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KEFIR !

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Links to Main Topics on This Page

DONATE Want to show your support for my effort to empower you with knowledge, dear reader? Then please make a donation. Giving is living, and I'm doing my part here :) Donations ensure that this invaluable resource for information remains here for your enjoyment right into the future to be, or not to be. It's what you can do to help. It takes a fair amount of effort, time and cost to maintain this site and to keep it up to date with regular additions. Thank you in advance for your support towards the Kefir Cause for better health through good, wise nutrition.

NOTE There are links to graphic material among this page designed to further explain that particular topic. This material is linked in bold blue font which opens in a new, small window. Oh before I forget-me-not. "don't mind the bad spelling and grammar... I didn't!" [Spike Milligan, Dreams of a Scorpion 1972]

ORDERING KEFIR GRAINS + OTHER PRODUCTS

This section is not an order form as such to order my products. This section explains my product range and how to order.

For complete order details please send me an e-mail and you shall receive a personal reply as soon as possible.

NOTE With web-based email clients such as yahoo, gmail and hotmail, the email link above may not bring up your email program ready to send me an email, if it is not set up on your computer to do so. In this case, go to your web email client on the web, and send your request email to the following email address-

dna<at>chariot.net.au [Replace the <at> with @. NO thanks to the opportunistic folks and bots out there programmed to harvest email address from web sites. This a spam preventative measure]

Please include country origin with any inquiry so I can forward appropriate cost-to-supply details with a listing of all my products with payment options.

If you do not get a reply from me within 2 days, please try this email address or kefir<at>chariot.net.au [replace <at> with @ ]

If you are in Australia, you can phone me. Cellular mobile number: +61 432 935 699 [0432 935 699 for land lines]. For overseas inquiries, send a text message to the above cellular phone number if you have any question with your email address if possible.

Please read this section carefully to get a full idea of available options. I find that folks who are keen to obtain my products shall indeed procure what I have to offer. Many sites have sprung up since I began this project on the net in 1999, that provide cultures for sale. Many with easier to follow ordering steps or forms and what not. However, non of these sites provide the broader world community the extensive information that I share here at my site. So if you wonder why I ask a nominal fee to obtain my products, it should be obvious; I have overheads, my time and energy to culture quality cultures and host this extensive web site need reimbursement or some acknowledgment or support, at the least. In any case, other sellers often point their customers to my site for extended support to their customers, or for information! [That will probably cease now that I've disclosed it here. But I hope not, for the kefir-cause must move on for the bettering of folks and beasts alike;-]

Product Range and Options

Quality milk kefir grains. Either fresh [live, active ready-for-use on arrival] or dry [dormant as in a "seed". Needs reactivation. 2 year shelf life].
Quality water kefir-grains. Either fresh or dry as with milk kefir-grains above.
My book on kefir. Signed printed copy or eBook. Buy a hard copy you also get the eBook with free monthly updates till Nov.2008].
Dry natural Viili starter. Minimum 2 year shelf life [See below for details]
Fresh Kombucha with SCOBY starter.
Dom's ToothSaving paste.
My music CD, "Music For-Life". Includes Let's Say Kefir! + saving the whales, Sayonara Whalers songs. 11 tracks altogether.

Inquiries Within Australia

Delivery of fresh, live, ready-for-use kefir grains within Australia are shipped by Express Post Australia. Goods are delivered by the next business working day, depending if the destination post code meets the guaranteed 24 hour delivery network. Otherwise, goods take up to three days to deliver. In all cases, Express Post deliveries arrive in excellent condition. All other products may be shipped by airmail, depending on the order.

Instruction fliers with easy-to-follow directions explaining how to use the particular culture, recipes, troubleshooting tips is provided to match any particular culture of interest.

All cultures are packaged in strong, food-grade machine vacuum packaging, which thus far has handsomely withstood national and international transit conditions.

Payment Options--

PayPal.
Master Card, Visa, Savings or cheque account [Payment requested via my PayPal account to your email address].
Australian Postal Money Order.
Direct Money Transfer.
Cash.
Sorry, no business or personal cheques.

For Complete order details please see above to send me an email with a personal reply given as soon as possible.

Overseas Inquiries

Two options are offered--

OPTION 1 [Shipped by Express International Courier with USPS, or DHL to extend shipping service in other countries]

Fresh quality milk kefir-grains and fresh water kefir-grains, dry viili starter, fresh kombucha with SCOBY starter, my toothpaste and music CD are offered. A signed printed copy of my book on kefir, or an eBook version is available. A bonus eBook is provided with purchases of the printed book. A bonus pack of dehydrated water kefir-grains [for backup purpose] is supplied along with fresh water kefir-grains, if fresh water kefir-grains are ordered. Goods are delivered usually by 3 working or business days from shipping date. A parcel tracking number is provided by email, so that the parcel can be tracked on line to most countries, for convenience to the purchaser.

OPTION 2 [Shipped by regular airmail]

Dehydrated milk kefir-grains and dehydrated water kefir-grains. Note that dehydrated milk kefir-grains and water kefir-grains reconstitute to the same quality as the fresh counterpart. Dry milk kefir-grains have a shelf life of no less than 2 years, and the dry water kefir grains have a 1 year shelf life. A signed printed copy or an eBook version of my book. Dry viili starter or fresh kombucha starter, including my music CD and Dom's ToothSaving paste as above. Goods are shipped by regular airmail. Delivery is between 7 to 14 days from shipping date to most countries.

Separate instruction flier with easy-to-follow directions is provided to match that particular culture of interest. All goods are packaged in strong, food-grade machine vacuum packaging.

Payment Options--

PayPal.
Master Card, Visa, Savings or cheque account [Payment requested via my PayPal account to your email address].
Cash.
Sorry, no checks or international money order of any type.

For complete order details please send me an e-mail

Please, remember to include country of origin with your inquiry to receive appropriate cost-to-supply details. If you do not receive a reply within 2 days, please try my other email address [see above for my email addresses regarding hotmail, yahoo and gmail]

Thank you in advance for your support, and please be patient with my reply, for this entire venture is run single handed by yours truly.

A Little About my Mother-Cultures

Milk kefir-grains. I obtained my milk kefir-grains in late summer of 1978 from a local friend who has her own milking goats [Hi Nhem!]. The circumstances surrounding the fashion if which I was able to procure those milk kefir-grains, which I was on the lookout for about 3 years prior, is an interesting story in its own merit. The culture has been diligently cared for by yours truly over this time. Among the original stock is currently a mixture of now 12 other batches of milk kefir-grains which have been obtained from different sources around the world over the years. These are now mixed together as a single batch, to ensure best quality culture from all batches mixed together as one. This is my personal observation with much research on my part.

My milk kefir-grains are cultured in whole goat's milk, or certified bio-dynamic/organic whole cow's milk [see bellow for details of my milk supplier].

My Essential Kefir Manual; Kefir! A Probiotic Gem Cultured with Probiotic Jewels; Kefir Grains! The book is designed to compliment the information found at this web site on kefir. I guess one could say that I use reverse psychology to help with sales of my book. Instead of hinting what my book contains so that the interested buyer has to purchase the book for the complete details, I, instead, provide an overwhelming amount of information right here are my site for free. On the other hand, the information in my book is easy-to-access in a condensed easy to read format. The book contains unique, practical information regarding well researched health-benefits of kefir and kefir grains, and how to implement these to possibly help with a variety of health related issues. The book includes FAQs, unique recipes, and how to care for your precious rare milk kefir-grains and water kefir-grains, or sugary kefir-grains [SKG]. Some information in my book is not found among this site, nor elsewhere for that matter.

Water kefir-grains, or sugary kefir-grains [SKG]. My stock of SKG are just wonderful. I culture SKG with certified organic ingredients. These SKG increase by no less than 50% per each 2-day brew, 100% increase is an average increase. I find that the more SKG increase, the healthier the water kefir they produce. This is because SKG organisms remove almost all the sugar in solution, creating new grains from that sugar. We are left with a very mildly sweet, refreshing water kefir, containing less sugar content than a Granny Smith apple per serving.

Culture collectors and enthusiasts alike who have thus far procured my kefir-cultures from all corners of the globe, have come to praise the quality of my cultures and the extended service that I provide. Heavens, I've been known to service questions from individuals who have procured their cultures elsewhere.This is because as you may well have figured, I have a good understanding of these subjects, they communicate through me, which has become obvious to the outside world;) Hang on to reality, folks!

Dry viili starter is one that I have personally developed on organic cow's milk powder. The dry starter has a guaranteed shelf life of no less than 2 years in the original packaging. However, my tests show it lasts up to 4 years stored under cool, dry stable conditions.

Viili is a Scandinavian ropy milk [web page on viili coming soon]. Viili is relatively sweet for a culture-milk, for the culture produces a thick, viscose health-promoting polysaccharide rather than lots of lactic acid, compared to most other culture milk-products. Viili is very easy to make. Simply keep 2 Tbs of viili from the previous batch. Spread that along the bottom and part way up the jar. Add more milk to the jar, cover to keep out dust and insects and let stand for about a day at moderate room temperature. At this point you are left with this amazing viili to enjoy, each and every time. Viili is extremely robust, 100% natural.

 

Kombucha starter for preparing the refreshing healthy kombucha beverage is offered. Click on the link to my kombucha web page for more information.

All my cultures are a once-off purchase for a lifetime supply of health-promoting delicious sustenance. One has good control over the preparation of all these wonderful culture-foods. There is no rocket science involved in their making. They are ancient, so if ancients could do it, then so should you.

Dom's ToothSaving Paste Due to public demand worldwide for this 100% natural and very effective toothpaste, I now produce the toothpaste for sale. It is prepare by hand from organically grown ingredients. The prototype of the current recipe is explained by clicking the link.

My CD album includes the song, Let's say Kefir! to keep you, your family and friends including your cultures dancing and lively. Youngsters, teenagers and older folks alike are enjoying my music. The kefir song not only explained how individuals around the world pronounce KEFIR, the sang can entice youngsters to enjoy a healthy beverage kefir. This is thanks to our daughter Shedea-Nardu. Her cute little voice is among the song deliciously offering her mother Sandra and me, kefir at 20 months of age. The CD also includes a track about the ongoing challenge to save the whales, Sayonara whalers. Here are a few tracks from my CD for your listening pleasure or sampling, including song descriptions. Mp3 versions are also available to play on your iPod or mp3 player.My music makes wonderful background music, while driving long distance, while exercising or jogging to help you keep moving forward.

A Little more About my Mother-Cultures

After some years of research I have developed what I feel to be an optimal, natural nutrient-media for shipping both dehydrated, and fresh kefir-grains worldwide, which the mother-culture [kefir grains] come packaged in. The specific formulated-media provides physical protection to the grains during transport, and ensures that both fresh or dehydrated kefir-grains re-activate with little fuss. The natural formula used for shipping fresh milk kefir-grains, provides a unique opportunity, for the grains do not arrive encased among a thick mass of coagulated milk, which makes it quite difficult to impossible to observe the actual kefir grains among the thick, white mass of curd. The latter is what most vendors of kefir grains provide, and a novice to kefir will find it difficult to isolate the actual kefir grains from those thick white curds, for these both appear similar to the eye.

I would also like to forward that I have developed a technique for dehydrating fresh kefir-grains under sterile conditions, so that the culture can be prepared safely to be dispatched in a dormant state. This process ensures good integrity of the dry mother-culture stored for 2 years or even longer in the machine vacuum sealed food-grade packaging that all my cultures are provided.

Also of importance is that my milk kefir-grains are cultured with Australian produced milk and only under my care [not out sourced], so I can assure integrity and quality.

Australia is free from Mad Cow's Disease including most other bovine diseases. This is due to our strict customs regulations and the isolation of Australia, which thus far has protected this country from what has plagued most other countries at some point. It is illegal to import milk products into Australia, so I would strongly urge Australian citizens to abide by these laws, and source any dairy milk-based cultures from within Australia. This will ensure that Australia remains with a clean bill of health, and we should not jeopardize this good reputation [think of our dairy farmers, it would devastate them with an introduced disease from overseas. Most of our dairy farmers are under enough due stress through man made means of greed!].

My milk kefir-grains produce abundant amounts of kefiran and unlike most batches available today, the grains shall produce a wonderful kefir in either Goat or Cow's milk, including dry milk powder or UHT [Ultra Heat Treated or Long Life] milk. I state this for it is common for most milk kefir-grains cultured in Cow's milk for extended periods, are renowned to producing a thin, watery kefir when those grains are transferred to Goat's milk.

NOT ALL KEFIR GRAINS ARE ALIKE! There is plenty of research to prove this. I am not saying that my grains are the best in the word, just that I know what I am dong, so I can pretty well guarantee quality.

Funds to provide goods, secure that this site remains as an invaluable resource for information, designed to enrich the sharing of knowledge, inspire creativity and enjoyment for the self-help interested individual, and in a non-commercial environment [Have you noticed no commercial banners or links throughout my site?]. My cultures can be delivered to most if not all locations of our good mother-earth.

Paris Creek Bio-dynamic farm is our supplier of certified organic/bio-dynamic, non-homogenized whole cow's milk, which we use to culture our kefir, when goat's milk is not available.

Under most circumstances, it is not essential to rinse kefir grains with fresh water or with fresh milk in fact. For further information regarding rinsing, please go to Dom's Kefir making in-site situated as a separate web page. Although, fasting kefir grains in water for 12 to 24 hours, may be a practical means to wean off individuals who are in the habit of rinsing. Fasting kefir grains may be performed at room temperature, or under refrigeration for up to 24 hours. I personally do not recommend fasting milk kefir-grains for more than one day per fortnight. Milk kefir-grains may also be rested in fresh, clean water stored in the fridge for a number of days, when one needs to take a break from making kefir, and for what ever reason. The culture is simply put in fresh milk to recommence the kefir making process at room temperature.

The clear solution strained from fasting healthy milk kefir-grains in fresh water, contains kefiran organic acids [mostly lactic acid], and small percentage of soluble protein and amino acids, lactic acid bacteria and acetic acid bacteria, including yeasts. I've given the slippery compound solution the name, Kefiraride. The solution has many practical uses; some of which are explained at Dom's Kefir FAQ in-site [see FAQ 18 at that web page].

Resilience of milk kefir-grains fasted in water A friend once left [or had forgot] his milk kefir-grains resting in contaminated well-water in the fridge for 7 months. By that time, the grains were rendered almost iridescent green with an incredible foul odour [amines]! He returned the damaged grains back to me, to see if I could bring them back to life. I embraced this opportunity to experiment.

The grains were hand washed and rinsed with warm, clean fresh water, followed by soaking the grains for 24 hours in good quality kefir produced with my healthy stock of culture. Fresh milk was added and the contents was left at room temperature for a day. The process was repeated three more times to remove the foul odour. At 2 weeks with daily fresh milk cycles, the grains produced a reasonably good fermented milk-product. The kefir kept improving in each consecutive batch. At 2 months I discovered that a very small percentage of the entire batch began to grow. The propagable 2 grains discovered among the entire batch, were separated from the non-propagable [non growing] portion. Growth was determined by observing slime felt with the fingers, and the slimy grains were separated from the firm, non-slimy portion of culture. The weight of the non-propagable portion was found to be exactly the same as when the experiment commenced. This demonstrates that there was indeed a very small portion of propagable matrix or grain among the whole batch after 7 months of those grains being left solely in dirty water. The non-propagable portion was continually cultured for a further 2 months, and although the grains continued to produced a reasonably good ferment, there was no further evidence of growth, so those grains were discarded, and the experiment was ended. The 2 propagable grains continued to increase and produce good quality kefir.

Conclusion. Even under stressful starving conditions, milk kefir-grains provide extremely good protection for the organisms that create the grain. Even in the case where only a very small portion of matrix is left undamaged, that portion shall propagate if cultured carefully, with persistence.

NOTESIT IS MOSTLY NOT ESSENTIAL TO EITHER RINSE OR TO FAST MILK KEFIR-GRAINS IN WATER. UNDER MOST CIRCUMSTANCES, KEFIR GRAINS CAN BE CULTURED IN FRESH MILK ON A CONTINUOUS BASIS. HOWEVERSO, THERE'S AN EXCEPTION TO THE RULE. For further details, please see follow link to Dom's kefir-making in-site

TRADITIONAL KEFIR of CAUCASUS

Traditionally in a region of the Caucasus Mountains, kefir was prepared with raw, full-cream goat or cow's milk. Fresh milk with the addition of kefir grains stored in a goatskin leather bag was left for 24 hours to ferment at room temperature. This initiated the fermentation process. Separation of the grains was achieved by forcing the contents to a corner of the leather bag by hand, where most of the grains could be retained. The liquid-kefir was separated from most of the grains by pouring the contents into a container. This produced a moderate sour beverage, creamy in texture and consistency with alcohol content of around .5% by volume. During cold conditions, the goatskin bag was kept in the sun during the day, or hung near a fireplace. Apparently, it was a custom to hang the bag near a door way, and the bag was given a shake by anyone passing by. This was possibly performed as a religious ritual, with a beneficial consequence for the culture and assisting the culture-process.

Maturation. Larger volumes of liquid-kefir was stored in large containers, forcing secondary fermentation or a continual fermentation, as the beneficial kefir ripened over coming days. The ripening kefir could be enjoyed over extensive periods as it matured, for a powerful anti-oxidant produced in kefir through fermentation, preserved the nutritious beverage without the need for refrigeration. As portions of liquid kefir was removed from the vessel for ready consumption, freshly strained kefir of that day, was added to replenish the vessel. A mixture of freshly strained kefir of the day, sometimes with the addition of fresh milk including the crushed root of another anti-oxidant rich ingredient, Snow Rose [Rhododendron caucasicum] was stored in wooden barrels, or clay crocks. The sealable vessel was plugged airtight and the contents was left to brew. This produced a foaming effervescent beverage, with increased alcohol content of 2 to 3%. The kefir had exceptional good keeping quality, with a substantial increase in some B group vitamins. Folic acid content would increase my more than 100% at 2-days storage. Some fat content including cholesterol and milk sugar reduced during storage, providing an exceptional healthier kefir than the freshly strained counterpart.

Click on picture for larger view
Far left; strained kefir with added orange peel and cinnamon bark, ripening in a sealed 10 Lt [2.5 gal] stoneware crock [day 4]. Note the foam on the surface of the brew. Right; the matured kefir poured in a glass. This kefir has a wonderful foaming, smooth texture with a delightful creamy mouth-feel. Yes, this ripened kefir definitely satisfies the bliss-point-factor in good-deed!

Note. The stoneware crock is sealed with a natural protective layer of beeswax to form a barrier. This prevents leaching of unfavourable elements from the glaze or terra cotta of questionable quality into the ripening kefir. If you would like more information explaining how I use beeswax to line and protect my ferments, then please go to this web page

Today, traditional kefir is cultured in multitudes of households worldwide. Unfortunately though, the ripening process as explained above, is not well addressed nor is it practiced to the extent that it should be. Omitting this important process, and solely consuming freshly strained kefir, is only in part of reaping a wider spectrum of benefits, initiated by the very mysterious natural mother-culture--- kefir grains. We should consider that ready-to-drink kefir stored for at least one day either at room temperature or refrigerated before served, is important.

We practice the former, and our family's daily intake of kefir includes mixing an amount of that day's strained kefir, with a larger amount of 2 to 4 day room temperature-ripened kefir. This way I know that we are enjoying the full benefit that kefir can provide my family and I.

Kefir moostash grin-gang of NZ. Got da' munchies, boiz?! First kefir moustaches on the net

Nephew + Niece Kinetic Kefir Kids of OZ

Yours truly Kefir Moostash clan

For maturation of kefir, see the follow link to Dom's Kefir making web page explaining Secondary fermentation

KEFIRAN in Detail 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] discovered in milk kefir-grains was given the name kefiran [KGF-C]. 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 including other strains. 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 equal proportions. Kefiran's adhesive property is possibly what holds the matrix together, adhearing together the protein, amino acids, fats, and the microflora. The proposed molecular structure of kefiran is a branched hexa- or hepta-saccharide repeating unit. In itself, this 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 is also 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 initial process of fermentation including gastric digestion. Chair form diagram of the proposed molecular structure of kefiran [2a] 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 a self-enclosed multi-lobular body. This is possibly because of different strains, or type-strains of encapsulated organisms included among yeasts, arranged at specific locations as layers or branched throughout 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 and Milk Kefir-Grains. 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 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 N 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 he implemented to correct Ulcerative Colitis in his case, including other individuals over the 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 weights 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 one, loaded with cholesterol and another 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 feces, suggesting that kefiran has various preventative functions,[25] the mechanisms of which are not yet well understood. Over the past 10 years, the author has received multitudes of testimonies my 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 stat the least. The combination of all the above, suggests that kefiran, and in fact kefir grains are useful as functional food to prevent or control common occurring diseases. 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 at home. 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. Misleading information on the internet about Kefiran misrepresented as Kefir-Whey or visa versa There is more and more misleading information in regards to kefir and kefir grains on the internet. One example, the separation of kefir-whey through fermentation of milk with kefir grains to produce traditional kefir. Some folks selling kefir grains are suggesting that this clear liquid is kefiran released from kefir grains in milk. This information is incorrect and misleading. The pale yellow or straw coloured clear liquid is simply whey, or kefir-whey in this instance. Although, kefir-whey does contain an amount of kefiran, because kefiran is water soluble, but by no means is this liquid pure kefiran as is suggested. The process of fermentation creates an acidic environment. Those organic acids separates [precipitates] the milk protein [casein or curd] from solution, leaving a thick, white mass of curds and a pale yellow liquid solution -- kefir-whey, which must not be mistaken for pure kefiran.

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To order your kefir grains, please click this link which takes you further up this page.

Click picture for enlarged view

[Picture is actual size of kefir grains] Kefir has been credited with healing powers since the early eighteenth century. Kefir grains were considered a gift from Allah [God] among the Moslem tribes-people of the Caucasus Mountains and the grains were passed down from one generation to to the next. The folks of this particular region considered kefir grains a source of family and tribal wealth, and the process for making kefir was a closely guarded secret to the extend of protecting the art and the natural mother-culture [kefir grains], with their very lives.

In the early 1900s, the All-Russian Physicians' Society contacted two Blandovs brothers, who owned a cheese factory in the northern Caucasus Mountains. The society asked the two brothers for their help to obtain the kefir culture. The brothers decided to take on the challenge, and planned to use one of their employees, a beautiful young woman named Irina Sakharova, to coax a Caucasian prince, Bek-Mirza Barchorov into giving her some kefir grains. Irina indeed dazzled the prince with her beauty, but the prince refused to give her any of his precious probiotic-jewels, possibly due to strong religious beliefs.

However, the beauty-dazzled prince wasn't willing to giving up Irina, so he instructed some of his men to kidnap her as she returned home. Against her will, the men brought Irina back to the prince's courtyard, where the prince, hoping to win her love, proposed her hand in marriage, however, Irina understandably refused. The Blandovs brothers eventually rescued Irina from the clutches of the prince. Then, backed by the two brothers, Irina brought her case against the prince to the Czar's court. The prince offered Irina gold and jewels as reparation for the crimes done against her, but she refused his offer. Instead, as a settlement of her suit against Prince Bek-Mirza Barchorov, Irina demanded, and received, probiotic jewels [kefir grains] instead. In late 1908, Irina Sakharova brought the first amounts of kefir to Moscow, where it was used medicinally in lung sanatoriums as part-treatment for tuberculosis with good success.

At the age of 85, in 1973 Irina received a letter from the Minister of the Food Industry of the former USSR, expressing grateful acknowledgment for her primary role in bringing kefir to the Russian people of the former USSR.

The information above was originally obtained from a Web Page in 1999 [Edited here by the author, in his own words]. But alas, the original site has since disappeared from e-space, hence no reference is provided here. The author wishes to express his gratitude for the writer of the original e-text, which has inspired not only the author, but other webmasters and the like from here, it seems.

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While researching culture-products in general, including kefir in the late 1970s to early 1980s, the author came across an interesting abstract [unable to locate the original source material]. This explained microbiologists' many unsuccessful attempts in the spontaneous production or propagation of kefir grains from non-existing grains. These experiments were performed by culturing pure, mixed starter-cultures, prepared under laboratory conditions from organisms isolated from kefir grains. After failing to propagate kefir grains from such mixed-cultures, the microbiologists came to ask how the Caucasians acquired or propagated the original kefir grains. The Caucasians simply explained something to the effect of...

"The grains were a gift from God provided over 1,000 years ago" ... which I thought was an appropriate reply.

 

 

Could kefir grains be "manna"? ... fallen into milk?

Manna: A sweet white substance which spontaneously fell from the Heavens to feed the hungry Israelites, as Moses led his people to the promised land of "milk an honey". Manna means, "What is it?" [Exodus 16 : 31 Holy Bible]. With this, one may conclude that literally, kefir grains are indeed manna; at least due to the mysterious nature surrounding the existence and how the grains propagate. The fact that the term manna literally refers to "mystery of the unknown" is quite obvious in this sense.

It is said that the orthodox tribes-people of Northern Caucasus Mountains, were gifted kefir grains possibly by the Prophet Mohammed over 1,400 years ago. It is also said that these folks referred to kefir grains as The grains of the Prophet Mohammed and the culture product, kefir, The drink of the Prophet [Beatrice T. Hunter 1973]. With this, a simple logical question comes to mind, How or where did Prophet Mohammed acquire the original Kefir-Grains?

At time of writing, it is not well understood scientifically, how the bio-matrix structure is created, or in fact, the relationship involved between specific organisms in the construction process. The mystery still remains with the kefir grains at this point in time. although there is some ongoing research to try and understand the mechanisms involved. When the secret behind the intelligent-like, self-organising bio-matrix micro<^>macro system is better understood, may help us to understand not only this particular bio-system, but could also bring about a better understanding of certain diseases. This may include diseases such as tumours, carcinomas, including diseases which involve microbial etiology [infections, e.g.].

This could possibly open doors in other areas e.g., discovering new methods for producing unique compounds, controlling biological waste, and possibly for the control of specific forms of pollution. Organic soil enrichment for optimal plant growth and increased yield may also be of some interest in this area. Other areas of interest is in the development of more efficient probiotics, by which the probiotic component is better protected within a specifically customized bio-matrix, so higher counts of viable organisms are able to pass through gastric function, and become established in the gastro intestinal tract; as super-renditioned kefir grains [The super abode of the friendly microbe].

There may be a possibility that understanding the mechanism behind how microbes create a bio-matrix such as kefir grains, a system whereby the use of microbes and or viruses may be implemented in nanotechnology e.g., for producing smaller and more efficient electronic components such as Central Processor Units [CPUs] for computers of the future.

Kefir grain as a model for the study of the theory of evolution. It is believed, from collected evidence perceived by human senses and then digested with intellectual enzyme power of thought of heavy duty scholars, to form current-day theory of evolution, by which it is calculated that single celled organisms without a nucleus [prokaryotes] such as most microorganisms, came to exist some 4 billion years ago. It is quite possible that the potential for the making of kefir grains may have been there not long after these events unfolded [their DNA strands ;-]. However, no cows at that point in evolution, so no milk available to create and feed kefir grains, for it is estimated that cows came to exist supposedly at least 3.5 billion years later.

In relevance to the Evolution by Endosymbiosis theory [A theory that tries to explain evolution of life], regarding how singled celled organisms came to form multi-cellular organisms or eukaryotes, kefir grains may resemble a multi cellular model before more complex life forms came about. In this respect, the study of the populations of microorganisms of kefir grains; how they interact, including the compounds they produce and the synthesis of the matrix, could make a good model for such studies, I think [hence I feel].

Until then, I'll be content enjoying the benefits and nutrition of a simple glass of traditional kefir. Including harvesting the fruits of ingesting spare kefir grains on a regular basis. Oh, have I mentioned how we enjoy fresh herbs taken with our kefir, too ... Cheers!

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WATER-KEFIR a NON-DAIRY KEFIR

Apart from traditional dairy-milk fermentation, with some adjustment, milk kefir-grains may be cultured in alternative media e.g., Soy milk, Seed & Nut milk or coconut milk. The natural mother-culture may also be used to prepare other interesting alternative cultured-products, all of which shared throughout my Web Pages were pioneered and developed by yours truly.

There is a variety of a refreshing effervescent beverage, often referred to as Kefir d'acqua [link to recipe] or water-kefir, which is commonly prepared with a different variety of kefir grains, referred to as water kefir-grains or sugary kefir-grains [SGK]. Please see table below for alternate names. SKG are cultured in 3% to 10% sugar/water solution with slices of fresh lemon, dry fruits such as fig, apricot or raisins to provide flavour and increase nutritional value.

SKG are small, transparent firm mucilaginous masses, which consist of polysaccharides [linked or chained dextran made up of glucose only].[9]Similar to the synthesis of kefiran in traditional milk kefir-grains, the dextran of SKG are produced through a symbiotic relationship shared among Lactic acid bacteria and yeasts, embedded in the grain. Scientists are surprised by the ability of SKG to ferment a media poor in nitrogen and growth factor source and doing so over many years without modifying the balance between the different microorganisms.[10]Traditional SKG have an opaque texture in comparison to traditional milk-based kefir grains of Caucasus. The grains are transparent and fragile; they easily break apart with little applied force. SKG are not gel-like in consistency nor are they white in colour; as is the case with traditional milk kefir-grains. This unique property of SKG is produced by L.actobacillus casei, which is believed to condense the polysaccharide into a non-soluble form. Another organism of SKG, Lactobacillus brevis including most other strains, can grow [and some may possibly synthesize polysaccharides] in sugar-solution containing up to 15% alcohol.

Ginger Beer Water Kefir I have discovered the addition of 2 to 4 tablespoons of fresh ginger root juice per 2 litres [8-cup]of sugar solution, produces what one of my list members referred to as a marvelous ginger root beverage similar to ginger beer. SKG grow extremely well with added ginger root. I have come to the hypothesis of the possibility that SKG may well be the original mother-culture for preparing ginger root beer. I suggest this for the fact that today among ginger beer brewers, it is common to prepare what is referred to as a Ginger Beer Plant, whereby mixing sugar, ginger root powder and active brewers or bakers yeast, and feeding the so called plant with the addition of more sugar and ginger root powder each day, over a seven day period. This mother-culture, or Ginger Beer Plant, is added to a larger quantity of sugar/water and a little lemon juice, and then brewed for a number of days, followed by bottling and storage to produce a root beer with natural carbonation. It is suggested that SKG were brought back by English solders on their return from the Crimean War, and the mother-culture was originally referred to as a Ginger Beer Plant. If this was so, then quite possibly due to the lack of SKG, someone along the line with an understanding in basic fermentation, may have decided to prepare a variety of the plant as a substitute for the real deal [SKG], as explained above [Just as I recognised that milk kefir-grains can be substituted for SKG to produce a variety of water kefir, because I did not have SKG in early part of 1980s--- necessity is the mother of invention].

I've discovered that when first adding fresh ginger root juice to brew SKG that were not previously brewed with added ginger, initial growth of the grains over the first 2 or so batches was quite remarkable. A growth surge of 160% increase at 48 hours has been noted. Previous non-ginger brews gave an average of about 10% growth increase by weight at 48 hours, when the SKG were first acquired from a previous source. Although the large percentage increase was variable, between 50% to 100% increase at 48 hours of SKG is common with my cultures, with added fresh ginger root.

Effects of Sugar-Type on SKG White, refined sugar cultured water kefir produces clear, opaque SKG without any colour, but with a subtle blue hue about the grains. While the less refined sugar types such as brown, raw, demerara, jaggery, rapadura, muscovado and sucanat sugar produce SKG with a light brown colour. This is likely due to precipitation of colloidal compounds of such sugar types through fermentation becomes entrapped among the micro-channels and crevices of the matrix [the grains become tainted with the colour of the sugar solution]. However, soaking light brown coloured SKG in water for a few hours, removes most of the colouring of the grains, which tells me that those colouring agents are indeed able to be extracted from the grains much the same way they were entrapped within the grains. SKG grow better when cultured with non refined sugar-type, or with the addition of 1 tsp black strap molasses added to each 1/2-cup refined sugar preparations. On human nutrition alone, less refined sugar-types are ideal, and recommended. Water-type seems important too, regarding grain growth as does sugar type. Please see Regarding Growth-Rate of SKG below.

Ginseng and Chinese Angelica Root Water Kefir Preparations, and Psychoactive effect of

I've discovered if an amount of either dry Korean Ginseng [Panax quinquefolius], or dry Chinese Angelica root or Dong Quai [Angelica sinensis] is added to water kefir and brewed for 48 hours, the beverage incurs noticeable psychoactive activity or euphoria. The altered state of mind occurs very shortly after drinking an amount of the brew, and it lasts for only a short time [short half life]. Other varieties of herbs possibly due to pharmacological activity when brewed in a water kefir preparation, may also produce a similar effect. This may be due to the production of certain compounds, or, it may indicate pharmacological activity increase in intensity, because of better bio availability of those compounds due to fermentation. Where acetyl groups are bound to certain other organic molecules through fermentation, they impart an increased ability to cross the blood-brain barrier and which could be the case here. I doubt very much that this is simply due to increased alcohol content through the added sugars of such herbs, for the feeling of euphoria is quite unique to an alcohol-induced euphoria. However, special molecules may be responsible for the production of interesting compounds through fermentation. This certainly makes an interesting area of research. If any interested scientists reading this does research this area, could you please be so kind to forward your findings to me? I am always willing to supply the culture in return for a paper on such studies, as I have done in the past.

Regarding Growth-Rate of SKG SKG that I have cultured over the years, including many individuals who culture SKG, have observed a fluctuation regarding growth rate of SKG. I have observed growth increase to vary between 7% to 220% increase by weight at 48 hours, even when cultured with the same percentage of sugar/water solution, cultured at room temperature. The latter may hold a clue possibly being an important factor in the equation. However, if the sugar solution with other added ingredients, and more importantly, a very small amount of sodium bicarbonate and eggshell, if the solution ingredients are kept constantly the same, including the amount SKG used and the fermentation time is kept to 2 days per each batch, then growth increase can be expected to remain reasonably constant between 100% to 120% per each batch of water kefir. On the other hand, milk kefir-grains increase at a reasonably constant rate when cultured in fresh milk. Many individuals including myself, have found a great potential for SKG to cease propagation, and remain non-propagable, when cultured in water with low mineral content. The outcome is mostly observed as a slow deterioration in growth over time, which at a point, becomes irreversible. At this point, SKG acquire a light brown film over the surface of each grain, and the grains lose transparency typical of good growing [propagable] grains.

Although there are many factors to consider, the important one being the type of sugar and water used, duration of fermentation including sugar/water percentage. SKG do not appear to grow well, and in most cases growth ceases altogether over time, when cultured in a sugar solution prepared with purer forms of water, such as distilled, demineralised or activated carbon filtered water [Brita filtered water e.g.] etc. Leaving SKG in the same sugar-solution for longer than 3 days, especially over many batches and in warmer conditions, has an adverse effect regarding growth-factor of SKG. Lack of essential nutrients and energy source due to over fermentation, is a cause for problems, if starvation is over an excessive number of proceeding batches.

Adding Fruit Juice SKG do not grow well if a concentration of most acidic fruit juice is included as part ingredient. With the addition of most acidic fruit juice, SKG reach a point where the grains never growing again. Whether this is due to the acids of such fruits, is unknown at this point. Fruits such as grape, apple, pineapple etc. have been problematic in regards to growth of SKG, so I suggest omitting such fruit juice in water kefir preparations. However, if one wishes to brew fruit juice, this can be achieved through secondary fermentation, whereby preparing a traditional water kefir, and then adding the preferred fruit juice to the strained water kefir [after SKG have been separated]. Fermentation in a secondary fermentation is best performed under airlock, which may be carried over a number of days. This can produce quite an alcoholic beverage though, so be forewarned and do not drink such concoctions before driving a car or using machinery.

Hard water [water with high mineral content], such spring water seems best. If such water-type is not available, the addition of 1/8 teaspoon of mixed salts of Sodium bicarbonate added per 2 litres [8 cups] of purified water, ensure good growth of SKG. Water adjusted to pH 7.2 to 7.5 with Sodium bicarbonate [slightly alkaline] gives good results in regards to good growth of SKG, I find.

SUGAR-PERCENTAGE of ready-to-drink water kefir How much sugar does water kefir contain? you may ask. Well, there's a good reason why I chose capital letters for sugar-percentage. The question is a concern for many individuals who wish to make and drink water kefir. I receive lots of emails about this question, and the topic often comes up on my internet kefir lists. I shall try to clarify this here.

Most concern regarding sugar content of water kefir that I've experience with, is from folks believing that because a reasonable amount of sugar is used for making water kefir, then water kefir must contain a large amount of sugar. Folks on an anti-candida diet fit this category, for sugar is recommended as a no-no for correcting and preventing recurrence of candidiais [yeast infection]. I thought the best way to demonstrate sugar percentage of ready-to-drink water kefir [a beverage fermented for 2 days with SKG], is to show a photo [left].

This thick not-so-sweet tasting, but quite appealing flavoured thick syrup, was made by reducing ready-to-drink [strained] water kefir by boiling under vacuum. The water kefir recipe involved 6 cups water, 1/2 cup raw sugar, 1 tsp blackstrap molasses, 1/8 tsp each of eggshell and oceanic coral grit, 1/8 tsp sodium bicarbonate, prepared with 1 cup SKG brewed for 2 days. The SKG increased from 1 cup to 2 1/2 cups at day 2, which is common with the above recipe and my SKG.

We can clearly note the initial amount of sugar and the resulting reduction of more than 80% of the original sugar content. The fact is that the less-than 20% sugar left in the water kefir after a 2 day ferment, is mostly fructose, a mono-saccharide [single sugar] which is extremely easy to digest, compared to the original sucrose. Also we need to consider that the residual syrup in the photo contains some water, so in effect there is even less sugar content compared to what we see. To explain again, sucrose or regular table sugar, including any sugar-type derived from sugar cane, is made up of a molecule consisting of 2 single sugars-- Glucose and Fructose. This sugar is known as a disaccharide [di means 2, saccharide means sugar]. The organisms of SKG break down the disaccharide sucrose into it 2 basic units, glucose and fructose. The grain itself is synthesized from just the glucose alone. Hence the reduction of sugar of water kefir with good growing SKG, for the grains are separated by straining the water kefir-- they are not consumed, taking the glucose with them. Even if the grains were consumed, they are not easily broken down if at all through gastric digestion, for the glucose that the grains are made up of is a dextran, like a polymer or a natural plastic that gastric enzymes are not able to easily break down. . To conclude, we can rest assured that if your SKG are growing well, by at least 50% per batch, then sugar reduction is just as good, and the resulting water kefir contains a much smaller percentage than what you began with. [See also FAQ 46 at my Kefir FAQ web page]

Over fermentation, acidity of media, grain growth, an off flavour and slimy water kefir SKG are best cultured for no longer than 2 days in the same solution, with the occasional three-day fermentation being acceptable in colder conditions. During warmer conditions, it may be best to culture for only 1 day, with the occasional 2 day fermentation. Three-day brews are best avoided over ongoing batches especially in warmer conditions, otherwise the organisms starve and the grains shall eventually pickle, for use of a better term. Pickling is evident by taste-testing a SKG-- pickled SKG acquire an acidic flavour with a distinctive effervescent tang left on the tongue, with no sign of growth of the culture. Whereas propagable SKG have a slightly sweet, neutral flavour with no sign of effervescence on the tongue when a grain is chewed. Non-propagable grains also lose the typical translucent quality, and early signs of this can be observed by breaking apart a grain and checking for translucence, or a clear, see-through quality, especially on the surface of the grain.

It seems important not to add lemon juice or other acidic fruit-juice as part ingredient, but to use 1/2 lemon left whole, or a slice of lemon. Citric acid does not appear to be used up by organisms of water kefir. As amounts of citric acid is leached into the water kefir from the fresh whole lemon, citric acid concentration increases over time. If citric acid concentration reaches high enough levels, it may cause problems in regards to propagation of the culture. However, if the brew begins to acquire an off flavour, adding 1 Tbs lemon juice per 6 cups sugar-solution, and adding the juice over a few consecutive batches, may be a recommended remedy for the problem. Although the option to store SKG in the fridge in just sugar/water for a few days is also a possible remedy for SKG that produce water kefir with an off-flavour, or a slimy consistency.

Slimy water kefir or slimy SKG In some cases, SKG may become slimy, losing the typical firm texture, producing a murky white, slimy water kefir. This may occur if too much oceanic coral, limestone or eggshell is included as part ingredient [see following paragraph]. Or, if herbs are included in the initial fermentation with SKG. This can also occur if any solid ingredient is contaminated. Herbs are best fermented in a secondary fermentation, that is after straining the water kefir, adding the herbs to the strained solution, and brewing for a given number of days. If the cause is due to adding too much coral, eggshell or limestone, then use less of these. As above, resting SKG in sugar/water stored in the fridge for 3 days, then reverting back to regular room temperature fermentation with regular ingredients, should remedy slimy SKG or slimy water kefir production. Resting SKG in the fridge for 3 days and reverting back to room temperature, may have to be done a few times, though. The cause for slimy SKG may have to do with an imbalance among the yeast and lactic acid bacterial components, where interference causes less condensation of glucose to synthesize a firm grain. Cold storage appears to return the essential balance among the different strains of organisms. Note that in the event SKG become slimy, the grains may increase by a phenomenal amount, if the recipe contains other optimal ingredients [apart from too much eggshell etc. or herbs].

Oceanic Coral, LimeStone or Eggshell for a High Calcium Water Kefir, and Kefiraride I usually include a small piece of oceanic coral as seen in photo on left. But more recently, I use coarsely ground oceanic coral, limestone or egg shell or a mixture as part ingredient in my water kefir. Only 1/8 to 1/4 tsp per 6 to 7 cups sugar/water is needed, for too much of any of these ingredients may produce a slimy water kefir [see above]. These raw ingredients are mostly made up of calcium and magnesium carbonate. This gives a very slight pH adjustment as amounts of calcium carbonate is slowly dissolved in solution due the a reaction between the organic acids, such as lactic acid produced through fermentation, and the mineral calcium and magnesium of oceanic coral, limestone or egg shell. Not only do SKG grow more efficiently with the addition of these mineral-rich ingredients, the water kefir contains a highly bio-available form of the minerals found in those ingredients, which is beneficial to the consumer. These minerals are important for healthy strong teeth and bones, for the healing process, for good nervous and immune function, and they can prevent osteoporosis making it a suitable alternative for dairy to obtain those essential minerals in the diet. However, to utilize calcium, a sufficient amount of vitamin D must be included in the diet, or through exposing the skin to the sun for 10 to 15 minutes each day.

The picture on bottom right demonstrates just how healthy and large my SKG grow in a ginger root beer prepared with the addition of oceanic coral and kefiraride [see following section]. I've had grains grow as large as 3cm across, before they break up into small grains as a normal phase of self-propagation of the culture. However, using such mineral-rich raw ingredients can produce water kefir with a cloudy slimy quality and a musty flavour. To avoid this it is advisable to use these raw ingredients as part ingredient only in small amounts. Another option is to include the calcium rich raw ingredient in the strained water kefir, so that secondary fermentation allows the minerals to be dissolved and leached into solution during storage, and become more bio-available, even in cold stored in the fridge over a number of days. This will avoid the potential for producing slimy SKG.

Another point worth mentioning, if we take note, the picture left above shows a few SKG floating among the oceanic coral, fig and lemon. This is not usually the case, for most folk's SKG do not float in solution but remain at the bottom of the brewing vessel at all times due to the density of SKG. The reason why those particular SKG are floating in solution, is solely due to the incredible growth increase of those particular SKG at the time of taking the photo. They grew that much and that fast, that the grains encapsulated small amounts of gas, which forms a tinny bubble of CO2 encapsulated in small cracks in the centre of those particular grains. This, in turn floats those grains that grow extremely well. As the bubble escapes, those grains sink to the bottom ending up with the rest of the grains. This effect of hovering of bees in solution, is apparently why SKG are also referred to as California Bees as the grains slowly pop up and down in solution during active fermentation.

Water Kefir Preparations with Heat-Treated Kefiraride and Milk Kefir-Grain Emulsion

Recent experiments with kefiraride and water kefir have provided some interesting results. Kefiraride is the name that I have given to the kefiran-rich solution obtained by straining milk kefir-grains which have been soaked in fresh water for 24 hours to dissolve kefiran from the grains. With the addition of heat treated kefiraride as part ingredient for preparing water kefir, I have observed up to 220% increase by weight at 48 hours of SKG cultured in the mixed media. I found similar results by implementing milk kefir-grains blended with water, and then heat treating the emulsion, and adding the kefiran-rich solution as part ingredient in water kefir preparations. The reason for heat treating these 2 solutions is to deactivate organisms native to milk kefir-grains, for I was mostly interested to observe the effects of kefiran on the growth of SKG, and to avoid the organisms of milk kefir interfering with the study. This may suggest that although kefiraride, and in fact, milk kefir-grains have the ability to hinder the growth of pathogenic organisms as demonstrated in other research, on the other hand, this provides a growth stimulus for organisms of water kefir, which are classified as friendly organisms. Ginger also fits in a similar category, where it is known to halt the growth of stains of unfavourable organisms. Yet, SKG grow more efficiently with the addition of ginger root juice, at least initially, where large growth surges can occur. This may suggest that there is a selective process of what particular strains of organisms such compounds are affective against, or for, either for or against growth, and that self-organising micro-communities of friendly organisms [such as those found in the GI tract] may benefit from such compounds of ginger, kefiraride and milk kefir-grains. These provide such micro-communities either a growth stimuli [a pre biotic] or an energy source, or, both, while possibly hindering pathogenic strains.

Transferring Milk Kefir-Grains to a Sugar/Water Media

In early 1980, I discovered that traditional milk kefir-grains may be transferred to a sugar/water media, to produce a variation of Kefir d'acqua or water-kefir, with similar qualities as a brew prepared with traditional SKG. I've also discovered that alternative sugars may be used including maltose and honey e.g., which may either replace or be included with cane-sugar [sucrose]. Dry fruits or fresh fruits or the juice of fresh fruit may also be included. Fresh of dry herbs or herbal teas may be used as part ingredients [see Kefir d'erba medica on a separate web page for details and recipes]. When transferring milk kefir-grains to a sugar/water-media for the first time, there is an initial lag phase [unbalanced growth] lasting about 4 days. During this phase, little activity is evident as the organisms cease reproducing while they fatten up by storing energy, until the organisms adjust metabolic pathways so as to be able to utilize the new source of energy [different forms of sugar and concentrations of than lactose found in dairy milk]. However, after about the third or so batch onward, it should take 24 to 48 hours to culture a ready-to-drink form of water kefir beverage.

When traditional milk kefir-grains are transferred to a sugar/water-media, after 1 to 2 weeks of consecutive 24 to 48 hour preparations, the grains may not readily revert back to prepare a suitable milk-kefir right away on transferring the grains back to dairy milk. It is highly likely that the grains become non-propagable [they stop growing] after a few weeks or longer of being brewed in a sugar water-based recipe. This is due to a missing bacterial component such as the all important encapsulated Lb. kefiranofaciens. This component is damaged after transferring milk kefir-grains to a sugar/water media, if cultured over extensive periods. This is because the organisms responsible for propagation of milk kefir-grains, lack the essential mono-saccharide Galactose, which the organisms synthesize by breaking down lactose [Lactose is a disaccharide meaning 2 sugars, made up of Glucose and Galactose. Sucrose is also a disaccharide, but is constituted as Glucose and Fructose and does not contain Galactose]. Although, on transferring the grains back to milk, I've observed after about 2 months of culturing with daily cycles of raw [personal preference], whole fresh milk, the grains eventually produced a form of milk-kefir with a reasonable good texture and flavour. However so, the culture milk-product lacked viscosity of traditional milk-kefir prepared with propagable milk kefir-grains. This may be due to the fact that the grains remained non-propagable throughout the culture-process, and in essence the bacterial component responsible for viscosity by the production of kefiran, was missing. These specific milk kefir-grains were previously cultured in a media consisting of water/malt/sucrose/dry fig over a 4 month period, prior to transferring the grains back to milk, to perform the experiment.

Transferring Sugary Kefir-Grains to Dairy Milk

On transferring SKG to both raw and pasteurized dairy milk, batches prepared over the first week had a pungent odour with an unappealing bitter flavour, due to excessive activity of yeast and aroma-forming organisms. Introductory batches took 3 to 4 days to culture. No distinctive curd or separation of curds and whey during 24 and 48 hour cultures was noted. Although the culture milk-product stabilized as consecutive batches were prepared over a 2 week period. In effect, a culture-milk beverage with reasonably good flavour and consistency was produced at 2 weeks onwards. The SKG grains continued to produce a reasonable good culture milk-product from that point on. During the ten month period of the experiment, deposits of milk-curd formed and adhering to the surface of most of the SKG in each batch. A good portion of curd could be removed from the surface of each grain by rinsing the grains with water. The translucent character typical of SKG remained under the surface-adhered curd, and the grains did not propagate, neither in the traditional sense nor as a white, soft, slimy texture; a typicality of traditional milk kefir-grains. Nor was there evidence of the gel-polysaccharide kefiran produced, which is an essential component of propagable milk kefir-grains, culture in dairy milk. This is most probably due to missing lactic acid bacteria [LAB] component[s] such as the encapsulated Lb. kefiranofaciens, or other kefiran or kefiran-like producing organisms, native to propagable, traditional milk kefir-grains of Caucasus.

Alcohol Content of Water Kefir Prepared with Sugary Kefir Grains and Milk Kefir-Grains

There is variation between alcohol content of water-kefir prepared with [5%] sugar-solution, when cultured with either milk kefir-grains or traditional SKG. 48 hour cultures the SKG prepared water kefir contained about .7% alcohol by volume. On the other hand, a parallel culture prepared with recently transferred milk kefir-grains [stabilized], produced about 1.9% alcohol at 48 hours in 5% sugar solution.

My HYPOTHESIS Due to SKG increase in sugar solution, in this case 122% increase by weight at 48 hour culture-period, a portion of glucose split from sucrose [regular cane sugar] by organisms of SKG, was utilized to construct new grains [which consist solely of glucose]. In comparison, transferred milk kefir-grains did not increase over a 48 hour period. This is because a sugar/water media does not provide the essential elements for growth of milk kefir-grains. In effect, culturing water kefir with milk kefir-grains, or with non-propagable SKG provides a larger portion of glucose available for yeasts to convert into alcohol. Hence, water kefir prepared with propagable SKG, contains less alcohol than water kefir prepared with milk kefir-grains, or with non-propagable SKG, beer, wine or champagne yeasts.

Self-confessed CONCLUSION The percentage of alcohol in water-kefir prepared with SKG has a direct relationship with the percentage of SKG increase-- greater grain increase gives less amount of alcohol in the final water kefir This may be preferable for preparing an optimally healthier water kefir beverage.

End Notes SKG do not appear to be as robust as milk kefir-grains of Caucasus, in regards to maintaining growth under adverse or stressful culture-conditions, especially in the case of over-fermentation. This may lend the belief of the possibility that water kefir-grains evolved from milk kefir-grains, or that milk kefir-grains is the older mother-culture of the 2 culture varieties, for here say. But there is no evidence to substantiate this as fact.

There has been claims that SKG cultured in dairy milk produced milk kefir-grains in the center of the SKG by culturing milk kefir-grains and SKG together in dairy milk over time. However, my experiments have not been able to reproduce this. My findings thus far has shown that with a mixed-culture [milk kefir-grains and SKG] cultured together in the same raw dairy milk daily, after 7 to 14 batches, some SKG entrapped a small amount of casein in a small, thin crack that appears along the centre of the matrix of the grain. However, when those SKG were cracked opened, they reveal an entrapped white substance, which first may appear to be a milk kefir-grain forming in the centre of the SKG. Further investigation revealed that the substance was a small amount of milk curd, which disintegrates with little applied force-- it did not hold together or retain shape as a milk kefir-grain.

Typical Microbiota Isolated from Various Water-Kefir Grains and Water-Kefir Beverage
Lactobacilli Lactobacillus. galactose Lb. brevis Lb. casei subsp. casei Lb. paracasei subsp. paracasei Lb. casei subsp. Ramos Lb. casei subsp. tolerant Lb. coraciiform subsp. torque ns Lb. fructose Lb. hilarities Lb. homophobia Lb. plantarum Lb. pseudo plantarum Lb. admonishes	Streptococci/lactococci Streptococcus cremeris Str. faecalis Str. lactis Leuconostoc mesenteroides Pediococcus damnosus	Yeasts Saccharomyces cerevisiae S. florentinus S. pretoriensis Candida valida Candida lambica Kloeckera apiculata Hansenula yalbensis
Sugary Kefir Grains observed under a stereo microscope. Two grains partially submerged under a drop of water revealing surface structure of exposed grain. Click on picture to zoom in [50 times magnification] References for table above [9-10]

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COMPOSITION of MILK KEFIR-GRAINS

Formalin - fixed kefir grains examined under a microscope, presented a protein/polysaccharide/lipid complex, consisting mainly of insoluble protein and neutral muco-polysaccharides. The percentage composition of freeze dried grains, with a moisture content of 3.5% was found to be--

Fat: 4.4%
Ash: 12.1%
Mucopolysaccharides: 45.7%
Total protein: 34.3%; consisting of insoluble protein 27.0%, soluble protein 1.6% and free amino acids 5.6%
A small percentage of unknown substances

Amorphous and crystalline iron was observed mostly on the grain surface. 1-5 micrometer crystals were observed also in the interior of the grain. The fashion in which the microflora is distributed over the surface of the grains, confirms the concept that kefir grains should not be rinsed with water between milk-changes during culturing.[10a]

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GROWTH-CYCLE of MILK KEFIR-GRAINS

[A] Transmission and [B] scanning electron Micrographs of Kefir grains showing mixed microflora of yeast and bacteria and the water-insoluble matrix. "Food Technology and Nutrition" under "Kefir" page 1807

Traditional kefir grains of Caucasus is a fascinating natural mother-culture. The grain is formed through the effort of a symbiotic relationship shared among the complex microflora [bacteria and yeast], which render an irregular sheath, composed of protein, polysaccharide and lipid complex. The irregular fashioned sheath forms as a multiple irregular body with many lobules to create each grain. I refer to these lobules as baby-grains, formed together as a mother-grain. The irregular lobules have a natural tendency to form as self-enclosed bio-structures or bodies, having a similar growth-signature to each other, with some variation between each baby-grain [see this picture]. These lobules are conjoined at a common midsection, radiating outwardly to form a mother-grain [a complete grain with all lobules attached]. On appearance, the growth pattern of conjoined baby-grains share self-similarity with the mother-grain, which it forms attached to. Some kefir grains also share similarity with the physical structure [morphology] of the brain, pancreas, and other internal body organs [those with an interest in Doctrine of Signature may find this of some interest].

After a period of time, and possibly due to external stress or physical trauma, one or more lobular bodies detach from any particular mother-grain. The smaller bodies, or baby-grains, eventually propagate into mother-grains, usually by increasing in overall size, with multiple lobular bodies forming over the entire grain. This growth-cycle simply repeats, to continue the ongoing process in a similar fashion. This is self-propagation. Some kefir grains may not shed any sections for some months, and in some instances for up to a year or longer. Such grains may instead form as one large structure or one massive kefir grain, retaining all lobular bio-structures. This can occur if the physical makeup of such grains is firm due to culture conditions, and if the grains are not subjected to hash physical trauma during the straining process e.g. In such cases, sections of baby-grains may be removed from a large mother-grain, by dissecting the grain by hand [see this animation for details of the operation].

Although in such cases, large kefir grains may eventually shed all attached bodies [or baby-grains] in a relatively short period. This is to say that the majority of attached bodies will spontaneously detach from mother-grains within a 2 month period, as a common example. This process occurs as each individual attached body's umbilical-like cord section attached to the mother-grain, reduces in circumference. Then, eventually, this section of the matrix becomes thin and weak, making conditions favourable for a baby-grain to spontaneously detach from the mother-ship, with ease. And if this process happens to all the attached lobular bodies in a relatively short period, then the specific batch of grains shall be comprised of numerous small kefir grains. In fact, weigh-for-weight, a batch of grains consisting of individual smaller grains may increase weight by 100% more efficiently than a batch made up of one large kefir grain, or overall larger grains. This may be due to a larger surface area that small grains make up [or take up in the media]. Or possibly that smaller grains produce and release larger proportions of kefiran into the milk, which becomes freely available for the microflora to create new matrix.

External surface area of each grain may vary from smooth areas, with areas of diverse irregularity, containing arrays of irregular small rounded protrusions randomly scattered over the exterior surface. The surface texture of certain grains may be smooth, while other grains from the same batch may exhibit a greater proportion of surface area covered with multiple irregular protrusions. Other grains from the same batch may exhibit a mixture of both surface-textures. Although less common, and mostly due to culture-conditions, kefir grains may propagate as an irregular flat sheath for some time at least. Or, mother-grains from a batch of self-enclosed grains, may propagate and then shed a baby-grain as an irregular flat structure. These outcomes are mostly determined by culture-conditions, and if conditions are favourable, after a period of time, any flat grain[s] usually revert or transform into self-enclosed grains. Such a transformation in growth-type may take some months to occur, or to complete the growth-transformation cycle. I've observed batches of kefir grains cultured in whole, raw goat or cow's milk, mostly propagate with smooth, well rounded lobular structures [balloon-like], with daily milk changes. While kefir grains cultured in pasteurised milk and at cooler temperatures mostly propagate with many tiny protrusions covering most of the exterior surface of each grain. Seasonal changes [or temperature variation] may also incur a swing between one form of growth-texture or structure to another. The type of medium, temperature and the am