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	Kefir - Wikipedia, the free encyclopedia
		Kefir (alternately kephir, kewra, talai, mudu kekiya, waterkefir, milkkefir, búlgaros) is a fermented milk drink originating in the Caucasus.
		Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids and sugars.
		Kefir grains will exude a clear or pale yellow gel called kefiran at certain stages of growth which is normal and contributes to kefir's organoleptic (mouthfeel) properties.
	en.wikipedia.org /wiki/Kefir (1222 words)

	Kefir
		Kefir is a cultured, enzyme-rich food filled with friendly micro-organisms that help balance your "inner ecosystem." More nutritious and therapeutic than yogurt, it supplies complete protein, essential minerals, and valuable B vitamins.
		Kefir is used to restore the inner eco-system after antibiotic therapy.
		Kefir is excellent nourishment for pregnant and nursing women, the elderly, and those with compromised immunity.
	www.kefir.net (782 words)

	Kefir curds; probiotic bacteria ferment milk into yogurt.
		Kefir grains are a complex and specific mixture of bacteria and yeasts held together by a polysaccharide matrix.
		Kefir is a stirred beverage made from milk fermented with a complex mixture of bacteria (including various species of lactobacilli, lactococci, leuconostocs, and aceterobacteria) and yeasts (both lactose-fermenting and non-lactose-fermenting).
		Kefir fabrication differs from that of yogurt in that kefir grains (small clusters of microorganisms held together in a polysaccharide matrix) or mother cultures from grains (27) are added to milk and cause its fermentation.
	dwb.unl.edu /Teacher/NSF/C11/C11Links/rawhealth.net/kefir2.htm (4080 words)

	What Is Kefir?
		Kefir dates back many centuries to the shepherds of the Caucasus Mountains who carried milk stored in leather pouches where it would ferment into fizzy sour yoghurt.
		Kefir is a living culture, a complex symbiosis of more than 30 microflora that form grains or cauliflower-like structures (sometimes called plants) in the milk.
		Because kefir also has an abundance of calcium and magnesium, also important minerals for a healthy nervous system, kefir in the diet can have a particularly calming effect on the nerves.
	www.seedsofhealth.co.uk /fermenting/kefir.shtml (593 words)

	Kefir culture
		Kefir is superior to yogurt because yogurt is made with transient, less potent bacteria.
		Kefir contains more organisms than yogurt, and the "normal flora" in kefir is made of vary strong strains of micro organisms (unlike yogurt) which will help to over take pathogenic organisms that have taken over.
		Kefir, on the other hand has massive quantities of healthy normal flora that are in the process of growing, increasing in number, and thriving.
	www.wildernessfamilynaturals.com /kefir_culture.ASP (1740 words)

	Kefir Culture Starter \| Wilderness Family Naturals
		He shows from his research that kefir and its right turning bacteria are far superior and much more beneficial to the digestive tract than the cultures found in yogurt.
		Kefir can be made from any milk: goat, cow, ox, sheep, etc. A dairy free kefir can also be made from young coconuts.
		You will know your kefir is ready when the color changes to a milky white and usually there is a bit of bubbling or foam on the top.
	www.wildernessfamilynaturals.com /kefir_culture.htm (1911 words)

	How to culture dairy, grains, nuts, seeds, vegetables and beverages using Kefir grains and kefir whey.
		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.
		Kefir whey may be used as a starter for sourdough bread and so on.
		Kefir whey provides an excellent source of microorganisms to make a sourdough bread starter which can be used to make sourdough bread and cakes.
	www.rejoiceinlife.com /kefir/riln14.php (3061 words)

	Dom's Kefir in-site (Site not responding. Last check: 2007-11-05)
		Kefir grains increase in overall volume, numbers of and in weight, as the grains are continually cultured in fresh milk to prepare kefir [biomass increase].
		To rinse or not to rinse kefir grains.
		Characterization of the polysaccharide from a Lactobacillus Brevis and from sugary kefir grains.
	www.chariot.net.au /~dna/kefirpage.html (14921 words)

	Kefir (Site not responding. Last check: 2007-11-05)
		The key ingredient to kefir is the quality and authenticity of the kefir “grains” used in the starter cultures.
		Kefir “grains” are not real grains; this term is used to describe the cauliflower-like appearance of the natural clusters shown in the top picture.
		The origins of kefir are traced back to the Caucasian Mountains, many centuries ago, where kefir was highly treasured for its health benefits.
	www.heliosnutrition.com /html/kefir.html (291 words)

	Kefir Culture Natural, a name you can trust in the production of genuine Kefir culture grains
		To ferment the milk, the Caucasians placed the milk and the Kefir in a sack made from animal hide and usually hung the sack near the door, so that any one entering, or leaving, the house was expected to prod the sack to mix the contents.
		Kefir grains were regarded as part of the family's wealth and were passed on from generation to generation (Caitow and Trenev, 1990).
		However, Kefir was generally forgotten outside the Caucasus for centuries until news spread of its uses for tuberculosis in Sanatoria (Trum Hunter, 1973) and for intestinal stomach diseases (Koroleva, 1988).
	www.kefir.com.au /1A_whatiskefir.html (717 words)

	Kefir
		Kefir contains several major strains of friendly bacteria not commonly found in yogurt, Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species.
		Kefir's active yeast and bacteria provide more nutritive value than yogurt by helping digest the foods that you eat and by keeping the colon environment clean and healthy.
		Because the curd size of kefir is smaller than yogurt, it is also easier to digest, which makes it a particularly excellent, nutritious food for babies, invalids and the elderly, as well as a remedy for digestive disorders.
	www.kefir.net /kefiryogurt.htm (202 words)

	[No title]
		Kefir, which means 'feel good" in Turkish, is an ancient cultured, enzyme-rich food filled with friendly micro-organisms that help balance your "inner ecosystem" to regain health and rebuild immunity.
		Kefir's tart and refreshing flavor is similar to a drinking-style yogurt, but it contains beneficial yeast as well as the friendly 'probiotic' bacteria found in yogurt.
		Rich in vitamin B12, B1, and vitamin K, Kefir is an excellent source of biotin, a B vitamin which aids the body's absorption of other B vitamins, such as folic acid, pantothenic acid, and B12.
	www.mercola.com /forms/kefir.htm (1656 words)

	Kefir a Fermented Milk Probiotic
		The polysaccharide that makes up the mass of the kefir grain has been shown to be unique and has been given the name kefiran.
		At this time it is not clear whether it is the kefir itself, the bacteria or yeast or something that the bacteria produce that is / are the active agents.
		It is clear that kefir has joined the list of food products that contain live bacteria that may have benefits that go beyond their basic nutritional value.
	www.medicinalfoodnews.com /vol02/issue1/kefir.htm (458 words)

	Kefir (Site not responding. Last check: 2007-11-05)
		Another palatable kefir drink is kefir made with water, that is produced using kefir crystals (also called water kefir grains or tibi) and water instead of milk.
		I have been a fan of the kefir grains and of the water kefir crystals for many years and would like to present kefir made with milk and the closely related kefir made with water on these pages.
		As kefir fungus as well as kefir crystals are able to reproduce, I always like to give some of it to the people who become interested and want to do something for their health.
	www.kefirpilz.de /kefirgrain (204 words)

	Kefir Grains
		Similar to kombucha and other fermented foods, Kefir is a symbiosis of many beneficial bacteria and yeasts which form grains of cauliflower-like structures.
		Kefir is also known as Snow lotus and as the Tibetan mushroom.
		Kefir and kombucha are both known as the Tibetan Mushroom.
	www.happyherbalist.com /kefir.htm (296 words)

	Ashland Daily Tidings :: Online Edition
		Soymilk kefir works ok, while kefir made from almond or coconut milk is a sensory treat.
		Kefir is in a different class of ferments than live-cultured yogurt When made from a grain starter, kefir literally colonizes your gut, whereas yogurt's bacteria are transient.
		I also use kefir (or fil mjolk) as a buttermilk substitute in baked goods or, I further separate out their whey to make a soft cheese.
	www.dailytidings.com /2004/1026/102604c1.shtml (792 words)

	Kefir (Site not responding. Last check: 2007-11-05)
		We have had this particular kefir since 1998, but it seems identical to one which we kept from 1982 to 1996 without problems.
		We have been making kefir since the late seventies and only once or twice had what seemed to be a mild contamination, which spoiled the flavour a little for a week or so, but the culture has always recovered.
		Please note that kefir's fermentation skills are not confined to dairy milk, be it cow's or goat's milk.
	maria.fremlin.de /recipes/Kefir.html (567 words)

	Dom's Kefir-making in-site (Site not responding. Last check: 2007-11-05)
		Kefir grains are acidic by nature, which can react with certain metals e.g., aluminium [it may be difficult to determine between aluminium and stainless steel utensils].
		Kefir grains that are intended to be dehydrated for long term storage, should first be rinsed with sterile cold water before dehydrated.
		A portion of kefir may be poured from the storing bottle daily for consumption, and the container may be replenishing with freshly strained kefir, which may be stored in the fridge or at room temperature.
	users.chariot.net.au /~dna/Makekefir.html (11080 words)

	Kefir May Bolster Lactose Tolerance In Intolerant People
		Kefir tastes slightly on the tart side and has the consistency of liquid yogurt.
		To manufacture kefir, producers add clusters of starchy carbohydrate – kefir grains – that contain healthy bacteria and are left to ferment in milk.
		Kefir might be a better option than yogurt for some lactose intolerant people, Hertzler said, adding that, like yogurt, kefir is a good source of calcium, potassium and protein.
	researchnews.osu.edu /archive/kefir.htm (571 words)

	Kefir Culture Natural, a name you can trust in the production of genuine Kefir Culture grains
		Kefir is the "champagne of yoghurts" and boasts many added properties that yoghurt lacks.
		Kefir, the Gift of Goodlife, is one of our most valuable food resources, yet few people know what Kefir is. Kefir unlike yoghurt contains a whole range of essential friendly bacteria that are vital for our digestive system to function normally.
		Kefir is important for our health and that of our children, comforting in the knowledge that eating Kefir daily is protecting us against many of today's intestinal and colon diseases.
	www.kefir.com.au (207 words)

	Kefir Yoghurt for Life - Kefir Recipes
		Kefir is first and foremost a simple but wonderful thirst quencher, to which, however, you can easily add enhancing juices, jams, liqueurs, etc. Kefir is also suitable for flavouring soups, sauces, salads, raw vegetables, and it makes a great party dip!
		All the recipes can be prepared from home made kefir, either freshly made to suit the recipe, or taken from refrigerated stock.
		Remember though that while you can use any quantity of milk to make kefir, the larger the amount of milk used, the longer it will take to curdle or "set." Also be aware that if you use too much milk it might go off before it ferments.
	www.kefir.biz /recipe.htm (341 words)

	Kefir (Site not responding. Last check: 2007-11-05)
		Kefir is a fresh, cultured-milk product typically served as a creamy drink that is as thick as a milk shake.
		Kefir is available both unsweetened and sweetened with fruit such as raspberries, or with other flavorings.
		Kefir can be purchased in large natural foods or health food stores.
	www.kroger.com /hn/Food_Guide/Kefir.htm (211 words)

	Welcome to Lifeway Foods (Site not responding. Last check: 2007-11-05)
		Low-fat or non-fat pasteurized milk is the basic ingredient in kefir.
		Its effervescent quality stems from the kefir culture, which contains ten active "friendly" microorganisms, compared to two or three in yogurt.
		With it's 10 live and active probiotic cultures, the good-for-you bacteria, Lifeway Lowfat Kefir is a smooth, creamy and delicious yogurt-like smoothie the whole family will enjoy.
	www.lifeway.net /product/kefir.php (118 words)

	Carpe Diem Kefir - Something Different - Soda Pop (Site not responding. Last check: 2007-11-05)
		Carpe Diem Kefir; From Austria, this drink is known by some as a source of eternal youth.
		Kefir is also known as the "drink of the centenarians".
		Kefir is said to support the body's natural defenses.
	www.sodapopstop.com /products/detail.cfm?link=596 (135 words)

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		Kefir grains are soft, spongy and all sizes.
		The amount of kefir is determined by the ratio of Grains: Milk.
		The greater the amount of grains to milk the faster the kefir is ready.If you want your kefir sooner increase the grains to cup of milk.
	www.happyherbalist.com /how_to_kefir.htm (881 words)

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