There is no right way to use Kefir Grains to make Kekir.

Please read the previous sentance a second time!

The internet is filled with ways to use Kefir Grains, they are probably all correct! Like most food you prepare it to taste, what tastes good to you.

This website will focus on a procedure that has been used for many years to obtain very consistant results from Kefir Grains, again it is not the right way it is a starting point making it easy to predictably change Kefir in a desired way. The procedure of other sites generally produces Kefir with a wide range of flavors, each day likely different than the last.

The history of Kefir relates to storing milk that is collected daily, so the procedure calls for a 24 hour ferment. Across the internet site will state ferment times of 24 to 48 hours or even shorter if agitation is preformed. The other sites are right to. Following a 24 hour ferment cycle simply makes it easier to remember to process your Kefir at the same time each day. A few hours variation will have a small impact on flavor.

Kefir Grains like to consume "room temperature" milk, this is a large range of temperatures from about 68 degree to about 80 degrees fahrenheit. Experiance has shown temperature is by far the hardest variable to control around the home. For some people you may need to place your fermentation jar in a different part of your house in winter than summer, it takes a great deal of time and effort to figure out where these best locations are. Attaching an aquarium thermometer to a Mason Jar filled with water is an easy way to discover these locations, but again it is work and our goal is to make the procedure as easy and simple as possible. Gaining great benefits from Kefir Consumption is our goal, not chasing around the house with a log book finding the right place for the jar during each season of the year! This is why purchasing a temperature controled cooler is strongly suggested. Such coolers are very inexpensive these days.

The history of Kefir is a person thousands of years ago milking a goat or cow without scrutiny of city zoning officals or department of agriculture officer taking milk sample threatening the loss of a license if strick rules were not followed .... Or demanding the milk be COOKED via pasturization.Today the requirements of raw milk sales are so strict that problems are highly unlikely. And with animals requiring fungal infection causing anitbiotics, stripping milk of key ingredients (skimmed milk), "authorities" turn raw milk into something mother nature never intended for us to consume. Therefor use of raw milk is prefered when making milk Kefir, both for history of Kefir making, and todays stringent Raw Milk collection policies. If you can not obtain raw milk, use minimally processed whole milk or as close to it as you can get! The goal here is to match how Kefir Grains were used thousands of years ago the way mother nature intended. In general, most agree on the use of Raw Milk.

Accidents happen, fermentation jars break resulting in Kefir Grains being mixed with shards of broken glass. Having a jar of "backup" Kefir Grains in the fridge is always a good thing! When someone else wants to make Kefir that jar is your source of Kefir Grains to supply them. Other sites discuss drying grains for storage and recovery / balancing times to return them to normal Kefir production. Placing each days extra grains in a backup jar with Raw Milk and place in the refridgereator making all this a bit easier. When the jar gets too full eat the extra grains! Generally there is little need for more advanced storage methods, so long as your backup jar keeps receiving new grains and perioically clear the dormant grains "excesses".

Many other website sell Kefir Grains, we do not. And there are likely many people in your area that have extra Kefir Grains to give away for free. Visit your local Raw Milk Dairy and you will likely find a poster board with Kefir Grain sellers listed on it. They really are that easy to obtain. Our primary goal is to be an information source and bring people together, thus provide others with the ability to offer their grains to you. To pay for the maintanence of this site we accept donations as well as receive a small commission if you use our website link to purchase supplies and other suggested items.

As you read discussions about Kefir Grains and Kefir making, always remember there is no right way. Try out the different ways people suggest. The procedure of this website is relative simplicity and consistancy. Even then since Kefir Grains are alive you will still have to make adjustments throughout the year but they should be minimal and predictable. Our procedure should be very easy and get you started quickly, from there try the procedures of others.