Kefir – The Rediscovered Health Food

My mother in law has recently asked me to try tasting a cup of sour milk. It was so sour that I have problem drinking it. According to my mother in law, some of her friends who tried it have found improved health. She can’t really tell the name of this sour milk. I did some research and found out that it is actually called kefir. If you have been to the health forum, you will find many people have made kefir part of their daily diet and experience a lot of health benefits.

What is kefir actually?

Kefir is a fermented milk drink that originated in the Caucasus region. It is prepared by inoculating cow, goat, or sheep’s milk with kefir grains. Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars. This symbiotic matrix forms grains that resemble cauliflower. Many different bacteria and yeasts are found in the kefir grains, which are a complex and highly variable community of micro-organisms.

Production of traditional kefir requires kefir grains which are a gelatinous community of bacteria and yeasts. Kefir grains contain a water soluble polysaccharide known as kefiran that imparts a rope-like texture and feeling in one’s mouth. Kefir grains cannot be produced from scratch, but the grains grow during fermentation, and additional grains are produced. Kefir grains can be purchased or acquired from other hobbyists, see below. Kefir grains appear white to yellow and are usually the size of a walnut, but may be as small as a grain of rice.

Care of kefir grains

When kefir grains are not in use they may be stored wet or dry. They can be stored wet up to 8 to 10 days in water at 4ºC. Alternatively they may be wrapped in cheese cloth and allowed to dry for 36 to 48 hours at room temperature, and these dried grains may be stored at room temperature in an envelope for 12 to 18 months. Dried kefir grains may be reactivated by several successive growth cycles in milk. The grains are ready for kefir production when the kefir they produce looks and smells like the original (wet) form. This re-growth stage is required to re-establish the correct bacterial balance within the culture.

Kefir grains may become contaminated with undesirable bacteria such as coliforms and other spoilage bacteria that shorten the kefir shelf-life. To guard against this, kefir-making containers should be washed and sanitized prior to making kefir. Suitable containers include glass jars such as jam jars or pickle jars, but any suitably sized glass container will work. When necessary to wash kefir grains they should be also washed in pre-boiled and chilled water or fresh milk. Use of chloraminated tap water should be avoided, but if necessary it should be de-chloraminated.

Where to buy kefir grains?

The Kefir Starter offered by Body Ecology Diet is one of the best and easiest to make starter in the market. The package comes with 6 packets which can be used up to 7 times each. 1/4 cup of previous batch of kefir can ferment 1 quart of liquid. The package can make up to 42 gallons of Quality Kefir!For prolonged shelf life, keep refrigerated before using.

More to be continued in the next post.

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