Last Modified on Apr 28, 2014
Kefir is a fermented dairy food much like yogurt that is traditionally enjoyed in Middle Eastern countries. It has built a popular following throughout the world because it offers many of the same benefits as yogurt--probiotics, healthy bacteria that aid digestion, and an easily digested source of nutrition. Kefir supporters claim that it is superior to yogurt in several ways, first in offering a greater number of beneficial strains of bacteria and also in being easily digestible even for those who are lactose intolerant.
You can create your own kefir naturally at home. All it takes is a kefir starter, rather like sourdough starter, added to any sort of milk. This mixture is allowed to ferment and is then strained to retain the starter, leaving the finished kefir behind.
Kefir's naturally occurring bacteria can bolster and rebalance the body's existing intestinal flora, helping us to get the most out of our dietary intake and promoting a healthy digestive system. Kefir is said to ease bowel movements and is reputed to be a major support to immune system health. It is a good source of B vitamins and is a complete protein source.
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[BETTER BUT WITH SIDE EFFECTS] 12/28/2013: Zahira from Hawkes Bay, New Zealand: "I am using Kefir made from young coconut water. I tried it 2 or 3 months ago and stopped because of side effects. I have started it again and I am having the same side effects - dermititis or some fungal disease on my feet and herpes. Last time my sleep was also disturbed. I take 20 to 30mls a day. Has anyone else had this result and will it pass? There have been good side effects as well - the puffiness around my eyes went, my bowel worked better and I had more energy (despite having herpes regularly which really drain me). Any feed back would be appreciated."Replies
12/28/2013: Mike 62 from Denver, Colorado replies: "Zahira: I take 1 gallon home brewed water kefir daily. I get more energy than the 120g organic whole flour and organic whole cane sugar I put in. I believe kefir is the most potent of all remedies. The microbes change matter into gases that pulsate at very high energies. The nutrients are more active and available. You are experiencing a detox reaction. I am going to tell you what you must do to get well like me. I went through this myself so I understand this is not going to be a pleasant experience. For 24 hours eat raw organic fruit and raw honey, make green smoothies from organic baby leaves, and 0 fat. Dr. Doug Graham candida at naturalnews says the candida does not eat sugar in the presence of insulin when there is 0 fat. The lifespan of candida is measured in hours. Dieting is not an option because low levels of atp increase the diseased state according to Andrew Kims 3 blogs. Candida eats the sugar in the blood causing low blood sugar and chronic fatigue. Some of the candida dies and the rest hides behind biofilm makes spores and goes dormant waiting for some food. After 24 hours follow the 80/10/10 program. This nourishes the cells and creates an atmosphere where candida does not reawaken. Watch raw food for candida videos."
04/28/2014: Tochukwu from London replies: "What do mean by 80/10/10? You didn't explain it very well."
04/19/2012: Lardiver from Abbotsford, Bc Canada: "I have been using kefir for a few years but in the food matters one of the Dr. said milk kefir reacts with the fat and is not good, has anyone else heard of this? Lardiver"Replies
01/11/2014: Lardiver from Abbotsford Bc Canada replies: "I have since found that this was not what the Dr in Food Matters was saying. I am still drinking my kefir and eating the grains. Not too many people like my milk kefir so I have a lot of grains, I keep them in the fridge and change them around now and then. I tried making water kefir but just couldn't get it to work, it did not taste good. some time I will try again."
[SIDE EFFECTS] 05/06/2013: Joy from Falls Church, Va: "Hi, I have been drinking milk kefir every morning for more than a week and I noticed that it makes me acidic. I have lots of saliva and betwen 3-5 am, I have to wake up because of acid reflux. I am vegan and do not do dairy, except kefir since I want to try it out. Has anyone experienced this? This morning I change the milk to soy instead of regular dairy."Replies
05/22/2013: Cz from Winchester, Va replies: "Soy is very dangerous for our health unless it is first fermented. You are a vegan and not used to dairy. Start with a small amount of kefir and build up. Being a vegan is also very dangerous for your health."
05/24/2013: Pam from Springdale, Ar 72762 Usa replies: "Joy from falls, you need to drink water kefir not soy it is made with water and is wonderful contact me and I will tell you how pjaco (at) cox (dot) net."
[SIDE EFFECTS] 09/29/2012: M.chris from Dallas, Texas: "I am not lactose intolerant, but kefir give diarrhea, but I can eat butter, youghurt, cheese, milk. I love kefir."
[SIDE EFFECTS] 10/21/2010: Deirdre from Atlanta, Georgia: "I started making homemade kefir early September after hearing such great results from our Thousand Oaks, California Lisa. I purchased the grains online and used organic milk to make the kefir. I agree with Lisa that it makes your skin look great and your nails grow like crazy! Unfortunately, however, I am one of the few people who react badly to the enormous amounts of what we figured must be tryptophan in the kefir. It makes me unbelievably sleepy and happy-goofy with brain fog. I put up with the side effects for 2 weeks before giving up. I even tried putting the grains in goat milk to see what would happen. Same reaction, though not quite so potent. I had a similar reaction to hyaluronic acid containing inositol that Alfred from Bangkok, Thailand had recommended! Incidentally, the kefir does not have the same effect on my husband, who feels nothing, good or bad, after drinking kefir for the last few weeks. The uniqueness of each person's brain chemistry truly amazes me. I would love my siblings to try the homemade kefir to see if they react the same way as I do. I suspect they would!
On the subject of brain chemistry -- I accidentally discovered that my brain craves B vitamins when I bought a gluten and dairy free chocolate bar with (surprise, surprise) added B vitamins. 2 hours after eating a bar, I feel a calm and somewhat euphoric state set in that lasts for hours. I am also discovering some concoctions of fresh vegetable juice having the same effect; namely parsley greens, celery, apple, lemon and ginger.
Good luck, everyone! Thanks for all your wonderful sharing."Replies
10/21/2010: Carly from Seattle, Wa Usa replies: "Hi Deidre - That is really interesting. I was just cruising the internet looking at the Kefir thing and Lisa's posting on it last night. I know a few people who would pay money for those side effects on a Saturday night. Lol (just kidding I think). ;-) I am really wondering what it tastes like. Is it like drinking liquid yoghurt
? Do you think it may have been the infamous "herxheimer" effect? Everything Lisa and the web says about it just sounds so darned good. I am still considering it.
Thanks for the feedback and your experience with it! Carly :)"
05/12/2011: Roger from Colorado Springs, Colorado replies: "Deirdre from Atlanta, Georgia, you might try water kefir. I doubt if the water kefir microbes make tryptophan."
12/28/2011: Julie from Atlanta, Ga replies: "Deirdre, The brain fog you experienced from kefir is what Donna Gates, author of the Body Ecology Diet, states comes from an over growth of yeast (candidiasis). Check out her website at www.bodyecology.com - her diet has changed my quality of life by giving me good health back & now I drink kefir without the brain fog symptoms."
05/23/2012: "I was diagnosed with polycystic ovarian syndrome a few years ago and I was taking medication for it and they said I was going to have to be on the medication for the rest of my life but when I started drinking the kefir I dont have any side effects from it and I have been drinking it for months. In fact, it totally lowered my blood pressure and it is even getting rid of my pcos and my cysts."
11/08/2013: Ozmel from Melbourne, Australia: "Hello everyone, the kefir consumers,
I have been consuming kefir for the last 6 months. It really has done wonders for me for my bowel.
Please do not use metal utensils when dealing with kefir. It spoils in time. Instead of the benefits you will see ill effects. Metal containers, spoons, strainers and any other metal utensil will destroy your kefir. Wooden, glass and plastic utensils are the ones to use. You will see your kefir grow healthy and you will also take pleasure by sharing it with your friends.
Happy kefir making to all.
11/09/2013: Planky from New York, United States replies: "I bought water Kefir grain on ebay and instructions were not clear. Put it in sugared water and waited 36 hours and still looks like colored water. What should I do?"
11/10/2013: Mike 62 from Denver, Colorado replies: "Planky: I make kefir everyday from organic whole dried cane juice, called sucanet or rapadura, and organic buckwheat flour. If you use white sugar you have to add some blackstrap molasses for nutrients. You probably got kefir grains that were dormant. It takes around 4 days for them to fully wake up. Put 30g sugar in a pint of water. Wait 24 hours. Taste. When slightly sour add another 30g. Repeat this proceedure. When the kefir is fully awake the water gets vinegry instead of slightly sour. Drink. Start the next batch with 4oz. from the previous batch. Bubbles rising to the surface show that the kefir is fermenting. After the kefir grains wake up you can make more than 1 pint. I make a gallon per day. You have to feed them 30g sugar per pint."
06/14/2013: Frank from Perth/mindarie, W/australia: "Kefir is my GOD. I use it already on and off for over 25 yrs. I use it for many internal/external problems. Kefir lives/grows "only on full cream milk". I use it as a milk tester. If it doesn't ferment the milk, I know the product might be marketed as milk, but according to my very reliable expert "Kefir", the fluid I bought as milk is only some overpriced coloured water. I did experiment with just about any milk on the market (soy included). It will probably ferment some of the not so good milk as well, but it wouldn't grow on it. The growth factor of my Kefir is an indicator for the quality of milk. If the culture/Kefir grows like crazy, I know I bought a top quality milk. If after the fermentation I am being left with some murky fluid, I wouldn't touch it at all. Treat Kefir as you would treat any food product! It can go off. If it goes off it still doesn't mean it is dead! Strain it and add fresh milk. Repeat the process a number of times. If the Kefir responds and grows, it will revive itself and can be used again with no problem at all. As long as one follows the simple rules of the Kefir cultivation, I never ever met anyone who ever developed or had any health problems or complications caused by Kefir, maybe with stupidity. (There are always some odd ones, mainly because their body just doesn't respond to anything any longer. THE BODY'S NATURAL RESPONS/COMMUNICATION IS ALREADY IRREVERSIBLY DAMAGED BY DRUGS/MEDICATIONS, therefore gives misleading info.)
Kefir should be kept in a dark place, maybe in a glass jar, with the lid lose. Fermentation needs oxygen. Kefir lives preferably on full cream milk. Any type of milk can be used, but the growth and the quality of the culture/Kefir is always an indicator! Time for the fermentation depends on the amount of Kefir, the amount of milk, and the temperature. Fridge isn't a good place. Cold slows down the growth/fermentation. May even kill the culture/Kefir, just like heat can. The best quality you've achieved when the milk is fermented and lightly thickened all the way through. If it separates, you are being left with a level of conglomerate/waterish liquid, and thickened Kefir, smells acid and not pleasant (light lemonish, sourcream smell), you left it too long. Can be used maybe for another condition, but most of the time it is an indication it is off. You left it too long. I definitely wouldn't drink it, or wouldn't offer it to my friends. In my experience the best time is around 18-24 hrs. Again the amount of milk, the amount of Kefir and the temperature, plays an important role. Make sure the Kefir you use is Kefir and not something else. People in Health Food stores should have the knowledge to give you the proper information. Although there is a problem! It grows endlessly, therefore "THANKS GOD" nobody can make any real profit out of it. The legend says it was given to the Muslims by their GOD. A more reliable version says! It originates from the Caucasus in Russia, where the mountain people used to carry their goats milk down to the villages and on the way back the grains they bought down there in exchange for their milk. The two things started to germinate creating the culture called Kefir. Good luck!"
09/16/2012: Lisa from Thousand Oaks, Ca, Usa: "It's been great to see all this talk about kefir for this past week or so. I don't remember who posted first but, it was a great reminder of my kefir grains. I had been wanting to go back to kefir making since I've returned to making fermented veggies. Well, yesterday, I dug them out of my fridge where they have been residing in milk for well over a year and a half. I know kefir grains are extremely hearty because of Dom's kefir site but wasn't sure how they'd fair after such a long time in a jar of milk and neglected... Well, this evening, I am happy to say, they are alive and well and ready to make their amazing kefir once again. Good luck everyone in kefir making! Lisa"Replies
11/23/2012: Paula from Yreka, Northern California, California replies: "I would love to get some Kifir Grains and I wonder if anyone up in the Northern California/ Southern Oregon area is making Kifir. Or, I will pay for shipping/handeling. BTW, I have heard it is best to use raw unpasturized milk to make kifir. Any comments about this? I know it is possible to obtain good healthy raw milk. Thanks."
11/23/2012: Ed2010 from Oakville, Canada replies: "Hi Paula, try your local classifieds website or get from ebay. thanks"
11/23/2012: Lisa from Thousand Oaks, Ca, Usa replies: "Hi Paula, I posted not that long ago to someone else looking for kefir grains. When I first started my interest in making kefir, I didn't know better and bought mine from a commercial site. As I would research more and more, I found you could obtain them for free. There are kefir groups all over the internet. I'll post a link to a couple of them for you.
You can google and find more. Many are willing to just share their grains. When you start making your own kefir, your grains will multiply and you can then share them with your friends and family. I did with mine and everyone really appreciated that.
Also, I made all my kefir with raw milk. It was my preference but it isn't necessary. If you can get raw milk, by all means use it. It's full of real nutrition and healing.
Best to you, Lisa"
11/25/2012: Joni from Selma, Oregon replies: "Hi Paula, I live in southern Oregon and have kefir grains if you are still needing some. I don't know how to send you my email address privately."
12/29/2012: Kim from Vancouver, Wa replies: "I'm inquiring about kefir grain starter. How much u charge? I live in Vancouver, wa. Please email back. Thank u."
01/02/2014: Lk from Jersey City, Nj replies: "I have a question. I have stored my kefir grains in milk and it has been sitting in the refrigerator over 2 weeks and I opened it up today. It seems the milk has gone spoiled. I read from your posting that you put the kefir in a jar of milk and kept if over a year and a half. Did you ever change the milk at all? When you reopened the jug, I suppose the milk might have gone bad. How was it and how did you re-start the kefir? Thanks in advance. LK"
01/02/2014: Ed2010 from Canada replies: "It is not spoiled. It is just a separation of whey (liquid watery substance) and kefir. Strain the whey, and add some more milk. It is good to use. I have in my refregirator for more than 6 months the kefir grain without getting spoiled. when I need to start a fresh batch I take the kefir grains and use it.Good Health"
01/02/2014: Tg from Al replies: "Just rinse your kefir grains in fresh milk, discarding the old milk. You may want to use less milk for the next batch and toss that one, but those things last a long time. They can get contaminated if you don't follow sanitary procedure (if one falls into the sink, don't use it anymore--feed it to the pet). You can tell if it's really gone bad by the smell--it just won't have that good smell to it. And, if it gets slimy toss it. For long-term storage, I rinse mine with water and then set them on a paper towel to dry. When thoroughly dry, can take several days, put them in a baggy with some dry milk powder and store them in the freezer. When you are ready to use, pull out as many grains as you want to use and put them in milk. Mine usually rejuvenate within 24 hours. There are 2 sites that have a lot of info about kefir--do a search for Dom's kefir page and the kefirlady. Great info on both."
11/12/2010: Merryanne from Orange City, Florida, Usa: "Well, I am a newbie with kefir, a lady gave me some grains, clump like a piece of cauliflower and I used powdered reconstituted milk. Well I got a bunch of white clobber floating on top of some yellow water. OK, so I went back to my trusted computer and went to you tube and looked at there stuff. OK, so I mushed threw the white stuff and found my firm grains, put them into fresh made milk and put into the fridge, put the yellow stuff into a jar into the fridge, put the white stuff into a covered container into the fridge. OK, Now after drinking yellow stuff and eating white stuff on bread, I made this 4 or 5 times and found more firm pea size balls- new grains?
Then I order some from eBay from a person in California said a couple of dollars for 1 Tablespoon of grains. OK, Then they get here and I see a spoon of milk in a baggie and a few yellow dots. I read the paper and it is 1/4 teaspoon of grains. OK, I fix the milk and it WORKS, but where is my GRAINS??? OK, I do the milk again and it works(I used all the white stuff)
OK, question: What is What?? How do I grow grains? How do I use this for my health? How do I make a usable spread with the white stuff? What is the proper names to the parts of this?"Replies
11/12/2010: Lisa from Thousand Oaks, Ca, Usa replies: "Hi Merryanne,
I have been making kefir for about 3 months now quite successfully and have been enjoying the benefits even more! I will try to answer your questions.
First, the grains start off small and they are yellowish in color and yes, as they grow, they look like tiny cauliflowers. Those living grains will grow over time and you can then give them to others so they can enjoy the benefits of kefir for themselves or you can eat some of them for even more benefits. You will usually see them start growing after about a couple of weeks.
As for the kefir, it can be different consistencies and that is contingent on time, weather conditions, the amount of milk to grains. I live here in CA so it's pretty warm most of the time. In the 24 hours that I let my grains do their work, my kefir often separates. That's when you see the curd separate from the whey. The whey is the yellow liquid, the white isÂ the curd. I just shake my jar up so it all comes back together and then I strain it into a bowl before putting it in a glass bottle. I drink my kefir straight but people often add fruit, juice, etc for flavor.
As for growing the grains, you want to add a sugar in your milk as well because the grains feed on it. You have to use a real sugar, no substitutes. I like to use blackstrap molasses in mine because my grains really thrive on it and I'm also getting the benefits of BSM as well. If you want to make a useable spread, you can strain the kefir through a nut milk bag or cheese cloth and then you'll have kefir cheese which can be spreadable.
The health benefits are countless. So as not to repeat myself, I have a few posts here on earth clinic in the kefir section and give a couple of website links you can go to to learn all the health benefits. Hope this info helps, Lisa"
11/12/2010: Jamie from Lakeworth , Fl replies: "Hi Merryanne, what did you do with the original grains? How you described the way your grains arrived in the mail was about how mine got here to. It sounds to me like you got kefir on your first attempts. What I do is let it ferment for about 24 hours. What you described is what I usually get. I use a 48 oz. Pickle jar, add about 32 oz. of milk maybe a little more. I do not add sugar of molasses. Although I have read you can even use coconut milk, but your grains wont grow. I would use my extra grains for experimenting. If I didnt have time or I didn't use my last batch of kefir I just put the jar in the refrigerator, with the grains in it. I have noticed this seems to make a creamier kefir. When ready I put a mesh strainer over a 1/2 gal pitcher. I take a wooden spoon and gently push the globs of kefir around.
Then all I have left is the grains, they as of late seem to have a slime on them. From what I have read this is normal. It takes about 3 or 4 dumps of the pickle jar to empty it. I think that is where you may be falling short. Putting it through a strainer emulsifies the kefir, so it is like drinkable yogurt. I have heard of people who put the kefir in the blender after they get the grains out. You can do it the way you are doing it but it is much more enjoyable as a beverage to me. I add stevia for sweetener, a drop or two of vanilla. I sometimes put grated coconut in it and stir. I have a coffee sock, that is a cone shaped piece of like cheese cloth that is on a round plastic piece. I use that to pour my unstrained kefir in. I get a whipped cream type consistency ball of kefir. I put that on fruit, or baked sweet potato. Oh you have to fish the grains out before putting it into the coffee sock. I got that in the Spanish store, they use it to out coffee in and pour boiling water through. I also want to mention they say not to use metal when making kefir, utensils or vessels. Also chlorine like in the public water supply will kill the grains. About the only thing that will. I put water in my tea kettle, fill it up. When I am done straining my kefir, for the next day. Like you would let tap water set before adding it to a fish tank. My grains have grown tremendously in a couple of months. I got about 1 tablespoon and have already gave some away, still I have over 1/2 a cup. The amount of grains and milk directly relates to how long it will take to make the kefir."
11/13/2010: Merryanne from Orange City, Florida, Usa replies: "Thank you for the information, at least now I know the name to the different parts on the stuff in the jug. ha, ah.. But I still can't find the little yellow dots that I paid $4 for. I hope she has sense enough to be ashamed of herself, but I was stupid enough to keep them and not make a scene on eBay. But, I have to say, her grains(dots) made a nice smooth tasting curd, um, I do love growing it, I am learning to grow yogurt, then I may cross some of both my kefir grains and see how they taste, um.. Have a um-my weekend everyone, and be Blessed EC"
11/13/2010: Jamie from Lake Worth, Fl replies: "Merryanne, you lost your grains? Geez, this is a hard luck kefir story. Tell you what, since we live in the same state, I can send you grains free. I will even pick up the postage. I have just split up my grains and I imagine that it may take a couple of weeks to get them growing again. My e mail address is on this post so e mail me with your information. I will then be able to keep you up to date as to how well my grains are growing. Then you will know when to start looking for them in the mail. I was surprised as to how little grains it took to make the kefir. I think I started with about a table spoon. The directions were to divide into 3 separate 2c. Containers. I put them all into one. I think they may shrink in the mail, since they are not being fed with large amounts of milk. When I got mine it was still very hot out."
01/26/2011: Rhonda from Port Orange (daytona), Fl replies: "Where can I get starter grains? I am very interested in trying this."
01/27/2011: Stonefieldsian from Auckland, New Zealand replies: "From CZ:
Hi Everyone... I have Free Kefir Grains Available...
01/27/2011: Jamie from Lake Worth, Fl replies: "I have kefir grains, I would be willing to share them. Even though we are in the same state you are a couple hundred miles north of me. I would have to mail them. Let me know how I can contact you.
I would recomend finding out how to care for the grains, they are living things. You will have to do a couple of batches to get the adjusted to the kind of milk you use."
02/18/2011: Karen from Macon, Georgia replies: "Jamie... I am in Georgia and have been searching for kefir grains from someone close. If you still have some available, would you be willing to ship them to me? I will gladly cover your costs. My email is: sktx94 (at) hotmail (dot)com"
03/03/2011: Tradervic from Boynton Beach, Florida, Usa replies: "To Jamie in Lake Worth, FL: I would love to start making my own kefir, and I see that you are practically my neighbor --- I actually live next to Lake Worth Christian School. If/when you have kefir grains available, I would love to buy some from you and would be more than happy to pick them up at your convenience. Thanks! Hope to hear from you. :-)"
03/06/2011: Jamie from Lake Worth , Fl replies: "You happen to be in luck, I just seperated my grains yesterday. Shoot me an email, hacint(at)yahoo(dot)com. I can meet you somewhere. Please do your research, it is not difficult or time consuming, however it does involve some time."
[YEA] 10/12/2010: Lisa from Thousand Oaks, Ca, Usa: "Hi everyone, I haven't written for quite awhile but I wanted to say that my most recent journey has been with kefir. Those of you who know me know that I have been through many of the remedies here on earth clinic and each has been wonderful and beneficial. Still, I am always in search of alternative remedies/ protocols for ultimate health. I continue with my hyaluronic acid, once to twice a week I take apple cider vinegar and baking soda in water in the morning and zeolite once to twice a week as well to remove heavy metals/toxins.
For 3 months we were about 90% raw and had green juices everyday for 10 months. I had been dealing with excruciating pain in my body for 5 years and the juicing and raw really brought that to an end and all within about a week. I continue to not eat pasta or mainstream bread and no dairy. With that, I began to learn about kefir and had been making my own young coconut kefir for about 4 months drinking it daily. Then, I began to learn a lot about milk kefir. I was concerned about it because I had pinpointed the culprit of my pain was dairy so I was hesitant about milk kefir. I did a lot of research and what I learned was that those who are dairy intolerant rarely have a reaction to real kefir. I say "real kefir" because I'm not talking about commercial kefir but rather making it yourself at home with living kefir grains. It has been a little over 2 months now that I have been drinking it daily and have fallen in love with it. The benefits are amazing. Although I saw my skin change with green juices and going raw, I saw it change yet again with milk kefir. I have had melasma for the last 10 years or so and with the kefir have seen it disappear. Also, I notice my lungs feel very strong and when I'm teaching my voice is very strong and I can speak all the way to the other side of the room. I feel steady and calm when I drink it too. My nails grow unbelievably fast now and my digestion is really good too.
When I first started researching this, my thought was, this sounds miraculous but could it be true? The history of kefir is also fascinating. So far, it is proving to be a miraculous food. It contains over 30 strains of bacterias and yeasts that the body needs to stay healthy and strong. It can combat candida and prevent candidiasis. Anyway, if kefir is something that interests you due to its benefits you can google it and find lots of info. There are sites you can order living kefir grains from which I believe is the way to go to truly get the benefits that are claimed about kefir. Don't just get the commercial kind in the store. Also, if you buy the grains, they live forever because they are self-propagating so you never have to buy them again!
Here's to our health! Lisa"Replies
10/13/2010: Elsaeasterly from Elsewhere, Ca, Usa replies: "Hi, Lisa,
Good to see you back! I'm glad you're having such good results with kefir. Do you use raw or pasteurized milk for your kefir?"
10/13/2010: Lisa from Thousand Oaks, Ca, Usa replies: "Hi Elsaeasterly! Thanks for the welcome back! I use raw milk to make my kefir but it's available here in CA and legal. That sounds so weird- real milk, legal. Still, in my research you can use pasteurized milk to make it as well. Either will work, I just think the health benefits of raw milk are superior to the pasteurized. Do you make it?"
10/15/2010: Janice from Coloma, Mi replies: "Hi Lisa, it's good to see your posts again. You have gotten me interested in Kefir. I'd like to try to make it and wondered where you got your grains? I have been on youtube watching videos but have a gazillion questions. Do you know of any good web-sites to get more information? Thanks."
10/15/2010: Lisa from Thousand Oaks, Ca, Usa replies: "Hi Janice, Thanks for the welcome! In regards to kefir, I have found one website in particular of great interest. It is quite a comprehensive site on this subject in its many forms.
I'm sure you will find all of it fascinating and informative. As for buying kefir, I purchased it from culturesforhealth.com but people acquire it all sorts of ways. There's a yahoo group I belong to which people offer their grains for free- if you live close by you can pick them up or you can pay just shipping and they send them to you. http://health.groups.yahoo.com/group/Real_Kefir_Making/The price seems to be $10 that most ask for.
There are other kefir making groups that you can google and find as well which offer the same thing. I recall one that I found listed people all over the world and they make their own kefir and offer their grains for free as well.
If you have questions I would be happy to answer them although I think the site I gave you covers all of it! "
10/15/2010: Elsaeasterly from Elsewhere, Ca, Usa replies: "Lisa,
No, I haven't tried making it yet. I have bought it, and I thought the plain would be hard to drink, but I don't mind it at all. I'm sure that raw milk is superior, but I do have reservations. Do they sterilize the udders? There is a reason for pasteurization, so how is the safety of raw milk ensured? It kind of grosses me out a little, like I might as well go up to the cow and take a drink. I'm not saying I will never use it, clearly it hasn't made you sick, I'm just hesitant."
10/15/2010: Lisa from Thousand Oaks, Ca, Usa replies: "Hi Elsaeasterly,
Actually, I did a lot of research on raw milk because I started hearing controversy on pasteurized milk and since I always like to research anyway, I thought I should understand this subject. The first person to bring my awareness to this subject was Dr. Joseph Mercola and he had a lot to say on it! You can find information on on the Weston Price Foundation as well which is an amazing source of information on the importance of whole, real foods.
Also, I noticed that you are here in CA one of the states where raw milk is legal. Organic Pastures is a raw dairy farm here in CA and I get their raw milk at our farmer's market and also at a local health food store. If it interests you, go on their site and you will learn so much! The farm is very humane in the treatment of their cows and the strict laws and guidelines that raw dairies are held to are a world above the pasteurized milk dairies. You will actually learn some scary and disturbing things about pasteurized milk dairies. I hope you take the time to read about the differences- they are quite eye-opening!
Oh, one other interesting thing is that my husband and daughter cannot tolerate milk but after studying about raw milk, I introduced it to them because they both love the taste of milk. Well, neither of them had any adverse reactions as is the common reaction for those who are "lactose intolerant". Because the milk has not been heated to destroy all the enzymes and nutrients the milk is handled differently by the body. As a result, we have continued to use it regularly in addition to my kefir making!"
10/16/2010: Bb from Atlanta, Ga Usa replies: "I buy raw milk & make kefir & yogurt from it. Though the directions say to boil the milk, I thought WHY destroy the milk?! ? Therefore I only heat to about 80 degrees & cool a bit before innoculting. It sits on my counter for 24 to 48 hours til thick, them refrigerate. You will never go back to commercial products again."
10/17/2010: Janice from Coloma, Mi replies: "Thanks for those web-sites Lisa. I have visited them briefly and will definitely check them out further when I have a little more time. I'm going to try to get some grains and give it a try. I guess my only concern is that hubby and I won't be able to use it up fast enough and I'll have the stuff growing out of my ears! ... Hmm they say the grains look like cauliflower. That would give me cauliflower ears! .."
11/13/2010: Lily from Brisbane, Queensland, Australia replies: "Hi Lisa from Thousand Oaks, I know you can buy milk kefir grains and water kefir grains, but on a website called yourkefirsource they say you can use the milk kefir grains in water but you have to wait nearly a week for fermentation due to the change of medium. I was wondering if you have heard of this. Lily."
11/13/2010: Lisa from Thousand Oaks, Ca, Usa replies: "Hi Lily,
Yes, I know of this. You can cross mediums w/ the milk kefir grains in water but they will eventually die. It will only work for a period of time. It's best to order water kefir grains for that purpose and retain your milk kefir grains for milk. If you need a source for water kefir grains, I can give it to you or you can go to the Yahoo Group I also cited and ask members if they have any they can send to you. It should only cost about $7 which is for shipping and handling. Hope this helps. Also, if you check out the website that I posted at the top of this thread you will learn everything you ever wanted to know about kefir! Hope this helps, Lisa"
11/14/2010: Lily from Brisbane, Queensland, Australia replies: "Hi Lisa, thank you for your reply. I had read a few posts regarding the milk kefir grains not lasting in water because of the lack of lactose. Some people seem to have success with it and others none. I can buy water kefir grains here in Australia so I shouldn't have a problem. I have ordered some more milk kefir grains already because I didn't change the milk in my last batch before it went off. Thank you for all your posts, we all appreciate your amazing input. Lily."
02/17/2011: Butterfly from Singapore replies: "Hello Lisa,
Afte reading your post about kefir, I ordered it to make my own home made kefir drink. I am having melasma for last 7 years, and nothing till date has helped me. However, your post has encouraged me to drink kefir. I want to ask if we can add cold freshmilk straight from the freeze to kefir grains. Also, let me know if kefir is effective when prepared with pasteurized milk and not with raw milk. Since here it is not easy to get the raw milk.
Please update your progress with kefir for melasma. I am keeping my fingers crossed, and hoping to get positve results soon."
02/17/2011: Lisa from Thousand Oaks, Ca, Usa replies: "Hi Butterfly, I'm glad you ordered kefir grains! Did you check out the sites I recommended?
Now to answer your questions. Yes, you can use cold milk right out of the refrigerator to add to your grains. It's no problem at all. I leave my kefir on my counter to ripen as well after it's done. It builds the beneficial bacteria and reduces all traces of lactose. Any kind of milk can be used as well so, pasteurized is fine. You can also experiment to see how you like your kefir. If you like it a bit fizzy then close the lid to your jar. If you'd prefer flat just set the lid on top w/ out tightening. The longer it ripens the stronger it gets too. So if you'd rather it not be too strong, you can refrigerate it after it becomes kefir. Some people actually use powdered milk and it works too!
And as for my melasma, it has been greatly reduced since drinking kefir. Almost to non-existent.
Anyway, hope this info helps. If you have any more questions, feel free to ask! Lisa"
02/17/2011: Butterfly from Singapore replies: "Hello Lisa,
Thanks for the prompt reply and quick info. Yes, I have checked the sites regarding kefir. My kefir is coming out fine, and I do like it's taste too. I like to refrigerate it before drinking since here it is quite warm. Hoping to get the benefits of kefir soon."
02/17/2011: Sunny from Hyderabad, India replies: "I want to know where live kefir grains are available in India. Can anyone please help me?"
02/17/2011: Butterfly from Singapore replies: "Hello Sunny,
You may find the kefir grains in India in limited cities only.
Just google, Water kefir grains to make Probiotic drink at home-Jaipur. Here, you will get the info regarding kefir grains."
02/28/2011: Butterfly from Singapore replies: "Hello Lisa,
I am drinking kefir for curing the melasma. How much kefir should ideally be consumed since presently I am taking a cup of kefir in the afternoon. Should I take it in the morning or this is okay?
I want to know if I can also drink Apple cider vinegar along with kefir. Will it accelerate the process or kefir is enough to help me remove melasma?
I have also read about grapefruit seed extract for melasma. Have you used it? Please share your views.
Please also let me know if you have seen the fading of brown patches or permanent disappearance of the spots with kefir."
03/08/2011: Sue from Singapore replies: "Hi Butterfly from Singapore, I am Sue from Singapore and am interested to purchase some kefir grains from you. How can I contact you?"
03/08/2011: Butterfly from Singapore replies: "Hello Sue,
I have recently started making kefir, and it takes time for the grains to grow.
But, if you are really interested in purchasing kefir grains, just google, Kefir grains sharing in Singapore, and you will find a blog. This person share his kefir grains with many people. You may contact him, and he will surely help you."
08/24/2010: Carolyn from Hobbs, Nm: "If anyone is battling candida or any digestive problems for that matter, research KEFIR. I drink it daily and it has helped me tremendeously. It is good for lots of ailments and there is a ton of information on the internet. Just google Kefir Benefits. Oh yes, you can buy kefir grains to make your own kefir on ebay. Get the Caucasus grains. I like them better. Carolyn"Replies
10/02/2010: Jen from London, Uk replies: "Hi Kefir fans, Am really keen to get some Kefir grains to start producing my own Raw milk Kefir drink; is there anyone in London who may have some grains to share. I live near Tooting, south of the river."
01/12/2014: Windyweather from South Wales, Gb replies: "You can buy milk or water on Ebay for about 5.50. I bought some milk kefir last week and it seems to be culturing nicely - then I add pineapple and put in the blender - it's delicious."
[YEA] 12/04/2008: Carolyn from Hollywood, Florida: "At the end of 2006, I contracted MRSA. I still have scars from that early time before I learned about kefir. I only bought one batch of kefir grains in early 2007, and I am still fermenting using grains created from that first batch. I never took any antibiotics. After I started sipping homemade kefir all day and night, I have never had any more outbreaks, except one time in 2008, I stupidly cut back on the amount of kefir I was drinking and got paid back with an outbreak on my chest. I am sipping my kefir as I write this. My primary said my MRSA looks "dormant". Yes, it is "sleeping" but if I stopped kefir, it would rage up again.
I sprinkle some turmeric in a couple times a day. Mike will teach you all about how to make your own fresh kefir at home. Or write to me. BTW, I do not eat any kind of meat or fish, because they contain HEME iron which causes MRSA bacteria to rage up. I am 66, I garden, shop, do my web work, and live normally just as I did before I contracted this hideous MRSA. If I can do this, so can you! Anyone can email me anytime. I care about people with MRSA."Replies
[YEA] 08/04/2011: Lynn from Racine, Wi replies: "I am an avid fan of kefir and have been drinking it for almost a year now. I grow so many grains that I have been able to start over 20 people on it. They are starting to call me the kefir lady. We have gotten great results on it in our family. My 11 year old twin daughter has Type 1 Diabetes and getting great results with blood sugars. It is as though her body is trying to work, We also have celiac disease in our family and it soothes the gut and helped heal the gut. We havent gotten sick on this except for mild detoxifying My twenty year old daughter had mrsa and had great results on a natural supplement with no scarring or reaccuring bouts it was scabbed over in a week to the doctors amazement. She did not take kefir but I wanted that info for the mrsa patients.
All I can say is that kefir is part of our daily healthy living along with supplements and all natural antibiotics. Lynn"
08/06/2011: Marlene from Surrey, Bc, Canada replies: "Hi Lynn, My 14 year old son was diagnosed with Type 1 Diabetes mid April. We have had some sucess in controling his sugars with green smoothies and raw foods and exercise, having his insulin requirements decreased a few times. I have started making kefir and drink it myself but have been unable to get him to take any. How do you get you daughter to drink it, do you add anything to the kefir? I am reluctant to add sugar or honey to sweeten it. I do add fruit to mine but he hasn't liked any he has tried. How long has your daughter had Diabetes and what else have you tried. Also how do you count the carbs for the kefir?"
12/15/2011: Lisa from Quincy, Ma replies: "Hi Lynn,
What is the name of the natural supplement that cure your daughter MRSA with no scarring or reaccuring bouts and was scabbed over in a week to the doctors amazement. My husband was suffering from it for a long time."
07/01/2012: Daniella53 from Corpus Christi, Texas replies: "Hello Guys. I have found a wonderful use for kefir. I followed the "Dr. Budwig Protocol" diet for 5 months and this mixture of kefir and "highest lignan" cold pressed organic flax seed oil seems to have had a positive effect on my husband's cancer treatments. I sincerely request that you review this diet protocol."
05/20/2008: Azure from Richmond, VA: "I just wanted to share about another ebay store that is tremendous for finding kefir, kombucha, you name it. They are very knowledgable."
04/02/2008: Helen from Beirut, Lerbanon: "Hi, if anyone needs any information about Kefir or needs to get the kefir grains ,just go to kefir _making group one of the'Yahoo groups ,there you can get it ,all of them they use it and will give it to you for free (if you are in the same erea)the natural kefir grains are not for sale ,by the way it's good for immunity and for the digestive system it's a Probiotic ,it contains good bacteria , vitamins , minerals, amino acids,and digestive enzymes ,for any more information about kefir you can contact me anytime."Replies
03/19/2008: Maria from London, UK replies: "Does anyone know where to get Kefir grains in the UK? Many thanks. Regards, Maria"
06/19/2008: Grashka from New York, NY replies: "i will gladly share my kefire grains with anybody who live in new york city and it's willing to pick them up."
10/29/2008: SILVIA from London, UK replies: "HI MARIA, I AM IN LONDON AND I WILL LIKE TO SHARE MY GRAINS, firstname.lastname@example.org"
10/30/2008: Shana from London, England replies: "I found a very good supplier in the UK for kefir grains very reasonable and postage is dead cheap!
I have ordered mine and can't wait to get started I have also found kombucha supplier."
01/16/2011: Mlkefir from New York, Ny, Usa replies: "Grashka,
I live in New York City and need some help with my Kefir grains! Maybe I need new ones or maybe I'm not doing something right. Might it be possible in any way to get your help with this? Thank you in advance!"
01/25/2011: Ar2011 from Emmaus, Pa Usa replies: "Hi, I have read that drinking kefir with candida should be done cautiously, and having candida, I wanted to know if kefir has the same digestive enzymes as a candida remedy I'm considering purchasing. Does anyone know?"
11/14/2011: Maria from East Elmhurst, Queens, New York replies: "Grashka, will you still share your kefir? I've always bought Amish kefir from Pathmark, but would like to try to grow the grains myself. I can pick it up from you as you say you're in NYC. thanks."
[YEA] 12/22/2007: David from Terry, MS: "I managed to give myself a yeast infection with an overzealous attempt at home-brewed root beer. I don't know how serious this sort of infection is, but I finished it off by drinking lots of water and lots of a cultured yogurt product called kefir. The idea was to flush the yeast, dead or alive, out of the gastrointestinal system and replace/combat it with the bacteria in the cultured kefir drink."