Thanks, Christel for providing a link to this site. Hopefully it will help some who seem to have an extremely hard time figuring out how to make kefir and understanding what kefir and kefir grains really are. Making kefir is not rocket science and should not be that hard to make. However, there are many outside influences that can contribute to how your kefir will turn out so that must also be taken into consideration. This is the site where myself and many others have learned to make kefir. Supposedly all kefir grains come from the same mother culture but I guess if you're charging people for grains a good selling point is to say yours are different than everyone elses. This from Dom's site... WE kefir grains are an ancient natural mother-culture, and because of this, OUR microflora varies from batch to batch. The same batch can also be found to vary in microflora, due to environment and culture conditions. WE, including the actual kefir that WE produce with fresh milk in the traditional manner, contain a vast number of different strains of lactic acid bacteria [LAB] including streptococci-lactococci, acetobacter [acetic acid or vinegar producing bacteria] and yeasts. Specific strains of OUR yeasts can breakdown lactose, which is rare to find in a culture milk-product in the western world. The vast species of organisms among these four genus groups is what make up OUR unique, complex, self-organizing microflora, which shares perfect symbiosis among the different strains of organisms. However, yogurt, commercial kefir including artificially prepared kefir-starters do not contain anywhere near these numbers of different strains of organisms. These culture-products also lack proper, everlasting symbiosis among the different species of organisms. http://users.chariot.net.au/~dna/kefirpage.html#kefirnovice Best regards, Sandy
--- On Tue, 8/7/12, [email protected] <[email protected]> wrote: http://users.chariot.net.au/~dna/kefirpage.html This is a wonderful website for Kefir information. Christel
