Kefir

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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.

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.

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.

zach

hey there, should i place a cloth over the kefir or a lid that doesnt let air in and out? i forget 🙂
- bachcole
  
  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.
- Jacqueline
  
  I just use a coffee filter with an elastic band sealing it. Works great!
  
  I love this stuff!!
- Rosa
  
  I only put a coffe filter over my kefir secured with a rubber band. Kefir needs air.
  
  Rosa
- Cameron
  
  I just use a cheese cloth and use a rubber band to hold it in place. Works great!
Jeanie S. Cook

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
- bachcole
  
  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.
  - Rosa
    
    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
- kenneth
  
  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
  - Jonathan
    
    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.
- Aja
  
  Have you looked into baking soda and pure maple syrup as a cancer cure?
ahmet idris

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
- bachcole
  
  I have no idea what you just said, but I bet that it was important.
Celtina

Where can i get kefir grains in Mauritius
- bachcole
  
  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.
  - Ken In Manila
    
    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.
    - Burt
      
      Hello Ken,
      I am living in Dipolog City, Do you know of someone who sells or willing to share Kefir?
      Thanks a lot,
      
      Burt
- Perry N
  
  check this website out. You may have someone in Mauritius who can give you the grains
  
  http://www.torontoadvisors.com/Kefir/kefir-list.php
Mike UK

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.
ella

where can i buy water kefir grains in toronto..
- helena
  
  the philosophy about kefir is to GIVE the grains and not to sell them.
  - Jonathan
    
    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.
- jo
  
  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.
  - joann guenette
    
    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
- Perry N
  
  http://www.torontoadvisors.com/Kefir/kefir-list.php
renee Thompson

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
- jo
  
  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.
- bachcole
  
  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.
tayyab

hi dr
i need kefir grins can anyone help me in pakistan
tayyab

i hav to get kafir grains in pakistan can anyone help me
- ali
  
  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
  [email protected]
Ravi malik

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?
- bachcole
  
  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
  - Jeff
    
    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.
  - Duhh
    
    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.
Ron

How do you make cheese?
Also is there a life span on kiefer in the fridge, before it goes bad or sours?
- jo
  
  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 🙂
chai

where can i buy kefir here in the philippines ?
- Paul Tan
  
  Hi I do sell kefir at Philippines. heres my contact number 09178057036 or 09228231502 🙂
- Tet
  
  Hi I sell kefir. You can reach me at 09393321125
- Jane
  
  Hi. We sell kefir and kefir grains – both milk kefir and water kefir. Please visit our website at http://www.yogurtstation.blogspot.com. thanks.
Joan

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
- Maria Kallane
  
  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
- Rhebe
  
  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
CindyFonner

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.
- jo
  
  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.
Mikki

What is the recommended daily intake of Kefir? What is the benefit of making your own vs premade store bought?
- bachcole
  
  Start out slowly and build up to gallons and gallons. But START OUT SLOWLY.
Bertie

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.
- Mds
  
  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
  - Dean Jones
    
    Please inform me on the places to purchase or find the Kfir starter.
Roberta

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!
- Sha
  
  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!
  - Paula
    
    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.
- Annie
  
  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).
- kimberly blythe
  
  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!
  - Sara McCoy
    
    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
- Elle
  
  Hello Roberta, I’d like to try and make Kefir and am looking for some live grains, can you help please?
  
  Thanks
  Elle
- Bev Hart
  
  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 [email protected]
- lydia
  
  Roberta
  HELLO !!
- lydia
  
  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
- Barbara Stotts
  
  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
  [email protected]
  Barbara Stotts
  1805 N Hemlock St.
  Spokane WA 99205
- connie
  
  I am interested in obtaining kefir grains and learning how to make my own…can you help? Thanks!
- Cheryl Smith
  
  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
  - Elaine
    
    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
- sandy hill
  
  Yes I would like to start making kefir…Let me know how to
- Sherry
  
  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.
monica lorance

can you use unsweetened almond breeze instead of milk or coconut milk?
chris smith

is blue cheese the same as bluwaffle
Trudi Fill-Weidmann

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