GertJr (Madison) on 05/19/2021
So, my question is, what if I use fermented kefir milk instead of unfermented milk for the yogurt? Would the abundance of probiotics in the kefir proliferate in the yogurt? If they stay active but don't reproduce, I could keep on fermenting with the grains and use fresh kefir every time for the yogurt. Any thoughts on this? I have, recently, taken to mixing the kefir into the yogurt and consuming that, but it's not thick as I like it. Or am I totally wasting my time with the kefir since I can't see any health difference? I have ibs-d and insomnia and the kefir is said to help with that as well as with so many other health issues. And, I must admit, when others get sick or have allergies to pollen, I don't so maybe there's a benefit that I'm not seeing.
Also, to ORH, hang in there. If you know Jehovah God, then you know Who wins this battle. Embrace His will and all will be well.
Tp (Knoxville, Tn) on 06/03/2018
Could any of these with kefir be the source of the diarrhea?
Mitchell B. (Nottingham, Uk) on 02/06/2017
P. Raghavan (Virudhunagar, Tn, India) on 08/15/2016
During tenth century, some shepherds in Bulgaria accidentally discovered Kefir when they kept goat milk in their leather bags lined with goat's intestine. The probiotics in the goat's intestine multiplied in the stored goat milk. When they drank this fermented food, they felt healthier and energetic. They kept this information as secret. They supplied Kefir starter only to their friends and relatives on condition that they should not supply kefir starter to anyone else and also should not reveal its benefits to other people; otherwise, kefir will loose all its powers.
In the year 1905, Russian Government ordered its scientists to rediscover kefir. Russian scientists went to Bulgaria and rediscovered kefir. Then kefir production started in Russia. Russian doctors gave kefir to tuberculosis patients and people with intestine problems initially. According to the document available in the net " Home remedies that some people have said worked for them ", some people are still taking kefir to cure tuberculosis. Kefir contains about 30 probiotic strains whereas ordinary yogurt contains only 2 probiotic strains.
Russian microbiologist who won Noble Prize in the field of medicine (year 1908) " Ilya Mechnikov " did a study on kefir. He divided the population of Bulgaria into two groups:
1) Kefir consuming population
2) Non-kefir consuming population
He counted the number of people who were above the age 100 in each group. The number of people who were above the age of 100 per 10000 population in Kefir consuming population was very much higher than that of Non-kefir consuming population. His conclusion was kefir consumption increased life expectancy.
My own feeling is if a person takes one half of kefir in the morning on empty stomach for about 2 days in a week regularly, can expect his / her life expectancy to go up and will face less number of medical problems since a considerable number of diseases originate in the digestive system.
Best wishes P. Raghavan.
Suseeq (Sydney, Australia) on 08/20/2015
Deana (Knoxville, Tn) on 06/15/2015
I was so very ill few years ago that I had to quit my job teaching school while I prayed for answers to weird and debilitating symptoms from hives to heart palpitations to absolute fatigue. I am not exaggerating when I say that I put aside over $400 worth of supplements each month when I found kefir. Took about a cup or so a day for three weeks before I felt the changes. At first, felt rather unwell, but I know now that there was a "die-off" of so many bad guys living within and their waste and removal from my system led to this unwell sense for a week or two, then the sun broke through! Truly!
Kefir has so remarkably changed my world that I have actually started business teaching about this food and other cultured foods. Having a ball doing something so valuable, something most weary folks don't know exists. Let's spread the news!
God bless you all. Love Earth Clinic! I have learned so much from this amazing resource. So glad to share what I eventually found to be exactly what my frail body needed. Now, more energy than ever and absolutely med free!! When you understand how the microbes in kefir work in your digestive tract, you might be drinking it daily like this grateful gal. :)
Jessie (Vancouver, Bc) on 03/20/2015
Namitgee (Mumbai, India) on 11/21/2014
Lardiver (Abbotsford, Bc) on 11/06/2014
Larry (Abbotsford, BC) on 09/15/2014
Kefir grains, 2 quarts water, 2 large tablespoons honey, 1/2 teaspoon tumeric, 1/4 lemon, 1/4 lime, 5 thin slices of ginger.
Let sit in dark spot 1 to 3 days.
Every one likes it even though they don't like the milk kefir.
Zahira (Hawkes Bay, New Zealand) on 12/28/2013
Better But With Side Effects
Ozmel (Melbourne, Australia) on 11/08/2013
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.
Ozmel.
Kath (Bangkok) on 08/31/2013
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www.radiancewholefoods.com
Frank (Perth/mindarie, W/australia) on 06/14/2013
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!
Joy (Falls Church, Va) on 05/06/2013
M.chris (Dallas, Texas) on 09/29/2012
Lisa (Thousand Oaks, Ca, Usa) on 09/16/2012
Tina (Houston, Usa) on 09/16/2012
Real Live Kefir Grains shared by worldwide members
Cat (Tauranga, New Zealand) on 09/16/2012
Cherie (Rochester, New York) on 01/27/2012