The History of Kefir Grains

milk kefir grainsKefir, also known as kephor, talai, mudu kekiya, kewra, and bulgaros, is a fermented milk food product originally from the Caucasus region’s mountainous areas.
One of its alleged health benefits is that it can inhibit lactose tolerance. This, however, was questioned by some research studies seeing as lactose maldigestors can actually help in tolerating lactose from kefir. This could be proof that lactose in kefir is actually as high as regular milk products. Fermented milk products are also proven to travel or transit in the digestive tract slower than regular milk. This situation actually keeps lactose intolerance at bay.

Factory-produced kefir no longer has the traditional component of real kefir grains. This keeps the kefir flavor constant, giving the factory-made ones the nickname, “kefir mild”.
Ambient temperature is necessary when fermenting kefir the traditional way overnight. Fermentation of kefir produces the lactose that is sour, carbonated, and comparable to alcohol. The consistency will remind one of yogurt.
One more example of kefir food product and by-product is the water kefir. This refers to kefir grown or fermented in water sugar or dried fruit extract. The fermentation period usually lasts for at least one day.
A group of kefir researchers purported that the traditional way of making kefir is by putting kefir grains in an animal skin bag. The grains are soaked in pasteurized milk and injected with sheep intestine flora and culture. Mixing of pure and semi-pure cultures during kefir fermentation have not proven to be successful as of yet, probably because the mechanisms of grain formation is a bit of an unknown territory in the field of kefir studies.
Research studies also show how kefir grains are similar to carbohydrates with bacterial origin due to lactobacilli. This is allegedly responsible for the final shape and structure of the kefir.

Pancakes with Kefir

Start your breakfast meal with this delicious pancake. Its easy to prepare for everday brakfast.

Pancakes with KefirIngredients

  • 2 cups of kefir
  • 1 teaspoon of soda
  • 2 teaspoons of sugar
  • 1 ¾ cup of flour
  • 2 large eggs
  • 1 ½ teaspoon of baking powder
  • 1 teaspoon of salt


  1. Mix together all the dry ingredients and then blend in the eggs and kefir. Stir until moistened.
  2. Cook on a non stick pan at 350º F. Top it with chocolate syrup.


Vanilla Ice Cream

Try this homemade ice cream it’s easy to make. Perfect treat for the kids! I sneak in some molasses from time to time. It’s healthy for the kids.

Vanilla Ice CreamIngredients

  • 1 cup maple syrup
  • 4 vanilla beans
  • 2 ½ cups raw goat’s milk


  1. Pour the ½ cup milk into a blender, add four vanilla beans then add 1 cup of maple syrup.
  2. Blend on high until smooth then pour some additional milk (about 2 cups). Process it in one-quart ice cream maker.


Melon Fruit Salad

This salad is easy to prepare. Perfect to serve after lunch, dinner or dessert.

melon fruit saladIngredients

  • 1/4 watermelon
  • 1/2 cantalope
  • 1c fresh blueberries
  • 1c fresh sliced strawberries
  • 1.5c fresh seedless grapes
  • 1 med apple pealed and cored


  1. Cut off the rinds of the melons de-seed cant the slice berries and dice apple.
  2. toss the apple with lemon juice and cut melons into bite sizes. Combine together in large bowl all fruit and  toss, set in fridge.


Pumpkin Soup with Kefir

Homemade pumpkin soup is easy to make. With the healthy benifets of kefir.

pumpkin soupIngredients

  • 2 carrots
  • 2 celery stalks
  • ½ teaspoon of ginger
  • 1 medium yellow onion
  • 2 cloves of garlic
  • 2 bay leaves
  • 1 teaspoon cinnamon
  • 1 teaspoon of dried thyme
  • 1 tablespoon of dried sage
  • 3 tablespoons of olive oil
  • 1 quart of thick kefir
  • 2 quarts of chicken stock or broth
  • Salt and/or pepper to taste
  • ½ regular pumpkin (rind removed) or butternut squash (rind removed) or 1 large can of 100% unflavored pumpkin puree


  1. Add into the blender the chopped pumpkin and vegetables and blend until smooth.
  2. Into the pot, add the olive oil and put all the puree vegetables in it. Cook it for about 20 mins while stirring.
  3. Pour the chicken broth. Bring to boil and allow it simmer for about 40 mins. Set it aside for 20 minutes to cool.
  4. Put the soup back into the blender and blend. After blending to put it back into blender then add the kefir and reheat slightly.
  5. Serve and garnish it with a little nutmeg and sage.


Pineapple Pork Chops

A classic combination of pork and pineapple lives on irresistible sweet and sour taste.

Pineapple Pork ChopsIngredients

  • 4 pork steaks, trimmed of excess fat
  • 2 tsp vegetable oil
  • 1 tbsp dark soy sauce
  • 1 tsp tomato purée
  • ½ tsp chilli powder
  • 2 tbsp light muscovado sugar
  • 1 tsp Chinese five-spice powder
  • coriander leaves, to serve
  • 432g can pineapples rings in juice, drained, but juice reserved


  1. Add into a large non-stick pan the oil, season the steaks well then fry on each side until golden for about 5 mins.
  2. Mix in a bowl the soy, sugar, tomato purée and most of the pineapple juice.
  3. Add into pan the pineapple rings and allow them to caramelise a little alongside the pork.
  4. Add into the pan the chilli and five-spice then fry until aromatic for 1 min. Add the soy mix and allow it bubble for a few mins until slightly reduced and sticky.
  5. Sprinkle with coriander and serve with rice.