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Making milk kefir is really simple that anyone can do it. And yet, learning how to distinguish the grains from the curds and troubleshoot when things gone wrong, can take just a little time, patience and practice.  To order milk kefir grains or ready to eat milk kefir, see bottom of this page.

When you receive your live milk grains, transfer everything from the bag and put them into 1/2 C of milk immediately.  Use a glass jar and leave the lid loose to allow some airflow. You can use any type of milk, but the grains prefer the most natural source- raw milk. And if raw milk is not availabe, then use whole milk. It should do fine in any type, but less processed the better. Also, higher fat content tends to produce thicker and creamier kefir. Make a note of the date and time you start this process so you will know how long it takes to ferment in your kitchen.
Let it sit at room temperature, away from direct sunlight. After 24 hr, you may see whey pockets forming. Even if you don't see whey pockets, drain the milk out and put the grains back into the same jar (do not wash or rinse the jar out) with another 1/2 C of fresh milk. If you give the jar a swirl every now and then, the aeration will speed up the fermentation a little bit. 

It's normal that the first few batches of strained milk may not smell or taste good, but it is not spoiled. You can save the strained milk for baking or cooking such as muffins or pancakes.

After several batches, the grains should start to adapt to their new environment and food source, and should start making whey pockets (clear liquid pockets that forms on the bottom of the jar). As soon as you see the first whey pocket, kefir is ready. The consistency of the kefir is like a very soft sour cream or yogurt at this point.

Use a spoon and stir the mixture very well. You want to break up the curds from the grains. Drain the kefir through a fine mesh strainer to get the grains out.  This may be a very tedious process if you over ferment and the curds are very large. Just be patient and strain a little at a time. Use the spoon to break up the curds and tap the strainer on the container to quicken the process.

Put the grains back into the same jar and add fresh milk.  Clean the outside and rim of the jar and it's ready to make the next batch. In case you are wondering about washing the jar, you don't need to.  As long as you started with clean utensils and clean hands, these beneficial bacteria and yeasts will keep the airborne bacteria & fugus away. That is one of their functions. They are anti-bacterial and anti-fungal.  Pretty amazing stuff!

When the grains are fermenting the 1/2 C of milk properly, double the amount of milk next time.  You can keep doubling the milk up to 3-4 cups.  I use 1/8 tsp per 1 C of milk so you should be able to make one quart with 1 tsp of grains, once they are adapted to your kitchen. In the meantime, you should also noticed the grains are multiplying slowly.

Once you've drained the grains out and started another batch, you can drink the kefir as is at room temperature. If it's too sour to your taste, you may add some honey, jam or other sweetener to your liking. Many people like it cold. Store the unused kefir in a bottle, room temp or in the fridge.

Since kefir contains live probiotics, you need to know that it will build up pressure inside the bottle over time, even in the fridge. That is perfectly normal.  After 1-2 days in the fridge, the kefir will be slightly effervescent. This is even better because it contains more B vitamins when this occurs. 

If you need to take a break from making kefir, just put the grains in the same amount of milk, and store it in the fridge. It should be fine for 1-2 weeks or so.  The grains will continue to ferment the milk in the fridge, but at a much slower pace. When you are ready to make kefir again,  take the jar out of the fridge and leave it at room temperature. The kefir will be ready soon. This way, you are not wasting any milk.

There are much, much more valuable information here on Dom's kefir-making site.

To order milk kefir grains or milk kefir, send request to This email address is being protected from spambots. You need JavaScript enabled to view it. or text 805-738-9434. 

Kefir, which actually means “feel good” in Turkish, is a handcrafted, effervescent, cultured and enzyme-rich probiotic drink that's filled with friendly micro-organisms that help balance your inner ecosystem.

Drinking Water Kefir may help you achieve your optimal health, strengthen your immune system, and help to prevent diseases of all kinds.

Here's just a few of the MANY benefits of drinking Water Kefir...

More Health Benefits of Water Kefir

Water kefir is rich in Vitamin B12, B1, and Vitamin K, it is legendary health benefits for treating and prevention of:

1) Boosts immunity system and enhance of body energy.

2) Regulates and relieve of fatigue.

3) Cures Liver disease.

4) Helps to dissolve gall bladder and kidney stones.

5) Controlling of skin disease like psoriasis and eczema. It has anti-bacterial and anti-fungal properties

6) Treats inflammatory disease, it has anti-inflammatory properties.

7) Speeds up the process of healing bruises.

8) Treats Heart disease and blood cancer, cleans blood vessels.

9) Treats pancreatitis, gastrointestinal tract disease, gastric and stomach ulcer.

10) Help and lessens the side effect of taken pharmaceutical antibiotics, cleans the body from antibiotics taken.

11) To maintaining youthful skin, for internal and external usage.

12) Strengthen hairs and prevent of gray hairs

13) Lower High cholesterol, lower LDL cholesterol and blood sugar level

14) To improve and restore micro flora digestion system relieves intestinal disorder, improve bowel movement and alleviate constipation.

15) Treats malignant ovarian cancer, stops the growth of cancer cells

Many people take a probiotic supplement daily for this particular reason but I prefer to drink the water kefir. I believe it's more bioavailale to the body, i.e. more effective. It’s much tastier and more affordable in the long run.

Dr. Gabriel Cousens, a leading expert in the raw food community, writes in his book “Rainbow Green Live Food Cuisine“:

“Kefir grains produce right-rotating L(+) lactic acid, which is an important constituent of the human body. It is particularly important in the prevention of cancer and has been used experimentally with success in the treatment of cancer. In addition, right-rotating lactic acid may help maintaining healthy functioning of the heart. According to some researchers, the cells of the heart muscle obtain their energy primarily from right-rotating lactic acid.”

Another health advantage of water kefir is that people who do not wish to consume dairy or have a vegan type diet may find that water kefir provides the living probiotics without the need for dairy or tea cultured products, like kombucha.Vegans also may like to know that through the fermentation process kefir becomes an excellent source of vitamin B12, and is high in vitamins B1 and B6.

Diabetics, in particular, could greatly benefit from drinking kefir. Since the finished product, if bottled, will produce a carbonated beverage, it provides an alternative to sweet soda drinks. The sugar content is greatly reduced during the fermentation process.

You cannot make water kefir from scratch. You must obtain a culture (aka 'grains') from a reliable source.  If you are interested in starting your water kefir adventure, I always have extra available.  I have successfully shipped my grains all over the U.S. and abroad.  Just e-mail me directly. They are very affordable and easy to make. And it will give you a lifetime supply of water kefir to enjoy!

Source: http://knoxvillepermacultureguild.ning.com/profiles/blogs/health-benefits-of-water-kefir

More info on kefir making: http://users.chariot.net.au/~dna/Makekefir.html#Kefir-d-acqua

To order kefir grains or ready made kefir,  send request to This email address is being protected from spambots. You need JavaScript enabled to view it. or text 805-738-9434. Thank you and may God bless you!

To order kefir grains or ready made kefir,  send request to This email address is being protected from spambots. You need JavaScript enabled to view it. or text 805-738-9434. Thank you and may God bless you!

Many reputed health benefits are attributed to kefir. Kefir is the strongest natural remedy against any allergy and is the strongest natural antibiotic without side effects.

Kefir has healing effects on cataract, digestive nodes, astral nodes, bilous complaints. When milk becomes kefir the protein quality is enhanced while vitamins, minerals, absorption and digestion improve. Kefir improves the brains neuro functions - our reflexes, memory retention, attention, the five senses. Kefir balances the microflora in our digestive system while providing enzymes for optimal digestion. It replenishes the good bacteria in our bodies after taking antibiotics, lessens effects of medicine, has anti- oxidant and anti-aging properties, and cleans blood vessels.

Kefir also removes heavy metals from our bodies, salts, chemicals, and alcoholic products. In addition to beneficial bacteria and yeast, kefir contains many vitamins, minerals, amino acids and enzymes - calcium, phosphorus, magnesium, vitamin B, B2, B3, B6, B12, Folic Acid, vitamin K, vitamin A and vitamin D . Tryptophan, one of the essential amino acids abundant in kefir, is known for its relaxing effect on the nervous system. Because Kefir also has an abundance of calcium and magnesium, also important minerals for a healthy nervous system, kefir can have a particularly calming effect on the nerves.

Kefir is made simply by adding milk kefir grains to milk (raw or pasteurized), which then ferment the milk into kefir over a 24 hour period.

What is kefir grains: Kefir grains are a living culture, a complex symbiosis of more than 30 micro flora that form grain structures in milk. As the kefir grains ferment the milk they grow, creating new grains in the process. Kefir milk from live grains is an endlessly self-propagating process.

What is kefir? Kefir is a refreshing cultured-milk beverage which can be consumed plain or in a delicious fruit smoothie. It is made from culturing milk kefir grains in a milk source. The grains originated in the northern slopes of the Caucasus Mountains, believed to date back at least 1,000 years. The tribes-folk of this particular region who possibly developed kefir by shear accident consumed the nutritious beverage in large quantities. These people were known for living long and disease free lives. An active life span of over one hundred years to one hundred forty was common for people living in the region where kefir was cultured and consumed as part of a staple diet.

Source: http://www.davidicke.com/forum/showthread.php?t=141933

KEFIRAN in DETAIL
+ Health Benefits of Kefiran, Kefir-Grains + Kefir

Presently, the complete mechanism involved in the construction of kefir grains, is not well understood at a scientific level, although there appears to be increasing interest in this area. A unique soluble polysaccharide [PS] was first discovered in milk kefir-grains by La Rivière JW et al [1967] and was given the name kefiran [KGF-C].[1a] Cultured in milk, the PS is produced at the centre of the grain, where anaerobic [no freely available oxygen] conditions are favourable for kefiran synthesis in the presence of ethanol alcohol.[2] Kefiran is synthesized by encapsulated homo-fermentative lactobacilli species Lb. kefiranofaciens subsp. kefirgranum subsp. nov and Lb. kefiri , previously classified as Lb. brevis and possibly other strains produce kefiran or similar PS. By weight, freeze-dry kefir grains consist of some 45% kefiran. The PS is composed of two mono-saccharides or single sugars; D-glucose and D-galactose in almost equal proportion. Kefiran's adhesive property is possibly what holds the matrix together, adhering protein, amino acids, fats, and the microflora complex as a biological mass.

The molecular structure of kefiran is not fully understood. It is proposed to be a branched hexa- or hepta-saccharide repeating unit. In itself, the unit is composed of a regular pentasaccharide, to which one or two sugar residues are randomly linked. The variety of linkage-types of the molecule may be the reason why kefiran is resistant to enzyme attack[2a] [Kefiran appears to be reasonably inert to digestive enzymes]. This property might be important in the ecological stability of the kefir grain, including the therapeutic activity of kefiran, due to the PS remaining reasonably chemically stable through the process of fermentation including gastric digestion.

There are other strains of Lactobacilli capable of producing a similar polysaccharide, Lb. sp. KPB-167B being one such organism. This, including other species of Lactobacilli, which produce either kefiran or a similar form of PS [with slight variation between glucose and galactose ratio, different molecular weights including variations in the optical rotation of the molecule] produced at variable rates, or, the amount of, may be mechanism[s] involved in the natural tendency for each grain to propagate as an enclosed multi-lobular body. This is possibly due to the layout of different strains, or type-strains of encapsulated organisms included among yeasts, arranged at specific locations as layers or branched within the matrix. Stress factors due to culture-conditions or the structural makeup of the matrix itself, or how and where the encapsulated organisms are located may incur the same strain of encapsulated organism to produce either variable amounts of kefiran, or a variation of the PS.

Multi-therapeutic activity of Kefiran, Milk Kefir-Grains and Kefir

Experiments performed with mice [against mice really, if we think about it], revealed kefiran exhibited anti-tumour properties. In these experiments, orally administered kefiran was found to reduce the size of certain tumours, by inducing a specific immune response in mice. Much of this early research was performed in Japan.[3-6]

Recent research evaluated kefir grains induced a systemic anti-inflammatory response in kefir-grain fed rats.[7] The author [Dominic Anfiteatro] initially discovered the anti-inflammatory property of milk kefir-grains, through the implementation of rectal injections [implants] and retention including the ingestion of an adequate amount of kefir grains to successfully correct Ulcerative Colitis in his case [1999]. The anti-inflammatory effect was later investigated and correlated scientifically [Prof. Schneedorf JM. et. al. 2003]. The author has published a web page explaining the protocol implemented to correct Ulcerative Colitis in his case, including other individuals over some years, here.

More recently, the author observed another discovery. The ingestion of 1/3 cup of milk kefir-grains taken daily over 7 days, benefited 3 cases [one being the author] where the individuals suffered from pain associated with Repetitive Strain Injury [RSI] along the outer right arm and upper right shoulder area. The cause was due to excessive use of a computer keyboard and mouse-clicking over some years. These latter findings further suggest the systemic anti-inflammatory property of kefir-grain kefiran. Quite possibly kefiran activity in conjunction with organisms of the grain, encourage a systemic benefit via multiple components or vehicles, rather than the action of a single component.

A study on the effects of kefiran in laboratory rats showed kefiran can significantly suppress increased blood pressure and also reduce serum cholesterol levels in SHRSP/Hos rats, when subjects consumed excessive dietary cholesterol. The study also explains kefiran supplementation had the ability to significantly lower blood glucose in KKAy mice. In addition, the administration of kefiran in constipated SD rats caused an obvious improvement in the levels of faecal moisture content and wet weight of faeces.[8] The latter is obviously useful for correcting constipation.

A recent study in China found kefir extracts have a preventive effect against human breast cancer cells, without effecting healthy human breast cells. The consumption of kefir modulates the immune response, implying that kefir contains bio-active bacteria and compounds that enhance communication in the body's immune system.[8a]

Similar research in Japan found that kefiran-fed rats had a serum cholesterol lowering effect in 2 rat models 1, loaded with cholesterol and 2, given orotic acid. Kefiran accelerated sterol excretion and protected hepatic injuries (glutamate oxaloacetate transaminase [GOT], glutamic pyruvic transaminase [GPT]) in both rat models. It was also discovered that histamine excretion decreased in the caecum content and faeces, suggesting that kefiran has various preventative functions,[25] the mechanisms of which are not yet well understood.

Other research found that kefir stimulated body cells to produce 14 times more Interferon-beta, a vital glycoprotein excreted by body cells to combat viral infection, and possibly combat cancer cells. The active substance in kefir in this case, which other fermented milk contain, was found to be sphingomyelin [SpM].[8b] However, interferon-beta stimulation by SpM in other culture milk-products including yogurt only increased body cell to secrete 2 to 3 times more than normal activity.

Over the past 10 years, the author has received multitudes of testimonies by email and through his internet lists from individuals of all corners of the globe, expressing how kefir has markedly help to improve their health and well being. Kefir has helped with many different conditions. Recently, a local individual shared with a friend a suggestion I explained to her, which is also included in my book. After her friend followed through with rectally injected and retained kefir grain implants, she experience a sure cure from the previous medical condition of Celiac [Gluten intolerance]. This positive feedback is quite encouraging to state the least. We are observing long term effect of this recent outcome.

The combination of all the above, suggests that kefiran, and in fact kefir grains and kefir are useful as functional food to prevent or control common occurring diseases of the modern age. This further reinforces what the author has suggested for many years, that the regular ingestion of kefir grains, should be considered of greater, practical importance and especially appreciated by individuals preparing traditional kefir for themselves at home, school or their place of work [and why not make kefir at school or at work?!].

As an end note, kefiran is also useful as a natural gelling agent, for thickening food. The author explains many examples for the possible use of kefir grain kefiran in the preparation of wonderful textured baked goods such as wholemeal sourdough bread, cakes, pretzels and pastry. For ice-cream making, for thickening yogurt and more. This extends to the use of kefir grains or kefiran in the preparation of natural cosmetics, for skin care products such as moisturizers, and skin conditioners or toners etc.

Source: http://users.sa.chariot.net.au/~dna/kefirpage.html#kefiran

To order kefir grains or ready made kefir,  send request to This email address is being protected from spambots. You need JavaScript enabled to view it. or text 805-738-9434. Thank you and may God bless you!