Traditional Russian kefir grains from the Caucasus Mountains are 7,000 years old, and were regularly used by the people of ancient Eurasia to enrich their milk with probiotic forming colonies for optimum health and wellness! Their probiotic potency engenders life, promoting that which helps and heals life — as opposed to that which is antibiotic, or against life.
Probiotic [Pro= for, Biotic= life] = Life-promoting or For-life as opposed to Antibiotic [Anti= against, Biotic= life]= Against-life. Probiotic refers to live microorganisms [or their byproducts addendum Dom], which when administered in adequate amounts confer a health benefit on the host. FAO/WHO report, October 2001
Dom and Sandra are wonderful human beings posted all this amazing information on their website. We want to give full credit to both of them for all this amazing information regarding wonderfully healing, Life-Promoting fermented food, specifically the milk kefir grains.
For more info please visit their website; here is their website link for your perusal: users.sa.chariot.net.au/~dna/kefirpage.html
Once again, we want to thank Dom and Sandra for this wonderful info and give credit where it’s due!
Formalin – fixed kefir grains examined under a microscope, presented a protein/polysaccharide/lipid complex, consisting mainly of insoluble protein and neutral muco-polysaccharides. The percentage composition of freeze-dried grains, with a moisture content of 3.5% was found to be–
Amorphous and crystalline iron was observed mostly on the grain surface. 1-5 micrometer crystals were observed also in the interior of the grain. The fashion in which the microflora is distributed over the surface of the grains, confirms the concept that kefir grains should not be rinsed with water between milk-changes.[10a]
Click photo for enlarged view
Photo of a tiny fraction of milk kefir-grain smeared on a glass slide, revealing long chains of released encapsulated curved lactic acid bacteria, with few yeast cells. The sample was differentially stained to reveal the organisms at 400 times magnification [enlarged view] or about 250 times magnification in the photo.
Traditionally found in a region of the Caucasus Mountains, Russian kefir was prepared with raw, full-cream goat or cow’s milk. Fresh milk with the addition of kefir grains stored in a goatskin leather bag was left for 24 hours to ferment at room temperature. This initiated the fermentation process. Separation of the grains was achieved by forcing the contents to a corner of the leather bag by hand, where most of the grains were retained. The liquid-kefir was separated from most of the grains by pouring the contents into a container. This kefir had a moderate sour taste, creamy in texture and consistency with an alcohol content of around .5% by volume. During cold conditions, the goatskin bag was kept in the sun during sunny cold days, or hung near a fireplace. Apparently, it was a custom to hang the bag near a door way, where by anyone passing by would shake the leather bag. This was possibly performed as a religious ritual, with a beneficial consequence by assisting the culture-process.
Maturation Larger quantity of liquid-kefir was stored in sealed wooden barrels of clay crocks, where secondary fermentation preserved the beverage as the beneficial kefir ripened over some days. Ripened kefir was enjoyed over extensive periods as it matured, for a powerful antioxidant produced in kefir through fermentation, preserved the nutritious beverage without the need for refrigeration. As portions of liquid kefir was removed from the barrel or crock for immediate consumption, more freshly strained kefir of the day, was added to replenish the vessel.
To elaborate further. A mixture of freshly strained kefir of the day, sometimes with the addition of fresh milk including the crushed root of another anti-oxidant rich ingredient, Snow Rose [Rhododendron caucasicum] was stored in wooden barrels or clay crocks. The sealable vessel was plugged airtight. Over some days, this produced a foaming effervescent beverage, with an alcohol content of around 2% and up to 3% v/v. The kefir had exceptional good keeping quality, with a substantial increase in some B group vitamins. Folic acid [Vit. B9] increases by more than 100% at 2-days storage. Research shows that at, cholesterol and milk sugar content reduce at the end of the initial fermentation with the grains, with less reduction of these components during maturation in a sealed container. This provides a more nutritious beverage with a better health-promoting profile compared to the freshly strained liquid-kefir, including the non-fermented fresh milk.
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Including orange peel provides vitamin C, calcium, and bioflavonoids, for the white pith of orange peel is high in these elements. Through fermentation calcium and other minerals are rendered highly biologically available. Cinnamon is also good for Type 2 Diabetes, a digestive aid and as a general tonic. Although many other types of ingredients could be used, such as licorice root, ginger, burdock root, mint, goji berries, pomegranate and the list goes on…
Note: The stoneware crock is sealed with a natural protective layer of beeswax to form a barrier and to make the lip of the crock seal airtight. This prevents leaching of unfavorable elements from the glaze or terra cotta of questionable quality into the ripening kefir. If you would like more information about how to use beeswax to line and protect your ferments, then please go to this beeswax web page.
Where Do Kefir Grains Grow?
Answer: They are best grown in raw milk, but for those who are absolutely lactose intolerant (most of you who are, are likely intolerant of pasteurization — not raw milk itself) you can find raw milk being farmed today in most countries, regions, states, and provinces the world over. If you don’t have your own kefir grains, but have obtained or know where to obtain the raw milk, we’ll help point you to where to obtain them.
Today, the traditional Russian kefir grains from the Caucasus Mountains are cultured in multitudes of households worldwide. Unfortunately, though, the ripening process as explained above, which is an ancient practice, is not well addressed nor is it practiced to the extent that it should be today. Omitting this important process, and solely consuming freshly strained kefir, is only in part of reaping a wider spectrum of benefits, initiated by the very mysterious natural mother-culture— kefir grains. We should consider that ready-to-drink kefir stored for at least one day either at room temperature or refrigerated before served, is of great practical importance.
We practice the former, and our family’s daily intake of kefir includes mixing an amount of that day’s strained kefir, with a larger portion of 2- to 4-day room temperature-ripened kefir. This way we will know that we are enjoying the full kefir health benefits that they can provide.
Click the Link Below for a Super-Probiotic Kefir Kit to Ensure Good Health
Living Technologies is carrying on the tradition upheld by the peoples of the Caucasus Mountains region (up to the present day) and is helping bring the message of good health held in the Traditional Russian kefir grains to the people of the West who may not be aware of its true, super-probiotic potential to ensure good health!