ok guys, I LIVE in Tbilisi. (That would be the Northern Caucasus that all these internet articles reference!)... you have completely peaked my curiosity beyond pale. I'm am going out tomorrow or Thursday and buy some.

Next question.... do you eat it with anything? For example, I mix berries or flaxseed into plain yogurt - it sounds the kefir is eaten/drunk solo... is that the case?

Thanks in advance for turning me on to this1 and helping to educate me!

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Hugs, Rachel







(the horn is in honor of DH!)
Quien canta, sus males espanta... ("She who sings fightens away her ills") Miguel de Cervantes

Rachel, I don't think there are "rules" for how to drink or eat kefir. It's more a matter of considering your own personal carb load--that's why Maggie (if I understand correctly) spaces it out. Then too, if I remember correctly, Maggie prefers it plain, as do I. Sort of like Guinness--an acquired taste for some. However, it's great in smoothies, as kefir cheese (drained like yogurt cheese), in dips, etc. As long as it's not heated, you still get all the benes. Hey, smuggle some of those Caucasus grains out for us! Or for yourself anyway. That'd be so cool to have grains from "the homeland."

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BC
LC Since 1998
Highest Weight 172
Current 104-108

That Dom's site is a trip!

I've been making my own yogurt for years now and think I'm gonna try making kefir. I was worried because I will be going to Germany for a couple weeks in June, but it seems the grains can survive that long just fine, even without a sitter.

I just need to know one thing. ka-FEAR, or KEE-fer?

LOL! I guess you won't be needing any specific links, Binki. Sound like you took the whole tour - including the audios of people pronouncing kefir a dozen different ways. I go with the keh-FEAR type pronunciation, myself. Don't know why.

... and yes, the grains are easy to "rest." Dump them in some fresh milk and put them in the fridge. I do this whenever production outstrips the "demand" so to speak. They go a couple of weeks, easily and start working again when left at room temp. I've frozen grains - rinsed in distilled water, drip dried and packed in powdered milk. They come back to life in a few batches and soon make kefir just as nicely as the ones that were never frozen.

This is a VERY unfussy fermented milk product.

Teel, this part of the site is devoted to making kefir.

http://users.chariot.net.au/~dna/Makekefir.html

It has good info on materials and methods. However, it is a bit overdone in some respects. Take what he says and filter it through a relaxed attitude. works great for me.

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No rules, Rachel. Bren's correct that I take mine in small amounts and space them out so my BGL's stay where I want 'em.

I've used it in smoothies and LOVE the cheese I make by just straining it. But, best of all, I just like it straight and cold, sour and fizzy. Kind of like thick milk beer.

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Geez, you should be in advertising...

Do the grains grow over time? Or do you mean you rest yours when you just don't drink as much for some reason?

Do you ever have to replenish your grains? I know with yogurt you have to put in some fresh yogurt every once in a while or the good bacteria start to get crowded out by the other ones. And I've seen a site that sells grains that says you can only use them seven times. Has this been your experience?

If someone is SELLING grains, that is a sacrilege!

Real kefir grains not only work for our benefit, they proliferate. (Mine are Mormons, or at least RC's ) That's how I can almost always have extras to share. The "grain" component is simply the mucopolysaccharide & protein "housing complex" that the bacteria build and in which they like to live and reproduce - the work of which turns our milk into kefir.

This is the deal, Binki: I did yogurt for years in another life. It's a PITA, and, yes, you need to go back to another starter on a regular basis or other bacteria can take over and produce an unpleasant result.

This is different. There is no crowding out of good bacteria with kefir. The balance may change some, based on enviornmental factors, but the huge mix of one celled organisms maintains its equilibrium under a great variety of circumstances.

I started with one batch of grains several years ago. I've "donated" grains to literally dozens of people (many of whom I know are still using them) over the years. I like to eat the grains when I've got too many. They're better than oysters.

My dog, Brutus, loves kefir and kefir grains, so we share. The gang of three (feline), however, being obligate carnivores, just try to bury it when I make an offering of kefir to them.

... to each his/her own. LOL!

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Wow... this is a fascinating whole new world.

I've kept my yogurt starter going for years now (replenishing from time to time, but always using at least a little bit of the original batch) so I definitely understand where you're coming from. It's like the plants I've gotten from no-longer-living friends and family: I break them up and give the parts away to enough people that I know they'll live forever!

The places selling grains were the kind of places that also sell dried yogurt culture and stuff. I guess they were freeze-dried or something.

Thanks guys!

Brenda, if I thought I could get kefir grains past the USDA/Customs at every border of the United States I would do it in a heartbeat however....

...in any case, I'll see what I can find out here.... I suspect that I will never have to make my own given the volumes of the stuff sold in every corner market here!

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Hugs, Rachel







(the horn is in honor of DH!)
Quien canta, sus males espanta... ("She who sings fightens away her ills") Miguel de Cervantes

Maggie, thanks for pinpointing the right section of Dom's site. I'll take a gander.

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~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

Eddie - making your own Kefir should prove to be very beneficial! But until you have the grains here's my suggestion. As Brenda states most commercial yogurts only have 2 strains of probiotics, L. bulgaricus ? S. thermophilus. These 2 are required by law in order for a product to be labelled yopgurt.
Stonyfield brand yogurt has 6 active probiotics:
L. bulgaricus ? S. thermophilus - L. acidophilus ? Bifidus ? L. casei ? L. reuteri.

Get the plain whole cream on the top type. It's excellent.

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my blog

I second Rob's suggestion of trying Stonyfield's yogurt. It's the real deal, tastes great and has lots of health benefits. Makes terrific yogurt cheese...toss in some chopped scallions for a real treat!

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Trina

Vice-President of the Intergalactic Order of Brussels Sprouts Haters

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Brown Cow is also very good although it only has four active probiotics rather than the six that Stonyfield has. However, no matter which yogurt you choose, I second Rob's suggestion about getting the cream top variety. It's heavenly and the richness of it makes it easy to just have a small portion at a time.

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Esther

Well, now I can tell you, making kefir is pretty dang easy. Thanks to the lovely and talented Maggie, my household has just developed a healthy new habit. (or have we taken up a hobby? or have we adopted a very quiet pet?) Awesome, magical stuff. Go for it, Eddie!

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