Thank you for purchasing the best source of probiotics.

These grains are not really grains but

living organisms a symbiosis of yeast and bacteria. They are living organisms that feed on the
lactose found in milk .
You are about to embark in a healthier lifestyle. Your kefir (keh-feer/ keh-fear) grains are
ready to work. One (1) heaping teaspoon of Caucasus milk kefir grains can ferment 2 (two) cups of
milk. They have been nurtured with raw cows milk. I suggest you use raw milk too. Take care of
them and they will grow rapidly and you will never have to buy new milk kefir grains again. Share
them with your friends and family since there will come a time you have more than enough for
yourself.
Since your Milk Kefir Grains.(MKG) did some travelling and might have been stressed, they
need to adjust to you the milk that you will use and the temperature of their new place. Dont drink
the first fermented milk kefir (MK) or some refer to it as Liquid Kefir. Share it with your pets, its ok
they are just in adjustment period. Sometimes several milk changes are needed for them to
acclimate.

This are a helpful sites in fermenting and growing MK :

http://users.sa.chariot.net.au/~dna/Makekefir.html
http://www.yemoos.com/faqmintro.html



Things Needed:


Milk Kefir Grains 1

Strainers,Bottles,Measuring cups/spoons 1

1. Milk Kefir Grains.(MKG)
2. Strainer (plastic, nylon or stainless) with holes small enough to keep the grains from
passing through.
3. Spoon (plastic or wooden) for straining.
4. Glass jar with lid; wide mouth and at least can hold 4 cups of milk.
5. Bowl to hold the strained milk.
6. Small jar to hold the strained MKG. (this should come later when you are fermenting
lots of milk with lots of grains.
7. Raw Milk (cow, goat, carabao) or if none is available any type of milk would do.
8. Measuring cup
9. Measuring spoons (for later use once they have multiplied)

Make sure your utensils, your working area and your hands are clean.
All utensils must not be warm if you use warm water to sterilize them.
You dont really have to do this as long as you are sure the utensils are clean.




What To Do:


Put Milk Kefir Grains in the Jar 1

Add Milk to the Kefir Grains in the jar 1



1. Place the milk kefir grains (MKG) in the glass jar.
For starters your one teaspoon of MKG should be started on 1 (one cup) of milk
Later on when they are bigger in volume one tablespoon can ferment 2 cups of milk.
If its too sour lessen the MKG or add more milk.
2. Place the milk on the glass jar with the MKG.
3. Cover the jar loosely and place in a cool area of the house.

You can also place a coffee filter on top of the jar secured by a rubber band and then place the
cover on top without closing it.
I have observed that most instructions in fermenting milk with MKG comes from the US or
Australia so when they say place the glass with the milk and grains in room temperature, that
temperature is at least 70 F below.

Note that MKG love the temperature of 22 C (71F). Personally I put an ice pack or ice beside
the milk kefir (MK) jar so I can achieve a cooler temperature or place it near the airconditioner.
If your house is air conditioned with this temperature, good for you. ;)
Some ferment their MK in the refrigerator for 5 days to compensate to the much slower
fermentation.
Some SHAKE the jar after 8 hours or so to make sure that the MKG get their dose of LACTOSE
since MKG float on top of the jar. This makes MK good for the lactose intolerant people.



When to Harvest:


16 Hours Milk Kefir 1

18 Hours Milk Kefir 1


24 Hours Milk Kefir 1

Strained Milk Kefir Grains 1


Most people harvest the MK at 24 hours.
I suggest that after a period of 12- 18 check on your milk kefir (MK).
Check for sour smell, thickness and the whey. Your MK is ready for harvest when you have that
sourness, thickness and when whey starts to show. This is watery part of the milk.
Personally I now harvest after 16 to 18 hours or when I see the MK start to have watery part
(WHEY).
At this stage, I find that the MK is not too sour yet it is already thick and tangy.
You can experiment on the taste that you prefer.
Do not harvest below 12 hours so youll get the beneficial bacteria from the MKG.
The longer you ferment the clearer the separation of the curd to the WHEY, it is also sour.

1. Stir the MK gently to mix the CURD and the WHEY again.
2. Strain the MK in another jar or bowl.
( its ready to drink or place it in the fridge and drink later or do a second
fermentation in the fridge or in a cooler area of the house for another 12-24
hours).
3. Use the spoon to help in the straining of the MK, sometimes it thickens easily.
4. Place the MKG in the small jar in meantime until your original jar has been
washed and ready for your next fermentation.
5. YOU ARE READY TO DO THE PROCESS AGAIN.




Ripening:

I do not drink the MK immediately, although you can do this. I try to ripen it or
what they call second fermentation. I leave it in another jar or container, close
the lid and open it at least every 6 hours, just to burp to prevent too much build
up of pressure then leave it in a cool part of the house for another 12 to 24
hours.

Experts say that the B vitamins, Folate, Calcium and Vitamin K multiply during
the second fermentation stage.

How To Use or Take:

With MK we are not just talking of millions or billions of probiotic strains. What you
have is in the TRILLIONS. Your gut will adjust to the healthy MK. Try to take one (1)
teaspoon to one (1) tablespoon a day for several days with meal. Then try every meal, then
try to increase it slowly. I tried to take (1) cup on my first try, whoa, I was overwhelmed.
I felt some sort of detoxification. However right now I can take 2 to 3 cups a day. I am
less hungry and have more energy. Some suggest a rest period from MK for a week. Listen
to your body on how you are responding.

If you cannot tolerate milk some suggest that it is better to eat the MKG. Please
check the internet for this.

Another suggestion is always dilute the MK with warm water when drinking it. I
dont really know the reason for this but



Resting the Grains To Take a Break:

Place the MKG in a clean jar, put about a cup of milk in the jar. Replace milk with a
new one every week. For longer storage look up Doms site.

MILK KEFIR BENEFITS:

The white cauliflower-like kefir grains are rich in sugars, proteins, lipids, vitamins, and
minerals. The important nutrients in kefir that will not go away due to heating are calcium,
phosphorous, magnesium, tryptophan (an amino acid), folic acids, biotin, and Vitamins A, B2,
B12, D, and K. Your nervous system benefits a lot from these, since the tryptophan calms
your nerves while calcium and magnesium stabilizes your system.
http://www.benefitsofkefir.com/kefir-wherever-you-go/

It is loaded with valuable enzymes, easily digestible complete proteins, vitamins and
minerals. Milk kefir is also generally suitable for the lactose intolerant. Kefir also supplies
your body with billions of healthy bacteria and yeast strains. Some foods like yogurt can
help, but they are not as potent, and do not contain the beneficial yeasts (just bacteria).
Within your body there are already billions of bacteria and yeast. Your internal microflora
support proper digestion, synthesis of vitamins and minerals, and your immune system by
warding off foreign and harmful bacteria, yeast and viruses. It has thus long been known
to promote and aid in digestion and overall health. Some studies show it may be
antimutagenic and help manage free radicals in the body. Folic acid (and B vitamins)
increases as the length of the ferment increases. Kefir may also help reduce blood
pressure and cholesterol. As with most things we've personally found, food and health is
too difficult to reduce to facts and statistics. While kefir is not a magic bullet for health
(what is) we believe kefir has a myriad of possible health benefits, and those will be
individual for everyone. Some feel it helps them digest better, others get colds and flus
less often, some get more energy, and some people feel nothing much in particular, but
enjoy the taste and value of it over store-bought yogurt or kefir.

http://www.yemoos.com/faqmhealth.html