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.

Анелия

Здравейте! Бих искала да ви попитам, защо в информацията за приемане на кефирната напитка, трябва да забравим за алкохол, аз не съм почитателка на концетрата, но пия вечер по 1-2 хубави качествени бири. Благодаря…
Ardith

wow! This is great it was my frist time try it I like it very much. We get from a food panrty that we go to every Thursday. Where can we buy it .
home-made

Hey PTCkefir, thanks for your input! I have a question for you: I have successfully kefired milk using store bought (quality) kefir, and also from starter I got from a friend of a friend who has been culturing kefir every day from the same grains for over three years! According to this (and several other) sites offering starter mixes that they can only be successively cultured up to about 7 times. Even the batches I have made from the starter I was given seem to lose their potency and purity over time. It seems then to me, that the only way to keep on kefiring indefinitely is with actual kefir grains, do you disagree? if so, what’s your secret?
PS the starter I was given worked way better than purchased kefir drink (I think the bacterium in the store kefir is much less active)
Hannalie

Hi, I would like to buy kefir grains or some of the culture to make my own kefir-milk. Where can buy it? I’m in Paarl. Please let me know.
- PTCKefir
  
  Hello,
  I’ve been making my own kefir-milk for a while now.
  I would be happy to sell you enough culture ( 1 tbs ) so you can make your own.
  Let me know if you are interested.
  - Professor Chaos
    
    One word. EBAY! If your cheap, you can find some one to send some for the postage on one of yahoo’s kefir groups.. You can find all of the instructions, with instructional videos, for making kefir along with the kefir grains on eBay for less than $20. Since that cost will be averaged over years of kefir manufacturing it’s pennies. So don’t be too cheap!
  - Lisa Lash
    
    Hello,
    I would love to get started making my own kefir. Would you be willing to sell me some cultures too? I have candidiasis and a real need for the culture.I have gotten some keifer from the store, but it is so expensive and it doesn’t have the yeast, therefore it really isn’t good ‘kefir’; more like a good probiotic milk. Please let me know.
    Thanks Lisa 🙂
- home-made
  
  I have been told by several people who have kefir grains that they are kind of a guarded commodity, such that you have to get your foot into the kefir circle and be ‘gifted’ them. (that basically they cannot be purchased or ordered) If anyone knows where you can purchase kefir grains (as apposed to starter mixes), I’m all ears
  thanks
  - home-made
    
    shoulda done my homework first. There seems to be several kefir grain providers on the net. Just be a smart shopper.
- seth
  
  i bought my tibetan-milk-kefir from ebay 🙂
  - home-made
    
    I’ve been given grains, but I also just ordered some (grains) so I can compare batches. Kefirring is fun huh? Hope everyone doesn’t catch on. According to legend, if it does, kefir will lose it’s ‘magic’. (iow,. kefir is actually supposed to be a guarded secret, for insiders only, so please take it seriously, but share it with the people you love!!)
    - Clark
      
      Have no fear, home-made; haven’t you seen the way some people curl their noses up at the mere mention of fermented milk? There is a fridge at the place I work. I keep my finished kefir in it, just ‘cos I prefer it cold, not for any culturing reasons. I’ve had people end a conversation and go do something else the instant I start to pull it out and pour it, and some people become very fixedly involved in whatever else they may be doing at the time when I drink. They don’t even want to SEE somebody drink kefir, let alone try it themselves. Heck, a lot of people don’t even like sweet milk. I married one of ’em. Not for that reason, but it DOES save all that yummy glorious kefir just for ME! MMM-WWAA-HAHAHAHA-HAAA!!! :>)
    - catgirl
      
      crazy talk– kefir, like anything natural with healthful properties- think herbs, mushrooms, plants, algae- is natures medicine or at least assists the body in seeking homeostasis. the body can heal itself with the right food. kefir is good medicine and the information should be shared with everyone.
home-made

What, if any, is the difference between store bought plain kefir and kefir starter? (have the lactobacillus already overtaken the fermentation?)
Dick Khoo

I have started making my own kefir. I’m wandering if I can use plastic to do the kefir
Thanks
Dick
- home-made
  
  you can use plastic bottles to kefir, but they are harder to sterilize and keep sterile. Some plastics can absorb and hold odors (like milk cartons). The best plastics are the smooth, clear types -like soda bottles. (plastic bottles typically have smaller mouths, making them very difficult to properly clean, but are fine for one-time uses) [a great way to reduce, reuse, and recycle!]
- PTCKefir
  
  Dick,
  The best way is to make your kefir batches in a glass container, so it is BPA free (or use a BPA free plastic, for that matter).
  Have a nice day,
  PTCKefir
Jared

Kinda frustrated. I am a big fan of kefir, since I bought an expired pint about a year ago, unfortunately, it usually costs upwards of $5 for about 20 oz at the market. Not that it is not worth it. but I can get good, fresh, local milk for about $2.50 per gallon. I want to use the expensive market kefir as a starter for home-made batches. How much starter per fresh milk? and how many times can I reuse the progressive batches as starter for the next batches??

seriously, it isn’t that complicated, this is a simple question or two based on my somewhat extensive research into cultures and fermentation. Anyone??
- Jared
  
  Oh, and by the way (PS) Kefir is amazing. Years ago I stopped drinking milk for lactose intolerance. A couple years ago I discovered that I could eat limited amounts of yogurt, buttermilk, butter, cheeses (especially cottage) without ‘intolerance’ (mostly because of the naturally occurring digestive enzymes.) About a year ago I discovered that Kefir is the closest thing to a meal-in-a-bottle. Not only does it contain a lot of easily digestible proteins, but the natural probiotics make it optimal for weak digestive systems, and even lactose intolerance.
  - home-made
    
    someone has told me, since, that it’s between 1:10 and 1:25 kefir (starter) to milk ratio (10% kefir to milk- to 4% min). (which is a lot more specific than “a small amount” Thanks!
- PTCKefir
  
  From my own experience, I would say that you can keep on using the progressive batches for as long as they are healthy and growing. I would use approx. 3 tbs of starter per 8 oz of milk. I’ve been using live culture for a while and it works for me everytime.
  Perhaps you should try live culture and compared with store bought.
  
  Good luck!
- bigoledude
  
  Hey Jared. You can get some kefir grains from sellers on ebay for about $5.00 shipped! For what you are paying for one drink, you can get enough grains that could possibly last you a lifetime. And, the product quality, in regard to number of different critters, from grains is usually FAR superior to the alternatives. BTW you are getting a great price on milk. I don’t know how many batches you can get out of “expensive market kefirs”. The fact that it’s “expensive” prohibited me from taking that route in the first place. In my research, prior to getting into kefir, I found that the cheapest way was also the most powerful in terms of health benefits.
- catgirl
  
  http://users.chariot.net.au/%7Edna/Makekefir.html
  primo info for everything kefir
Jose De Jesus

Hello, this is a message for Julie

I really love what you are doing, and I really like that your business is based in Chicago. I saw the “Wining the Future” summit that you attended and I am really sorry that your business has to deal with these difficulties in exporting your products, I hope that this issue will be dealt with sooner than later. I recently opened my own business in Chicago and am looking forward to participating in events such as the one you attended in Washington.

As a new business operator, I am of course trying to increase my client list in order to qualify for more loans myself, I was wondering if you had taken a look at Internet Marketing to Increase your sales? My Business is SEO in Chicago and what we do is Increase your businesses exposure while keeping in mind an extremely reasonable budget.

Thank you very much for your time, please feel free to email me for more information, I would be happy to answer any questions that you may have.

-Jose
Shiu Cahnd

Is it possible to prepare Kefir with Soya milk for drinking.
Regards,
Shiw
Anna

I’m looking for Water Kefir Grains if anyone has extras they are willing to share! I’m located in Manhattan, NYC

THANKS!
John

If kefir can be made in water, can it be made in lactose free milk?
- Stephen
  
  Yes it can, however, if you are using kefir grains they will eventually die off. The best source for producing kefir is “raw” milk. Kefir grains change the structure of milk. Lactic acid developes and gives the distinct taste.
Carolyn

Would love some Kefir grains. I live in Greater Toronto Area. Please advise who I could get these from. I have seen some in Ottawa, and London. Please e-mail me at [email protected]
Thank you
- PTCKefir
  
  Would be glad to sell you some (approx 1 tbs ), so you could start your own batches.
  Let me know!
  - Audrey
    
    PTCKefir, I am interested in purchasing from you. Can you tell me what your grains have been grown in, ie: milk, soy, coconut, etc. How much for a lb. A lb seems like alot, how much will that make? I have 9 children so we drink alot 😉 so more is good.
ahmad

I work in a dairy company in IRAN.I am going to produce KEFIR.Please give me some useful tips for producing. thanks
cilia veldsman

Please can I get some kefir culture, can I pick it up form you? my contact details : 083288 7728. I had and I am sure I contaminated it.because it is not growing, like everybody else’
Please send me your contact details.
Tammy

I got my kefir starter in the mail a week ago. I have made 5 batches so far, but all seem to give me a water in the bottom with cottage cheese on top after sitting at 78 degrees for 8 hours. I’m using 3 tablespoons per quart of milk, but it never gets like a thicker version of milk consistency. It just curdles on top with watt at the bottom. I can’t tell if I’m making kefir or sour milk either. The curds have a very mild taste similar to cottage cheese. What am I doing wrong?
- Tammy
  
  I forgot to mention I’m using kefir grains, not the starter.
  - Corne Emslie
    
    Hi there
    
    Live in Paarl in the Boland. Can give you some Kefir grains. Please send address
    
    Kind regards
    
    Corne
    - Heidi Hall
      
      Hi Corne
      
      I live in Noordhoek and am looking for water kefir grains. Do you have milk or water grains?
      Please let me know.
      Thanks
      Heidi
      - Zelda
        
        Heidi, dit you vind Water Kefir grains in South Africa? I am desperate to find some! Got Milk Kefer starter en a Kombucha culture yesterday from a Dr Roman in PTA. But No Water Kefer in SA! Please let me know.
  - kristin
    
    I think that sounds right for 8 hours. Leave it 24 hours!
- Stephen
  
  The water you are seeing is actually whey that is used in the making of bread. The longer you ferment the milk the more lactic acid will be made, making the kefir taste more tart. As Kristen said earlier it sounds like you are doing everything right.
- home-made
  
  shake your mix more often. also 78 deg is quite warm. find a cooler place to slow it down. My best kefir ferments in about 24 hours.
Sandy Manning

Having making and consuming my own Kefir for about a month I thought my comstipation issues would go away, not so! At times its worse. Im confused.
- charles
  
  My system got screwed up years ago when I was on antidepressant meds for five years. I tried everything under the sun to relieve my constipation, to no avail – that is, until I added two tablespoons of coconut oil daily to my diet, along with a couple of digestive aid capsules. It has to be full flavored “Pure Virgin Unrefined Coconut Oil”, not the less expensive ‘refined’ kind. (I can’t handle eating the coconut oil straight from the carton, so I melt it in a small glass, add water and drink.) Good luck!
- Lakeisha Brown
  
  Sandy, maybe you are drinking too much. I had a lot of consitpation issues earlier this year, and kefir has totally changed my life. Also, you are going to have to change your eating habits. Constipation is a result of what you eat (i.e. anything that turns into sugar- carbohydrates; this includes fiber). You may want to try reading a few blogs about the paleo lifestyle and fermented foods. Just type those into your search engine and you will find tons of valuable information that will change your life for the better. It sure changed mine!!!
JOHN GEO

Pa George took KEFIR on a regular basis back when He had his stomach ulcer. He got his original culture from Aunt Anna Buchel DAD
Rosa

I have lots to share, if nybody needs kefir milk or water grains, email me at [email protected],

Rosa
Mike wilson

How to obtain kefir grains from the world wide network.
google: toronto advisors kefir grains.

or

kefir lady.

Id stay away from starter packets. they are not the same.
- Jacqueline Clemens
  
  Where do you suggest a person obtain kefir grains, instead of a starter kit? I used to have a bookstore and ran across a book called the Raw Truth by Jordan Rubin. In the back of that book is suppliers of everything to maintain a raw die including a company called Body Ecology…which sells the kefir starter materials.
  
  Thank you in advance.
  
  Jacque
  - Meredith
    
    Amazon has in independent seller that will ship you live kefir grains.
María

Please, could anybody tell me if it is possible to have the kefir after heating up?. Thanks.