No doubt many of you have already experienced the wonderful drink we call Kefir. Kefir is a fermented milk drink (similar to Yogurt) that originated in the Caucasia reigon in Eurasia long ago. Fermentation is achieved with Kefir grains at room temperature for usually a day or so.

The fermentation of the lactose leaves a sour and lightly carbonated mixture that contains more than 10 types of beneficial bacteria. Far more than you could ever get in a serving of yogurt. Make no mistake, Kefir is the superior milk based probiotic. The taste is enjoyable and has a considerable bite to it, great with fruit, over granola, or just plain.

Although Kefir is lauded for it's beneficial bacteria, it is also a magnificent source of minerals and amino acids that heal the body and maintain vital functions. Kefir is also high in phosphorus, Vitamin B12, B1, K, and folic acid. And since Kefir is somewhat pre-digested, the body has an easier time utilizing the milk protiens.

Kefir is also high in Calcium and Magnesium - important minerals for bones and the nervous system.

As you can see, Kefir is truly a superfood.....so what the heck is it made of?

Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars. This symbiotic matrix forms grains that resemble cauliflower. Today, kefir is becoming increasingly popular due to new research into its health benefits. Many different bacteria and yeasts are found in the kefir grains, which are a complex and highly variable community of micro-organisms.

Who invented it?

Kefir has somewhat of a mysterious origin as it was originally cultured by people living in isolated areas.

The people of the Caucasian Mountains in Eurasia believe that Mohammed gave Kefir grains to the people and taught them to culture their milk. These 'Grains of the Prophet' were closely guarded and kept secret from outsiders for generations. Eventually Kefir was "discovered" by Russian doctors and brought to Russia.

Kefir is now available commercially, most notably from Lifeway™. It should be noted that many people believe that commercially available Kefir is inferior to Kefir that is made in the home.This is due to processing that commercial products must undergo by law. Most would agree that making your own Kefir is ultimately better than any store bought Kefir, but for convinence sake Lifeway Kefir is better than no Kefir at all.

Kefir can be made at home and these are the basic steps:

1. Start with quality Kefir grains.

2. Start with Organic Milk (Raw Milk is Best).

3. Combine the two in a container and let the mixture ferment for 24-48 hours.

I suggest Dom's Kefir Site for the specifics on what kind of grains to get, as well as containers and mixture/time proportions. Dom's site is the most comprehensive Kefir site available online. If you are thinking about culturing your own Kefir, Dom's site is the #1 guide available.