Making kefir is

as easy as 1-2-3-4

1. Place grains in milk

2. wait

3. strain and drink

4. repeat

Turn ordinary milk into a healthy delicious drink

the whole family can enjoy.

You can kefir Soy Milk, fruit juices and  even WATER.

No cooking or special equipment needed.

Guaranteed to produce healthy Kefir. 

You'll receive our booklet plus Harald Tietze  Kefir For Pleasure,  Beauty and Well-Being and of course our fresh live kefir grains.  Buy Today

You'll need two containers, a funnel, a strainer and a spoon with holes. (or variations of) and milk

Open the plastic bag of kefir grains and pour through the strainer into another container.  Ad some  milk to the plastic bag and swish around to help empty the bag and get all the kefir grains. Strain the kefir to recapture the grains while  gently stirring.  Kefir grains are soft, spongy and all sizes.

What has gone through the strainer is kefir. Depending on how well it has traveled it may be good to drink but more than likely it is quite sour. Sour kefir has many uses and is often used to make kefir cheese. This time its best to toss out. 

Scoop up the grains

and place in a clean glass jar

add some milk and swoosh around and strain again

Scoop up the grains

and place in a clean glass  of milk

 

Between 18º - 28º C [65º - 82º F] is good; about 25º C [77º F] is optimal. Incubator not essential unless temperature falls below say 10º C [50º F] for 24 hours. Kefir will ferment twice as fast at 30 degrees Celsius as at 20 degrees Celsius. The pH of kefir is 4.2 to 4.6

 

Recommended to use one tablespoon of kefir grains per cup  (8 fl oz) of milk and leave at room temperature (68-80F) for 24 hours. Cover with a cloth, paper, coffee filter and rubber band or a loose fitting lid. A tight lid may cause an exploded glass as it ferments. A lid produces more fizz and slightly more alcohol content (still less than 1/2 of 1%)

Stir or  gently shake the container several times while waiting.

My choice (by taste) is on the sweet (less sour side) and is before the curds and whey begin to separate. 

The clear liquid on the bottom is WHEY.  This part is very healthy and contains most of the minerals and is very bitter tasting. The creamier upper portion is the CURD and is sweeter. Most suggestion are to stir these two back together before straining.    The longer the time the more sour the taste and the more separation into curds and whey. What is ideal is totally up to you and your family  :))     see recipes below

Repeat the Process

Strain the kefir to recapture the grains.

You do not need to rinse the grains or to wash the old container. However you'll find that the glass soon gets pretty sticky and gluey from the casein so a clean container every once in a awhile is recommended.  I do not recommend rinsing or washing the grains off in water but even tap water does not appear to harm them. Yet don't do it. Use milk. Kefir loves milk. Even store bought milk. Any kind of milk is acceptable to kefir. Raw goats milk makes a nice smooth kefir and is considered to be the healthiest. Organic is the first choice for health.

 

In the beginning you're able to make about 2-3 cups of kefir daily. The Grains will continue to grow and multiply. The amount of kefir is determined by the ratio of Grains: Milk.  The greater the amount of grains to milk the faster the kefir is ready.If you want your kefir sooner increase the grains to cup of milk. For example 2 spoons of grains to 1 cup of milk and you're kefir will be ready within 12 hours. If you want more time decrease the grains or increase the amount of milk. For example 1 spoonful of grains to  2 cups of milk and kefir should be ready in 36 hours. 

The cooler the temperature the slower the process. The higher the temperature the faster the process. Try 12 hours out on the kitchen counter and 12 hours in the fridge.  Some families use our heating pads to produce large amounts overnight especially when the weather is chilly. 

 

                             Benchmark:  one spoonful of grains to one cup of milk in 24 hours.

Store Bought kefir

There truly is no comparison with Real Kefir and that which you buy at the store. Store bought kefir has far less health benefits, (both in quantity and quality of numbers of probiotics). Store bought you'll find is much sweeter, smoother and creamier - but look at the ingredients!!

 

 

Probiotics

Real kefir form live grains are a virtual factory of nutrients that actually take up residence and promote health and longevity. The grains are edible and there is some belief of health achieved from eating the grains as well. 

 

 

Pets

Dogs, cats and horses all seem to prefer your homemade kefir - even if a little sour - to that gross store stuff. 

 

Here is a list of organisms isolated from kefir grains, which is similar to the list found on Dom's Kefir in-site: <http://users.chariot.net.au/~dna/kefir-faq.html>

 

LACTOBACILLUS

L. casei - Homo-fermentative [responsible for 90% of lactate synthesis]

L. paracasei - Homo-fermentative

L. acidophilis - Homo-fermentative

L. hilgardi -Hetero-fermentative [responsible for 50% of lactate synthesis]

L. delbruechkii subsp. bulgaricus - Homo-fermentative

L. kefiranofaciens - Produce Kefiran, internaly within the matrix

L. kefyri - Synthesizes kefiran superficially [possibly controlls microflora]

L. desidiosus - Heterofermentative [ferments L-arabinose and gluconate]

L. brevis [Synthesizes polysaccharide]

L. cellobiosus

L. casei subsp. rhamnosus

L. casei subsp. alactosus

L. helveticus subsp. lactis

L. delbruekii subsp. lactis

L. lactis

L. fructivorans

L. parakefir

L. paracasei subsp. paracasei

L. plantarum

 

LACTOCOCCUS

Lc. lactis subsp. lactis [primarilly utilize lactose]

Lc. lactis subsp. biacetylactis

Lc. lactis subsp. creomoris

 

LEUCONOSTOC

Leuc. citrovorum

Leuc. cremoris

Leuc. mesenteroides subsp. mesenteroides

Leuc. mesenteroides subsp. dextrancicum

Leuc. mesenteroides subsp cremoris

Leuc. lactis

 

STREPTOCOCCUS

Strep. salivarius subsp. thermophilus [primarilly utilize lactose]

Strep. lactis

Strep. lactis subsp. diacetylactis [Synthesizes diacetyl]

 

ACETOBACTER

Acetobacter aceti [synthesize acetic acid from ethonol in the pressence of oxygen]

Acetobacter racens

 

YEASTS

 

KLUYVEROMYCES

Kluyv. lactis

Kluyv. marxianus subsp. marxianus

Kluyv. bulgaricus

Kluyv. fragilis

 

CANDIDA

Candida kefir

Candida pseudotropicalis

 

SACHAROMYCES

Sach. kefir [controls exogenous yeasts]

Sach. unisporum

Sach. torulopsis subsp holmii

 

Torula kefir [controls exogenous yeasts]

 

Recent studies done in Finland found that probiotic milk reduced respiratory infections among children attending daycare centers and probiotic formula reduced eczema in babies younger than 6 months.  http://www.parentstages.com/article.asp?id=3322

 

Our other probiotics

caspian_sea_yogurt

Kombucha Mushroom Tea

Caspian Sea Yogurt

 

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www.HappyHerbalist.com

Ed Kasper L.Ac, Acupuncturist & Herbalist

417 Laurent St. Santa Cruz, CA 95060

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