It is suggested that kefir grains should not come in contact with any metal objects. This is suggested for both milk kefir-grains and water kefir-grains, or sugary kefir-grains [SKG]. This may be for a few practical reasons. Most importantly, this was quite valid for milk kefir-grains during the early 1900s when the culture was first introduced to the rest of the world. Because milk kefir-grains are naturally acidic, the organic acids readily react with reactive metals such as copper, brass, zinc, iron and aluminium. This can leach metallic ions onto the grains, or in the kefir. Long term exposure to, or ingesting minute amounts of heavy metallic ions, accumulate in the body and can reach toxic levels. However, stainless steel is quite inert. Utensils such as sieves made for stainless steel are quite suitable in the making of either kefir varieties.

On the other hand, water kefir-grains are mostly non-acidic, so can not react that easily with reactive metal objects on direct contact. There were no stainless steel strainers readily available when milk kefir-grains were first introduced to the rest of the world. It can be difficult to determine between aluminium and stainless steel utensils in some cases. However, today stainless steel is readily available so this standard is not as applicable as it once was.

Under the right conditions, reactive metal objects produce an electrical current [electricity] in the presence of an acid.This is the basic principal of an acid battery, such as the ability of a car-battery to produce electricity i.e. metal plates submerged in an acidic solution of sulphuric acid. In the case with milk kefir-grains, electrons passing through the microflora, due to small electrical current passing through the media, may have been thought to interfere with respiration of certain organisms e.g., interfering with the entering into the Electron Transport System [ETS] in the Mitochondria of aerobic bacterium of kefir grains. Please note that this is not to suggest that this is the case, but a possibility to why the idea came about.

Have you ever placed a metal fork or spoon in your mouth, and experienced a week electrical current felt as a subtle metallic taste on the tongue? This is a very week electrical current produced, which is also the case when placing acidic kefir-grains in a metal strainer, or in a metal container as an example. I've measured a small electrical current when placing kefir in metal containers. 4 cups of milk kefir stored in a stainless steel bowl, produced 150 Millivolts @ 30 microampere. In fact, milk kefir-grains produced even greater electrical current, when the grains are left in a stainless steel strainer. In this case, 100gm milk kefir-grains sitting in a large stainless steel sieve, produced 250 MV @ 50 microampere. Under these conditions, the electrical current produced *could have been thought to effect the microflora. More valid though, is the effect of electrolysis, which may leach metallic ions from reactive metal objects such as copper, into the kefir itself. If the metallic elements are ingested in excess, they accumulate in the body, and long term exposure could reach toxic levels in the individual if all conditions are met.

One other point to mention; I've observed that the meshing of metal strainers can cut into the delicate surface of water kefir grains, causing unnecessary physical damage, where the grains are broken into smaller pieces. Although this does not kill or harm the grains as such, one can lose amounts of grains as small pieces easily pass through the meshing of the strainer.

* I have no factual evidence to suggest using stainless steel strainers, spoons or other stainless steel utensils will actually damage or interfere with the microflora of kefir grains. I've used stainless steel strainers to strain certain kefir grains for months on end without any evidence to suggest that the grains or their microflora were in any way impaired.

Unpublished research explains that culturing kefir-grains in a variety of metal containers, increased growth rate of those kefir grains-- the grains increased more effectively, compared to a control group. Both brass and aluminium [including plastic] containers were used as fermentation vessels. It was discovered that culturing kefir grains in milk, using brass containers, provided slightly better results regarding amount of grain growth. However, this research did not evaluate whether or not culturing in metal containers effected the rhythm of the microflora of those kefir grains. Please note that this was performed for experimental purpose! It is strictly unsafe to use either brass, aluminium including copper, sliver, zinc and iron containers for either culturing kefir, or, to store kefir grains or kefir intended for consumption!

The statements above are my personal findings and view points unless stated otherwise. These are mainly expressed here for possible further debate, for there are many unanswered questions regarding such matters.

If one could use natural utensils e.g., a cane or bamboo strainer to stain kefir, then one may experience or gain an unspeakable understanding of appreciation in regards to maintaining a relationship closer to [or with] nature.

RINSING KEFIR GRAINS

You may find discrepancy regarding the rinsing of kefir grains between each milk change. My understanding is, traditional kefir grains were never rinsed between each milk change by the tribes-folk of Caucasus [the origin of kefir]. In fact, research suggests rinsing milk kefir-grains interferes with the rhythm of the microflora found on the surface of the grains.[1]

This is due to the arrangement of the microflora on the surface of each grain. Most of this research was performed in the former USSR.[2, 3] during the period where kefir grains were used in the production of commercial kefir. This is mostly not the case anymore in that and other countries.

As long as utensils are kept clean and ingredients are fresh and of the highest quality, rinsing kefir grains is not necessary. Rinsing kefir grains came about after the mother-culture including kefir were introduced to the rest of the world. It came about in recent years, possibly due to concerns regarding weed microorganisms settling on the grains. The robust nature and antagonizing properties of the microflora, and possibly the physics behind the grains themselves, are effective inhibitors of the growth of weed organisms. I am able to exploit this very nature of kefir, by implementing kefir as a natural preservative for preserving fresh foods in solutions containing as little as 10% kefir or kefir-whey, with exceptionally good results.

I try to leave as much of the water-soluble polysaccharide [kefiran] produced by milk grain's microflora intact. This may then be dissolved and found in greater amounts in the finished kefir. When an amount of kefiran is readily available in fresh milk, it increases the potential to inhibit unwanted organisms including molds. Rinsing the grains between each milk change inhibits or decreases the amount of kefiran found in the milk right after adding the grains to the milk. In Caucasus the grains were continuously left in the leather bag, and not all the kefir was removed at any one time from the bag. Amounts of previous kefir would always be present [buffer], when adding more fresh milk to the bag containing kefir grains. This is known as Continuous fermentation. With this, the pH of the added milk is instantly acidified, and a hastened fermentation follows, more effectively reducing the pH even further, which is most favourable for inhibiting weed organisms.

Because of the fashion in which the microbes are arranged over the surface of the grains, rinsing the grains with water or with fresh milk removes many of the wanted organisms. In effect, the lesser counts of essential organisms of kefir, may encourage growth of weed organisms due to less competition.

Due to my research, I no longer rinse my kefir grains, as I used to do many years ago, because I was instructed to do so by the person who gave me the first amounts of kefir grains in late 1978. However, on the rare occasion, when necessary I fast my kefir grains by letting them stand in sterile water only, for a day. I find this method effective in keeping kefir grains clean and healthy. The water-based compound solution strained from water-fasted milk kefir-grains, which I've named Kefiraride, has many practical applications, including the preparation of natural cosmetics, helping to control thrush [C. albicans infection], to increase the growth of sugary kefir-grains, to prepare a Kefiran rich yogurt including other uses.

EXCEPTIONS TO THE "NO-RINSING" RULE

There are exceptions to any rule, including the no-rinsing rule, for sometimes rules are meant to be broken [or how else is the police force going to make a profit?].

1. Kefir grains intended for drying for long-term storage as a back-up starter The grains should first be rinsed or bathed with sterile cold water before dehydrated. This is to remove protein deposits from the surface of the grains after separating the kefir grains from the liquid-kefir through straining.

2. Kefir grains left in the same milk without straining or without adding more fresh milk for extensive periods In this case, the surface of each grain will eventually become encrusted with a non-propagable [damaged] layer of matrix. In order to save the growth-factor of those grains as a whole batch, I've discovered that one must act fast and remove such an encrustation from the surface of each grain, as soon as it is noticed.

This is achieved by filling a clean bowl with pre-boiled body temperature water. Place a mesh-type sieve in the water, and then put the milk kefir-grains into the sieve. While holding the sieve with the grains under water, begin rubbing individual grains one-by-one, with a gentle abrasive rolling action using two clean fingers, against the meshing of the sieve.

This procedure will remove any unwanted non-growing matrix material from the surface of each grains. If the inferior surface layer is left intact for extensive periods, the grains shall eventually reach a point of no return and become non-propagable [shall never grow or increase]. This outcome is due to the fact that damage to each grain begins at the surface, which is exposed to the same acidic kefir for extensive periods [longer than 2 to 3 weeks at room temperature, depending on resilience of the grains and temperature]. The growth-factor at the surface of the grain becomes damaged first, possibly due to lack of nutrients in combination with long term exposure to acidic conditions including culture-byproducts produced by organisms. It may also be due to not enough kefiran, for I believe that the polysaccharide kefiran is a protectant for the organisms encased among the polysaccharide.

At the early stage, the centre of the grain where ample kefiran is found, remains propagable. However, the grains as a whole show no sign of growth. If corrective measures and conditions are not met within a given time, then such an encrustation or death of the matrix, spreads towards the centre of the grain like cancer, until the whole grain or each individual grain in the batch is infected. The grains in this case shall not grow [Please see this self explaining picture for related details]

3. Grains that come in contact with a foreign surface or matter In this case, the grains should be rinse immediately with sterile fresh water. The gel-polysaccharide which exudes from the centre of kefir grains [kefiran], may adhere to, foreign material such as dust particles. These may be removed from the surface by rinsing any effected grain with fresh, sterile cold water. Although I suggest after rinsing such grains, that the grains are best eaten instead of cultured in milk.

References

1. Babina NA. [1973] Effect of washing of kefir grains on starter microflora. Molochnaya Promyshlennost' [5] 8-10 [Vses. Nauchna-issled, Inst. Molochnoi Promyshlennosti, Moscow, Former USSR]

2.Dmitrichenko MI. [1974] Microstructure and composition of kefir grains [Lecture]. pp. 43-46 [Ru] [Kemerovskii Tekh. Inst. Pishchevoi Promyshlennosti, Kemerovo, Former USSR]

3. Korleva NS, Babina NA. [1975] Recommendations for the cultivation of kefir grains and the production of kefir starter and kefir. Molochnaya Promyshlennost' [8] 43-44 [Vses. Nauchna-issled, Inst. Molochnoi Promyshlennosti, Moscow, Former USSR]

STORING KEFIR to INCREASE NUTRITIONAL VALUE

and REDUCE LACTOSE CONTENT

If lactose content is of little concern, and a less sour kefir is preferred, then one may consume kefir directly after straining. However, it is wise to ripen kefir in the fridge or at room temperature for at least one day, to increase some B group of vitamins. Strained kefir may be stored refrigerated in a sealed container, and it will keep well for months. Although, refrigerated kefir has a sourer taste than if stored at room temperature for the same length of time.

A portion of kefir may be poured out from the storing bottle for consumption, and the container is then replenishing with freshly strained kefir. The storage container can be stored in the fridge, or at room temperature. I've stored and consumed kefir like so on an ongoing basis in the past, however, I no longer store any strained kefir in the fridge. Instead, I prefer storing liquid-kefir at room temperature, under airlock, similar to brewing beer and wine [see photo below]. This is similar to how kefir was stored and consumed by the original kefir masters of the Caucasus Mountains.

An Experiment An 8-cup glass bottle was filled 3/4 full with freshly strained milk-kefir. This was left in the refrigerator for one year. At 12 months, samples were taken and the kefir was still good, quite sour mind you, but nevertheless good. It had an alcohol content of approximately 2% with pH 3 [acidic similar to mild vinegar, or Kefirgar]..

More Recent Experiment involved filling an 8-cup glass bottle with freshly strained kefir, and the kefir was stored for 10 months at room temperature. In this case, the bottle was 3/4 filled with kefir with the addition of 2 Tbs of extra virgin olive oil. The oil formed a natural airlock, preventing oxygen from getting into the kefir during storage. The layer of oil also creates a protective barrier, preventing the propagation of mold on the surface of the kefir. The kefir was sampled at 10 months and it was good, quite cheesy in flavour but tolerable. This explains the extremely good natural preservative potential of traditional kefir, if ingredients are of good quality and utensils are sterile.

No refrigerator in the house, teepee or tent?

Reducing lactose while increasing Folic acid content and preventing unfavourable organisms by ripening kefir at room temperature.

The method explained below will reduce a good portion of lactose in kefir, which is favourable for individuals keeping tabs on sugar or carbohydrate intake e.g., Diabetics or Low Carbohydrate Diet devotees. This method is the no-fridge method. It is achieved by storing freshly strained kefir in a clean, sealed container, and the kefir is ripened [matured] at room temperature for a number of days. This method is similar to how the original kefir-makers of Caucasus stored their kefir, due to no refrigerators [Hence the need for, and, the development of-- kefir!].

Individuals with concerns regarding the propagation of unfavourable organisms in kefir stored at room temperature, instead of refrigeration.

A collection of scientific papers with similar results, explain that disease-causing organisms, such as Listeria monocytogenes, less numbers of L. monocytogenes survived when the culture-milk was stored at room temperature over storage at refrigeration temperature.[1]Separate research explain similar findings in regards to other strains of coliform or faecal bacteria such as Shigella sonnei, [2] including disease causing viruses, which kefir-grain prepared kefir demonstrated to have a greater antagonistic effect against unwanted organisms or virus particles, compared with other culture-milk products.

Note this method or ripening produces kefir with lots of FIZZ! So please practice with care and with good common sense by implementing a blend of all your personal sensory perceptions in combination with common knowledge.

Freshly strained kefir may be placed in a clean glass [or food grade plastic] bottle, stored at room temperature for up to two weeks in cool climates, or three to five days in warm conditions.

METHOD

1. Pour freshly strained 12 to 24 hour kefir-grain cultured kefir in a glass or food-grade plastic bottle [do not fill any bottle more than 3/4 full].

2. Place a lid on the bottle but do not seal the container airtight.

3. *Each day, seal bottle airtight and give the bottle a good shake, and then loosen off the lid again to burp the bottle. This can be done once or twice daily.

An amount of kefir may be poured from the bottle each day, until all the kefir is consumed. Alternatively, after removing a portion of kefir for drinking, the bottle may be replenished with freshly strained kefir; and then repeating the process daily over 1 week. At this point, wash the container clean with hot water and detergent and recommence the process with freshly strained kefir. Although I have personally done this over many weeks without washing the bottle without a problem.

*The kefir is best shaken once or twice daily. This is to prevent Yeasts and vinegar bacteria colonies forming on the surface of the kefir. With no agitation, such colonies may form as a light-brown fuzzy carpet-like film. This phenomenon is similar to Flowers of Wine [Mycodermia] in wine-making. In this case, I refer to the film as, Flowers of Kefir Please see this picture. Although the initial development of such a colony is mostly regarded as safe, if left unchecked, unwanted molds may possibly propagate among the colony. However, agitation prevents this potential problem. Please note that in all my years of experience I have never found any mold growth on the surface of ripening kefir, by following the above.

Ripening Kefir under AirLock

Click on photo for enlarged view

This photo demonstrates ripening kefir under airlock. An inexpensive airlock is fitted to the mouth of a glass bottle to prevent oxygen from reaching into the kefir during ripening. The device is half filled with water, specified by a mark on the airlock [water level is visible in the photo]. Beer and wine making suppliers carry such airlocks.

Due to secondary fermentation, or continual fermentation, the process of ripening may produce a slightly sourer tasting kefir, with considerable increase in effervescence. Although, this process usually produces kefir with less sourness in comparison to kefir refrigerated for the same length of time. Certain B group vitamins, Folic acid [Folacin] in particular, will increase as the kefir ripens over two days.

Folacin can be expected to increase by at least 116% in comparison to the original fresh milk or freshly stained kefir.[3] Due to this fact, ripened kefir is favourable taken one month before conception and during pregnancy, for folic acid is important in the prevention of birth defects in babies [Spina bifida and Anencephaly]. Kefir is also suitable enjoyed throughout lactation, and for toddlers.

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References

1. Dalu JM, Feresu SB. [1996] Survival of Listeria monocytogenes in three Zimbabwean fermented milk products. Journal of Food production.;59[4]:379-383.

2. Sedova NN. [1974] Detection and quantitive determination of Shigella sonnei in milk and milk products. Voprosy Pitaniya.;[4]:42-45.

3. Drewek Z, Czarnocka-Roczniokowa B. [1986] Microbiological processes in folacin synthesis in kefir. Acta Alimentaria Polonica.;12[1]:39-45 [Dep. of Food Eng. & Biotch., Argric. & Tech. Uni. Olsztyn Poland].

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TAKING A BREAK FROM MAKING KEFIR

If for whatever reason one needs to take a break from culturing kefir for a short period, say between 3 days to 1 month, then there are a few options to take. These options will depend on the length of time one intends taking a break for. This also depends on whether someone is available as a baby-sitter for your kefir grains for you. If someone is available to baby-sit, then the first option below may be useful. Otherwise the second option may be followed instead.

1. The BABY-SITTING METHOD

Resting Kefir Grains for One Week or Longer

For a Rest Period up to One Week

* Place the grains in a jar with the same amount of fresh milk that the grains usually ferment.
* Store in the refrigerator for 1 week in a sealed jar.
* Strain the kefir [which is safe to consume].
* Grains are now ready to cultured per usual manner [Initial first few batches usually take longer than 24 hours to ferment at room temp until grain activity increases and stabilizes].

The above process slows down metabolism of the organisms, they are forced into a semi-dormant state.

Resting Kefir Grains for Longer than One Week

* Follow the steps in option 1 above, but strain the kefir and increase amount of milk once a week.

This option may be performed for as long as required. When returning to room temperature again, the grains will need a few batches to re-establish, and the kefir will take longer to complete for the first few batches. It may take anywhere between 2 to 7 batches for kefir grains to reach optimum activity again. The longer the resting period, the longer it will take for the grains to reactivate fully. Simply let contents stand for the required time needed to produce kefir.

2. The NON BABY-SITTING METHOD

Resting kefir gains for longer than one week [You're on your own, kefir-babies!]

* As in option 1 above, but increase amount of milk by about 30% to 50% more for each additional week of rest. [Recommended maximum ratio preferably no greater than 1 : 60 grains-to-milk by volume].

I find that resting kefir grains as above, is safe to do for periods of up to 2 months. Although I suggest that this option is performed for no longer than 1 month. For longer periods than 1 month, I suggest that the grains are dehydrated for long term storage [See below for details].

NOTES During the rest-period, some species of bacteria and yeasts will reduce in numbers. Therefore a recovery period is required so that a balance between the different microbial components can be reestablish. The longer the grains are kept dormant, the longer the recovery period. In extreme cases, recovery may take up to 3 months. During this period, the kefir will vary in appearance, aroma, flavour, acidity, texture and consistency.

STORING KEFIR GRAINS
For Extended Periods / Back-up

Always create a BACK-UP supply of kefir grains--- or ELSE!

It's always a good idea to have back up, correct ? This is also true with kefir grains, because you never know when you'll need them. One day, you may end up feeling glad that you did create a back up, or, regret that you never did! It's in your hands.

Freezing Kefir Grains [both water and milk kefir-grains]

To dehydrate fresh kefir grains, rinse the grains with pre-boiled COOLED water. To remove excess moisture, pat-dry the grains between a pre-ironed cooled white terry towel, or simply let stand on the toweling for 1/2 hour to absorb excess moisture from the grains. Place the grains on a sheet of clean nylon cloth that is stretched over and stapled down over an empty wooden picture frame. Place another layer of similar material over the grains to prevent dust and insects from falling on the wet grains, and tack the material down with thumb tacks to the wooden frame. Dry the grains in a well ventilated warm spot, until the grains become brittle. Water kefir grains will dry clear to light brown large sugar crystals, depending on type of sugar used for the water kefir. Milk kefir-grains usually dry and become yellow.

Depending on temperature, humidity and size of each grain, drying may take between one to two days for water kefir-grains. I takes about 2 to 4 days for milk kefir-grains. Dry all the grains well to completely dehydrate. Place the dry grains in an airtight sealed jar and store in the refrigerator [do not freeze]. I add a little dry milk powder with dehydrated milk kefir-grains, adding enough powder to completely cover the grains in a jar or in a ziploc plastic bag. Dehydrated kefir grains may be stored for up to 18 months. Although I've discovered that my method of adding dry milk powder, dehydrated milk kefir-grains can remain viable for up to 6 years! Although only a small number of grains may end up fully reactivating to propagate when reconstituted after this time.

NOTES It is not imperative to pre-iron any toweling for the drying process explained above. However, it is wise to pre-iron any material that comes in direct contact with the grains, to reduce the risk of contamination. I recommend to replace any back-up supply of dehydrated kefir grains with freshly dehydrated grains every 6 months, just to be on the safe side. The previous batch of dehydrated grains make great treats for both folks and pets alike. They also can be fashioned into powder by grinding, and mixed the powdered grains with your favourite seed spice powders such as anise, fennel, caraway or coriander seeds, with an amount of sea salt or non-sodium salts to taste. This prepares a savoury probiotic condiment. Or, powdered dry kefir grains mixed with maltose e.g., and cinnamon powder for a probiotic sweet dressing. With these basic example, I'm certain you can come up with something you like, and if you have children, they too may enjoy a probiotic in a number of different ways.

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REACTIVATING Back Up KEFIR GRAINS

These milk kefir-grains originated from the same batch. The grains on the left were frozen for 2 months, while the grains on the right were dried for 6 months. These are 1 month after reconstitution under parallel culture-conditions. Note how well the frozen grains have reconstituted compared to the grains on the right.

Reactivating Frozen Kefir Grains

To reactivate frozen kefir grains, thaw by placing the grains in a glass filled with cold water for a few minutes. Place the grains into a strainer and wash off any powdered milk that's adhered to the grains with cold water.. presto pronto!!.. they're ready for action and reaction.. heheheee

Now, add fresh milk to the grains with a ratio of 1 : 3 grains-to-milk by volume [say 1/2 cup of milk to 2 Tbs of grains]. Strain off the milk every 24 hours, whether or not the milk has coagulated, then place the grains back in the jar with more fresh milk. When full coagulation of milk occurs within 24 hours of fermentation, your kefir grains have reestablished themselves. At this point in time the milk should smell sour but clean, with a possible aroma of fresh yeast. This could take up to one week and in some cases longer. The quantity of milk may be increased to one cup, and again by another 1/2 cup after every other batches, until you're happy with the amount of kefir produced. After an increase in milk volume, do not increase again until the grains are able to ferment the previous increase within 24 hours. This may take between two to seven batches, depending on many factors e.g., how much you increased milk by, temperature and the activity of the grains themselves.

Reactivating Dehydrated Kefir Grains

First reconstitute dry kefir grains by placing the dry grains in a jar with the addition of a glass of fresh milk. Activate by renewing the milk daily after straining that batch, whether the milk has coagulated or not. Do not drink this milk until it produces a clean, sour aroma. Reconstituting dry grains may take between four days and in some cases up to one and a half weeks to occur. When the milk starts to coagulate within 24 hours, producing a clean, sour aroma, with a hint of fresh yeast, your grains have reactivated and are rearing to go!

NOTES When activating dehydrated kefir grains, for the first few days the milk will go through some unusual stages, regarding appearance and aroma. The milk will initially produce a predominance of friendly yeast activity, evident as froth or foam forming on the surface of the milk. Yeast activity may reach a peak after 3 to 5 days, then subside as consecutive batches are cultured thereafter. As consecutive batches are cultured, the microflora should find a balance between the bacteria and yeast components, which kefir grains can achieve quite naturally on their own. This may take between 1 to 2 weeks.

Growth rate of kefir grains may not be evident, in some cases, until the third week, or even longer. The grains should become whiter in colour after each consecutive batch. Any yellow or yellow-pink-brown grains that don't have an elastic property, should be removed from the batch after the forth week. These are non propagable grains [do not grow], the portion of which is determined by length and storage conditions and dehydration method.

Non propagable grains disintegrate when squeezed between two clean fingers, having the texture similar to a cheddar cheese. Whereas propagable grains are white and elastic with a slightly slimy feel [Kefiran], when gently squeezing a grain between clean fingers.

Please see FAQ 38 at my Kefir FAQ in-site for further details regarding drinking the initial batches of kefir prepared during reactivation.

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Alternative Kefirs

Kefir d'Acqua [Water-Kefir]

A Refreshing Proherbiotic Champagne!

Kefir d'acqua cultured with the use of the pouch method. The floating layer are sultanas. Ground rose hip can be seen at the bottom of the container. This delicious refreshing beverage has a high bubble content due to brewing in an airtight sealed jar. That particular batch above was cultured with milk kefir-grains kept in a pouch.

The famous water-kefir has been prepared and enjoyed for quite some time. Today, the bubbly refreshing probiotic beverage is prepared in many households worldwide. I keep meeting people commenting with something to the effect of, "Oh that drink!.. my mother used to prepare that when we were growing up". The recipe for Kefir d'acqua may vary among different households. Although the refreshing beverage is commonly cultured with 3% to 10% cane sugar solution including half a lemon added whole. Also quite common is the addition of dried figs, being a common ingredient. Dry prunes, raisins and apricots can be used also. I prepare a wonderful ginger beer by including the juice of fresh ginger root with a slice of lemon and 10% sugar solution. This demonstrates just how versatile the water kefir beverage is to prepare.

Traditional water-kefir is cultured with translucent water kefir-grains, or sugary kefir grains as they are also known as, which have an opaque, firm texture in comparison to traditional milk kefir-grains of Caucasus. But I've discovered that a variety of water-kefir may also be cultured with milk kefir-grains, by transferring milk-grains to a sugar solution. When doing so, the initial first three or so batches may take 4 to 5 days to ferment the new sugar-water based media [This is known as Lag phase]. But after three of so batches one should find that the organisms have adapted sufficiently to the new media, and from that point on, complete fermentation within 24 to 48 hours. This is because the native microflora of milk kefir-grains need time to adapt to the new source of energy [sucrose or fructose]. So one should expect this to occur. I recommend to brew with patience when deciding to transfer milk kefir-grains to a different medium such as any recipe for preparing water-kefir explained below.

If you are going to use milk kefir-grains for this, do not use all your grains, but only spare grains. I suggest to keep milk kefir-grains, which have been transferred to a sugar-solution, for that purpose only. So once the grains have established in fruit-juice and sugar-water-based medium, in future, do not transfer the grains back to milk. However, if one is inclined to experiment, then please go ahead.

It is common for a water-based kefir prepared with milk kefir-grains, to contain between .2% to 3% alcohol within a 48 hour fermentation. However, alcohol content depends on type and sugar percentage, including fermentation time.

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This photo shows spent lemon and dried fig [bottom right of picture] after straining the water-kefir. The purple grains are milk kefir-grains initially, but later transferred in dark grape juice to produce Kefir d'uva, hence the dark red colour of those grains see below.

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Ingredients and Utensils

* 8-cup glass jar.
* Strainer [stainless steel or nylon].
* 2 to 3 Tbs milk kefir-grains or 1/4 to ½ cup translucent Water Kefir-Grains.
* 1 to 2 naturally dried figs/prunes or 2 Tbs sultanas or a mixture.
* Slice of Lemon [Use non waxed lemons preferably Certified organically grown].
* 1/3 to 1/2 cup cane sugar [brown sugar, or non-refined dry sugar-cane juice such as Rapadura, Demarara, Jaggery etc. or combination].
* 6 cups fresh water preferably spring or good well water.
* 1 Tbs either whole caraway, anise, fennel seed or a few fresh mint leaves [Optional ingredients but produces nice flavour and aids digestion].

Method

• Add 6 cups water to an 8-cup glass jar [Please do not fill any jar more than 3/4 full. This is very important because the CO2 gas naturally produced during fermentation will produce high pressure, which has the potential to cause an explosion].
• Dissolve sugar.Add a lemon cut in half [Only add lemon rind if the fruit is not waxed or sprayed with pesticides or fungicides, otherwise peel to remove rind or zest]. Add dried fruits and kefir grains.
• Fix lid on jar tight and let contents ferment for 24 to 48 hours at room temperature.
• Strain the bubbly Kefir d'acqua and if using translucent water kefir-grains rinse the grains with cold water.

  The strained beverage is ready for serving.

Simply repeat the process for preparing the next and ongoing batches.

When using milk kefir-grains, one may include 1 tbs malt extract [maltose] as a means of maintaining high counts of lactic acid bacteria [LAB] in the beverage especially Lb. acidophilus. Like all LAB this strain of Lactobacilli is specific when it comes to the type of sugar it can use as an energy source. Apart from lactose, malt extract is mostly maltose, a disaccharide similar to lactose and sucrose, which is suitable as a substitute for lactose for Lb. acidophilus, including other strains of LAB.

This recipe is my own variation of the traditional water-kefir or Kefir d'acqua [including the use of milk kefir-grains]. Instead of using solely cane sugar, I may use alternative sweeteners. I also try to include two dried fruits instead of just one type, but this is optional. The important thing here is as long as pervious milk kefir-rains get their sucrose/maltose and other simple nutrients, the organisms will happily ferment and culture kefir WITH you. So you see, in a way, we too share part of a symbiotic relationship with kefir grain microflora, for we heavily rely on each other.

You can prepare smaller quantities of Kefir d'acqua or water kefir at one time, instead of the amount suggested in the recipe above. Experimentation with the amount and type of sweetener is recommended only with milk kefir-grains. This is because sugary kefir-grains are quite fastidious when it comes to sugar type, and they seem to require sucrose without any fruit juice, and they do not lend themselves to vast experimentation. Occasionally I may add grape juice instead of lemon juice and malt, or, some of each with milk kefir-grain prepared water kefir. With milk kefir-gains, sugars can be omitted using just dry fruits instead. I try to listen to my intuition and adjust the routine or the process to suit my ever-changing personal needs.

Left shows an 8-cup jar filled with 6 cups water-kefir fermenting with traditional translucent Sugary kefir-grains [SKG]. The ingredients consist of 6 cups water, 5 Tbs of organically produced raw cane sugar, one organically grown dry fig and half an organically grown lemon [used whole]. This recipe included 3 Tbs fresh ginger root juice, and 1/4 tsp sodium bicarbonate and 1/2 an eggshell.

The ingredients are fermented for usually 2 days at room temperature, followed by straining to separate the SKG. The fig is removed and the lemon squeezes into the liquid strained beverage. The water kefir is either consumed fresh or stored in a sealed bottle and left to ferment for a day longer before refrigerated. Water kefir tastes best served chilled.

Note that the latter process increases alcohol and fizz, producing pressure in a sealed bottle, dependant on sugar percentage from all sources [sucrose including any added fruit and its sugar content]. Those few floating grains are grains that are growing exceptionally well, entrapping a tiny bubble of CO2 in the centre of each grain. The bubble escapes and the grains fall to the bottom to join the rest of the grains. This causes hovering of the grains, and is possibly why SKG are also referred to a California bees.

Ginger Root Beer Water-Kefir

This is quite possibly close to the original Ginger Beer Recipe. It is suggested that water kefir-grains were possibly referred to as The Ginger Beer Plant when the culture was initially introduced to the west, by British soldiers on their return back from the Crimean War.

Ingredients

* 7 cups spring water [hard water type is essential, see tip below].
* 1/2 to 2/3 cup raw sugar.
* 50gm [2oz] fresh ginger root.
* Slice of Lemon.
* 1 dry Fig or 2 Tbs dry Sultanas, Sun Muscat or Raisens or any combination.
* 1 tsp black strap molasses.
* 2/3 to 1-cup traditional Sugary Kefir-Grains.
* 8-cup glass Mason jar or similar with a good sealing lid.

Method

Blend all the sugar with 1 cup water and chopped ginger root to form a mash. Pass mash through strainer or through clean white cloth and press with spoon or squeeze by hand to express all the ginger juice. Put strained sweetened Ginger root juice in a glass cup and let stand for a few hours, or overnight in the fridge in a sealed container. This is so that the starch sediment that settles at the bottom of the liquid can be separated from the ginger juice. It is wise not to include this starch sediment in your brew, for it can cause problems if the beverage is stored for some days. This is because secondary fermentation through the initiation of a second fermentation of the starch during storage, can easily explode sealed bottles! [See note below for tips].

Slowly pour the ginger juice into rest of water in an 8-cup jar, leaving in the glass cup any white sediment of ginger-starch that settles to the bottom of the cup. Stir well and then add other ingredients including water kefir-grains. Secure lid on jar, preferably one that seals airtight, and let stand for 48 hours at room temperature. Stir contents after 24 hours, and a few more times where possible there after. Strain, and pour liquid-ferment in sealable bottles and then seal bottles airtight. Best enjoyed chilled after 1 to 2 days refrigeration, which shall increase carbonation to give a nice, refreshing fizzy ginger drink.

TIp If hard water is unavailable, or if using filtered water of ANY TYPE, add 1/8 tsp of sodium bicarbonate per recipe quantity of water. Water kefir-grains do not grow well, in fact, growth may cease altogether if using filtered water of any kind, including Brita or active carbon filtered water over some time. More information is available at my kefir web page and in my instruction flier that comes supplied along with my water kefir-grains. See section under Regarding Growth-Rate of SKG and following paragraph in that section.

Notes The white starch sediment from decanted ginger root juice can be used to thicken stir fry dishes, or soups, for it has a similar property to Kudzu, or Japanese arrowroot. The wet paste can be air dried to a powder and stored in a sealed container for future use. If using a unrefined sugar such as muscovado, omit the molasses.

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Kefir d'Uva

Grape Juice Kefir

To culture Kefir d'uva use 1 part grape juice diluted with 1 part water as a general rule. Try a few fresh mint leaves or spices such as 1 tsp cinnamon or 2 crushed cloves as an option to prepare an aromatic brew. Fill the jar 2/3 full and then add the kefir grains. Secure an airtight lid on the jar and ferment for 24 to 48 hours at room temperature. Strain the Kefir d'uva. The refreshing beverage is similar to Champagne in bubble content. In fact, when including a little green [unripe] white-grape juice, a healthy Champagne alternative can be prepared. Try mixing 1/4 volume of unripe white grape juice with 3/4 ripe grape juice by volume, in the recipe above. An alternative to green unripe grape juice is lemon juice. Add the juice of ½ to 1 lemon to every 2 cups of sweet grape juice, then brew as explained above.

When brewing Kefir d'uva, one may use bottled grape juice, as long as the juice is 100% pure juice, without any added preservatives. Although using juice from freshly squeezed grapes has an advantage not just due to freshness but at a microbial level by providing friendly bacteria and yeast, which are part of the native microflora of fresh, organically grown fruits. This microflora is evident as a white powdery film found on grape skins. This causes the effect which I refer to as water running off of a ducks back; water forms as beads when poured over fresh grapes.

Both white or dark grape juice or a mixture may be used for brewing Kefir d'uva.


These kefir grains were traditional milk kefir-grains transferred to dark grape juice plus water-media to produce Kefir d'uva for six months [48 hour brews]. Because dark grape juice contains red pigments, these particular kefir grains are tainted [fixed] red. Instead of being the common white colour of traditional kefir grains of Caucasus, the red pigment renders the grains purple-red in colour.

Note, when transferring milk kefir-grains to a fruit juice for the first time, the first few batches will take some 4 or so days to ferment properly. But as more batches are prepared, the organisms are able to ferment the brew more readily each time, until it takes 1 to 2 days to brew a ready-to-drink beverage. The sweeter and more concentrated the juice, the more alcohol produced. It is wise not to give youngsters Kefir d' uva due to alcohol content. Do not use sugary kefir-grains to prepare Kefir d'uva, for the growth factor of the grains will become damaged and the grains will eventually no longer grow. However, it you want to use sugary kefir grains, only use spare grains that have been brewed in a sugar water media.

Although both milk kefir-grains and sugary kefir-grains will not grow in a fruit juice kefir, the organisms of both grain-type will retain the ability to ferment ongoing brews, pretty well indefinitely.

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Kefir d'Erba Medica

The picture demonstrates herbs that may be used to culture my herbal probiotic tonic, "Kefir d'erba medica" [Medicinal herbal kefir]. In the picture I used the raw herbal extraction, which involves using the herb parts whole and uncooked, either in dry form of fresh, letting the microflora of kefir grains do the extraction/digestion. This particular recipe is cultured with milk-based kefir grains and not traditional translucent sugary kefir-grains. The reason is the high risk for sugary kefir-grains may cease propagating if subjected to certain compounds found in specific herbs.

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A Probiotic Herbal Tea

I discovered that one could also use milk kefir-grains to ferment herbal teas and concoctions, in turn, adding the possible benefits of kefir, or at least making the finished product a probiotic herbal tonic with increased bio-availability of phyto-active compounds.

Many medicinal, or pharmacological active components found in herbs are in the form of essential oils and are mostly insoluble in water. Culturing with kefir grains may help to release these components into the water-based media. This is achieved through the action of certain enzymes produced by the microbes and yeasts during fermentation. Some active compounds may also be dissolved by the small amount of alcohol produced during the fermentation process. Apart from becoming a probiotic source, the finished formula, I believe, will improve in potency to previous fermentation. This includes the biosynthesis of some of the B group vitamins due to yeast and possibly other organisms, including the addition of amino acids, RNA and DNA [the microbes and yeasts themselves]. This process produces a refreshing beverage, which can be prepared similar in flavour to a natural cola, champagne, and even a carbonated essence of the aromatic herb one chooses to include in the recipe.

A general recipe for a probiotic herbal tonic "Kefir d'erba medica"

* 1 tsp Red Clover flowers.
* 1 tsp Alfa Alfa leaf and/or Chamomile flowers.
* 5 whole dry Rose hips crushed or 1 tsp Rose hip powder.
* 1 Tbs raw honey.
* 2 Tbs milk kefir-grains preferably in a pouch
* 2 cups spring water.

1] The raw herbal extraction where the herbs are not subjected to high temperatures. Using this method helps preserve heat sensitive essential components, which are normally denatured by cooking. Apart from the soluble compounds, we're relying mainly on the kefir grain's microflora to extract the soluble active ingredients from the herbs. After the organisms have worked on the herb parts for 24 to 48 hours, the herbs appear digested, releasing active components in solution. I recommend using the kefir pouch for this extraction method. This is for easy separation of kefir grains from the herb parts by simply removing the pouch containing the grains after fermentation is complete.

2] The herbal tea method where a herbal tea from the herbs is prepared. After straining and cooling the herbal tea, add the sweetener and the kefir grains and then brew for 24 to 48 hours at room temperature. I'll explain the raw method first. Go here for a practical tip for preparing herbal teas or cooking in general.

Kefir d'Pollin

The Butterfly

INGREDIENTS [Waiter! 2 smoothies for the charmed couple, by yesterday--- then, please!]

* 1 large or 2 small ripe bananas.
* 1-cup milk-kefir.
* 1-cup coconut milk, coconut cream or young coconut water.
* 1 to 2-Tbs fresh milk kefir grains [when surplus grains are available].
* 1/2 tsp each ginger and cinnamon powder.
* 1 Tbs linseed [flax seed] soaked in the kefir above overnight.
* 1/2 tsp natural vanilla essence.
* 2 fresh mint leaves.

CAROB OR CHOCOLATE KEFIR CHARMER

* include 1 Tbs of either carob bean flour or cocoa powder.

TROPICAL PANDAN KEFIR CHARMER

TROPICAL DURIAN KEFIR CHARMER

* replace banana for ½ cup of Durian fruit meat [obtained frozen from most Asian stores]... mmm Durian--kefir--charmer--grrrrr! [Wake up home-boy, you're daydreaming n'drooling--- again].

METHOD

Experimental Methods & Utensils for Kefir Making

POUCH-METHOD FOR PREPARING KEFIR

This simple method makes the kefir-culturing process [routine] a little more simple, by eliminating the straining step. Placing kefir grains in a pouch made from linen or cotton gauze is only recommended for culturing water kefirs e.g., Kefir d'erba medica , Kefir d'acqua [water kefir] or Kefir d'uva. A pouch such as the hemp-pouch explained below, is best suited to contain the grains when culturing a milk-kefir. This is due to the very open weave of this particular type of hemp material. Gauze or cheese cloth are too restrictive for milk kefir grains! There is not enough !! on my keyboard to express the importance of this fact!!!! Using material with an open weave is necessary when culturing milk-kefir.

A material with an open weave such as the hemp pouch below, will have less tendency to become blocked with kefir-curds during the culture-process. An appropriately made pouch-system also achieves what I refer to as an organic-fit, which causes less restriction for the grains. This is not possible with most materials available today. I find these points important if deciding to use alternative measures. Although through personal research, I've found that nothing beats culturing kefir using the common method. Using the pouch-method may produce a milder tasting kefir, with a gel-like curd, similar to yogurt.

Making a Pouch for holding Kefir Grains

NATURAL LIQUID DETERGENT

For cleaning or detoxifying natural fibre materials and utensils