The Nourisher - Editor’s Blog

An introduction to the ancient art of fermenting with Kefir. Abby Eagle excites your senses and tantalises your tastebuds with vivid explanations and comprehensive instructions for Kefir fermentation.

Some people say real Kefir grains look like pieces of cauliflower. If you wash a piece under the tap you will discover something that looks like a convoluted fungi, the result of a symbiotic relationship between approximately thirty bacteria and yeasts.

Origins of Kefir

There are records of Kefir being used for a few thousand years. No one seems to no where they came from. My feeling is they originated at the same time mankind began milking animals. Real kefir grains have traditionally been shared amongst neighbours and used to culture different substrates so there must have been many opportunities for cross culturing. An analysis of Kefir grains from different parts of the world would probably show many similarities in types of bacteria and yeasts but with some differences unique to the location and the substrate.
Unlike yoghurt which requires sterile conditions, Kefir is typically used in non sterile substrates with no ill effects (that the author has heard of), apparently Kefir has a mechanism which resists contamination from harmful organisms. The micro-flora of Kefir in a milk substrate produce vitamins A, B and C, lactic acid and other compounds. They also produce antibiotics, antiviral agents and anti cancer agents.

Traditional societies have successfully used real Kefir for thousands of years to culture milk products in a primitive environment that lacked the technology of modern societies. (In a goats stomach hung in a doorway, for example), Having said that however, and armed with the knowledge that science now provides, you would be well advised to educate your self on all aspects of fermentation, and use sterile technique in all your ferments. In the rare event that your Kefir culture, or any other culture goes off, then you should discard it and obtain a fresh one from a reliable source. That is someone with a thorough understanding of the processes involved in fermentation and traditional methods of food preparation. Fermented products contain live organisms (bacteria and yeasts), and as with any perishable food item, there is always the potential for contamination by pathogenic organisms. In addition the conditions under which you prepare your ferment will most likely be very different to those of a traditional group in a different part of the world hundreds of years ago. Your politically correct belief systems may also cause you to leave out a vital step or ingredient. You may believe that low salt is better when in fact it may be essential to the recipe. You are advised to read widely on the topic of both traditional and modern methods of fermentation. Start at the beginning and master the art of grain, vegetable and dairy ferments before experimenting with olives, meat and fish.

• Kefir grain is the actual culture with which you culture milk. It is not a grain like wheat but a slimy culture that resembles cauliflower florets.
• Kefir is the term for milk that has been fermented with Kefir grains.
• Kefir whey is the thin liquid you get from straining Kefir through linen.

The other component is curd or cream cheese.

• Kefir cream is cream that has been cultured using Kefir or Kefir grains.
• Kefir butter is butter that has been cultured from cream using Kefir.
• Kefir is quite different to yoghurt and does not require the same precision in culturing it.
• Note: There is a big difference in the amount of cream between supermarket milk and milk from Jersey or Guernsey cows.

Uses for Kefir Grains and Kefir

Kefir may be used to sour cream, make cheese, sourdough bread and cakes. Kefir whey may be used to culture sourdough bread and cakes, and vegetables such as sauerkraut; to marinate meat and fish, brew ginger beer type beverages, and to provide organisms for starter cultures.You will find that Kefir has a sour taste, not unlike unsweetened yoghurt, the sourness being imparted by lactic acid produced by the Lactobacillus bacteria. Even though fermenting extends the shelf life of most products, commercially grown ingredients that lack the full complement of nutrients or were harvested too early, may give disappointing results. Vegetables and fruit should be fresh, free from disease, preferably free of chemicals and grown on good soil. Avoid powdered, skim, low fat, homogenised and UHT milk; ultra pasteurised cream, or any product that contains those ingredients. Where possible buy milk and cream from a dairy that uses pasture fed principles of farming.

If a product claims to be certified organic you may find it useful for your own piece of mind, to phone the certifying organisation as well as the producer for background information. You may be in for some surprises, as not all organic certification bodies use the same criteria. Where possible look for a share in a cow so that you may obtain raw milk, butter and cream.

Ideally grains, seeds and nuts should be freshly ground in a grain mill just before use as some oils may go rancid quite quickly after milling. Grains, nuts and seeds may also be sprouted, then dehydrated or roasted before milling. Soy is not recommended.Check these recipes for clear instructions on how to include Kefir in your diet.

• How to Culture Kefir
• How to Make Fermented Dairy Products Using Kefir
• How to Make Sauerkraut
• How to Make Sourdough Bread and Cake

About the Author...

Abby Eagle gives comprehensive lectures about traditional nutrition including demonstrations of recipes from around the globe. Abby is the local chapter for the Weston A Price Foundation on the Gold Coast, Queensland, Australia. As well as a wealth of information about ancient wise food ways, he is a source of free Kefir grains and Kombucha. You can find more recipes and information at his website rejoiceinlife.com