A Kefir Grain is composed from a complex mixture of micro organisms, special healthy yeasts, proteins, lipids etc. It is also a rich source of probiotics (friendly bacteria). With Kefir Grains we can make the famous Kefir Milk which is a drink made from cultured milk. Indigenous people living in the Caucasus and Middle East regions consumed Kefir for many centuries in the past. Scientists have been continuously confirming the health properties of kefir and its benefits in a healthy lifestyle. Kefir has been enjoyed for many years now from people following a healthy diet.

Kefir Grains look like cauliflower. As you can see them in the picture, they are white with gelatine like texture. The origins of kefir were noted in the Caucasus Mountains, many centuries ago. Kefir has been a favourite drink in Russia, many parts of Europe, the Middle East, and in recent years in America. In the countries of the former Soviet Union, kefir constitutes 70% of the total fermented milk consumed, and is used in hospitals for various reasons, such as for treating metabolic disorders, for atherosclerosis, for allergic diseases etc. It even used to treat tuberculosis, abnormal growth of cells, high cholesterol levels, the gastrointestinal and metabolic diseases, hypertension and ischemic heart disease and allergy. It is also widely known in Sweden, Norway, Finland, Hungary, Poland, Germany, Greece, Austria, Brazil, Australia, USA and Israel.

I purchased my original kefir grains and learned how to make kefir milk from the link here. The good think about original Kefir Grains is that they keep growing with usage so once you purchase them you don't have to buy any more grains again. This is not true for Kefir Starter powder which gets consumed when you use it for producing Kefir Milk, and also kefir starter powder does not have all the nutrients of original Kefir Grains.

Kefir is easily absorbed by the body, it purifies the intestines and colon, it provides beneficial bacteria, yeast, vitamins, minerals and complete proteins. It is a nutritionally balanced food and fully contributes to a healthy immune system. Studies have indicated that the normal use of kefir may help relieve many intestinal and colon disorders, promotes bowel movements, and creates a healthy digestive system free of constipation.

Kefir is one of the best antioxidants and probiotic foods, affects the whole body and helps maintain a balanced internal ecosystem for optimum health and longevity. It is highly recommended for babies, pregnant women and elder people.

The beneficial yeast and friendly bacteria included in kefir grains constitute most of the lactose in kefir milk drink. Kefir Milk is ideal to be consumed by people who have lactose intolerance.

Kefir Milk offers plenty of calcium, magnesium, and phosphorus for the proper growth of cells, for maintenance of the body and abundant energy. Kefir is rich in vitamins B12, B1 and C. It is also an excellent source of biotin, which helps the assimilation and absorption of other B vitamins from the body.

Making Kefir Milk is not difficult but requires you to know some hidden secrets to produce it the right way.

Keep reading below as I will explain some concepts about how to make Kefir Milk.

So, from what we have discussed so far, I hope you are already convinced about the health benefits and properties of Kefir. Before moving into details about making kefir drinks, you should note that kefir can be made using two methods: The first one is by using Kefir Powder Starter (found in some grocery stores) and the second (and best method) is by using Kefir Grains inside normal milk in order to ferment the milk which after some period it will become Kefir Milk which is what we drink.

I firmly suggest you to use the second method to create Kefir Milk, i.e using original Kefir Grains. The most important reason is that Kefir Grains contain much more nutrients and probiotic organisms compared with Kefir Starter Powder. Moreover, Kefir Grains will last for ever. Once you buy a few Kefir Grains, they keep growing day after day thus you will never have to buy more. On the other hand, Kefir Powder culture starter gets consumed every time you make a new kefir drink, thus you will have to buy more over time.

As explained in the video above, making kefir milk is actually pretty simple. The video shows the traditional way of making kefir. If you want written instructions, please read below for a quick kefir making description:

Basically you need a few kefir grains (seeds) which you put into a glass jar which is better to have a lid on top as shown on the picture. The lid does not have to be airtight lid. Fill up the jar with normal milk up to 2/3 of the jar capacity. Close the lid and let it stand in room temperature between 24 to 48 hours, depending on the taste you want to give to the fermented kefir milk. Basically one teaspoon (9 grams) of Kefir Grains will be enough to make 1 liter of kefir milk.

When it’s ready, use a PLASTIC strainer to strain the kefir milk into a clean jar. Be careful to use a plastic strainer and not a metal one. Whatever liquid gets out of the strainer is the actual kefir milk which you can drink. Whatever substance remains in the plastic strainer are the original kefir grains which can be used over and over again to make more kefir milk drinks. Just scoop out the grains from the strainer and put them back in a clean jar and fill it with some fresh milk to preserve the grains for making the next batch. You can put the kefir grains (which are immersed in some milk) in the fridge for preservation.

Basically the interaction of kefir grains with milk will create a cultured milk liquid which will look like yoghurt but with thinner mass. Kefir Grains will continue to grow as you use them as a milk culture. Real kefir grains continue to grow endlessly.

You can use any kind of milk (e.g normal milk from a grocery store) but ideally its better if you find raw milk to use for your kefir beverage.

Helps in impairing the growth of coli forms and other general toxic micro organisms in the colon.

Restores normal colon organic flora.

It has diuretic properties.

It strengthens the immune system.

The micro organisms produced by the action of bacteria in natural kefir have antibiotic properties.
 
Amino acids help in the relaxation of the nervous system.

It is considered an excellent dietary product with low fat and calories (same fat and calories as a glass of milk - of course depending on the type of milk used for manufacturing).

It helps to balance the gut flora after treatment with antibiotics.