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.


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.


Cherry Smoothie with Kefir

This cherry smoothie is exploding with the flavor of cherry! It’s very simple recipe and its easy to make.

Cherry Smoothie with KefirIngredients

  • 1 Tb Vanilla Paste
  • 2-3 Tb Ultrafine Sugar (optional)
  • 2 cups Fresh Cherries (pitted)
  • 1 cup Plain Greek Yogurt (kefir)*
  • 1 cup Coconut Milk (plain or vanilla)**


  1. Blend first the cherries until fully smooth. And place all the ingredients in a food processor and blend until smooth. Serve chilled.