir grains available. I live in Kempton Park, Gauteng, South Africa.
It’s not a huge amount and is free to anyone wishing to start their own Kefir culture.
Cell No. 083 400 7684
Hi
Please could you help me with some kefir grains. My cell no is 076 7002521
Greetings
Lavinia
where i can find milk kefir grains in india?
where i can firn milk kefir grains in india
check this website out for people who share kefir grains. This list has two places in India where you can contact for kefir grains.
http://www.torontoadvisors.com/Kefir/kefir-list.php
Kefir is a lifestyle change! I used to have chronic upset stomach…i never went to the doctor for it because i thought everyone had it.i started drinking kefir when i was 16 years old. When i told my mom that kefir cured my chronic upset stomach, that’s when my mom told me that having a daily upset stomach was not normal.kefir was a god send to me.I didn’t know there was a life without an upset stomach.it fixed my digestive system, and I have lost weight because of it. Also i was diagnosed with mono last fall, supposedly a six week illness, and i drank kefir everyday and it shortened my illness by over two weeks! I have turned my whole family to this product, and my boyfriend family, my bfs mother has diverticulitis, and she drinks kefir regularly as well. This product has so many wonderful things to help our bodies stay strong. I will drink this delicious stuff for the rest of my life.thank you makers of kefir! You have fixed my health problems, and i lead a happier life because of it. Thanks again!
I am currently on milk kefir and need to try water kefir because milk products do have inflammatory properties which affect me. I went to several health food stores in town and had no luck, and I can find plenty of receipes for water kefir sodas online, but I can’t find out where to order it.
I’d greatly appreciate if you could let me know.
Thank you,
Marianna
I have about 6 times the amount of grains I started with and some have grown as large as small prunes. Does this mean they are bad now? Some had gotten so large that I broke them apart into smaller pieces. I think I have too much now as I’m making about a half gallon of kefir in 24 hours no problem. Also I had not been shaking my batch as it made so the curds and whey were separated. Is that also bad? I feel so lost on what I should or shouldn’t be doing.
Crystal, you can list yourself as a kefir provider on this website. That’s how I got mine via this website. Those who want grains can contact you and if they’re local, they can pick it up from you. Thanks.
http://www.torontoadvisors.com/Kefir/kefir-list.php
How can I get another copy of the instructions for making the Kefir? Inadvertently, I either threw away or somehow destroyed
the instructions that came with the packet I ordered. Can you help me please. Thank you, Linda Leeth
Dear friend,
I am fairly new in this adventure /cultivating kefir/
I traveled in Europe and I fallen enjoying KEFIR. For a while we tried to find and buy from local stores and health food outlets.Some not even know what I am asking.
Finally stupid of me searched in the Internet and I learned a great deal about it
First I ordered seed and I get a very strange liquid substance with wierd smell.
How ewer I started and brilliantly succeeded.
I recommend you do the same way and you can be sure you will succeed.
PATENT,and TIME
Hi, I’ve been reading the different comments on kefir.I’m really interested to find where I could get this.Please help me. Thanks
http://www.torontoadvisors.com/Kefir/kefir-list.php (may be your local city has someone listed on this website who can give you the grains)
I know the word “Kefir” is actually an age old fermented product, and I don’t mean to incite a controversy or debate over your name “Kefir’”, but you must be aware that in South Africa it is probably the most offensive racial slur word directed against blacks (especially during the ignoble Apartheid era). Unless, of course, you live under a rock. What’s next , “Kyke” juice ? Or “Spic” tonic ? I would like to see your marketing plan for South Africa. I guarantee you that if you even attempt to introduce ‘Kefir” to South Africa, you will have full blown riots in your hands, especially in Joburg. I am going to start a Facebook and Twitter campaign against such brazen racism. Read what Wikipedia has to say about the “other” definition of “Kefir”: kaffer or kaffir – derogatory word for a black person; as in “Don’t call me a kaffer”. Equivalent in offensiveness to “Nigger” in USA. Derives either from the Dutch word “kaffer” meaning ill-mannered or clumsy, or the Arab “kafir” meaning infidel. Kefir, Kaffer, Kaffir,Kafir, if it sounds like a duck, then it must be a duck!
That’s kaffir, you idiot, not kefir.
This is not South Africa.
Hello,
This product has been around longer than South Africa has been a country therefore the racial slur to which you refer could not possibly be a slur. Also, having spent time in South Africa, the previous reply is correct, the slur is kaffir. Further, the word is not pronounced as it appears, rather it is pronounced KAY FEAR. So, please find another thing to become militant about.
John, I’ve also heard that Kiefer Sutherland is outraged by these active cultures and their blatant disregard for an otherwise awesome name. I guess his peers are now referring to him as “Milky Sutherland” in a vain attempt at schoolyard humor.
Good luck with your crusade John. I think the word idiot is spelled the same and means the same thing in “Joburg” as it does here, where at least for now people still have a right to their own opinion and can use a site like this to exchange information about an excellent, healthy lifestyle and product. Someone really needs to get a life.
There are many people in S.A. that has the Kefir culture going, I am not sure about Joburg, but there are a few in Cape Town and Durban. You can spell it the way its pronounced then as Kefeer. Not everyone is narrow-minded to think it as racism when this has absolutely nothing to do with race. You need to do a bit more research on what this culture is, there are many books and websites you can check out for more info.
hay john you should stop playing with your doodle
Me gusta y es muy recomendable, tengo y lo mantengo;quisiera que me indicaran recetas sin leche, no puedo consumir nada que contenga calcio, lo tengo estrictamente prohibido por el medico por que produjo calcio en exceso, le estaría muy agradecida de poder volver a consumir kefis.
Hola Teresa,
Puedes culturarlo en leche de coco, leche de almendars, leche de soya, practicamente cualquier clase de leche de nueces o semillas. Yo lo estoy culturando en leche de soya, de coco y apenas empece con leche de almendras.
Tamiben Puedes usa el Kefir de agua, que dependes lo que le heches, pero te da un sabor a tepache. Comunicate conmigo si quieres kefir de agua, tengo suficiente para compartir.
Rosa
hola, he leido que tienes suficiente kefir de agua para compartir. me gustaria que me mandaras un poco, ya que ultimamente no paro de tomar antibioticos por una cosa y otra y el medico me lo ha recomendado. Si puedes mandarlo lo agradeceria. Dime si necesitas un sobre con sello o como lo harias. gracias de antemanoy saludos
Hola Raquel,
No habia checado este blog, Mandame un email a littlekids1@yahoo.com si todavias nececitas el kefir, tengo kefir the agua y kefir the leche, Tengo granos secos y frescos.
Rosa
Hola Rosa, y ese kefir de agua lo puedo usar con leche tambien correcto? a mi tambien me encantaria poder obtener un poco si no es molestia. Gracias
Mariana
Hola Mariana, tu tambien comunicate conmigo at littlekids1@yahoo.com, y no el kefir de agua solo lo puedes use con agua o jugo, pero tambien tengo kefir the leche. Mandame un email.
Rosa
Donde se compra el kefir? a mi tambien me gustaria tenerlo. Es como el Activia??? o el yakult??
Hola Nicole, you tengo kefir, comunicate conmigo, y es mucho mejor que el activi, y el yakult.
email me at littlekids1@yahoo.com
Rosa
Hola Rosa, Podrias compartir tu kefir de agua? bueno, si todavia tienes extra para compartir.
Por favor hazme saber si te debo algo, incluyendo gasto de envio . He tenido muchos problemas
estomacales, espero esto me ayude.
Gracias de antemano
Maria
Hola Maria, comunicate conmigo a littlekids1@yahoo.com, todavia tengo kefir, ya que crecen como locos si les das lo que necesita. Yo tambien tenia problemas estomacales por mas de 15 meses, y al mes de empezar a tomar kefir, mis problemas estomacale eran bien leves, ahora no tengo problemas stomacales, nadamas cuando como de mas LOL
Rosa
hey there, should i place a cloth over the kefir or a lid that doesnt let air in and out? i forget
You need to read more. Kefir is a study. There are airlocks that you can buy at a home brewing store that will keep the air out and let the CO2 out. The worse case scenario is to put a lid on that will keep the dust out but let the pressure out also.
I just use a coffee filter with an elastic band sealing it. Works great!
I love this stuff!!
I only put a coffe filter over my kefir secured with a rubber band. Kefir needs air.
Rosa
I just use a cheese cloth and use a rubber band to hold it in place. Works great!
I am a cancer patient and have to be very careful about what I put into my body. Is Kefir safe for me to use? Is there any information out there as to this? I plan to discuss with my chemo/hematologist physician. I have to seek his advice on simple, over-the-counter medications, so I want to be sure I’m safe in using Kefir.
Thanks much –
Jeanie Cook
Kefir is incredibly safe, with the stipulation that you start very slowly and build up very gradually. Hey, you may be able to lay-off your doctor. And, also, the homemade kefir is the real kefir. The store bought or the packaged kefir is 3rd string.
Hi jeanie,
Kefir us supposte to be very good for cancer patients, but always talk to your doctor first before. But kefir gets rid of all the radiation you get from the quimoterapy (did I spell that right). I cleans your body of all the bad stuff that has accumulated from years of antibiotics and bad diets.
Rosa
jeanie, I’m a cancer survivor from 1994 i had one third of my colon remove and told that my survival could be 4 to 8 months if i did not do chemo and other drugs, will I’m still living a great life, and healthy as a horse, i believe in my hart that i would be dead if i had listen to my doctors, For me Jeanie i changed my life style, and Kefir is just 20 percent of that change, but i can only speck for my- self Kefir keeps my colon full of good bacteria and working like it did when i was a teen. I hope that is some help. Ken
Kenneth, that is truly amazing when people defy the odds. Thanks for sharing. What is the other 80% by the way? I am very curious and interested in knowing.
Have you looked into baking soda and pure maple syrup as a cancer cure?
KEFİR;SAĞLIKLI YAŞAM İÇİN HERKESİN MAYALAYIP İÇMESİNİ ÖNERİRİM….BU KONUDA GENİŞ BİLGİ ALABİLİRSİNİZ.FİTOTERAPİST ECZACI AHMET İDRİS ULUTAŞ.İLKE ECZANESİ.0322-3414117_05379353475. ADANA/TÜRKİYE
I have no idea what you just said, but I bet that it was important.
Where can i get kefir grains in Mauritius
Celtina, it is difficult to do kefir in the tropics. The ideal temperature is 72 degrees, roughly. If it gets too high for too long, you will lose the grains, like above 90.
I live in the Philippines and have no problem. It is 80-93 degrees everyday and the kefir just ferments much faster. I get a complete ferment in 12 hours. Love it.
Hello Ken,
I am living in Dipolog City, Do you know of someone who sells or willing to share Kefir?
Thanks a lot,
Burt
check this website out. You may have someone in Mauritius who can give you the grains
http://www.torontoadvisors.com/Kefir/kefir-list.php
I use kefir with raw organic milk.
I’m lucky we still have one dairy farmer in the area who hasn’t been shut down by the “corporate feeders”.
I give any excess grans to my chickens – they go nuts and the eggs are awesome too.
where can i buy water kefir grains in toronto..
the philosophy about kefir is to GIVE the grains and not to sell them.
I actually prefer for someone to actively and passionately take care of the mother cultures for us. I just don’t like it when things become big business (and then money) over caring about real quality and preserving natures gift takes over. $20 is not a lot of money for something that helps you. If it encourages people to spend time to care of their culture, I don’t mind.
Also, 30 days of those probiotic pills costs $25-$30, and they are no where as good for you as this. The bigger picture is that doctors charge up the BLEEP, for anything and everything. With that in mind, I’ll take $20 any-day to buy an active grain culture, smile about it, and know that I’ll always come out ahead even I get charged $30 or $40 for a live culture.
i seen lots of them on kijiji. i bought mine on ebay from a guy in quebec and he sent them in an evelope for $8.99.
I got mine from a guy in B.C. Google where can I get kefir in Canada and many websites come up and alot are free…
Joann
http://www.torontoadvisors.com/Kefir/kefir-list.php
last night I made my first kefir smoothie from a starter kit. I used whole organic milk 2 ferment the kefir. the instructions on the box said to bring the milk to a boil pour a small amount of milk in a cup & cool. when milk is cooled pour packet of freeze dried kefir into the cooled milk mix with the remainder of milk ferment in a covered quart jar for 24 – 48 hours. I fermented foe 24 hours because I have ibs-c as well as a stenosis of my colon and from my research it looks as though when you have a problem with constipation you should not ferment more than 24 hours because 24 hours the kefir act as a mild laxativ over 24 hours has a constipating affect. After fermentation instructions instructes say to put the kefir in the refrigerator for about 8 hours nah it’s ready. I made my smoothie with peanut butter cocoa and banana and. It was very tasty. But when I woke up this morning I was so sick . Very tired abdominal painS nauseous severe gas and bloating very weak i barely been able to eat all day. I have had ibs-c I can remember perhaps because of the stenosis in my coolon I suspect at birth I possibly that call mewas born with
some people have to start off slowly. Before i started using real kefir grains I was using the packages of starter. I did have a warm to burning like feeling in my stomach and I have had a lot of problems with stomach pain etc, as I am allergic to wheat, soy and barley. It did get better, once I started kefir with real grains, I really had extreme `die off ` so I cut way back and started again slowly. Now I have no problem drinking a full cup or more a day. But I will say that when I eat grains (cereal or oatmeal) too close (1 hr) to drinking my smoothie in the morning I find myself running to the bathroom.
renee, try real kefir grains, and start VERY slowly, like perhaps a fluid ounce. Then after 3 days, if everything is OK, increase to 2 fluid ounces. Then stay at that level for 3 days, and then increase to 3 fluid ounces, and so forth. The starter kit will not last very long, and the store bought is mostly bogus.
hi dr
i need kefir grins can anyone help me in pakistan
i hav to get kafir grains in pakistan can anyone help me
Brother, i am from Lahore. If you have obtained Kafir grain, please share its source in Pakistan. If possible please contact me on my email, that is
jutt_randhawa@yahoo.com
What is the best place to buy genuine kefir grains of the best quality? Where can I read the dos and donts of making kefir from kefir grains at home?
The best way to get kefir grains is from an individual that you might know or contact. Other than that, you might try http://www.ebay.com.
The best site is http://users.sa.chariot.net.au/~dna/kefirpage.html
Be very careful buying from”doms kefir” lots of people claim to have been been ripped off by him. Apparently he doesn’t send any kefir then shuts off contact.
I can personally attest that Dom ripped me off when I sent him more than 100 USD for kefir and kombucha and other products on his website. He sent me instructions for sending money via Western Union, and then never sent anything. He only replied with weak excuses by email until I finally just gave up. Let my Lesson Learned not be yours.
How do you make cheese?
Also is there a life span on kiefer in the fridge, before it goes bad or sours?
i was told two weeks but I have read way longer as well. I personally go from the date of the milk and consume it before it would expire to be safe but I dont make that much at a time. I read online that someone uses one mason jar and keeping adding to it and drinking from it for 5 days and then on the six day starts a new jar, so this is what i do as well, marking off day 1 and place a 2 beside it and when I get to 5 I start another jar but usually only get to three before I finish it off and start a new jar. I go thru my grains and get rid of all the flat or long or really small or really big grains (i was told anything bigger then a pistachio was too big) from time to time so I dont have to make more then I would consume within a few days.
as for cheese i have searched `kefir cheese` at google and watched some interesting videos on you tube and that but havent tried it myself.
Hope this helps
where can i buy kefir here in the philippines ?
Hi I do sell kefir at Philippines. heres my contact number 09178057036 or 09228231502
Hi I sell kefir. You can reach me at 09393321125
Hi. We sell kefir and kefir grains – both milk kefir and water kefir. Please visit our website at http://www.yogurtstation.blogspot.com. thanks.
I am eager to try making my own kefir. I am just learning about this process and I know I want to use kefir grains Is is possible to retrieve them from commercial organic kefir? If not I would like to find a source as my local health food store has only the dry packets. I am in Port Townsend WA and would love any suggestions and help with my search.
Thanks
To Joan in Port Townsend. Yes you can order a live kefir culture from “Kefir Magic”. Her phone number is 0437 061 079. Her name is Helena Hill, and the cost plus express postage and all the instruction on what to do, is $26.
I did this 7 days ago, am now making my own kefir yogurt, and am extremely happy wih the result. I have had an irritable bowel problem for several years, tried everything the doctor prescribed, without success, including probiotics you get from the chemist. After only 6 days of kefir, I,m slowly but surely getting back to normal, and feeling great. The very best time for the very best results, is to have a small bowl or a drink of it, on an empty stomach first thing in the morning. This advice came from a a qualified nutritionist. Good luck! PS: If you care for the culture, it will last you a lifetime.
Mary
Joan-
I am in Port Townsend also and want to start making my own kefir with milk kefir grains. Did you find some and do they/you have more? I would prefer to get them locally if possible rather than ordering from afar. Also where you found any necessary supplies.
Thanks.
Rhebe
We’ve just started on making kefir yesterday. I strained it today and added more milk. It’s starting to look good! Can’t wait to try it.
you are lucky, I stuggled with my first grains for well over a week as they were rested in water with no sugar until I picked them up from her, which I know now for sure is not a good thing and the person that gave them to me only gave me really really small babies and it took them a long time to grow, now i have some the size of a pistachio and the grains i bought off ebay where varying sizes and they took within three days.
What is the recommended daily intake of Kefir? What is the benefit of making your own vs premade store bought?
Start out slowly and build up to gallons and gallons. But START OUT SLOWLY.
Can I get Kefir grains at a Health food store?
I would like to start to make some. I’ve been reading
up on your questions and really would like to start
eating better.
Thanks for your answer.
Kefir grains are not available commercially, but there are lots of kefir exchanges who will send you some grains for the price of postage. Google kefir exchange
Please inform me on the places to purchase or find the Kfir starter.
Hey everybody, I have an over achieving kefir culture. Does anyone know whether it’s possible to freeze the grains and then thaw them to start another batch? Otherwise, anybody want some grains? I’m making cheese and doing everything else with them I can think of, but wow!
I would really like to make kefir again, and I’m looking for some grains. Oh, and from what I can remember, I don’t think the culture liked being frozen, but it can chill in the fridge for ages- then it just grows in slow motion.
Let me know if you are up for sending grains, would give them a good home!
Dear Sha,
I found your posting while looking for Candida relief. I would like to start making Kefir; I remember my mother making it for us when I was in high school (many tears ago).
I am wondering if you still have some Kefir grains that you could share with me. I live in Atlanta GA.
Please let me know if possible.
Thank you so much for your time and I appreciate in advance your reply.
Sincerely,
Paula.
Hi Roberta, I’ve just began learning and reading all kinds of info on kefir grains. Seems like I’ve read it a few times that freezing them would kill them. You might confirm that to see if that’s true or not. I’m still working on getting some grains (I’m new at this).
Roberta, I would love some over active culture. My afterschool children and I have been reading about Keifer as we are looking forward to making some .What a gift!For these children to start making and share with their familys. The kids love the kefir and now prefer it over the yogurt.Thank You for sharing we would love to try to make cheese. any tips recipies? Thank You kimberly Blythe.These grains would be nurtured and loved!
Roberta,
Freezing is not good, but you can refrigerate in a sealed container covered in fresh milk…change out the milk monthly. You can also rinse the grains in a clear grain alcohol, dust in dried milk powder and allow to dehydrate and then dust again in dried milk powder and vacuum seal indefinitely. For storage, the higher milk content the better.
That being said, is there any chance I can get a starter amount of your grains? I could send you a kombucha mother in exchange if you are interested?? Please let me know and I do appreciate your willingness to offer grains to others….thank you
saramc at aol dot com
Hello Roberta, I’d like to try and make Kefir and am looking for some live grains, can you help please?
Thanks
Elle
I would love to get some of your grains! I am looking for a kefir exchange, someone with some healthy grains! Please let me know! Feel free to email me at cierra3737@yahoo.com
Roberta
HELLO !!
I would love to try some of your baby Kefir’s..Im told everyones is a bit different..I drank some this morning too which tasted rather good along with all the benifits
thankyou
Hope you still have extra’s
Roberta,
I would like to have a start of the kefir, if you have any left. I have stomach problems, and it might help.
It be worth trying.
barbara
barbstotts@hotmail.com
Barbara Stotts
1805 N Hemlock St.
Spokane WA 99205
I am interested in obtaining kefir grains and learning how to make my own…can you help? Thanks!
Hi Roberta,
Found this thread while searching. My Kefir grains (my last bit…..gave all my extras away recently when I was overseas) have become infected with the yellow fuzz. Yikes! So after 6 years on the same grains I am on the hunt for some healthy ones. Will you have some extra in a little while? …once you’ve blessed all the others who repsonded before me? Thanks for reply,
Cheryl in northern Minnesota
Hi Cheryl,
Because I am also in the midwest (Chicago) I was wondering if you ever found out what caused the yellow fuzz problem? Was it a strain of mold? I have both milk and water grains so if you could also tell me which grain was infected?
Thanks, and hope you’re busy and healthy caring for a load of new and growing grains!
Best,
Elaine
Yes I would like to start making kefir…Let me know how to
There is some good info on kefir on this site:
http://www.motherearthnews.com/Real-Food/2005-02-01/How-to-Make-Your-own-Yogurt-Kefir-Chevre.aspx
Talks about refrigeration, which slows the process down (I am going to try this today, after 3 days I already have too much!) and also drying the grains, and then starting again. This is probably your solution
A friend gave me a starter, she had had hers about a month, and it was getting too big, and her resident expert told her it is like sourdough starter, you need to divide it when it gets to be about 2 cups big.
can you use unsweetened almond breeze instead of milk or coconut milk?
is blue cheese the same as bluwaffle
Thank you for the information provided in your page. I have been given a live kefir culture by my friend and have been using it for the last 3 months. The information you have on introducing kefir is very useful. As I would like to be able to offer this to my clients, I wonder if the curd produced by the culture only provides the range of probiotics that your starter contains. Or did you add those to your product? If not, should I perhaps purchase a starter from you so or add probiotics in another form?
Kind regards and many thanks,
Trudi Fill-Weidmann
Herbaceous Living – Health Mechanics, New Zealand