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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.

Why Kefir is better than Yogurt

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.

  1. Eat Body Ecology Diet foods, which are drying.
  2. Use proper food combining techniques to make kefir less mucus-forming (see the Body Ecology Diet 7th Edition).
  3. Drink plenty of water and eat grains that have been soaked and then cooked. These add moisture and fiber to the colon.
  4. 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.
  5. Be sure to get adequate exercise. Exercise stimulates the colon and improves elimination.

Why Kefir is better than Yogurt

Tips for making perfect kefir from milk.

Print these Tips

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.

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  • Andree Tait

    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

    • Hannah

      Hello, I have milk kiefer grains you can buy. Contact me if interested

  • Des Al;exander

    Please help me to get hold of some Kefir grains in the Johannesburg, West Rand area.
    Cell 082-322-6855

  • Oralia

    I am looking for Kefir grains in San Antonio: [email protected]

    • Jonie

      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 🙂

  • Oralia

    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…

    • Andrew

      Hi Oralia, I live in Houston and if you’re unable to acquire Kefir locally I maybe
      Able to mail it to you.
      Andrew

      • Lakshmi

        Hi Andrew,
        I live in San Jose, CA. I make my own yogurt. is it possible for you to send me the starter?

        Thanks
        Lakshmi

  • Jacqui

    I am in Pretoria, South Africa and have grains to share locally.

    • Lindi

      Hi Jacqui,

      I’m in Randburg and would be so grateful to get hold of some grains.

      • Andree Tait

        Contact me to collect.
        I am looking for MILK KEFIR GRAINS
        0825589196

    • Carina

      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

    • Lindi

      If either Jacqui or Joey or anyone else inSA still have grains available, if you could contact me at [email protected] i would really appreciate it.

      • Nico

        Hi there – if anyone has grains in South Africa that I can purchase I would very much appreciate it! My email address is nico(dot)mellett@gmail(dot)com
        Thanks!

  • Shakti

    I am in Pune ,India. Where / from whom I can get Kefir grains to start.

  • ozan

    Hi l am looking for water kefir in downtown TORONTO if you have please share with me thank you

    [email protected]

  • Charlotte Wogerbauer

    Please contact me with details of how I can purchase Kefir Grains in South Africa, particularly in the Durban area.

    Many thanks
    Charlotte

    • JOEY WEST

      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

      • Omar

        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.

      • Anneline Makkink

        Hi Joey

        Can you please let me know if I can come and collect Kefir from you?

        Thanks

        Anneline

      • Des Alexander

        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

      • Jay

        Hi Joey,
        I live in Sandton and am interested in obtaining some Kefir grains. How do I contact you for delivery details?

        Regards
        Jay

      • Danie van der Wath

        am looking for kefir cultures ( water and milk) & willing to pay ; will be in Pretoria from 6 March Please reply Tnaks D

        • Amanda Scott

          I live in Bedfordview and work in Sandton and I am also looking for Kefir grains. Are they not available at any health stores in Johannesburg at all?

      • Hello Joey
        That is really generous of you. Are they water of milk granules?
        Thanks
        Lana

  • laura

    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 [email protected]

    • laura

      PS I’m in northern mi, grayling

  • AHMET İDRİS

    KEFİR HÜCRESİ (MAYASI) İSTEYENLERE GÖNDERİLİR.İLKE ECZANESİ-SARIÇAM-ADANA-FİTOTERAPİST ECZACI AHMET İDRİS ULUTAŞ-05379353475-

  • Marina

    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.

    • Tabitha

      Marina, I would list it on your facebook or maybe even craigslist for another Kefir fan in your area to share with.

      • rubi

        Marina:
        Where are you located? I will like to have some of your kefir grains if you are close to me.
        Thank you

    • Ruth Parson

      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.

      • H Abdul

        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.

    • Cary

      I put my extra grains into my smoothies and blend them right in. They are little probiotic powerhouses and completely edible!

    • Martin Hernandez Serna

      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.

    • Andrew

      Join the international Kefir group. Which is a group of people who give, sell starter plants to anyone else who is interested

      • Lisa

        Hi i would like a kefir plant or grains

  • AHMET İDRİS

    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

  • bigoledude

    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.

  • Diane

    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.

  • Liz

    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.

  • Nicky

    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

    • Britny

      We have lived in Russia for eight years and kefir Ida part of the daily life, I drank it in all three pregnancies.
      Britny

      • Belal Alkadimi

        Is it from heated (pasteurized) milk or raw ?

    • One good guy

      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.

    • Belal Alkadimi

      I wish I could help, I’m just wondering if people are using raw or pasteurized milk…..(?)

      • Alexia Hoyt

        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. 🙂

    • Marina

      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.

    • Angie

      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

  • Jill

    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

    • Jenn

      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..

  • Helen Ball

    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

    • home-made

      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

  • Zelda

    Where in South Africa can i find WATER Kefir ??????

  • susie withrow

    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.

    • Pam

      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.

    • Marina

      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!

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