Kefir vs. Yogurt
Both kefir and yogurt are cultured milk products…
…but they contain different types of beneficial bacteria. Yogurt contains transient beneficial bacteria that keep the digestive system clean and provide food for the friendly bacteria that reside there. But kefir can actually colonize the intestinal tract, a feat that yogurt cannot match.
Kefir contains several major strains of friendly bacteria not commonly found in yogurt, Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species.
It also contains beneficial yeasts, such as Saccharomyces kefir and Torula kefir, which dominate, control and eliminate destructive pathogenic yeasts in the body. They do so by penetrating the mucosal lining where unhealthy yeast and bacteria reside, forming a virtual SWAT team that housecleans and strengthens the intestines. Hence, the body becomes more efficient in resisting such pathogens as E. coli and intestinal parasites.
Kefir’s active yeast and bacteria provide more nutritive value than yogurt by helping digest the foods that you eat and by keeping the colon environment clean and healthy. Because the curd size of kefir is smaller than yogurt, it is also easier to digest, which makes it a particularly excellent, nutritious food for babies, the elderly and people experiencing chronic fatigue and digestive disorders.
Body Ecology Kefir Starter contains the following beneficial bacteria:
- Lactococcus lactis subsp. lactis
- Lactococcus lactis subsp. cremoris
- Lactococcus lactis subsp. diacetylactis
- Leuconostoc mesenteroides subsp. cremoris
- Lactobacillus kefyr (thermophilic)
- Klyveromyces marxianus var. marxianus
- Saccaromyces unisporus
- Dextrose as a carrier (consumed during fermentation)
Contains 6 packets which can be used an average of 7 times each. 1/4 cup of previous batch will ferment 1 quart of liquid. 1 cup will make one gallon, and so on. For prolonged shelf life, keep refrigerated before using.
{ 144 comments… read them below or add one }
Hi everybody,
We have started a new discussion group on facebook called (healing with goat kefir). If you have questions or answers about kefir, we would like to see you there.
Hello Jeanie,
I wish I had discovered Kefir 50 years ago! However, better late than never – my digestive system at 71 has never been this good. I’ve stopped taking a liver tonic for my fatty enlarged liver and have not suffered heartburn for well over two months, despite enjoying rich spicy food now and again. So do give it a try, I don’t think you will regret it.
More than 50 years ago I remember my mother making “yogurt” as she called it. For years I’ve looked for what she called “yogurt cultures”. After hearing about how to ” make” kefir and seeing the pictures I realize now what she was making. Every day or so she would pour the milk off and drink it then she would rinse the curds off with water and cover it with milk and put it back in the refrigerator. She was always sharing the curds with her friends.. I never tasted it because it looked a lot like buttermilk that she was so fond of but we children did not enjoy. Maybe I’ll try it.
Hello Joy,
I started out with three pea sized kefir grains and used to consume the kefir within 12 to 24 hours. The kefir grains were growing at a slow rate until I discovered that the longer they are kept in a small quantity of milk – say 36 hours, the better chances they have of growing. However, this makes the kefir very tangy and so I decided to make cheese, separating the whey from the curds and hanging the curds in a muslin bag for 24 hours, adding salt later on to form a creamy cheese and then refrigerate. I use the whey for my hair each week, resulting in less hair fall.
The grains grew pretty fast (almost golf sized) and within six weeks, I found a number of baby grains which I have now separated from the ‘mother’ grains and placed into a new jar. I keep both jars covered with a quarter cup of milk and feed them 12 hours before I consume the kefir. Ideally, I pour a glass of milk into each bottle at 9.00 a,m. One can always add more, if more kefir is required, it does not matter. It’s ready to drink by 9.00 p.m. Drinking a glass of kefir an hour before bedtime is beneficial to those suffering from sleepless nights, hence my preference for a kefir nightcap. BTW, I always prefer boiled milk to raw, it’s safer. I’ve experimented with pasteurised milk as well as powdered milk, different taste and texture, but still good. I hope I have answered your question. Do give me feedback if you find any progress. Good luck.
Hi Joy I started to use kefir to try to help with chronic fatigue and it works. I use only half
a jam jar so about third of a pint and started with a teaspoon of seeds I was told never to use metal
with it so use it after about 36 hours I haven’t refrigerated it yet but will try after reading Barbara’s comment
I don’t strain it just take it out of the jar with plastic spoon put it in clean jar add milk and
away it goes again. Perhaps try to cut down the milk it the six weeks I have been using
it I have divided it up four times. Hope it helps
Sandie
I
Correction, I meant the kefir has grown into the size of a golf ball and NOT a tennis ball. However, at the rate they are growing, they are quite likely to get to the tennis ball size. That would be worth watching.
I have been drinking Kefir for almost two months now and have not looked back. My IBS (irritable bowel syndrome) problem is almost cured (90%). I am more energetic, my nails are growing again, hope my hair does as well – I’m 71 and experiencing hair loss for several years. So here’s hoping!
The grains were brought from Turkey, the size of a pea, now they are the size of a tennis ball and still growing. Ten babies (puppies they are called) have sprung out of these grains and each day I discover one more. I have started sharing them with neighbours and have told them to google Kefir if they want more information about this God given wonder food. I’m obsessed by it and do a daily research on kefir. When it gets too sour, I strain the contents through a thin cloth and hang it overnight, the next day it turns into cheese to which I add salt, give it a stir and put it into an airtight container and refrigerate. I find that the sourness lessens over time. I have often wondered whether the grains could be refrigerated as I was afraid they would die of cold. Thanks to all ye Kefir experts, I can now travel without the fear of the grains dying if I refrigerate them. May this wonderful God given food continue to spread good health to as many folks as possible for many years to come.
PS: Could it be the ‘manna’ that God rained down on His people, and which they collected and preserved in milk? Would love to know how Kefir originated. Yes, I’ve read about Mohammed giving Kefir to his chosen ones, but who knows the truth?
Hello Barbara, I have read your post regarding your kefir. I have been making kefir for almost a year with raw milk I buy from a local dairy. I love it so much, but my grains, which I ordered from Cultures for Health website have not grown any since I have been making it. I was hoping to give some to my daughter, but i can’t seem to get them to grow. Every other day I strain my grains which are about a tablespoon worth, and add more milk, about a pint jars worth. This barely makes enough kefir to have my smoothies every morning and also share some with my husband. Do you do anything different to get yours to grow? Or am I doing something wrong here? Thanks for your help. Joy
Hi Joy, How long have you had your grains? I’ve been making kefir for over 2 years now and trust me, if you’re using raw milk, in a month you’ll have kefir to share. I am unable to get raw milk so I just use whole milk from the grocery store. I fed them to the dogs, I eat them, I gave some away and it keeps growing. I’ve got 2 one inch size grains right now and even that is too much for the amt I kefir. I find that for my taste, 12 hours will do it so I keep it in the frig till night and pull it out to sit on the counter till mid morning. It comes out creamy and not too sour. I used to get the flu once a year, but since I’ve been on kefir I’ve been able to get through the year without getting sick. I take breaks from time to time and recently started making and drinking it again because I haven’t been able to sleep at night. I’m happy to say that having kefir at night helps me get a good nights sleep. I love it and hope you do too!
I just bought my first kefir grains from Cultures for Health and mine are doing very well. The instructions say to change the milk every day (as opposed to your doing it every other day) and I have been doing that. Also, the grains need fresh milk to feed on…you may be ‘starving’ them with just a pint. Remember the grains need to eat (the sugar in the milk) in order to grow. Try doing it with a cup of milk, changing the milk every day. Good luck!
Really love the Kefir! What I have noticed is it has decreased my “sweet cravings”, and my appetite. It has also brought my triglyceride & chol levels down, have lost weight, all good things right? My really big issue is that I know I’m giving my body all of these great probiotics! Have been growing it now since Oct.,have probably gotten aprox. 20 people to start growing it also, spread the goodness ! People thought I was crazy when I told them what I was doing,but I told them about my results,printed off some info & if they were interested,I gave them enough grains to get them started. It really is like an experiment, in what medium to use, how long to let it ferment, what to mix it with. I must admit , I am not an organic health nut,so some of the things I mix it with , some might think -REALLY!?! Everyone has their own likes & dislikes, I like mine with :
-vanilla & agave honey
-grape juice (yum)
-diet soda( rootbeer/orange/lemon-lime)
-smoothie ( blueberries,strawberries,flaxseed,spinach,agave honey)
All really yummy! Oh, and my dogs love it too! Sorry this was so lengthy,but I love talking about it!
Thinks for sharing the info regarding Kefir. I took Penicillin a few months back and it has been a nightmare in my body since. I was only on the antibiotic a short time, but the hives began when I took it. After I stopped the antibiotic, the hives still were coming out. There was nervouseness and utter distress with this. Well, I’ve been drinking Phenomenal Water which has been a miracle cure (check out the website). But in addtion, it popped into my head the other day to buy Kefir (never tried it before). It has really seemed to stablilize my digestion system. I feel almost better (hives are almost gone) by adding Phenonmenal Water, Kefir, and taking some Aloe Vera juice a couple of times a day. Kefir helps the digestion and the overall body.
I have a question and I promise to try to get to it quickly. I’ve just started on Kefir and am really going to town. I feel like it’s REALLY helping me. I actually got the Body Ecology starter packets and so far, it’s actually really great way to, save for the sort of organizational nightmare of knowing how many batches in you are from the original foil pack, etc. (I’m labeling a lot).
First, my question is whether or not there are things one should NOT use to make Kefir with the Body Ecology starter. So far, I have done raw cow’s milk, raw goat’s milk, raw young coconut water and all these are things I’ve found in the Donna Gates book. But I also took the dried Surthrival brand Colostrum (awesome stuff, btw) and blended it with a little bit of raw honey and made a kefir from that. It tastes fine, though not as strong/tart. I’m wondering if there are reasons to do or not to do this food or any other foods…? I also used the included recipe for a yogurt but added (a lot) to it. I took the recommended coconut meat, but then added raw cacao, again the colostrum, raw maca, raw goji powder, raw coconut oil and I think lucuma. The container actually burst (I used an emptied Dr. Schulze Superfood jar, if that matters) and I had some ooze to clean up. But to me, that just meant it REALLY fermented well. No? Any researched, credible info on the above is greatly appreciated. So…
Backstory: This Spring, a traditional Western doctor told me my blood test came back high in sugar which, they said, meant that I was diabetic. With no more info than that other than a flyer she handed me regarding what to eat and what not to. That’s it.
I literally pass out if I eat sweets or anything with high sugar content. So finally, for the past three months, I have cut out sweets altogether– even agave sweetened foods. The only sweets I have are the occasional fruit and stevia, xylitol and erythritol. Not even pasta is allowed. And my energy has gone up dramatically, my mood swings have all but disappeared– it’s pretty miraculous. I never realized what a profound drug sugar is, and a negative one in my experience.
Also, I have lived with chronic acid reflux for 20 years. My entire life literally, I have had severe chronic bronchitis basically every time the weather changes to usher in a new season. I cough for weeks, sometimes months, often ending in coughing up traces of blood. I even get sick if the weather just fluctuates dramatically, and especially if humidity levels change dramatically and quickly along with the temperature. If we have one of those random weeks when it gets suddenly cold or hot, I have to be very on guard. And I’m sure the antibiotics Western docs have pumped me full of didn’t help me in the long run.
BUT I was vegan for seven years. Intuitively, three years ago, I started eating fish and well-sourced egg and occasionally dairy products like the ones described above. I eat a lot of superfoods. I’ve done flushes/cleanses with some of the best of them. I’ve tried being totally raw (REALLY doesn’t work for my body at all to be 100% raw– although I love having a lot of raw food in my diet). You name it, I’ve done it. Exponentially.
In less than a week, drinking Kefir has upped my energy (especially right when I drink it), seems to be helping to heal my lungs that were in the midst of trying to be sick, seems to be really healing my acid reflux (though not entirely, at least not yet)– dramatically and noticeably different. And not to overshare, but I had an itchy and very personal area of my behind. The itching has stopped. I also have crazy allergies (to everything), but I haven’t noticed a measurable change in that just yet. But knock wood…
My little sister saw the now somewhat famous Dr. Joseph Mercola as her personal doctor when we were kids. She was diagnosed with Chronic Fatigue. I had all the same problems, but she was the babied daughter. I was the son who was told to quit whining and being a sissy and tough it out. So I’d go to school and cough up blood there until I’d get sent home or my parents would physically see the blood themselves. But I digress. My point in mentioning this is that she was put on all these crazy diets at a young age. I don’t know if it helped her. But I’m a million percent sure we had all the same problems. Mine may have actually been more severe in some cases. So I just learned to beat up and my body and pound it into submission. Which is why I think it has been beating back as an adult. Forcing me to figure it out.
Anyway, I’m partly just sharing my story. And I apologize for the presumptuous length (obviously, feel free to skip over me if this is just annoying).
But if anyone else out there has a similar story, and especially if you’ve had good results with kefir– or anything at all– I’d love to hear about it. Either by emailing me directly or on this site.
I’m a starving composer without two nickels to rub together, so that’s not an invitation to solicit expensive products. But I would truly love to hear from fellow travelers on this weird road back to health.
Cheers
I like pro bitoics. I don’t like that it puts me in the same category as people that think soy is poison.
HAHAH so you guys can be Troll-man and Troll-wife and have Troll babies. HAHA
Is keifer gluten free?
I have read that it helps for lactose intolerance .maybe it helps can it be bought from Libya as you said it is arabic .Any Libjan can answer me .Iam interested to try it . my grandson has lactose intolerance.
I LOVE THE KEFIR, I USE WATER KEFIR AND THE MILK. I STARTED WITH THE WATER GRAINS AND THEY REALY DID HELP AND LATER I STARTED THE MILK AND I LOVE IT BUT IT REALY HAS STOPED MY BM. ANY INFO OUT THERE ABOUT IT?? I READ SOME WHERE THAT THE MILK HAD TO TO BE AT LEAST 48 HOURS OLD OR IT WOULD DO THAT. IT JUST IS NOT WORKING FOR ME. SO, I AM OFF OF THE MILK AND AM ONLY USING THE WATER KEFIR. THE WATER KEFIR IS VERY GOOD. TRY IT. THANKS
I have had some intestinal/stomach problems for about three weeks now. It has been a lot of gas, some nausea and ‘discomfort’. About 4 or 5 years ago I had the H Pylori but I could not swallow those horse pills and I think they gave me something else. A friend of mine told me to get some Kiefer and start drinking it. She said to use some Stevia in there to sweeten it. Sure hope this works because I do not want to take any antibiotics.
so what happened carol? is kefir helping you?
I have made the liquid from the kefir grains but I don’t really like the taste, even flavored with sugar, lemons, ginger etc. so tried the milk, not to crazy about it either, it tastes like buttermilk, so now I’m wondering if I can use it for a substitute for buttermilk in a recipe?????
Yes! I tried it in place of buttermilk making Irish wholemeal soda bread which (being Irish) I’ve been making for years and it made the best I’ve ever produced!
The heat from baking would kill all the beneficial ingredients of the kefir. Much better to try adding fresh fruit -raspberry/kiwi is good, toss it in the blender. Experiment. Just don’t heat it if you want to keep the good stuff.
A friend of mine suggested I go get Kefir and have daily smoothies to cure my acid reflux problems. I suffer daily from it.
I have been taking 4- 20mg Prilosec pills a day and it doesn’t help. Not to mention I’ve put on twenty pounds Since I have been taking them. She told me that Kefir has the right antibody’s or bacteria or something like that and it would help system act like normal and in time my body would stop over producing too much acid. I am hoping this will give me the relief. I just purchased 8 bottles and brought them home. I sure hope this is going to be my cure for this tummy problem. Life’s to short to feel yucky everyday. I’ll keep you posted. Thanks for listening. Have a great day. Susie Temecula Ca
Susie-
I would strongly suggest using fiber or raw vegan smoothies to cure your acid. I used to also have acid, but when I went raw vegan for a while, it was completely gone, then, when I started eating normal foods again, I had a change in diet, less Mexican, more asian, less American, etc… either way it went away for the most part! I fyou havent ttried that I highly suggest it. Raw vegan for a week or two will help you lose weight too, just do a lot of research first so you dont starve yourself on accident.
I’ve been reading up on why raw foods are better and its because basically there are acid foods and alkaline foods. The more processed a food is the more acidic it becomes. Interestingly vegetables and fruit including citrus are alkaline once they are digested in our stomachs. This is a good site for reference http://www.angelfire.com/az/sthurston/acid_alkaline_foods_list.html
A build up of acid in our bodies will cause reflux and gastro problems too.
The only issue I have with vegan is heme iron in meat is more easily absorbed and the quantities you have to consume in dark green leafy vegetables or other sources of iron are huge compared to a small piece of lean meat. I realize meat is acidic however I have crohns disease and need to eat meat 2-3 times a week as that part of the bowel that absorbs iron was removed. I still have to get iron infusions but not as often as if I wasn’t eating meat. But, it is a personal choice and you are right Susie as long as you don’t starve yourself in the process. Going raw is very good for us all and over summer I’m into more berries and salads etc. Plus drinking at least 1 1/2 to 2 litres of water a day. It’s a must.
I must also share this with you though. A workmate today put me onto Kiefer today but this is the same concept as the VSL3 probiotic. I’ve been taking this probiotic for the last couple of months. It’s expensive but worth it. As its 10 x the strength of a normal probiotic you need to build up to having a sachet a day. The theory behind crohns is that its caused by a parasite in cows milk which creates a bad bacteria in your colon, Mycobacterium paratuberculosis. The only way to combat this is by feeding your body with good bacteria which makes sense however, mass amounts as our colon averages up to 1 1/2 metres (60 inches). I definitely feel better on this probiotic and have lost weight also. I will try Kefir too! I’m all for alternative therapies and ‘we are what we eat’ – I am on full on meds which are working finally but by taking supplements and watching my diet its helping alongside these meds.
Best of luck peeps! Life is too short to put up with being sick and depressed about it.
Susie my husband was on the ppi aciphex for over 10 years and like you still suffered daily even with the medication. He recently cured himself of his acid rueflux entirely by going vegan. He also avoids caffiene, alcohol, and foods high in gluten as those are also triggers. He now only has mild heartburn when he decides to have alcohol or caffeine and believe me he doesn’t feel like he’s missing out on anything. Since going vegan we have been cooking the most delicious meals ever! Check out Brandon Brazier’s books he is a vegan triathelete and his information about acid forming foods was extremely helpful in my husband’s quest to overcome heart burn. You check out his story at Beachbodycoach.com/jonbarresi good luck!
Also you may find that if you cut all wheat products from your diet that your acid reflux will go away…
Try drinking water as it will swill away the acids. Our bodies need to be alkaline. kefir will work. Barley green, alflfa and wheat grass will also aid alkalinity.
Yeah, i agree with Peggy … cut out all wheat/flour products and sugars including fruits for a week or two … and then slowly start eating certain fruits again … another suggestion would be to try a traditional chinese medical doctor if you have one in your area … my suffered with chronic stomach problems for years … she tried everything but nothing really worked until she saw a traditional chinese medicine doctor …. got rid of her problem in 2 weeks!
A water fast will help more than anything I’ve experienced and I am 71.
Susie, just wanted to add in there,GOOOD JOB!!(as a quick trick my husband uses and he’s now off the anti-reflux poppers, cause once you start using them they produce a type of addiction, and you don’t even realize it )…So Here’s our tip…
If you have an unexpected bout of heartburn you can’t seem to get rid of and you don’t want use the old methodology, use apple cider vinegar.(I personally like malt vinegar) Yep…Vinegar. As Linda Ledbrook said our bodies need to be at a certain measurement of alkalinity, vinegar helps cut that acid of the reflux and bingo homeopathy at work…more or less ; ) We take a empty water bottle fill it with about half to 3/4 full of the apple cider variety vinegar (believe me it tastes better), and keep it in a cool handy place in the kitchen…when needed; a cap full or two, depending on the severity of the indigestion is all you need…ONE HANDY TRICK—VOLUNTARILY BREATH OUT BEFORE TAKING THE DOSE OF VINEGAR, OR IT WILL TAKE YOUR BREATH AWAY FOR YA!
If I may…Thought of another thing…concerning heartburn…yellow and white onions will give HB, Red onion will not!
Cooked or not !!! Green cabbage will give you HB, Red Cabbage will not!
I suffered from acid reflux for years and was dependent on prilosec, no change I made would allow me to get off the prilosec until I stopped drinking cola. Cola is made with phosphoric acid and that was the culprit. Other health benefits may also result from eliminating cola from your diet because an over acidic body fosters many diseases.
One thing I could mention to you is to check the difference on the value of regular store bought kefir, as opposed to raw kefir. This may just sound like sales talk since we sell Raw Goat Milk Kefir, but I would suggest you either find some Raw Milk Kefir, or make your own. This is something we found that might be of interest to you. ( You can buy what is labeled as Kefir in health food stores, but that is not real Kefir. You can also buy Kefir starter cultures to inoculate your milk, but that is not real Kefir either. These products are expensive, do not last, and have only 7 probiotic bacteria in them. True Kefir has 36 documented probiotic bacteria for digestive tract health.) I’ll be glad to do what I can to help even if you are not interested in any of our products. May the Lord bless you and restore you to health.
Just got a kefir start from a friend. Didn’t know anything previous to getting start. Have questions and friend doesn’t have answers. Could you help me?
Gladly. I prefer to use fresh warm milk, and use aproximately a 20:1 ratio of milk to kefir grains. However you may need to start with more like a 15:1 ratio. You should use a clean glass jar, and set it out at room temp. (72 degrees is perfect, but anywhere between 60 and 80 degrees will do fine.) Do not cover with a lid but rather use a clean breatheable cloth. Stir periodically, and it should be ready in roughly 24 hours.
Living in El Paso Texas , how I can get some ??
Thanks
Look in amazon or google it. You can bur the starter on line
Hey Guys,
You guys rock! All this information is great for us newbies. Two questions: 1) I thought cow’s milk is notoriously mucus forming. Does drinking Kefir in large quantities increase my mucus? 2) If I want to be making kefir maybe every other week or so how do I store the little guys so that they’re happy and not in the wrong environment. I read somewhere that you store them in milk in the ‘fridge, but do you have to change to milk, add to it, or just leave it? Many thanks for the help. I can hardly wait to get started.
I’ve read it doesn’t when made into Keifer. Also ,read storing in fridge. is what to do. I would probably strain them and add fresh milk to start the process again(?). If you go to a site called Doms Keifer site(?) ,alot of questions like this are answered.
Black soybean powder will do an excellent job.
I want to thank everyone for their comments on this great subject. After 3 months of severe nausea my dr finally did bloodwork plus an endoscipy. I have H Pylori and was given 1thusand mg 4x per day for 14 days of antibiotics. I just finished two weeks ago but now am suffering tummy aches and acid reflux that I didn’t have before. A dear niece is giving me a kefir starter. Oh my dentist would only use goats milk bc he said cows milk is not fit for humans. Any com ments on that?
I agree with your dentist. Goats have a digestive system similar to humans. Goats milk is good too sinceit’s high in natural organic sodium.
Cows milk is very mucous producing for the system
my family has started to use kifer and we love it . 1 of my grandkids has addhd and it helps him I recomend it to every one
How does this help with ADHD?
I don’t know about ADHD, but I have GAD (generalized anxiety disorder), and I’ve discovered a few dietary does and don’ts that have as much impact on my emotional health as prescribed drugs! One such discover was the introduction of fatty-omega-acids. Another discovery was the nutritional health and subsequent emotional health that I have benefited from since I started making kefir. So I guess I would say even if it doesn’t help with ADHD, it can’t hurt. Healthy body, healthier mind, healthier soul.
I don’t know for sure , but…. There have been studies done on the effect of one probiotic species (lactobacillus ramnosus) and the postitive effect it has on GABA levels in the brain. GABA is responsible for calming certain neurotransmitters and supplimenting with GABA has been shown to have a positive effect on people with ADHD (and many other conditions). The vagus nerve is involved in the process (it communicates between the brain and the gut)……so it would make sense to me that it could possibly be the probiotic nature of kefir that is helping to have an effect on GABA levels and helping with ADHD symptoms… This would also apply to anxiety, fibromyalgia, and many other conditions that have a nurological element…
so basically which is healthier yogurt of kefir?ü
they go hand in hand. both are good for you. Kefir has a lot more beneficial cultures though.
There is a Frozen Yogurt Kefir place here in Chicago, Star Fruit. Is it true genuine Kefir or just Frozen Yogurt?
Sometimes i mix yogurt and kefir together, but Kefir is Kefir.
Is these kefir grains available our way, in Johannesburg South Africa
I live in Durban and bought mine here, it is a living milk plant.
Am sure you will be able to find it in Jhb also
hi i live in durban and am looking for kefir
where did u find it
linda
I used to drink soy milk, but now drink almond milk. Has anyone heard anything negative about almond milk? Can I make kefir with it?
kefir is made from real milk, usually from cow, sheep or goat… almond milk is no good for making kefir…
Sandor Ellix-Katz in his book ‘Wild Fermentation’ ISBN 1931498237 says that Kefir works pretty much with all nut milks.
I read another website that stated that Kefir can be made with almond milk or coconut milk as well as cow milk. I have been making it with cow milk but I also enjoy almond milk so I’m going to try that out.
From what I’ve read, you can make kefir for drinking with all sorts of milks, or even other drinks… but the kefir mushroom thing will only grow in animal milks or sometimes can be successful with soy. I haven’t tried it though.
I left my kefir in the refrigerator for few weeks.
Can it be taken?
I left it in the fridge for about a month, and then just transferred it to new milk and what it produced was fine. I did not consume what was in the fridge.
We make our Kefir from UHT (that’s the long life milk) It’s the easiest way because I buy lots when at the supermarket and have always got plenty on hand. We make a litre a day. The culture grows too. I agree with those who say that you only have to put it in the milk and leave overnight. You must use glass bowls and plastic strainers. Cover with a light cloth. It’s really cold here just now (winter in South Australia) so I put the milk in the bowl and microwave it for 1 minute, then add the culture. It’s delicious & I’m really pleased to read all the benefits.
I bought the grains at a health food store and followed the directions exactly, but there is never whey in the bottom of the jar. What am I doing wrong.?
not waiting long enough you really can’t make it by the clock the longer you leave it out the more curds you will get some times the whey gets kind of funky thats when i use a cone fileter and pour water through it makes nice cheese also the taste is just like goat cheese i add salt i dont know if that kills the culture
You can stir it. The whey floats and gathers at the top.
I am curious about the kefir yogurt I find in the dairy section at Wholefoods, which is why I am researching it. I never knew u could make your own and to be honest, I am a busy student and would rather not. Anyone have any feedback or input on store bought premade yogurt kefir? Particularly goat kefir? Also, any suggestions on taste / how to eat it for enjoyment at breakfast? I’m moving away from regular cows yogurt and milk and I’m a little scared! I love milk, but am afraid about it for best health.
Cori, I thought this was going to be a long drawn out process but believe me it’s not time consuming and you can have it ready in minutes in your blender every morning. I was given about 2 tablespoons of Kefir and 2 1/2 gallons of raw milk from a farm to get started.
At night – put the Kefir (even just 2 Tablespoons) in a jar and fill it with a non processed milk (I now use coconut). Cover it with a napkin and put a rubber band around the napkin at the top of jar. Let it sit 24 hours.
After 24 hours – drain the Kefir in a plastic strainer or collander into a bowl. Pour that liquid into a clean jar, put a lid on it and put it in the fridge. Move the grain Kefir from the strainer with a plastic spoon and put it into a clean jar, fill it with your desired milk, cover with a napkin and rubber band til the next night.
The following morning (12 hours later) – mix your liquid Kefir from the fridge in the blender with 1 cup of blueberries, 2 bananas, an inch of fresh tumeric, an inch of fresh ginger root and cinnamon. Change to your desired taste. I also add cod liver oil. Blend it up and enjoy. Refrigerate any portion you had left over and drink during the day.
The Kefir multiplied more than double in a week. I put excess into a jar, added a little water, put a lid on it and left it in the fridge until I was ready to use it again. It stays inactive until milk is added again.
It is normal for the liquid to break down and the grain to remain at the top of the jar. ENJOY!
Hahahah, actually that sounds like a long drawn out process to me! I don’t think the person above you would think that was simple, either.
Kate, thank you for your explanation. That helped me to get a sense for how to do it. While it is a series of steps. It’s not done all at once, and I can see where one could easily fit it into a busy schedule. Thanks for making it seem doable!
haha I think you are funny Jennifer,or just lazy.If putting a culture of Kefir into a milk and just leave it for a 24 hours and then strain it and drink it is a ”long drawn out process” to you,I think you have a serious problem and should see a doctor.
When Kefir is made it’s up to you how you are gonna take it.I drink it straight.
hi kate,
thanks for the tip of leaving the kefir in a jar with just water when you are not using it.
i got my kefir 7 years ago from a nun in south africa, i have nurtured it all that time and it is only this year i am using it on a daily basis, i use the cultured cows milk and add berries, what ever if have, or even frozen ones and then a pro active yogurt and blend it for a minute and its fab. wonderful start to the day or as a snack through out the day and i don’t find looking after it a problem at all. as it grows i have passed it on to friends over the years.
rosaleen, ireland
I wash mine with water and leave it in the jar (not in water) and then pour milk on when I want to use it again
Try Sprouts. They have goat milk kefir..
Hi cori don’t be afraid u ll be fine u will love it
Just a heads up to evertyone: Kefir is the best thing that ever happenned to me for the following reasons:
1 My sleep improved a 100%
2 My Intestinal Floral improved a 100%
3 My Intestinal System is working more effectively and smooth all my stomach problems are gone for ever.
4 My Bowel movement is a100% softer and very smooth.
5 My skin is back to my real color and very smooth , as I will be 59 years old this year and I look like 40 years old.
6 I am more energized and revitalized.
7 Gues what I planning to live another 60 years.
8 I calle it the wonder drug and is god’s blessing for sure ” BELIEVE IT OR NOT ”
GOD BLESS YOU ALL you will feel much better give it time
Thank you for your comments, this is very helpful.
Thank you for the encouragement. I have just started using kefir. How long have you been using it?
How much kefir do you consume a day? I started using Kefir two weeks ago and have also had excellent results with overall well being.
The real kefir I’ve had tastes very sour. How do you drink it straight? Is there something wrong with mine? Is it supposed to be cream like thin yogurt or is it supposed to be a little chunky (like mine)? Right now I don’t like it, but would very much like to get the health benefits. Please help!
strain it through a plastic sieve before using. Then reuse the left behind curds to make the next batch
I use skim or non fat milk to make my kefir. I ordered the live grains on the internet, and followed the instructions that came with them. Every day I get about 3/4 of one quart ball jar of kefir. Soemtimes, if there is left over, my husband makes lemon or lime sherbert out of it! Wow is it good, especially with a little rum
on a hot day. I keep my kefir grain colony small because everyday I also eat a little bit of the grains. Before kefir, I had very terrible, debilitating acid reflux – a glass of water was sometimes torture! Now, the well being in my stomach (after three months drinking kefir) is such a good feeling. My stomach and belly feel so good. My nails grow like crazy, and the benefits to my complexion are remarkable. I have always had good skin, but now I’m 53, and the last three months has also seen the elasticity in my skin go backward in time: I love kefir. I never want to be without it again. It is remarkable, a real gem, and a gift from the gods. If you are going to make kefir, get live grains. It’s easy – I don’t even heat the milk, just pour cold milk over rinsed grains and cover with a cloth- voila – the next day I have more kefir. And that’s all I have to say about that!! Good luck!
Don’t eat live cultures,its barbaric,instead give them away and help someone else.
Haha indeed. Share the grains if you have more.
Just came upon this site and comments….I have raw whole milk that is sooo delicious but i really enjoy the taste of kifer….so i’ve been trying out the store-bought grains, it is easy: i take one-half gallon milk and heated to about 90 degrees, add the grains and put under a 60 watt light for about 24 hrs. and it has come out very good tasting, very tart and nice thickness….but its expensive to keep buying the grains and i found that the person i get the milk from had some kefir grains that are very, very old and now i’m trying to perfect this kefir. So far, i keep the milk at room temperature until i add the grains.( The grains are kept in milk and a little added each day. I keep the grains in a glass jar and i’ve been told that they like to be stirred or shook up so i do that when i add the milk.) The grains are actually about pearl size or so and i add the entire batch to my half gallon of milk (this is going to be only the second batch to be done with these new grains) and this time i will not put them under a light,but just on the kitchen counter which seems to be the warmest room temperature, and give them whatever time it takes for it to “brew” and i will know this by the taste/texture. I was keeping the grains (with the added milk to cover and shake) in the fridge, but now they are in a cupboard in the kitchen. The first batch went about a day and a half (under the light) and was very tart, but also almost beery in taste, which i didn’t like so much….maybe it went to long?…..any suggestions would be appreciated, as i love this kefir and if i had to live on 1 thing, i think this would be it! thanks for this blog site…..
Hi Toni. I’m just new Kefir too. It is really working well. I bought my grains from http://www.kefirlady.com/ . Read her website and learn. The grains come with great instruction sheet. I also found a great site tonight that had a lot of additional information on how-to grow kefir: http://www.culturesforhealth.com/ I use raw goats milk. If I were you I would get some fresh kefir grains from kifirlady and only start with one quart at a time until you learn the ropes. If you have had your grains in the fridge it can take them weeks to get rebalanced and producing like they should. After several days my new grains have recovered from their shipping and are now making a perfect product every 24 hours. We drink at least a cup in the morning on an empty stomach. And another one right before bed on an empty stomach. That way it can do it’s magic. We also have a few tiny glasses throughout the day. We sweeten the finished product (after it’s cold) with Kal Stevia and a little pure vanilla. You’re onto a great thing, hang in there. To our health! Emma
I use 2 tablespoons of culture for a gallon of milk. That is an adequate amount. I also whip it in for several minutes before pouring it into containers.
I don’t see how culture can replace owning/caring for the life of a colony of grains, dating in DNA back 4,000 years.
Get real grains. Someone is trying to sell culture for real grains. I bet this post gets eliminated dam quick. I’ll check back to see.
You don’t need to heat the milk and you don’t need a light. Just mix the kefir grains into the milk and let it sit at room temperature for 24 hours or so. Then strain the grains out, and the kefir will keep in the fridge for a long, long time (or drink it right away!) Don’t use a metal spoon or strainer, just plastic or glass. Use the grains again for the next batch of kefir. You will never have to buy more grains. It is SO easy and inexpensive and healthy!
I have never spent money on Kefir grains. A friend gave me a start {Kefir curds in milk) and I pour through a plastic sieve and keep the curds for a new batch. I have been using fresh raw goats milk that seems to work just fine. No need to buy the grain.. If you don’t know anyone with curds, allow your batch to sit a few days longer so more curds will develop. Then pour thru a plastic sieve with small holes or thru cheese cloth.
I use authentic grains myself, but I wanted to drop a note about why some people would want to use starter. It’s not a money-making ploy, it’s a way to get a consistent finished product without having to do alot of explaining and trouble shooting to get it right. As you can see by some of the posts above, simply dumping a packet of starter into some milk and waiting for 24 hours is too complicated for some!
I have to constantly make adjustments to the amount of grains, amount of milk, and the length of time to ferment depending on the season, etc. It’s 110 degrees here and the only way to not spoil a batch is in the bottom shelf of the fridge (yes! kefir grains adjust nicely to cooler temps!) It took me several months to get it down just right. The kefir and yogurt in the store is pasteurized and completely useless, so at least using a starter you are getting live active bacteria strains, though limited.
That being said, it is only 8 strains! Real kefir grains renew themselves and are thousands of years old, and contain as many as 100 ancient and new bacteria strains AND beneficial yeasts. Grains morph and take on new characteristics constantly – it really is amazing!
In Poland we also call it ke-feer.
I hate milk, but kefir is the thing for me, my immune system and digestive systems improved so much.
Can someone tell me if this can really help someone with sluggish bathroon habits? I sometimes must use laxatives several times a month. Yes, I know they,re really not the best choice. Will appreciate a reply from someone with issues of having trouble going #2 sometimes.
Yes. It works wonder for me. I used to have blood in my stool from time to time, especially when I’m “sluggish.” Now, I’m regular and the stool is softer. Give it a try. I get my kefir from a friend. Much cheaper LOL
Liz,
Make sure you are eating plenty of fiber. It’s easy to avoid fiber rich foods, if you like to be finicky eater, but it harms you in the long run. Don’t do it. Learn about the fruits and beans and whole grains that will turn you happy. Also, start slowly and allow your body to adjust to the increased fiber. Don’t worry to much about gas. You will have some in the begining. That cannot be helped, but will turn odorless in a few months as your body adjusts. You body will thank you for years!!!
Of course, continue with Kefir. But the health benefits of fiber (soluable and insoluble) are immense! It can help control or prevent diabetes and heart disease in addition to ensuring bathroom regularity.
Perhaps you are wrong Gregr
http://www.gutsense.org/gutsense/flora.html
Thanks for the link. I’ve just started drinking a quart of Kefir and even though it is still too early to be certain, I’m now able to eat cooked eggs without stomach upset and other non-pleasant effects.
Sleep early, wake up before sunrise, and drink a litre of boiled water left to cool to bearable drinking temperature. Try that and tell me if it works. You can also take psyllium husks as a porridge for breakfast
To an earlier comment Kefir can be made with canned coconut milk and its delicious.
http://www.marksdailyapple.com/homemade-coconut-milk-kefir/
I am wondering how much and how often I should take kefir for the best nutritional benifit.
I used freeze-dried YOGOURMET kefir to make my kefir. It says to let stand @ room temp. for approx. 24 hrs. I forgot about it and didn’t get it refrigerated until it had been sitting out for 36 hours. Was the nutrition/integrity compromised?
For all the newbie’s who are just starting there Kefir experience, hang in there it really is a great trip i have been using Kefir grains for many years now and i would not want to been with out them, it has improved my colon 95% over the last few years, and that is saying something, being i had one third of my colon removed back in 92 and Kefir has been a blessing for me, sometimes it can take months to do it’s job but that is the way nature works, hang in there. Mr.juice
I have been making kefeer, for over ten years, and it is keeping my colon in great health, it my take a few months to do it’s best job but after that you will be blessed with a great digestive track. Kenneth
I am new to this, and am hoping you can help me! I have the starter for Kefir, I have made a batch and know that I can use some of this batch for the next. Questions: do I have to hold back a 1/4 cup when it is done and before I put it in the fridge? Does the milk I add the 1/4 cup to have to be warmed up and cooled like the original batch?
Thanks!!
After the first batch I just dumped them in 20oz glass jar and left for 48 hours. I do not use any metals, plastic or glass only. I blend with mangoes, strawberries, and other types of fruit. I sometimes sweetened it with honey or drops of a natural sweetener. That is all. Let it not be too hot 90 degrees Fahrenheit or higher. If you want it to work fast let it out of the fridge, if you cannot tend to it that often then place inside the fridge for it to work slowly. Sometimes I skipped days, but they are thriving. I like to use organic or unpasteurized whole milk, but it will work with 2% too.
Does baking or cooking (Bread, pancakes) kill the beneficial bacteria in kefir? Jo
From what I’ve heard, it does. The heat kills it.
Has anybody tried alternative milks such as rice or oat milk. Does it work.
to smidge , soy is very safe as long as you don’t overdo it . does the kefir have lactose that will bother someone allergic to it ?
will kefir help soothe a stomach rumbling from ibs problems ?
We know a family with a little girl who is deathly allergic to milk, but she can have kefir and it doesn’t hurt her.
Kefir grains turn lactose in milk in to lactate, which can be then easily digested by someone who cannot do lactose. And yes, kefir absolutely helps people with ibs problems. Read up on the benefits of kefir, you will find the part on the ibs along with a gazzillion of other things it’s good for.
If you think soy is safe and good for you, read this article very carefully http://themilkblog.blogspot.com/2010/09/is-soy-milk-bad-for-you.html
im allergic to soy and read up alot about it once i found out and from what i read soy is very very bad for you unless you consume it fermented only and soy is everywhere, in everything, its terrible and is one of the quickest grown allergin
Yeah… I stay away from the soy – its a toxin… Great marketing has convinced people that it’s good, when infact it is not. The best thing you can do with unfermented soy is bury it cause the ni will help the ground.
That same site, also argues strongly on how cow’s milk and even raw milk is extremely harmful to people. I am wondering if you have found any scientific research to support these claims? I am interested in finding out more to make an informed decision.
Soy is only safe if not GMO, unfortunately MOST soy is the US is GMO – frankenfood. I never eat the stuff or drink it, it causes all sorts of health problems. Refer to Dr. Mercola web site for advice.
I bought some dried grains on amazon and it took a week to rehydrate them. After a week, I began making 10 ounces of kifer per day with Vitamin D cows milk. I tried using goat’s milk but I found that since it was Ultra-pasturized, it won’t kifer. I make a smoothie every morning mixing in stawberries, blueberries, pineapple, and a tablespoon of Stevia in the Raw. I also add some Garden of Life products as well. Two scoops of Omega-zyme, one large scoop of Superseed, and two scoops of Primal Defense. Making your own kifer is definately worth it and it’s extremly easy to do. My stomach hasn’t felt this good since the day the doc overdosed me on anti-biotics. The dumbass really f’ed my life up and then told me I was crazy and needed to take anxiety pills. Read the book “Patient Heal Thyself”, the author is my hero!
I’ve learned to stay away from Bananas. They turn my saliva into malasses! : P Bananas are evil!
I may name my next kid “Kipher” as well! : ) Love this stuff
Oh…. I also add a tablespoon of Coconut oil : )
In Greece the pasteurizedgoat milk works just fine – so maybe it was the particular brand you tried.
I have the wonderful tibetan milk mushroom and am making kefir. After it has ‘cured’ for 24 hours can I put it in the frige. I love the tast cold but room temperature doesn’t work for me.
I have discovered kefir as a way to deal with intestinal problems resulting from being on antibiotics – it has worked perfectly.
Hey, isn’t this what Donald Southerland named his son after?
No that was Keifer (Keif sounds like Keith) and the drink is Kefir (kef-eer).
I can’t believe I’m actually explaining this.
Hey AJ!
Has anyone with PMR used this? I am looking for ways to boost my immune system. I would appreciate comments from someone who has made it.
What about ready – to- drink kefir, that sold in the stores?
That’s what I use…from Trader Joe’s of course (1% milk, strawberry flavored). I use it in my smoothie instead of yogurt. Add a banana and Trader Joes’ frozen strawberries (i don’t use orgnaic just b/c i am financially burdened at the moment and need to save wherever i can) and you have a fantastic, healthy, great tasting (I have a sweet tooth!) delicious breakfast.
Enjoy your day! Just finished mine and my morning is starting out great!
BB
Cool story, bro.
Why kefir instead of Greek Yogurt?
Instructions said: 1 cup will make one gallon, and so on.
Does this apply to goat’s milk too?
yes, Abby, you can use whatever fresh, pasteurized or raw, milk you find. Goat’s milk produces lower fat kefir. But I’ve also tried to make kefir with raw buffalo milk, which was amazing! I haven’t tried with coconut, soy or rice milk, but I’ve read it can be done. Find guidance at DOM’s Kefir webpage, which I found of great help
Seriously, you are drinking kefir for your health and you are considering drinking the poison of soy milk!!!! Go to the Weston A. Price website and read the Soy Alert and other papers on the dangers of soy.
can you put kefir starter in yogurt ?
How long does coconut kefir keep? How long do the young green peeled coconuts last? We live over 45 miles away from an Asia Food Market and didn’t know how many to buy. I know it takes 3 coconuts to one batch of starter.
Thanks, Vera Miller
Ruth….Here you go!
http://www.merriam-webster.com/dictionary/kefir
How in the world do I correctly pronounce this word, kefir? It seems that almost anything goes.
Kee-fur
That’s how to pronounce Donald Sutherland’s son’s name. Kee-fur (actually spelled Keifer) Sutherland
It’s actually Kiefer Sutherland (and not Keifer) and is pronounced Kee-fer or Kee-fa’. Kefir (the healthy yogurt drink) is pronounced Ke-feer as many already pointed here.
I found a “talking” pronunciation dictionary on line (just search “kefir pronunciation” and it turns out the correct pronunciation is “ke-FEER”
I agree with Leslie. It’s an Arabic word and is pronounced with a short first kef (like the ef in heffer) syllable and a long eer like in sneer.
Actually back in Ukraine, that is how we pronounce it as well. Ke-feer. So when I hear every one including Dr.Oz saying Kee-fur, it makes me laugh… It also makes me laugh when people say things like “how long should it kefir for”
That is how we pronounce it in Slovakia too ,Ke-feer.
I love KEFIR! and thank goodness in Spanish you read it like you write it. But yeah, the word is actually Arabic in its origin cause the grains were first given to the Tibetan monks by the prophet Mohammed. I am blessed to have the original grains from Russia and I don’t think there’s anything quite like it out there. Keep on Ke-fir-ing!